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I'm Bobby Flay.
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Each week, one great chef
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will try to take me
down in my house.
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-This is my show.
-Today, it is.
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-Tomorrow, who knows?
-Ooh.
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Trash-talking.
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This culinary
battle is gonna shake down
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in two rounds.
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Round one, to get to me,
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two contenders have
to go through each other
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using an ingredient
of my choice.
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Let's do it now, Bobby.
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[Bobby] Two people
that know me well
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will decide who's got
the skills to beat me.
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Yeah!
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[Bobby] Round two,
I go head-to-head
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with the winning contender.
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-Let's go!
-[Bobby] It's their turn
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to surprise me
with their signature dish.
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-What?
-[woman] Ah!
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Don't try this at home.
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[woman] I know
you did it, Bobby!
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[Bobby] Bottom line...
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You're gonna run out of time!
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everyone's out to beat me.
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[bell dings]
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-Woo!
-[cheers and applause]
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Buonasera, everybody.
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Please welcome two people
that hope I say
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ciao ciao
to my winning streak,
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Food Network's
Alex Guarnaschelli
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and Gabriele Bertaccini.
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This is so romantic.
This is sweet.
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[cheers and applause]
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-[Gabriele] Buongiorno, Bobby.
-Buongiorno.
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-Buongiorno.
-Buonasera.
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-Ooh-la-la.
-Oh, my God.
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I'm very excited to have you
both here today.
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I'm always excited
to have Alex
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but, you know, this is the
first time you've been here.
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-Yeah.
-Very jealous
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of your relationship
because you guys
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got to go to Italy
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and shoot the show
called Ciao House.
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-[Gabriele] Yeah.
-It's a competition show,
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-and they've lived together.
-In Tuscany?
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Yeah. It was very romantic,
it was my eat,
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pray, and love
moment with Alex.
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I mean, that was just,
you know,
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-everything I've ever wanted.
-Wow.
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-Yeah. You know...
-What is happening here?
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In front of all these people?
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[Gabriele laughs]
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Today, I'm really looking
forward to welcome you into...
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-Oh, thank you.
-the Italian realm.
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We do have
two amazing competitors.
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I'm gathering
they're Italians?
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-Um...
-Let's bring us some chefs.
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Our first contender
perfected her craft
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while working
in kitchens in Italy.
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Recently named
one of the hottest
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young chefs in Cleveland.
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Come on out, Rachelle Murphy.
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[cheers and applause]
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[Gabriele] Hey!
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-Look at that.
-You're going down.
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-Pizza.
-Well, our next contender
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runs not one but three
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successful
Italian restaurants.
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Meet the prince of pasta,
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Chef Jackson Kalb.
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[cheers applause]
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-Wow.
-[Gabriele laughs]
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Rachelle, Jackson,
how you guys doin'?
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-[Jackson] Good.
-Very good.
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-What's your goal
this evening?
-Represent the 20-year-olds.
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-Okay.
-I'm representing
the old geezers,
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the 30-plus crowd.
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Well, the 20s and the 30s,
and you get me.
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[laughter]
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The way it's gonna work is,
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I'm gonna give you
an ingredient of my choice
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and you must make
that the star of your dish.
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And that ingredient is...
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mortadella.
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[Gabriele] Ooh.
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[applause]
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[Bobby] It's baloney.
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Yeah,
it's your baloney, right?
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All right, guys.
Twenty minutes on the clock.
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I wanna hear everybody say,
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"Ciao bella
with this mortadella."
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[bell dings]
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[rock music playing]
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Mortadella. So delicious.
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I think this is
a pretty easy ingredient
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because it's already cooked,
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you can bread it,
you can mix it
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with things like cheese,
et cetera.
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I would make
like a grilled cheese
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with anchovies and mustard.
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[Bobby] I can't believe
you said that.
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I was thinking in my head
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that I wanted to make
an Italian version
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-of a Cuban sandwich.
-[Gabriele] That would be
so delicious.
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Especially
because the mortadella,
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all those little
white freckles you see...
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-[Bobby] Yeah.
-that's all fat,
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and it's gonna melt the moment
you just heat it up.
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I'm a competitive person
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and I like winning,
so I'm gonna try to impress
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our guests by wowing them
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with flavors
that are out of the box.
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They're gonna
expect Italian ingredients,
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so I'm gonna go Korean.
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Is that gochujang
on his station?
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[Bobby] Yes, it is.
We're going Korean.
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Whatever is Italian about me,
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like my grandmother
just literally
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rolled over in her grave.
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I am making
a crispy mortadella steak
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with kimchi cream
and fresh herbs.
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First I'm gonna get
started on my kimchi cream.
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I add shallots, garlic,
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a touch of butter,
heavy cream, kimchi,
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and some gochujang
to start melding the flavors.
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[Gabriele] Jackson,
I go to his restaurant weekly.
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-He has a--
-You do?
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[Gabriele]
I live in Venice Beach,
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his restaurant,
one of them is there,
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and he's very well-versed
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-with Italian food.
-Sure.
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I've always wanted
to open a restaurant
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beginning at age 11.
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While I was young,
I wanted to learn
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from the best of the best,
so I worked
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at Joel Robuchon
in Las Vegas,
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Alinea in Chicago,
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and Danny Meyer's
Union Square Cafe.
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A couple years after college,
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I was in a restaurant group
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that wasn't a good fit for me,
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so I quit my job and booked
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a one-way ticket to Italy.
