1 00:00:01,467 --> 00:00:02,767 I'm Bobby Flay, each week, 2 00:00:02,934 --> 00:00:05,367 one brave chef will try to take me down in my house. 3 00:00:05,534 --> 00:00:06,467 This is my show... 4 00:00:06,634 --> 00:00:08,100 Today it is, tomorrow, who knows? 5 00:00:08,267 --> 00:00:09,767 -Ooh! -Trash talking. 6 00:00:09,934 --> 00:00:12,801 This culinary battle is gonna shake down in two rounds. 7 00:00:12,968 --> 00:00:15,601 -[bell dings] -Round one, to get to me, two contenders have to go 8 00:00:15,767 --> 00:00:18,267 through each other using an ingredient of my choice. 9 00:00:18,434 --> 00:00:19,667 It's do or die, Bobby. 10 00:00:19,834 --> 00:00:21,968 [Bobby] Two people that know me well will decide 11 00:00:22,133 --> 00:00:23,267 who's got the skills to beat me. 12 00:00:23,434 --> 00:00:24,667 Yeah! 13 00:00:24,667 --> 00:00:25,901 -[bell dings] -[Bobby] Round two, I go head-to-head 14 00:00:26,067 --> 00:00:27,868 with the winning contender. -Let's go! 15 00:00:28,033 --> 00:00:30,968 [Bobby] It's their turn to surprise me with their signature dish. 16 00:00:31,133 --> 00:00:32,200 -What? -Ah! 17 00:00:32,367 --> 00:00:33,567 Don't try this at home. 18 00:00:33,734 --> 00:00:35,601 [Sunny] I know you did it, Bobby! 19 00:00:35,767 --> 00:00:36,767 [Bobby] Bottom line? 20 00:00:36,934 --> 00:00:38,467 You're gonna run out of time! 21 00:00:38,634 --> 00:00:39,868 Everyone's out to beat me. 22 00:00:40,033 --> 00:00:41,167 [fingers snap] 23 00:00:41,334 --> 00:00:42,501 [bell dings] 24 00:00:42,667 --> 00:00:43,868 [audience cheering] 25 00:00:44,033 --> 00:00:45,501 Go, do it. 26 00:00:46,901 --> 00:00:49,267 All right, tonight we have some Italian royalty in the house. 27 00:00:49,434 --> 00:00:53,200 Hoping to say arrivederci to my winning streak, 28 00:00:53,367 --> 00:00:56,567 it's Chef Christian Petroni and the Pasta Queen herself, 29 00:00:56,734 --> 00:00:58,667 Nadia Caterina Munno. -[audience cheering] 30 00:01:01,200 --> 00:01:02,400 -Nice. -[audience cheering] 31 00:01:04,267 --> 00:01:07,300 [Bobby] So the Pasta Queen is a social media sensation. 32 00:01:07,467 --> 00:01:10,100 She's all over Instagram, TikTok, etcetera. 33 00:01:10,267 --> 00:01:12,667 Authentic, classic ingredients. 34 00:01:12,834 --> 00:01:14,200 [in Italian accent] Ingredients! 35 00:01:14,367 --> 00:01:15,767 -[normally] Hi, Nadia. -Hi, Bobby. 36 00:01:15,934 --> 00:01:18,367 This is your first time here. I'm so, so glad you're here. 37 00:01:18,534 --> 00:01:20,167 So you have a show now called "The Pasta Queen." 38 00:01:20,334 --> 00:01:23,968 In Italy, I went to all the region where I grew up. 39 00:01:24,133 --> 00:01:25,767 I love Italian food. I love Italian food. 40 00:01:25,934 --> 00:01:26,868 -I heard. -I love Italian culture. 41 00:01:27,033 --> 00:01:28,801 -Yes, I do. -Italian women? 42 00:01:28,968 --> 00:01:29,901 -Yes. -[audience laughing] 43 00:01:30,968 --> 00:01:34,067 My biggest love are Italian-Americans. 