1 00:00:01,066 --> 00:00:02,367 I'm Bobby Flay. 2 00:00:02,367 --> 00:00:03,867 Each week, one great chef 3 00:00:03,867 --> 00:00:05,567 will try to take me down in my house. 4 00:00:05,567 --> 00:00:07,100 -This is my show. -Today, it is. 5 00:00:07,100 --> 00:00:09,066 -Tomorrow, who knows? -Ooh. 6 00:00:09,066 --> 00:00:09,900 Trash-talking. 7 00:00:09,900 --> 00:00:11,700 This culinary battle is gonna shake down 8 00:00:11,700 --> 00:00:12,767 in two rounds. 9 00:00:12,767 --> 00:00:14,166 Round one, to get to me, 10 00:00:14,166 --> 00:00:16,066 two contenders have to go through each other 11 00:00:16,066 --> 00:00:18,266 using an ingredient of my choice. 12 00:00:18,266 --> 00:00:19,500 Let's do it now, Bobby. 13 00:00:19,500 --> 00:00:21,300 [Bobby] Two people that know me well 14 00:00:21,300 --> 00:00:23,467 will decide who's got the skills to beat me. 15 00:00:23,467 --> 00:00:24,567 Yeah! 16 00:00:24,567 --> 00:00:25,867 [Bobby] Round two, I go head-to-head 17 00:00:25,867 --> 00:00:27,266 with the winning contender. 18 00:00:27,266 --> 00:00:28,667 -Let's go! -[Bobby] It's their turn 19 00:00:28,667 --> 00:00:30,767 to surprise me with their signature dish. 20 00:00:30,767 --> 00:00:32,266 -What? -[woman] Ah! 21 00:00:32,266 --> 00:00:33,500 Don't try this at home. 22 00:00:33,500 --> 00:00:35,567 [woman] I know you did it, Bobby! 23 00:00:35,567 --> 00:00:36,700 [Bobby] Bottom line... 24 00:00:36,700 --> 00:00:38,166 You're gonna run out of time! 25 00:00:38,166 --> 00:00:40,066 everyone's out to beat me. 26 00:00:41,600 --> 00:00:43,166 [bell dings] 27 00:00:43,800 --> 00:00:46,567 -Woo! -[cheers and applause] 28 00:00:46,567 --> 00:00:47,867 Buonasera, everybody. 29 00:00:47,867 --> 00:00:49,700 Please welcome two people that hope I say 30 00:00:49,700 --> 00:00:52,166 ciao ciao to my winning streak, 31 00:00:52,166 --> 00:00:54,166 Food Network's Alex Guarnaschelli 32 00:00:54,166 --> 00:00:56,367 and Gabriele Bertaccini. 33 00:00:56,367 --> 00:00:58,367 This is so romantic. This is sweet. 34 00:00:58,367 --> 00:01:01,433 [cheers and applause] 35 00:01:03,300 --> 00:01:04,600 -[Gabriele] Buongiorno, Bobby. -Buongiorno. 36 00:01:04,600 --> 00:01:06,767 -Buongiorno. -Buonasera. 37 00:01:06,767 --> 00:01:10,100 -Ooh-la-la. -Oh, my God. 38 00:01:10,100 --> 00:01:11,700 I'm very excited to have you both here today. 39 00:01:11,700 --> 00:01:12,900 I'm always excited to have Alex 40 00:01:12,900 --> 00:01:14,467 but, you know, this is the first time you've been here. 41 00:01:14,467 --> 00:01:16,100 -Yeah. -Very jealous 42 00:01:16,100 --> 00:01:17,500 of your relationship because you guys 43 00:01:17,500 --> 00:01:19,467 got to go to Italy 44 00:01:19,467 --> 00:01:21,000 and shoot the show called Ciao House. 45 00:01:21,000 --> 00:01:22,600 -[Gabriele] Yeah. -It's a competition show, 46 00:01:22,600 --> 00:01:24,767 -and they've lived together. -In Tuscany? 47 00:01:24,767 --> 00:01:27,000 Yeah. It was very romantic, it was my eat, 48 00:01:27,000 --> 00:01:29,166 pray, and love moment with Alex. 49 00:01:29,166 --> 00:01:31,100 I mean, that was just, you know, 50 00:01:31,100 --> 00:01:33,266 -everything I've ever wanted. -Wow. 51 00:01:33,266 --> 00:01:34,467 -Yeah. You know... -What is happening here? 52 00:01:34,467 --> 00:01:36,000 In front of all these people? 