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Being immersed
in Italian culture
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was amazing
for my culinary career.
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I returned to Los Angeles
to open my first restaurant
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along with my business
partner who is my wife.
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Bobby, I'm coming for ya,
I can beat your Italian food.
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I probably worked
with mortadella
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maybe once or twice,
and that was in Italy.
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So my strategy is to do
a spin on fried baloney.
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I'm making a panko-crusted
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mortadella with a whipped
ricotta and mozzarella sauce,
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and crispy mortadella salad.
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She's treating it
like spam and breading
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like a hockey puck.
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I like to do
a little double breading
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to get a nice, crispy texture,
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so into the flour,
into the egg,
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back into the flour,
back into the egg,
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and then into the panko.
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I think that's
a really good way to go.
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I always love to compete.
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I grew up
with three brothers,
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that was always a battle.
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In culinary school,
I won 10 gold medals
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from competitions.
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I studied abroad in Italy.
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I was able to learn
authentic Italian cooking
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from the best
instructors possible.
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That helped
shaped me as a chef
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and really taught me
the foundation of cooking.
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In 2021,
I moved to Cleveland, Ohio
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and joined the team at Rood.
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Since I've joined the team,
we've been named
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Cleveland's Best Restaurant
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by Cleveland Magazine.
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You don't become
an executive chef by 24
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by being scared of pressure.
Bring it on, Bobby.
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All right. 15:28.
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[cheers and applause]
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Chef Jackson.
So you go and get
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-Korean chili paste
for mortadella?
-[Jackson] I do, yeah.
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And now kimchi?
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Oh, my therapist is gonna get
so many calls today.
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What's the plan?
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I think I'm gonna do
a kimchi cream
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underneath kind of
a mortadella steak.
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[Alex] Okay. Cool.
Sounds good.
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I'm adding basil to the sauce
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to create a nice,
herbaceous feel,
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just to lighten it up a bit.
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-What are you makin'?
-I'm gonna do
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kind of like
a play on fried baloney
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because who doesn't
love fried baloney?
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-I agree.
-[Rachelle] I'm just gonna do
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kind of like
a whipped ricotta,
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mozzarella for the base...
For the sauce.
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Can't wait
to see what you make.
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12:53 left.
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Alex, what's the report here?
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So Jackson,
he's made a gochujang
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and Fresno chili cream sauce,
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and he's gonna do
a mortadella steak.
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Jackson has adopted
a very global approach,
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and it'll
either work or it won't.
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At this point,
I grab the mortadella,
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I start cutting it
into rounds,
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put it in the pan to roast.
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[Gabriele]
So they're both frying...
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-They're making...
-mortadella.
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They're doing it
in very similar ways.
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I'm frying the mortadella
to get a nice,
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crispy exterior.
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And then I'm grating
Parmesan and fontina
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to add cheesiness
to the dish.
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[Gabriele] 08:30.
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[cheers and applause]
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I'm tasting the sauce,
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it's not turning out
the way I want it to,
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so I add sesame oil
to add some nuttiness.
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-How's it going?
-What's going on?
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Look at you guys.
You're doing
the same exact thing here
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-with the mortadella, no?
-So we'll see
who does it better, right?
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-So you're deep-frying that?
-Yeah.
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Chef Jackson,
what do you think about
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deep-frying mortadella?
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[Jackson] Well,
it's never a bad idea.
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[Gabriele] Yeah?
Are you doing it the same way?
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-I am cooking it in the pan.
-Okay.
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-It's kinda like a steak.
-All right. Keep going, yeah?
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Six minutes, chefs.
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I don't think
the mortadella's
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as crispy as I thought
it was gonna be,
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so I grab some bread
and cooked that
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to add some texture.
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I wanna add another component
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of mortadella into the dish.
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So I grab sliced mortadella
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and pop it into the fryer.
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Fried food
is always better, right?
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[Bobby] All right.
Two minutes to go, you guys.
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I'm very excited
to taste the food
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Jackson is cooking,
because I have zero idea,
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I cannot envision
the taste of it.
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Rachelle, I get it.
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I take the mortadella
out of the fryer
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and add it to
mustard greens,
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high dough crust, and oregano.
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Thirty seconds to go.
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I start with the dalbit sauce
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on the side, layer some bread,
254
00:08:02,700 --> 00:08:04,400
the mortadella,
and some herbs.
255
00:08:04,400 --> 00:08:06,567
I am putting down
the cheese sauce,
256
00:08:06,567 --> 00:08:08,600
laying that mortadella
on top of it.
257
00:08:08,600 --> 00:08:10,467
[all] Ten, nine,
258
00:08:10,467 --> 00:08:12,300
eight, seven,
259
00:08:12,300 --> 00:08:14,400
six, five,
260
00:08:14,400 --> 00:08:16,166
four, three,
261
00:08:16,166 --> 00:08:17,700
two, one.
262
00:08:17,700 --> 00:08:20,300
-[bell dings]
-[cheers and applause]
263
00:08:20,300 --> 00:08:22,667
The size differences
are tremendous,
264
00:08:22,667 --> 00:08:24,100
so hoping the judges
265
00:08:24,100 --> 00:08:25,767
don't think
mine's too crazy big.
266
00:08:25,767 --> 00:08:27,166
-[Bobby] Good job, chef.
-Thank you.
267
00:08:27,166 --> 00:08:28,900
My biggest concern
is that the kimchi cream
268
00:08:28,900 --> 00:08:29,967
doesn't taste good.