44 00:01:34,234 --> 00:01:35,968 -Well, there's one right there. -I know. 45 00:01:36,133 --> 00:01:39,667 -That's why I agreed to do this. -[Bobby] All right. 46 00:01:39,834 --> 00:01:41,567 So, Christian, what's the strategy tonight? 47 00:01:41,734 --> 00:01:43,667 Nadia is obviously the queen of pasta. 48 00:01:43,834 --> 00:01:46,767 We thought, what would be better than finding a couple chefs 49 00:01:46,934 --> 00:01:49,601 that will beat you doing what we love? 50 00:01:49,767 --> 00:01:51,067 [Nadia] The truth is this, 51 00:01:51,067 --> 00:01:55,000 people that don't eat pasta are most likely serial killers. 52 00:01:55,167 --> 00:01:56,300 [all laughing] 53 00:01:57,567 --> 00:02:00,267 And on that note, are you ready to meet our chefs? 54 00:02:00,434 --> 00:02:01,734 Yes, let's go, bring 'em out. 55 00:02:02,567 --> 00:02:04,667 [Christian] Bobby, you once worked with our first contender 56 00:02:04,834 --> 00:02:06,167 at the Super Bowl. 57 00:02:06,334 --> 00:02:08,100 It's Chef Kelsey Murphy. 58 00:02:08,267 --> 00:02:09,167 [audience] Whoo! 59 00:02:12,400 --> 00:02:13,767 [audience] Oh! 60 00:02:13,934 --> 00:02:15,300 [cheering] 61 00:02:15,467 --> 00:02:18,567 -All right. -Our next contender 62 00:02:18,734 --> 00:02:21,267 is known for his modern takes 63 00:02:21,434 --> 00:02:23,901 on iconic pasta plates. -Nice. 64 00:02:24,067 --> 00:02:28,300 Tonight, he's going to knead you like a dough ball. 65 00:02:28,467 --> 00:02:31,167 It's Chef Michael Reed! 66 00:02:31,334 --> 00:02:34,767 -[audience cheering] -Yeah, Chef! 67 00:02:35,767 --> 00:02:38,701 -[Nadia] Yeah! -Ohh! 68 00:02:38,868 --> 00:02:40,033 [audience cheering] 69 00:02:41,968 --> 00:02:44,167 Kelsey, Michael, welcome. What's your goal tonight? 70 00:02:44,334 --> 00:02:46,067 Break you like I just broke that pasta. 71 00:02:46,234 --> 00:02:49,000 -Oh, break me? -[all] Oh. 72 00:02:49,167 --> 00:02:50,501 I like that. How about yourself, sir? 73 00:02:50,667 --> 00:02:53,400 Let's see, I've already taken down two Iron Chefs. 74 00:02:53,567 --> 00:02:55,200 -Who have you taken down? -Stephanie Izard 75 00:02:55,367 --> 00:02:56,367 and Alex Guarnaschelli. 76 00:02:56,534 --> 00:02:58,467 -Ooh. -OK, pretty good. 77 00:02:58,634 --> 00:02:59,968 All right, here's the way it's gonna work. 78 00:03:00,200 --> 00:03:01,901 I'm gonna give you an ingredient of my choice, 79 00:03:02,067 --> 00:03:03,601 and you must make that ingredient the star 80 00:03:03,767 --> 00:03:06,200 of the dish. And that ingredient is... 81 00:03:06,367 --> 00:03:07,200 provolone. 82 00:03:07,367 --> 00:03:08,200 Ooh. 83 00:03:08,367 --> 00:03:09,601 [audience clapping] 84 00:03:09,767 --> 00:03:11,367 I love provolone. 85 00:03:11,534 --> 00:03:13,801 Worked with it a little bit, but not a lot. 86 00:03:13,968 --> 00:03:15,267 -OK. -[Kelsey] I like cheese. 87 00:03:15,434 --> 00:03:16,534 Cheese is good. 88 00:03:16,534 --> 00:03:17,868 [Bobby] All right, guys, 20 minutes on the clock 89 00:03:18,033 --> 00:03:19,801 to get in the zone for this provolone. 