53 00:01:36,000 --> 00:01:37,300 [Gabriele laughs] 54 00:01:37,300 --> 00:01:39,400 Today, I'm really looking forward to welcome you into... 55 00:01:39,400 --> 00:01:40,867 -Oh, thank you. -the Italian realm. 56 00:01:40,867 --> 00:01:42,467 We do have two amazing competitors. 57 00:01:42,467 --> 00:01:43,767 I'm gathering they're Italians? 58 00:01:43,767 --> 00:01:45,567 -Um... -Let's bring us some chefs. 59 00:01:46,467 --> 00:01:49,266 Our first contender perfected her craft 60 00:01:49,266 --> 00:01:51,266 while working in kitchens in Italy. 61 00:01:51,266 --> 00:01:53,300 Recently named one of the hottest 62 00:01:53,300 --> 00:01:55,100 young chefs in Cleveland. 63 00:01:55,100 --> 00:01:57,367 Come on out, Rachelle Murphy. 64 00:01:57,367 --> 00:01:59,300 [cheers and applause] 65 00:01:59,300 --> 00:02:00,867 [Gabriele] Hey! 66 00:02:00,867 --> 00:02:03,166 -Look at that. -You're going down. 67 00:02:03,867 --> 00:02:06,500 -Pizza. -Well, our next contender 68 00:02:06,500 --> 00:02:08,367 runs not one but three 69 00:02:08,367 --> 00:02:10,066 successful Italian restaurants. 70 00:02:10,066 --> 00:02:11,367 Meet the prince of pasta, 71 00:02:11,367 --> 00:02:13,367 Chef Jackson Kalb. 72 00:02:13,367 --> 00:02:15,667 [cheers applause] 73 00:02:15,667 --> 00:02:16,834 -Wow. -[Gabriele laughs] 74 00:02:21,166 --> 00:02:22,700 Rachelle, Jackson, how you guys doin'? 75 00:02:22,700 --> 00:02:23,900 -[Jackson] Good. -Very good. 76 00:02:23,900 --> 00:02:25,900 -What's your goal this evening? -Represent the 20-year-olds. 77 00:02:25,900 --> 00:02:27,667 -Okay. -I'm representing the old geezers, 78 00:02:27,667 --> 00:02:28,800 the 30-plus crowd. 79 00:02:28,800 --> 00:02:30,867 Well, the 20s and the 30s, and you get me. 80 00:02:30,867 --> 00:02:31,867 [laughter] 81 00:02:31,867 --> 00:02:33,467 The way it's gonna work is, 82 00:02:33,467 --> 00:02:35,166 I'm gonna give you an ingredient of my choice 83 00:02:35,166 --> 00:02:37,667 and you must make that the star of your dish. 84 00:02:37,667 --> 00:02:38,834 And that ingredient is... 85 00:02:40,700 --> 00:02:42,100 mortadella. 86 00:02:42,100 --> 00:02:43,400 [Gabriele] Ooh. 87 00:02:43,400 --> 00:02:45,367 [applause] 88 00:02:46,166 --> 00:02:47,100 [Bobby] It's baloney. 89 00:02:47,100 --> 00:02:48,266 Yeah, it's your baloney, right? 90 00:02:48,266 --> 00:02:50,100 All right, guys. Twenty minutes on the clock. 91 00:02:50,100 --> 00:02:51,567 I wanna hear everybody say, 92 00:02:51,567 --> 00:02:53,467 "Ciao bella with this mortadella." 93 00:02:53,467 --> 00:02:55,166 [bell dings] 94 00:02:55,166 --> 00:02:58,467 [rock music playing] 95 00:03:00,800 --> 00:03:02,367 Mortadella. So delicious. 96 00:03:02,367 --> 00:03:03,767 I think this is a pretty easy ingredient 97 00:03:03,767 --> 00:03:05,166 because it's already cooked, 98 00:03:05,166 --> 00:03:06,667 you can bread it, you can mix it 99 00:03:06,667 --> 00:03:08,367 with things like cheese, et cetera. 100 00:03:08,367 --> 00:03:09,767 I would make like a grilled cheese 101 00:03:09,767 --> 00:03:11,567 with anchovies and mustard. 102 00:03:11,567 --> 00:03:13,100 [Bobby] I can't believe you said that. 103 00:03:13,100 --> 00:03:14,367 I was thinking in my head 104 00:03:14,367 --> 00:03:16,100 that I wanted to make an Italian version 105 00:03:16,100 --> 00:03:18,066 -of a Cuban sandwich. -[Gabriele] That would be so delicious. 