269
00:08:29,967 --> 00:08:32,000
Just hoping she messed up
more than I did...
270
00:08:32,000 --> 00:08:33,634
[sighs]
271
00:08:37,066 --> 00:08:38,700
We hope that
one of you is gonna
272
00:08:38,700 --> 00:08:40,567
be able to say
ciao ciao to Bobby.
273
00:08:40,567 --> 00:08:42,066
It's all gonna come down
274
00:08:42,066 --> 00:08:43,800
to what you did
with the mortadella.
275
00:08:43,800 --> 00:08:45,567
Chef Rachelle,
tell us what you made.
276
00:08:45,567 --> 00:08:49,000
Yeah. So today, I prepared
a panko-fried mortadella
277
00:08:49,000 --> 00:08:51,700
with a whipped ricotta
with mozzarella sauce
278
00:08:51,700 --> 00:08:55,000
and crispy mortadella
micro salad on top.
279
00:08:55,000 --> 00:08:58,467
I love the ricotta
and the fried mortadella.
280
00:08:58,467 --> 00:09:00,967
It reminds you
how mortadella can be
281
00:09:00,967 --> 00:09:03,600
almost bacon-y
without the smokiness,
282
00:09:03,600 --> 00:09:05,967
but you actually gave us
almost too much.
283
00:09:05,967 --> 00:09:07,400
-Okay.
-Mortadella, it's...
284
00:09:07,400 --> 00:09:08,867
You know, it's so strong.
285
00:09:08,867 --> 00:09:10,967
And I think ricotta
is the perfect vessel.
286
00:09:10,967 --> 00:09:13,166
You were right
doing a salad on top.
287
00:09:13,166 --> 00:09:16,400
I personally think you need
to have more acidity to it,
288
00:09:16,400 --> 00:09:18,367
just to bring
that brightness to the dish.
289
00:09:18,367 --> 00:09:20,000
-Thank you.
-Chef Jackson,
290
00:09:20,000 --> 00:09:22,300
-what'd you make?
-I made
a crispy mortadella steak
291
00:09:22,300 --> 00:09:24,634
with kimchi cream
and fresh herbs.
292
00:09:26,767 --> 00:09:28,900
The chili paste
and the mortadella
293
00:09:28,900 --> 00:09:30,100
to me really works.
294
00:09:30,100 --> 00:09:31,266
But this, I think,
295
00:09:31,266 --> 00:09:33,266
needed to kind of go in here
296
00:09:33,266 --> 00:09:35,567
so that when I eat it,
I'm understanding
297
00:09:35,567 --> 00:09:37,367
how you put
everything together.
298
00:09:37,367 --> 00:09:38,700
-Yeah.
-The size of it,
299
00:09:38,700 --> 00:09:39,867
it's thin enough that
300
00:09:39,867 --> 00:09:41,500
it kinda melts in your mouth.
301
00:09:41,500 --> 00:09:42,867
But you got a good point,
Chef Alex.
302
00:09:42,867 --> 00:09:44,100
When you do small bites,
303
00:09:44,100 --> 00:09:46,100
you need to give me
the whole bite.
304
00:09:46,100 --> 00:09:48,266
Give us a moment to discuss.
305
00:09:48,266 --> 00:09:49,400
[Rachelle]
I'm a little worried
306
00:09:49,400 --> 00:09:51,300
about the size
of the mortadella.
307
00:09:51,300 --> 00:09:53,233
It was too big of a portion.
308
00:09:53,700 --> 00:09:55,467
The chef moving forward
309
00:09:55,467 --> 00:09:57,667
to beat Bobby tonight is...
310
00:09:59,767 --> 00:10:01,233
Chef Rachelle.
311
00:10:01,800 --> 00:10:03,233
Thanks for being here.
312
00:10:04,300 --> 00:10:05,967
[Jackson] It always hurts
to not win.
313
00:10:05,967 --> 00:10:07,100
There are
a lot of things I wish
314
00:10:07,100 --> 00:10:08,266
I would've done differently.
315
00:10:08,266 --> 00:10:09,400
Good job.
316
00:10:09,400 --> 00:10:10,567
Rachelle, you won
317
00:10:10,567 --> 00:10:12,266
because it was a lot
of balance.
318
00:10:12,266 --> 00:10:15,200
The cheese, the herbs,
it all fed the mortadella.
319
00:10:15,200 --> 00:10:17,667
-Thank you.
-You were probably nervous
before but...
320
00:10:17,667 --> 00:10:19,000
The hard part's behind me, so.
321
00:10:19,000 --> 00:10:20,367
-[Gabriele] Oh.
-[Alex] This is gonna
be the easy part.
322
00:10:20,367 --> 00:10:21,667
Is it? Whoa.
323
00:10:21,667 --> 00:10:22,567
Okay.
324
00:10:22,567 --> 00:10:25,934
[upbeat music playing]
325
00:10:27,967 --> 00:10:29,266
[Bobby] All right Rachelle,
congratulations.
326
00:10:29,266 --> 00:10:30,200
You made through round one.
327
00:10:30,200 --> 00:10:32,066
So, what is
your signature dish?
328
00:10:32,066 --> 00:10:33,734
My signature dish is...
329
00:10:36,300 --> 00:10:37,367
cappelletti.
330
00:10:37,900 --> 00:10:39,233
Whoa.
331
00:10:40,967 --> 00:10:42,100
Cappelletti, stuffed pasta.
332
00:10:42,100 --> 00:10:43,867
-Good dish.