90 00:03:19,968 --> 00:03:21,167 [bell dings] 91 00:03:21,334 --> 00:03:22,267 [audience cheering] 92 00:03:26,367 --> 00:03:27,467 [Christian] I love provolone, man. 93 00:03:27,634 --> 00:03:28,801 It's one of my favorite cheeses. 94 00:03:28,801 --> 00:03:31,667 Fantastic cow's milk cheese from the south of Italy. 95 00:03:31,834 --> 00:03:33,868 [Nadia] This is multi-versatile. 96 00:03:34,033 --> 00:03:37,100 You can cut it, shred it, slice it, fry it. 97 00:03:37,267 --> 00:03:38,567 The longer it ages, 98 00:03:38,734 --> 00:03:40,968 the more spicy it becomes, like me. 99 00:03:42,367 --> 00:03:44,000 Kelsey, what are you making? 100 00:03:44,167 --> 00:03:46,667 Um, like mozzarella sticks, but in the style a la provolone. 101 00:03:46,834 --> 00:03:47,968 -OK. -Way to my heart. 102 00:03:48,133 --> 00:03:49,434 [all laughing] 103 00:03:49,434 --> 00:03:52,200 [Kelsey] Gotta give us the most massive wheel of provolone. 104 00:03:52,367 --> 00:03:55,701 I'm not classically trained, so a lot of my cooking style is 105 00:03:55,868 --> 00:04:00,300 just home cooking turned into a cheffed-up version. 106 00:04:00,467 --> 00:04:01,567 Michael, what are you making? 107 00:04:01,734 --> 00:04:05,868 -Like, a warm cheese dip with potato chips. -OK. 108 00:04:06,033 --> 00:04:09,200 Potato chips, a cheese dip, classic combinations. 109 00:04:09,367 --> 00:04:11,367 -[Christian] This does feel like Italian bar food, right? -[Bobby] Yeah. 110 00:04:11,534 --> 00:04:13,000 Let me go see what they're doing, I'll go check it out. 111 00:04:13,167 --> 00:04:14,567 -Yeah, OK, you go find out. -All right. 112 00:04:14,734 --> 00:04:16,000 [Christian] Fifteen minutes, gang. 113 00:04:17,701 --> 00:04:19,400 Yo, big Mike. What do you got going, babe? 114 00:04:19,567 --> 00:04:22,601 [Michael] So cream, provolone, garlic powder, onion powder. 115 00:04:22,767 --> 00:04:24,300 Beautiful. So you got your family here? 116 00:04:24,467 --> 00:04:26,300 Are you excited to see Daddy cooking, sweetheart? 117 00:04:26,467 --> 00:04:27,868 -Yeah. -[Christian] Yeah. 118 00:04:28,033 --> 00:04:29,033 -Love it. -Aw! 119 00:04:29,033 --> 00:04:30,501 [Michael] It's my time to shine right now. 120 00:04:30,667 --> 00:04:32,567 Now that Mackenzie is almost seven years old, 121 00:04:32,734 --> 00:04:35,167 this is the first time that she actually sees me 122 00:04:35,334 --> 00:04:36,868 in a cooking competition live. 123 00:04:37,033 --> 00:04:39,234 Don't worry, sweetie, I'll take her down. 124 00:04:41,701 --> 00:04:43,968 I'm classically trained, highly motivated, 125 00:04:44,133 --> 00:04:45,367 super competitive. 126 00:04:45,534 --> 00:04:48,100 It's something I carry into my culinary career. 127 00:04:48,267 --> 00:04:50,767 So today, my wife and I run our two concepts. 128 00:04:50,934 --> 00:04:54,267 Poppy & Rose is known to be one of the best brunch 129 00:04:54,434 --> 00:04:55,901 restaurants in Los Angeles. 