106 00:03:18,066 --> 00:03:19,667 Especially because the mortadella, 107 00:03:19,667 --> 00:03:21,400 all those little white freckles you see... 108 00:03:21,400 --> 00:03:22,700 -[Bobby] Yeah. -that's all fat, 109 00:03:22,700 --> 00:03:24,900 and it's gonna melt the moment you just heat it up. 110 00:03:24,900 --> 00:03:26,400 I'm a competitive person 111 00:03:26,400 --> 00:03:28,567 and I like winning, so I'm gonna try to impress 112 00:03:28,567 --> 00:03:30,400 our guests by wowing them 113 00:03:30,400 --> 00:03:31,867 with flavors that are out of the box. 114 00:03:31,867 --> 00:03:33,100 They're gonna expect Italian ingredients, 115 00:03:33,100 --> 00:03:34,867 so I'm gonna go Korean. 116 00:03:34,867 --> 00:03:36,066 Is that gochujang on his station? 117 00:03:36,066 --> 00:03:37,700 [Bobby] Yes, it is. We're going Korean. 118 00:03:37,700 --> 00:03:39,767 Whatever is Italian about me, 119 00:03:39,767 --> 00:03:41,767 like my grandmother just literally 120 00:03:41,767 --> 00:03:42,934 rolled over in her grave. 121 00:03:43,767 --> 00:03:46,000 I am making a crispy mortadella steak 122 00:03:46,000 --> 00:03:48,266 with kimchi cream and fresh herbs. 123 00:03:48,266 --> 00:03:50,200 First I'm gonna get started on my kimchi cream. 124 00:03:50,200 --> 00:03:52,200 I add shallots, garlic, 125 00:03:52,200 --> 00:03:54,500 a touch of butter, heavy cream, kimchi, 126 00:03:54,500 --> 00:03:57,567 and some gochujang to start melding the flavors. 127 00:03:57,567 --> 00:03:59,567 [Gabriele] Jackson, I go to his restaurant weekly. 128 00:03:59,567 --> 00:04:01,166 -He has a-- -You do? 129 00:04:01,166 --> 00:04:02,100 [Gabriele] I live in Venice Beach, 130 00:04:02,100 --> 00:04:03,700 his restaurant, one of them is there, 131 00:04:03,700 --> 00:04:05,266 and he's very well-versed 132 00:04:05,266 --> 00:04:06,734 -with Italian food. -Sure. 133 00:04:09,600 --> 00:04:11,467 I've always wanted to open a restaurant 134 00:04:11,467 --> 00:04:12,767 beginning at age 11. 135 00:04:12,767 --> 00:04:14,166 While I was young, I wanted to learn 136 00:04:14,166 --> 00:04:15,800 from the best of the best, so I worked 137 00:04:15,800 --> 00:04:17,700 at Joel Robuchon in Las Vegas, 138 00:04:17,700 --> 00:04:19,100 Alinea in Chicago, 139 00:04:19,100 --> 00:04:21,266 and Danny Meyer's Union Square Cafe. 140 00:04:21,266 --> 00:04:22,667 A couple years after college, 141 00:04:22,667 --> 00:04:24,667 I was in a restaurant group 142 00:04:24,667 --> 00:04:25,800 that wasn't a good fit for me, 143 00:04:25,800 --> 00:04:27,300 so I quit my job and booked 144 00:04:27,300 --> 00:04:29,266 a one-way ticket to Italy. 145 00:04:29,266 --> 00:04:30,600 Being immersed in Italian culture 146 00:04:30,600 --> 00:04:33,166 was amazing for my culinary career. 147 00:04:33,166 --> 00:04:35,567 I returned to Los Angeles to open my first restaurant 148 00:04:35,567 --> 00:04:37,467 along with my business partner who is my wife. 149 00:04:37,467 --> 00:04:40,166 Bobby, I'm coming for ya, I can beat your Italian food. 150 00:04:42,467 --> 00:04:44,100 I probably worked with mortadella 151 00:04:44,100 --> 00:04:46,467 maybe once or twice, and that was in Italy. 152 00:04:46,467 --> 00:04:50,567 So my strategy is to do a spin on fried baloney. 153 00:04:50,567 --> 00:04:52,800 I'm making a panko-crusted 154 00:04:52,800 --> 00:04:56,400 mortadella with a whipped ricotta and mozzarella sauce, 155 00:04:56,400 --> 00:04:58,667 and crispy mortadella salad. 