-[Alex] You have 45 minutes.
333
00:10:43,867 --> 00:10:45,000
-Your time starts now.
-Now!
334
00:10:45,000 --> 00:10:47,634
[cheers and applause]
335
00:10:51,867 --> 00:10:54,066
Cappelletti
is like a little hat,
336
00:10:54,066 --> 00:10:56,767
-you know. It's like...
And there's the shape.
-That's the shape.
337
00:10:56,767 --> 00:10:58,600
[Gabriele] And it has
usually a meat filling.
338
00:10:58,600 --> 00:11:00,967
Chef Rachelle,
tell me, why this dish?
339
00:11:00,967 --> 00:11:04,100
Where I studied in Italy,
this is a very traditional
340
00:11:04,100 --> 00:11:05,667
stuffed pasta dish.
And I thought,
341
00:11:05,667 --> 00:11:06,800
"What else better to do?"
342
00:11:06,800 --> 00:11:09,667
My version
is pork sausage cappelletti
343
00:11:09,667 --> 00:11:12,600
with a crispy butter bean
and kale veloute
344
00:11:12,600 --> 00:11:14,166
and sourdough crumb.
345
00:11:14,166 --> 00:11:16,667
So I'm cooking
the Italian sausage
346
00:11:16,667 --> 00:11:18,900
for the filling
and then I start
the pasta dough.
347
00:11:18,900 --> 00:11:20,700
Tonight, I'm trying to prove
I have what it takes
348
00:11:20,700 --> 00:11:22,800
to be a young chef
in this industry
349
00:11:22,800 --> 00:11:25,834
and show people that I'm not
just this young girl.
350
00:11:26,567 --> 00:11:27,800
[Bobby] I like this dish.
351
00:11:27,800 --> 00:11:29,266
I like making stuffed pasta
352
00:11:29,266 --> 00:11:30,900
when I'm like
at home on a Sunday
353
00:11:30,900 --> 00:11:32,367
and I have hours to do it
354
00:11:32,367 --> 00:11:34,066
because it's
incredibly tedious.
355
00:11:34,066 --> 00:11:35,600
So the dough
356
00:11:35,600 --> 00:11:38,166
is also called pasta all'uovo,
egg dough.
357
00:11:38,166 --> 00:11:39,667
And that's why
you see the eggs.
358
00:11:39,667 --> 00:11:41,867
And then you have the flour,
which is a 00 flour.
359
00:11:41,867 --> 00:11:43,300
It's really fine,
360
00:11:43,300 --> 00:11:44,867
so the gluten
actually works very well
361
00:11:44,867 --> 00:11:46,867
as you are working the dough.
362
00:11:46,867 --> 00:11:49,166
My pasta dough
is some eggs, some flour.
363
00:11:49,166 --> 00:11:50,367
I put it
in the food processor.
364
00:11:50,367 --> 00:11:51,467
It's a quick way to make it
365
00:11:51,467 --> 00:11:52,500
and let it rest.
366
00:11:52,500 --> 00:11:54,166
[Alex] Mortadella.
367
00:11:54,166 --> 00:11:55,367
Oh, he brought
the mortadella back.
368
00:11:55,367 --> 00:11:57,166
[Bobby] I was inspired
by round one.
369
00:11:57,166 --> 00:11:59,066
I love mortadella,
so we got it,
370
00:11:59,066 --> 00:12:01,266
we're gonna use it.
So I'm making cappelletti
371
00:12:01,266 --> 00:12:03,166
filled with mortadella
372
00:12:03,166 --> 00:12:05,467
and Parmigiano cheese
with a sauce
373
00:12:05,467 --> 00:12:07,667
with anchovy butter
and pistachios,
374
00:12:07,667 --> 00:12:09,967
with some Calabrian
chili breadcrumbs.
375
00:12:11,066 --> 00:12:13,467
[Gabriele] Rachelle, her dough
looks really elastic.
376
00:12:13,467 --> 00:12:14,800
It looks really
good to be honest.
377
00:12:14,800 --> 00:12:17,667
The pasta dough at this point
is a nice texture,
378
00:12:17,667 --> 00:12:19,667
so I'm gonna leave it off
to the side and let it rest.
379
00:12:19,667 --> 00:12:21,867
And then for the filling
for my cappelletti,
380
00:12:21,867 --> 00:12:24,200
I will incorporate
the Italian sausage
381
00:12:24,200 --> 00:12:25,700
with ricotta, Parmesan,
382
00:12:25,700 --> 00:12:27,066
and some fresh shaved nutmeg
383
00:12:27,066 --> 00:12:28,734
for a note of spice.
384
00:12:29,400 --> 00:12:31,800
The secret here
is the filling.
385
00:12:31,800 --> 00:12:33,700
I kinda like where Bobby
is going with that.
386
00:12:33,700 --> 00:12:35,967
In Italy we have tortellini,
which has mortadella in it,
387
00:12:35,967 --> 00:12:37,800
so he's kinda mixing the both.
388
00:12:37,800 --> 00:12:40,166
So my filling,
I have mortadella,
389
00:12:40,166 --> 00:12:42,467
some Parmigiano-Reggiano
cheese, and some eggs.
390
00:12:42,467 --> 00:12:44,867
And I'm going to puree it
in the food processor, so.
391
00:12:44,867 --> 00:12:46,867
It's almost like a paste.
392
00:12:46,867 --> 00:12:48,467
[Rachelle] Now I'm going to
get started on breadcrumbs.