130 00:04:56,067 --> 00:04:58,801 And then Poppy & Seed, where we do a lot of fresh pastas. 131 00:04:58,968 --> 00:05:01,667 It's just my playground where I get to have fun. 132 00:05:01,834 --> 00:05:05,067 So I've already taken down Iron Chefs Alex Guarnaschelli 133 00:05:05,234 --> 00:05:07,567 and Stephanie Izard. -[Guy] Michael Reed! 134 00:05:08,567 --> 00:05:10,267 Now I'm gonna add one more to that list 135 00:05:10,434 --> 00:05:11,868 and take down Bobby Flay. 136 00:05:12,033 --> 00:05:13,567 Chef Kelsey. 137 00:05:13,567 --> 00:05:17,367 -[Kelsey] Hi! -You know, the easiest way to my heart is via mozzarella 138 00:05:17,534 --> 00:05:19,667 sticks in some sort of form, right? -Right, I mean. 139 00:05:19,834 --> 00:05:21,167 Should be the way to everybody's heart. 140 00:05:21,167 --> 00:05:23,167 -Yep. -Absolutely beautiful. What do you think about Chef? 141 00:05:23,334 --> 00:05:25,567 -Are you gonna take him out? -Oh, yeah. 142 00:05:25,734 --> 00:05:27,534 I came here to cook against Bobby. 143 00:05:30,000 --> 00:05:32,200 Becoming a chef was never in the cards. 144 00:05:32,367 --> 00:05:34,300 I got my doctorate in physical therapy, 145 00:05:34,467 --> 00:05:36,801 and I was a physical therapist for ten years. 146 00:05:36,968 --> 00:05:38,234 I went on "MasterChef." 147 00:05:38,400 --> 00:05:41,467 I ended up winning, and it's just been building from there. 148 00:05:42,501 --> 00:05:45,100 In just three years, I have built Inspo 149 00:05:45,267 --> 00:05:46,868 and we make elevated game-day food 150 00:05:47,033 --> 00:05:49,567 inside the Indianapolis Colts Stadium, 151 00:05:49,734 --> 00:05:51,868 and I've cooked at the Super Bowl with Bobby Flay. 152 00:05:52,033 --> 00:05:56,167 So I am the rookie here, but if I'm able to beat Bobby Flay, 153 00:05:56,334 --> 00:05:59,167 there is proof that I belong in this industry. 154 00:06:00,367 --> 00:06:01,701 So good. 155 00:06:01,868 --> 00:06:05,467 There's nothing better than chips with a dipping sauce. 156 00:06:05,634 --> 00:06:06,834 So good. 157 00:06:07,000 --> 00:06:09,267 So for this relish, I have these beautiful green onions 158 00:06:09,434 --> 00:06:11,367 that are charred down, parsley, 159 00:06:11,534 --> 00:06:13,467 some Calabrian chilies. 160 00:06:13,634 --> 00:06:16,667 [Kelsey] I ideally would be freezing these provolone sticks 161 00:06:16,834 --> 00:06:20,100 because there's is a risk the middle can get too hot, 162 00:06:20,267 --> 00:06:21,501 and it starts to burst, 163 00:06:21,667 --> 00:06:23,367 but we're gonna have to roll with it. 164 00:06:26,601 --> 00:06:28,000 -Hi. -Ciao bella. 165 00:06:28,167 --> 00:06:29,968 -Hello. -This smells good. 166 00:06:30,133 --> 00:06:31,567 Oh, yeah. Little Calabrian chili, 167 00:06:31,734 --> 00:06:35,067 and then I have a cheese sauce in here that I whipped together. 168 00:06:35,234 --> 00:06:37,367 -Cheese sauce? -Little nutmeg. 169 00:06:37,534 --> 00:06:39,200 -Oh, yeah, this is good. -Yeah, it's good. 170 00:06:39,367 --> 00:06:40,467 -Yeah. -Yeah. 171 00:06:40,634 --> 00:06:42,067 Yeah, it's good, it's good. 172 00:06:42,234 --> 00:06:44,000 -Yeah, it's good. -OK, I'm gonna leave. 