156 00:04:58,667 --> 00:05:00,600 She's treating it like spam and breading 157 00:05:00,600 --> 00:05:01,667 like a hockey puck. 158 00:05:01,667 --> 00:05:04,000 I like to do a little double breading 159 00:05:04,000 --> 00:05:05,467 to get a nice, crispy texture, 160 00:05:05,467 --> 00:05:07,667 so into the flour, into the egg, 161 00:05:07,667 --> 00:05:09,100 back into the flour, back into the egg, 162 00:05:09,100 --> 00:05:10,500 and then into the panko. 163 00:05:10,500 --> 00:05:12,166 I think that's a really good way to go. 164 00:05:14,600 --> 00:05:16,166 I always love to compete. 165 00:05:16,166 --> 00:05:17,467 I grew up with three brothers, 166 00:05:17,467 --> 00:05:18,800 that was always a battle. 167 00:05:18,800 --> 00:05:20,667 In culinary school, I won 10 gold medals 168 00:05:20,667 --> 00:05:21,867 from competitions. 169 00:05:21,867 --> 00:05:23,100 I studied abroad in Italy. 170 00:05:23,100 --> 00:05:25,166 I was able to learn authentic Italian cooking 171 00:05:25,166 --> 00:05:26,900 from the best instructors possible. 172 00:05:26,900 --> 00:05:28,200 That helped shaped me as a chef 173 00:05:28,200 --> 00:05:30,867 and really taught me the foundation of cooking. 174 00:05:30,867 --> 00:05:33,166 In 2021, I moved to Cleveland, Ohio 175 00:05:33,166 --> 00:05:34,467 and joined the team at Rood. 176 00:05:34,467 --> 00:05:36,000 Since I've joined the team, we've been named 177 00:05:36,000 --> 00:05:37,266 Cleveland's Best Restaurant 178 00:05:37,266 --> 00:05:38,400 by Cleveland Magazine. 179 00:05:38,400 --> 00:05:41,000 You don't become an executive chef by 24 180 00:05:41,000 --> 00:05:43,066 by being scared of pressure. Bring it on, Bobby. 181 00:05:45,567 --> 00:05:47,567 All right. 15:28. 182 00:05:47,567 --> 00:05:51,100 [cheers and applause] 183 00:05:51,100 --> 00:05:53,200 Chef Jackson. So you go and get 184 00:05:53,200 --> 00:05:55,867 -Korean chili paste for mortadella? -[Jackson] I do, yeah. 185 00:05:55,867 --> 00:05:57,700 And now kimchi? 186 00:05:57,700 --> 00:06:00,900 Oh, my therapist is gonna get so many calls today. 187 00:06:00,900 --> 00:06:02,100 What's the plan? 188 00:06:02,100 --> 00:06:03,600 I think I'm gonna do a kimchi cream 189 00:06:03,600 --> 00:06:05,266 underneath kind of a mortadella steak. 190 00:06:05,266 --> 00:06:06,567 [Alex] Okay. Cool. Sounds good. 191 00:06:07,266 --> 00:06:08,667 I'm adding basil to the sauce 192 00:06:08,667 --> 00:06:10,300 to create a nice, herbaceous feel, 193 00:06:10,300 --> 00:06:12,300 just to lighten it up a bit. 194 00:06:12,300 --> 00:06:13,800 -What are you makin'? -I'm gonna do 195 00:06:13,800 --> 00:06:15,600 kind of like a play on fried baloney 196 00:06:15,600 --> 00:06:17,300 because who doesn't love fried baloney? 197 00:06:17,300 --> 00:06:18,700 -I agree. -[Rachelle] I'm just gonna do 198 00:06:18,700 --> 00:06:19,767 kind of like a whipped ricotta, 199 00:06:19,767 --> 00:06:21,467 mozzarella for the base... For the sauce. 200 00:06:21,467 --> 00:06:22,667 Can't wait to see what you make. 201 00:06:22,667 --> 00:06:25,367 12:53 left. 202 00:06:26,967 --> 00:06:28,600 Alex, what's the report here? 203 00:06:28,600 --> 00:06:31,166 So Jackson, he's made a gochujang 204 00:06:31,166 --> 00:06:32,567 and Fresno chili cream sauce, 205 00:06:32,567 --> 00:06:35,266 and he's gonna do a mortadella steak. 