393
00:12:48,467 --> 00:12:50,900
I am getting
the sourdough all cubed up,
394
00:12:50,900 --> 00:12:52,266
throwing it into the oven.
395
00:12:52,266 --> 00:12:54,500
I also have
a nice blond roux going,
396
00:12:54,500 --> 00:12:56,266
butter, flour.
397
00:12:56,266 --> 00:12:57,800
Is she making
a bechamel sauce?
398
00:12:57,800 --> 00:12:59,867
Well, she's heading
in a veloute direction
399
00:12:59,867 --> 00:13:02,166
because she just added
a quart of chicken stock.
400
00:13:02,166 --> 00:13:04,767
33:34.
401
00:13:04,767 --> 00:13:07,700
[applause]
402
00:13:07,700 --> 00:13:09,767
-How are we?
-Doing good.
403
00:13:09,767 --> 00:13:11,000
Is this your sauce
or the beginning
404
00:13:11,000 --> 00:13:12,367
-of your sauce?
-Yes.
405
00:13:12,367 --> 00:13:14,100
[Alex] Classic French veloute.
406
00:13:14,100 --> 00:13:16,667
And then your filling
is a sausage?
407
00:13:16,667 --> 00:13:18,500
-Yes. Yup.
-This looks fantastic.
408
00:13:18,500 --> 00:13:19,567
Good luck, Chef.
409
00:13:19,567 --> 00:13:22,367
How are we? Your dough
looks really beautiful.
410
00:13:22,367 --> 00:13:23,867
-Oh, good.
-[Alex] Do you have like
a little cutter
411
00:13:23,867 --> 00:13:25,667
that you're gonna use
or you're gonna do it
with a knife?
412
00:13:25,667 --> 00:13:28,066
No, I'm gonna use, uh... this.
413
00:13:29,467 --> 00:13:30,767
[Alex] Fancy pants.
414
00:13:30,767 --> 00:13:32,967
29:47.
415
00:13:32,967 --> 00:13:35,800
So I'm stamping
out the pasta dough
416
00:13:35,800 --> 00:13:38,500
and the stamp isn't
cutting all the way through.
417
00:13:38,500 --> 00:13:39,800
Rachelle is like shaking.
418
00:13:39,800 --> 00:13:41,567
[Rachelle] I'm really
trying to, like, push it,
419
00:13:41,567 --> 00:13:43,400
wiggle it, you know,
do whatever I can
420
00:13:43,400 --> 00:13:44,967
and it's still not cutting
421
00:13:44,967 --> 00:13:46,400
all the way
through that dough.
422
00:13:46,400 --> 00:13:48,166
I wonder
if Rachelle's rushing stuff,
423
00:13:48,166 --> 00:13:49,066
'cause she's nervous.
424
00:13:49,066 --> 00:13:50,567
[Rachelle]
If I'm not able to get
425
00:13:50,567 --> 00:13:52,000
these cut out properly,
426
00:13:52,000 --> 00:13:53,467
this is kind of
the foundation
427
00:13:53,467 --> 00:13:54,600
for the entire dish.
428
00:13:54,600 --> 00:13:56,233
So I'm gonna be
a little bit screwed.
429
00:14:01,367 --> 00:14:03,367
[Alex] Just under 22 minutes.
430
00:14:03,367 --> 00:14:07,367
I am struggling, but I got
my squares all ready to go.
431
00:14:07,367 --> 00:14:09,367
Now I'm going to get
these cappelletti stuffed
432
00:14:09,367 --> 00:14:11,100
and shaped
and put to the side.
433
00:14:11,100 --> 00:14:12,000
[Gabriele] Look,
Rachelle is actually
434
00:14:12,000 --> 00:14:13,867
-filling it up right now.
-[Alex] And Bobby
435
00:14:13,867 --> 00:14:15,800
is doing this all
in a row and folding them.
436
00:14:15,800 --> 00:14:17,266
That's not
how you're supposed to do it.
437
00:14:17,266 --> 00:14:19,266
[Bobby] So my pasta sheets
are very silky.
438
00:14:19,266 --> 00:14:21,367
I pipe out some
of the mortadella filling,
439
00:14:21,367 --> 00:14:22,767
fold it over, cut it,
440
00:14:22,767 --> 00:14:24,000
and then fold it into like
441
00:14:24,000 --> 00:14:25,834
a little newsboy cap...
442
00:14:26,667 --> 00:14:27,567
[Gabriele] What is he making?
443
00:14:27,567 --> 00:14:29,166
And this is
a made-up pasta shape.
444
00:14:29,166 --> 00:14:31,266
-It's a Bobbelletti.
-It's a Bobbelletti.
445
00:14:32,066 --> 00:14:33,700
-[Gabriele] Bobby.
-Yeah.
446
00:14:33,700 --> 00:14:35,266
What pasta
are you making here?
447
00:14:35,266 --> 00:14:36,367
Are these cappelletti?
448
00:14:36,367 --> 00:14:37,567
This is a made-up pasta,
isn't it?
449
00:14:37,567 --> 00:14:39,467
-You just made it up?
-Yes, it's a New York
450
00:14:39,467 --> 00:14:40,567
-stock cappelletti.
-New York stock.
451
00:14:40,567 --> 00:14:41,767
-Okay, got it.
-New York hats.
452
00:14:41,767 --> 00:14:43,266
We got 1,700 type of pastas
453
00:14:43,266 --> 00:14:44,767
in Italy and you decided
to make one more.