173 00:06:44,167 --> 00:06:45,367 All right, cool, bye. 174 00:06:45,534 --> 00:06:47,767 So a gremolata is very simple. 175 00:06:47,934 --> 00:06:51,267 It's just fresh parsley, garlic, lemon zest, olive oil, 176 00:06:51,434 --> 00:06:53,601 and a little bit of lemon juice to finish it out. 177 00:06:54,968 --> 00:06:57,868 [Michael] So the cheese got too hot. It's starting to break. 178 00:06:58,033 --> 00:07:00,100 I need to cool it down, but still give it 179 00:07:00,267 --> 00:07:01,467 viscosity and texture. 180 00:07:01,634 --> 00:07:04,267 Otherwise, it's just gonna be a provolone soup. 181 00:07:04,434 --> 00:07:05,567 So this is just whipped cream. 182 00:07:05,734 --> 00:07:07,601 We're gonna fold in this stuff. 183 00:07:07,767 --> 00:07:10,100 -[Nadia] So cheese. -[Michael] Cheese, onion powder, 184 00:07:10,267 --> 00:07:12,167 garlic powder. -Bravo. 185 00:07:12,334 --> 00:07:14,968 [Michael] Hopefully, that will bind it back together and give me 186 00:07:15,133 --> 00:07:16,267 the right texture I'm looking for. 187 00:07:17,601 --> 00:07:19,868 Michael, it seems like you're a little stressed. 188 00:07:20,033 --> 00:07:21,767 Well, this cheese sauce is not doing exactly 189 00:07:21,934 --> 00:07:23,000 what I want it to. -Ohh! 190 00:07:23,167 --> 00:07:25,968 Oh, man. Michael's sauce just broke. 191 00:07:26,133 --> 00:07:28,267 Once that fat from the provolone starts to leach, 192 00:07:28,434 --> 00:07:29,501 and it ain't gonna fly. 193 00:07:29,501 --> 00:07:31,567 [Nadia] Ah, Michael, are you redoing the sauce? 194 00:07:31,734 --> 00:07:33,467 [Michael] I am trying to redo this sauce. 195 00:07:33,634 --> 00:07:35,467 Michael is very stressed. I'm gonna have to leave. 196 00:07:35,634 --> 00:07:37,901 Michael, I'm leaving, OK? 197 00:07:38,067 --> 00:07:40,000 Coming up on two minutes. 198 00:07:43,601 --> 00:07:45,467 -It smells like fear. -Fear. 199 00:07:45,634 --> 00:07:47,367 [Christian] Oof. 200 00:07:47,534 --> 00:07:49,300 [Michael] Time is counting down so fast. 201 00:07:49,467 --> 00:07:50,367 I gotta figure out something quick. 202 00:07:50,534 --> 00:07:52,868 [tense music plays] 203 00:07:58,968 --> 00:08:00,501 There's a lot of stress in the air. 204 00:08:00,667 --> 00:08:03,000 [Christian] Well, you know, so Michael's sauce broke, but he took what 205 00:08:03,167 --> 00:08:06,000 he had and put it in an iSi to make a foam. 206 00:08:06,167 --> 00:08:07,567 It's all or nothing right now. 207 00:08:07,734 --> 00:08:09,701 Whatever comes out is gonna be on this plate. 208 00:08:12,167 --> 00:08:14,567 [Christian] Oh, no, it looks like Kelsey's provolone sticks 209 00:08:14,734 --> 00:08:16,067 are exploding in the fryer. 210 00:08:16,234 --> 00:08:17,868 We're gonna make it work, guys. 211 00:08:18,033 --> 00:08:21,868 I have zero choice but to just put what I have on the plate. 