206 00:06:35,266 --> 00:06:38,000 Jackson has adopted a very global approach, 207 00:06:38,000 --> 00:06:39,734 and it'll either work or it won't. 208 00:06:40,567 --> 00:06:42,066 At this point, I grab the mortadella, 209 00:06:42,066 --> 00:06:43,300 I start cutting it into rounds, 210 00:06:43,300 --> 00:06:44,767 put it in the pan to roast. 211 00:06:44,767 --> 00:06:46,266 [Gabriele] So they're both frying... 212 00:06:46,266 --> 00:06:47,467 -They're making... -mortadella. 213 00:06:47,467 --> 00:06:49,166 They're doing it in very similar ways. 214 00:06:50,000 --> 00:06:52,300 I'm frying the mortadella to get a nice, 215 00:06:52,300 --> 00:06:53,667 crispy exterior. 216 00:06:53,667 --> 00:06:55,700 And then I'm grating Parmesan and fontina 217 00:06:55,700 --> 00:06:57,800 to add cheesiness to the dish. 218 00:06:57,800 --> 00:06:59,800 [Gabriele] 08:30. 219 00:06:59,800 --> 00:07:01,066 [cheers and applause] 220 00:07:01,066 --> 00:07:02,367 I'm tasting the sauce, 221 00:07:02,367 --> 00:07:04,300 it's not turning out the way I want it to, 222 00:07:04,300 --> 00:07:06,400 so I add sesame oil to add some nuttiness. 223 00:07:06,400 --> 00:07:08,066 -How's it going? -What's going on? 224 00:07:08,066 --> 00:07:10,266 Look at you guys. You're doing the same exact thing here 225 00:07:10,266 --> 00:07:12,166 -with the mortadella, no? -So we'll see who does it better, right? 226 00:07:12,166 --> 00:07:13,967 -So you're deep-frying that? -Yeah. 227 00:07:13,967 --> 00:07:15,400 Chef Jackson, what do you think about 228 00:07:15,400 --> 00:07:16,700 deep-frying mortadella? 229 00:07:16,700 --> 00:07:17,867 [Jackson] Well, it's never a bad idea. 230 00:07:17,867 --> 00:07:19,967 [Gabriele] Yeah? Are you doing it the same way? 231 00:07:19,967 --> 00:07:22,000 -I am cooking it in the pan. -Okay. 232 00:07:22,000 --> 00:07:24,500 -It's kinda like a steak. -All right. Keep going, yeah? 233 00:07:24,500 --> 00:07:26,967 Six minutes, chefs. 234 00:07:26,967 --> 00:07:28,667 I don't think the mortadella's 235 00:07:28,667 --> 00:07:30,000 as crispy as I thought it was gonna be, 236 00:07:30,000 --> 00:07:31,567 so I grab some bread and cooked that 237 00:07:31,567 --> 00:07:32,867 to add some texture. 238 00:07:32,867 --> 00:07:35,266 I wanna add another component 239 00:07:35,266 --> 00:07:36,767 of mortadella into the dish. 240 00:07:36,767 --> 00:07:38,367 So I grab sliced mortadella 241 00:07:38,367 --> 00:07:39,800 and pop it into the fryer. 242 00:07:39,800 --> 00:07:41,467 Fried food is always better, right? 243 00:07:41,467 --> 00:07:43,033 [Bobby] All right. Two minutes to go, you guys. 244 00:07:44,500 --> 00:07:46,667 I'm very excited to taste the food 245 00:07:46,667 --> 00:07:48,700 Jackson is cooking, because I have zero idea, 246 00:07:48,700 --> 00:07:51,000 I cannot envision the taste of it. 247 00:07:51,000 --> 00:07:52,367 Rachelle, I get it. 248 00:07:52,367 --> 00:07:54,467 I take the mortadella out of the fryer 249 00:07:54,467 --> 00:07:56,166 and add it to mustard greens, 250 00:07:56,166 --> 00:07:57,700 high dough crust, and oregano. 251 00:07:57,700 --> 00:07:59,066 Thirty seconds to go. 252 00:07:59,066 --> 00:08:00,567 I start with the dalbit sauce 253 00:08:00,567 --> 00:08:02,700 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]