454
00:14:44,767 --> 00:14:45,967
All right, this is it.
455
00:14:45,967 --> 00:14:47,700
I got it. But who cares
about the shapes?
456
00:14:47,700 --> 00:14:49,500
We're making our own today,
right Bobby?
457
00:14:49,500 --> 00:14:50,667
I mean, I don't know.
458
00:14:50,667 --> 00:14:52,700
Let's talk about
the right cappelletti.
459
00:14:52,700 --> 00:14:54,166
Guys, look at this.
Can you see?
460
00:14:54,166 --> 00:14:55,567
Look how beautiful these are.
461
00:14:55,567 --> 00:14:57,300
Can we have... Look at that.
462
00:14:57,300 --> 00:14:58,667
That's what we want.
463
00:14:58,667 --> 00:15:01,567
Bobby, do we have to say
ciao ciao to you here?
464
00:15:01,567 --> 00:15:06,467
Ciao ciao, Bobby.
465
00:15:06,467 --> 00:15:08,066
[Bobby] I'm making
a different cap.
466
00:15:08,066 --> 00:15:09,867
It's my kind of cap.
467
00:15:09,867 --> 00:15:11,200
Good job, guys.
468
00:15:11,200 --> 00:15:12,634
Thirteen minutes on the clock.
469
00:15:14,266 --> 00:15:15,500
Hard part's over, right?
470
00:15:15,500 --> 00:15:17,367
At this point, I toss in
a little bit of parm
471
00:15:17,367 --> 00:15:19,166
to add more
richness to the sauce.
472
00:15:19,166 --> 00:15:21,100
And then I take
my sourdough out of the oven
473
00:15:21,100 --> 00:15:22,500
so I can get
my breadcrumbs going.
474
00:15:22,500 --> 00:15:24,867
I am adding tarragon and thyme
475
00:15:24,867 --> 00:15:26,767
and a little bit
of grated Parmesan cheese.
476
00:15:26,767 --> 00:15:28,467
And then I pop 'em
into the salamander.
477
00:15:28,467 --> 00:15:30,867
I wanna get them
nice and really crispy.
478
00:15:31,867 --> 00:15:33,600
So once I get
my pasta folded,
479
00:15:33,600 --> 00:15:35,667
I'm gonna make
Calabrian chili breadcrumbs
480
00:15:35,667 --> 00:15:37,767
with panko breadcrumbs,
olive oil,
481
00:15:37,767 --> 00:15:39,467
and crushed
Calabrian chilies.
482
00:15:39,467 --> 00:15:41,000
Bobby's breadcrumbs
look gorgeous.
483
00:15:41,000 --> 00:15:42,100
He's very quiet.
484
00:15:42,100 --> 00:15:44,000
Bobby, you are so quiet.
485
00:15:44,000 --> 00:15:47,000
Which is rule number one
of not be an Italian.
486
00:15:47,000 --> 00:15:48,166
I'm trying to concentrate.
487
00:15:48,166 --> 00:15:49,266
Okay. All right.
488
00:15:49,266 --> 00:15:50,467
Eight minutes to go.
489
00:15:50,467 --> 00:15:52,166
So I'm crisping up
490
00:15:52,166 --> 00:15:53,867
the butter beans and the kale,
491
00:15:53,867 --> 00:15:56,200
really just trying
to get a crispy exterior
492
00:15:56,200 --> 00:15:57,467
for the sauce.
493
00:15:57,467 --> 00:15:59,700
Uh-uh. Chef Rachelle,
494
00:15:59,700 --> 00:16:01,066
I can smell it from here.
495
00:16:01,066 --> 00:16:02,367
It's a little toasty.
496
00:16:02,367 --> 00:16:04,867
-What happened?
-Oh, they're fine.
497
00:16:04,867 --> 00:16:06,700
[Gabriele laughs]
They're fine.
498
00:16:06,700 --> 00:16:08,166
They're a little burned.
Yeah, aren't they?
499
00:16:08,166 --> 00:16:10,266
They're a little bit
more toastier
500
00:16:10,266 --> 00:16:12,834
than what I would've liked,
but still very workable.
501
00:16:14,266 --> 00:16:16,300
[Gabriele] Bobby,
you look very Italian.
502
00:16:16,300 --> 00:16:17,700
A sexy Italian
using the mortar.
503
00:16:17,700 --> 00:16:20,100
Look at that.
What are you making?
504
00:16:20,100 --> 00:16:21,600
[Bobby] I'm making
some anchovy butter.
505
00:16:21,600 --> 00:16:23,600
Nice.
And that's gonna go with what?
506
00:16:23,600 --> 00:16:25,900
That's gonna go in the sauce.
See what happens.
507
00:16:25,900 --> 00:16:29,000
So I'm ladling in
some of that veloute
508
00:16:29,000 --> 00:16:31,000
into the kale
and the butter beans
509
00:16:31,000 --> 00:16:32,700
just to bring
all those flavors together.
510
00:16:32,700 --> 00:16:33,533
[Alex] Four minutes.
511
00:16:33,533 --> 00:16:34,967
Well, I'm waiting
for the last minute
512
00:16:34,967 --> 00:16:36,367
to drop my pasta
'cause it's fresh pasta,
513
00:16:36,367 --> 00:16:38,166
so it's gonna cook
in 60 seconds.