212 00:08:22,033 --> 00:08:23,767 [audience] Ten, nine, eight... 213 00:08:23,934 --> 00:08:26,367 [Kelsey] And grate some fresh provolone over top. 214 00:08:26,534 --> 00:08:31,200 [audience and judges] ...five, four, three, two, one. 215 00:08:31,367 --> 00:08:32,267 -[bell dings] -[audience] Whoo! 216 00:08:33,467 --> 00:08:35,868 [Nadia & Christian speaking Italian] 217 00:08:36,033 --> 00:08:39,634 -[Kelsey] It's yours, at best. -I don't know about that, girl. 218 00:08:42,100 --> 00:08:45,601 And I have to say, both plates look delicious. 219 00:08:45,767 --> 00:08:47,267 Chef Kelsey, what did you make? 220 00:08:47,434 --> 00:08:51,000 A provolone crisp over a provolone cheese sauce, 221 00:08:51,167 --> 00:08:53,467 a marinara, and gremolata over top. 222 00:08:55,467 --> 00:08:59,067 The breading is fantastic. The gremolata, very smart. 223 00:08:59,234 --> 00:09:01,467 -The only issue, it exploded. -Yep. 224 00:09:01,634 --> 00:09:05,200 I wish I was just getting that quintessential cheese pull. 225 00:09:05,367 --> 00:09:07,367 [Nadia] I love the tomato sauce. 226 00:09:07,534 --> 00:09:10,000 To make a good tomato sauce, right, Bobby is Italian, 227 00:09:10,167 --> 00:09:12,667 so he knows, it's very hard. 228 00:09:12,834 --> 00:09:14,701 Chef Michael, what did you make? 229 00:09:14,868 --> 00:09:18,667 A whipped provolone cheese dip, a charred onion relish, 230 00:09:18,834 --> 00:09:20,100 and crispy potato chips. 231 00:09:23,868 --> 00:09:27,567 That last-minute move that you made to salvage this dish, 232 00:09:27,734 --> 00:09:29,601 I think worked out for you. 233 00:09:29,767 --> 00:09:32,000 With that being said, I need more provolone. 234 00:09:32,167 --> 00:09:33,767 But maybe, yes, grated a little bit. 235 00:09:33,934 --> 00:09:35,467 If I, you know, 21 minutes, 236 00:09:35,634 --> 00:09:37,868 would have been there microplaning, right? -You know. 237 00:09:38,033 --> 00:09:41,567 But this was really fresh, and it also tastes really good. 238 00:09:41,734 --> 00:09:43,300 Give us a moment to discuss. 239 00:09:45,100 --> 00:09:48,567 This round did not go my way, but Michael's dish is lacking 240 00:09:48,734 --> 00:09:50,467 in provolone -- there's hope here. 241 00:09:52,467 --> 00:09:55,501 The chef moving forward is... 242 00:09:55,667 --> 00:09:56,601 [tense music plays] 243 00:09:58,567 --> 00:10:01,100 ...Chef Michael! 244 00:10:01,267 --> 00:10:03,067 [audience cheering] 245 00:10:03,234 --> 00:10:05,100 I am crushed. 246 00:10:05,267 --> 00:10:07,167 [muffled chatter] 247 00:10:07,334 --> 00:10:08,667 I gotta be humbled a little bit 248 00:10:08,834 --> 00:10:10,901 so I can come back even stronger. 