514
00:16:38,166 --> 00:16:40,100
And then I'm gonna make
a very quick pan sauce
515
00:16:40,100 --> 00:16:41,967
with pasta water
that has the starch in it
516
00:16:41,967 --> 00:16:43,767
from the pasta,
some anchovy butter,
517
00:16:43,767 --> 00:16:45,600
some pistachios in there,
some chives,
518
00:16:45,600 --> 00:16:46,967
a little bit of lemon juice.
519
00:16:46,967 --> 00:16:49,266
Fascinating that we have
watched Rachelle's sauce
520
00:16:49,266 --> 00:16:51,367
cook for the entire round.
521
00:16:51,367 --> 00:16:53,467
And Bobby just took
pasta water, and butter,
522
00:16:53,467 --> 00:16:54,667
-and a pan with two seconds.
-And that's it.
523
00:16:54,667 --> 00:16:56,100
[Rachelle] I dunk in
524
00:16:56,100 --> 00:16:57,900
the pasta to let it cook.
525
00:16:57,900 --> 00:16:59,166
The cappelletti
really wants...
526
00:16:59,166 --> 00:17:00,367
It's floating to the surface.
527
00:17:00,367 --> 00:17:01,600
It's ready to go.
528
00:17:01,600 --> 00:17:02,867
[Gabriele]
A minute and a half only.
529
00:17:02,867 --> 00:17:04,467
-Woo!
-Ay-yai-yai!
530
00:17:04,467 --> 00:17:06,100
[Gabriele] Diamo, diamo!
531
00:17:06,100 --> 00:17:07,800
I add my pasta to the sauce
and it looks good.
532
00:17:07,800 --> 00:17:09,300
Now I'm gonna let
the pasta and the sauce
533
00:17:09,300 --> 00:17:11,166
kinda become friends.
534
00:17:11,166 --> 00:17:13,000
Oh, my God.
Someone start plating.
535
00:17:13,000 --> 00:17:14,667
[Rachelle] My pasta is cooked.
536
00:17:14,667 --> 00:17:17,200
I start with the butter bean
and kale veloute.
537
00:17:17,200 --> 00:17:19,200
And then I go in
with the cappelletti
538
00:17:19,200 --> 00:17:21,266
and finish
with the herb crumbs.
539
00:17:21,266 --> 00:17:24,100
[Bobby] I have the pasta
and the sauce in the pan.
540
00:17:24,100 --> 00:17:25,266
So I'm gonna put it
on the plate
541
00:17:25,266 --> 00:17:26,567
and then I'm going
to finish it
542
00:17:26,567 --> 00:17:28,000
with the Calabrian
breadcrumbs
543
00:17:28,000 --> 00:17:29,700
and some
Parmigiano-Reggiano cheese.
544
00:17:29,700 --> 00:17:31,567
[all] Nine, eight,
545
00:17:31,567 --> 00:17:33,367
seven, six,
546
00:17:33,367 --> 00:17:36,367
five, four, three,
547
00:17:36,367 --> 00:17:38,500
two, one.
548
00:17:38,500 --> 00:17:40,367
[cheers and applause]
549
00:17:40,367 --> 00:17:42,266
Good job. Beautiful.
550
00:17:42,266 --> 00:17:44,400
I think Bobby came up
with his own little shape,
551
00:17:44,400 --> 00:17:46,600
but he has amazing flavors.
552
00:17:46,600 --> 00:17:48,266
So I'm very nervous
that Bobby's dish
553
00:17:48,266 --> 00:17:50,100
is still going to beat mine.
554
00:17:50,100 --> 00:17:51,600
[Bobby] My dish,
it tastes good.
555
00:17:51,600 --> 00:17:53,867
The anchovies
are like a little salty,
556
00:17:53,867 --> 00:17:56,000
but you know, I always
kinda push the envelope, so.
557
00:17:56,000 --> 00:17:57,967
-We'll see.
-A nail-biter.
558
00:18:01,900 --> 00:18:03,667
Bobby, Rachelle,
both cappelletti
look absolutely beautiful.
559
00:18:03,667 --> 00:18:05,667
[Alex] Now I'd like
to introduce you
to your judges.
560
00:18:05,667 --> 00:18:07,367
Host of Good Day, New York
561
00:18:07,367 --> 00:18:10,367
and Co-owner of Fresco
by Scotto Restaurant,
562
00:18:10,367 --> 00:18:11,667
Rosanna Scotto.
563
00:18:11,667 --> 00:18:13,467
The chef owner of L'Amico,
564
00:18:13,467 --> 00:18:14,900
Laurent Tourondel.
565
00:18:14,900 --> 00:18:17,100
Chef owner of Bar Volpe
566
00:18:17,100 --> 00:18:18,867
and Fox & the Knife,
567
00:18:18,867 --> 00:18:20,266
Karen Akunowicz.
568
00:18:20,266 --> 00:18:23,300
[cheers and applause]
569
00:18:23,300 --> 00:18:26,467
Judges, please begin with
your first cappelletti dish.
570
00:18:26,467 --> 00:18:29,166
[upbeat music playing]
571
00:18:33,000 --> 00:18:34,467
[Karen] I love this dish.
572
00:18:34,467 --> 00:18:35,767
The white beans and the kale,
573
00:18:35,767 --> 00:18:37,266
they're a classic combination.
574
00:18:37,266 --> 00:18:39,100
The cappelletti
are beautifully-formed.
575
00:18:39,100 --> 00:18:41,166
I like the sausage
in the cappelletti.
576
00:18:41,166 --> 00:18:43,000
I got the fennel flavor,
but I wanted
577
00:18:43,000 --> 00:18:44,300
more sausage flavor.
578
00:18:44,300 --> 00:18:46,367
Everything works together.
579
00:18:46,367 --> 00:18:48,400
The veloute
works with the beans,
580
00:18:48,400 --> 00:18:50,066
the pasta definitely
581
00:18:50,066 --> 00:18:51,367
the right shape
of the cappelletti.
582
00:18:51,367 --> 00:18:53,567
I would've seen a little bit
more sausage inside.
583
00:18:53,567 --> 00:18:55,667
I think the filling
is not bold enough,
584
00:18:55,667 --> 00:18:59,100
but I think the flavor
combination overall worked.
585
00:18:59,100 --> 00:19:02,900
I love a good
hearty dish of pasta.
586
00:19:02,900 --> 00:19:04,567
The flavors were delicious.
587
00:19:04,567 --> 00:19:06,166
I love the breadcrumbs.
588
00:19:06,166 --> 00:19:07,700
They're nice and crunchy.
589
00:19:07,700 --> 00:19:09,667
Overall, I'm very happy
with this dish.
590
00:19:09,667 --> 00:19:10,867
Thank you.
Judges, we're gonna have you
591
00:19:10,867 --> 00:19:12,333
switch your plates.
592
00:19:18,200 --> 00:19:19,767
[Karen] Wow.
593
00:19:19,767 --> 00:19:21,567
The flavors and the textures
594
00:19:21,567 --> 00:19:23,867
on this dish
are really a standout for me.
595
00:19:23,867 --> 00:19:25,900
The pistachio and the anchovy,
596
00:19:25,900 --> 00:19:29,567
it's an umami bomb,
but it's not
a cappelletti shape.
597
00:19:29,567 --> 00:19:31,667
I mean, for me,
I think it's a wild dish.
598
00:19:31,667 --> 00:19:33,700
The profile flavor
of the mortadella
599
00:19:33,700 --> 00:19:35,367
with a little bit
of the pistachio
600
00:19:35,367 --> 00:19:37,367
and the sauce and the butter
I think is great.
601
00:19:37,367 --> 00:19:39,066
But I would've like to see
a little bit more
602
00:19:39,066 --> 00:19:41,700
mortadella filling inside.
603
00:19:41,700 --> 00:19:45,600
I thought the pasta
was cooked perfectly al dente.
604
00:19:45,600 --> 00:19:48,266
The pistachio and butter,
what's not to like?
605
00:19:48,266 --> 00:19:50,000
I also like the fact
606
00:19:50,000 --> 00:19:51,367
that I didn't have
to cut the pasta.
607
00:19:51,367 --> 00:19:53,567
You put your fork in,
you put it in your mouth,
608
00:19:53,567 --> 00:19:54,667
and you're in heaven.
609
00:19:54,667 --> 00:19:58,000
Both plates, I would
definitely order again.
610
00:19:58,000 --> 00:19:59,066
Perfect.
611
00:19:59,667 --> 00:20:01,400
Well, they may
both be perfect,
612
00:20:01,400 --> 00:20:02,467
but you gotta pick a winner.
613
00:20:04,066 --> 00:20:06,166
Right now
I'm feeling 50/50 here.
614
00:20:06,166 --> 00:20:08,767
Like, Bobby
has amazing flavors going on,
615
00:20:08,767 --> 00:20:13,000
so I am very nervous
this could go either way.
616
00:20:13,000 --> 00:20:15,133
The decision tonight
is not unanimous.
617
00:20:16,000 --> 00:20:17,300
And the winner is...
618
00:20:17,300 --> 00:20:20,467
[tense music playing]
619
00:20:20,467 --> 00:20:21,834
Chef Rachelle.
620
00:20:23,000 --> 00:20:24,166
-Great job.
-[Rachelle] Thank you.
621
00:20:24,166 --> 00:20:25,867
[Bobby] Congratulations.
622
00:20:25,867 --> 00:20:27,300
[cheering and applause]
623
00:20:27,300 --> 00:20:28,667
[Rachelle]
Super, super-excited,
624
00:20:28,667 --> 00:20:30,266
but also a little shocked.
625
00:20:30,266 --> 00:20:32,467
Coming into this,
I definitely did not think
626
00:20:32,467 --> 00:20:35,066
a 27-year-old is gonna come
and beat Bobby Flay,
627
00:20:35,066 --> 00:20:37,467
but here we are so,
really just proud of myself.
628
00:20:37,467 --> 00:20:39,367
Both of the pastas
were outstanding.
629
00:20:39,367 --> 00:20:41,500
We thought Rachelle, your dish
was more representative
630
00:20:41,500 --> 00:20:42,700
of a cappelletti.
631
00:20:42,700 --> 00:20:43,667
Congratulations.
632
00:20:43,667 --> 00:20:45,567
Ciao ciao, Bobby Flay.
633
00:20:45,567 --> 00:20:48,166
[laughter]
634
00:20:48,166 --> 00:20:49,900
-[Alex] Yes!
-[Gabriele] Yeah!
635
00:20:49,900 --> 00:20:52,100
We love when you lose.
Look what happens.
636
00:20:52,100 --> 00:20:54,000
Cheers. Cheers to you, Bobby.
637
00:20:54,000 --> 00:20:55,300
I'm Rachelle Murphy
638
00:20:55,300 --> 00:20:56,800
and I just beat Bobby Flay.
639
00:20:56,800 --> 00:20:59,367
[cheers and applause]