249 00:10:11,067 --> 00:10:12,567 [Christian] Michael, we wanted more cheese, 250 00:10:12,734 --> 00:10:15,000 but it's just absolutely tasty. -Thank you. 251 00:10:15,167 --> 00:10:18,300 How do you feel? You're about to go against 252 00:10:18,467 --> 00:10:21,467 Bobby "Provolone" Flay? 253 00:10:21,634 --> 00:10:23,601 [all laughing] 254 00:10:23,767 --> 00:10:26,100 -Now he's in my playground. -[Nadia] Ooh. 255 00:10:26,267 --> 00:10:28,200 [audience cheering] 256 00:10:28,367 --> 00:10:31,000 ♪ Yeah, we are rockstars, yeah, we are all-stars ♪ 257 00:10:31,167 --> 00:10:33,901 ♪ Yeah, we gonna go far, we got them scars ♪ 258 00:10:34,067 --> 00:10:35,801 Congratulations, a little rough, but you, 259 00:10:35,968 --> 00:10:38,667 listen, you called an audible. -Talking smack already. 260 00:10:38,834 --> 00:10:40,701 We all saw it, but good job. 261 00:10:40,868 --> 00:10:42,367 What is your signature dish this evening? 262 00:10:42,534 --> 00:10:45,000 So my signature dish tonight is going to be... 263 00:10:45,167 --> 00:10:46,100 [tense music builds] 264 00:10:47,367 --> 00:10:48,901 ...cavatelli. -Oh! 265 00:10:49,067 --> 00:10:51,968 -Cavatelli, OK. -One of my favorites. 266 00:10:52,133 --> 00:10:53,367 So whatever I wanna do with cavatelli, 267 00:10:53,534 --> 00:10:54,701 is that what you're saying? -Be my guest. 268 00:10:54,868 --> 00:10:56,501 -All right, great. -You rolled it recently? 269 00:10:56,667 --> 00:10:58,067 -Uh-huh. -[audience] Ooh! 270 00:10:58,234 --> 00:11:00,601 -Excuse me. -[all laughing] 271 00:11:00,767 --> 00:11:03,267 All right, well, there's 45 minutes on the clock. 272 00:11:03,434 --> 00:11:04,367 [Nadia speaking Italian] 273 00:11:10,100 --> 00:11:14,868 Cavatelli is probably my hands-down favorite fresh pasta shape. 274 00:11:15,033 --> 00:11:16,667 -They look like almost like mini hot dog buns. -Si, si. 275 00:11:16,834 --> 00:11:20,167 It's got a little cavity to hold some sauce, right? 276 00:11:20,334 --> 00:11:23,701 Yep, that's why they're called cavatelli, little cavity. 277 00:11:25,267 --> 00:11:26,601 -Mind blown! -Yeah. 278 00:11:28,267 --> 00:11:30,567 [Nadia] And, you know, if you don't eat eggs, 279 00:11:30,734 --> 00:11:32,667 that's the perfect fresh pasta for you. -Right. 280 00:11:32,834 --> 00:11:35,667 Because it's only semolina flour and water. 281 00:11:35,834 --> 00:11:37,767 [Michael] So I'm here today to beat Bobby Flay, 282 00:11:37,934 --> 00:11:39,767 and to be able to put another notch on my belt 283 00:11:39,934 --> 00:11:41,234 of taking down an Iron Chef. 284 00:11:42,200 --> 00:11:46,167 My signature dish is a spinach cavatelli with a pork sausage 285 00:11:46,334 --> 00:11:47,801 with braised Swiss chard. 286 00:11:47,968 --> 00:11:50,801 So the first thing I need to do is take some semolina flour, 287 00:11:50,968 --> 00:11:53,167 slowly adding in spinach water. 288 00:11:53,334 --> 00:11:54,868 -[Nadia] Chef Michael. -Yes? 289 00:11:55,033 --> 00:11:58,367 Why did you use cavatelli to beat Bobby? 290 00:11:58,534 --> 00:12:01,167 I've been making this for 20 years now. 291 00:12:01,334 --> 00:12:02,801 We make our own pork sausage. 292 00:12:02,968 --> 00:12:05,601 We take spinach to dye the pasta green. 293 00:12:05,767 --> 00:12:08,267 Is this version based on a specific region 294 00:12:08,434 --> 00:12:10,501 of Italy or something? -As much pasta as I make, 295 00:12:10,667 --> 00:12:12,701 I have never been to Italy yet. -Wow! 296 00:12:12,868 --> 00:12:14,601 So if someone wants to invite me to Italy... 297 00:12:14,767 --> 00:12:17,100 -Invite us to Italy. -[all laughing] 298 00:12:19,000 --> 00:12:20,300 -[Kwini] Us to Italy. -Us, yes. 299 00:12:21,701 --> 00:12:24,467 [Bobby] So I'm making hand-rolled cavatelli with a tomato 300 00:12:24,634 --> 00:12:27,100 and broccoli rabe sauce. I'm gonna get my sauce going. 301 00:12:27,267 --> 00:12:29,000 I purée some tomatoes. 302 00:12:29,167 --> 00:12:31,467 I chop up some shallots, crush up some garlic. 303 00:12:31,634 --> 00:12:32,801 -Bobby. -Yeah? 304 00:12:32,968 --> 00:12:34,267 [Nadia] What's your take on the cavatelli, 305 00:12:34,434 --> 00:12:35,968 and how are you gonna beat Michael? 306 00:12:36,133 --> 00:12:37,567 I'm just gonna make a good tasting pasta. 307 00:12:37,734 --> 00:12:38,901 -That's it. -Wow. 308 00:12:39,067 --> 00:12:41,367 Is it inspired by any restaurants in Italy? 309 00:12:41,534 --> 00:12:43,868 This is a dish important to Puglia, you know? 310 00:12:44,033 --> 00:12:47,000 So I'm gonna use some tomato, maybe some rapini. 311 00:12:47,167 --> 00:12:49,100 You know, I'm gonna bring some flavor to the game. 312 00:12:49,267 --> 00:12:51,267 Cavatelli is a shape, but it can be made with lots 313 00:12:51,434 --> 00:12:52,467 of different sauces. 314 00:12:52,634 --> 00:12:54,300 All right, gang, we got 34 minutes. 315 00:12:54,467 --> 00:12:55,467 [audience cheering and clapping] 316 00:12:57,200 --> 00:12:59,567 -[Christian] So, no pork. -[Bobby] No pork. 317 00:12:59,734 --> 00:13:00,801 I like that. 318 00:13:00,801 --> 00:13:01,868 [Christian] Outside of that, how you been? 319 00:13:02,033 --> 00:13:03,367 -You been good? -What's that? 320 00:13:03,367 --> 00:13:05,267 [Christian] Everything's been good with you though, right? 321 00:13:05,434 --> 00:13:07,667 Do you think that in 33 minutes, you still have to hand-roll 322 00:13:07,834 --> 00:13:09,467 all that cavatelli? You feeling OK? 323 00:13:09,634 --> 00:13:11,367 Is your pasta resting right now? 324 00:13:11,534 --> 00:13:12,868 -Pasta's resting. -[Christian] Have you been to Italy lately? 325 00:13:13,033 --> 00:13:14,167 -It's right here. -[Christian] Oh, the pasta's resting. 326 00:13:14,334 --> 00:13:15,901 Done, let me see. 327 00:13:16,067 --> 00:13:18,367 Not bad, darn it, not bad. 328 00:13:18,534 --> 00:13:20,167 [Michael] So for my cavatelli dish, 329 00:13:20,334 --> 00:13:24,000 I'm going much more like a ragu style than a light sauce. 330 00:13:24,167 --> 00:13:25,868 So we got our Swiss chard over here. 331 00:13:26,033 --> 00:13:27,300 -You're cooking that down... -Swiss chard. 332 00:13:27,467 --> 00:13:29,868 ...and sort of just melt it into your pasta dish? 333 00:13:30,033 --> 00:13:31,467 Yeah, it's gonna help form that sauce. 334 00:13:31,634 --> 00:13:32,567 [Christian] Smart move. 335 00:13:32,734 --> 00:13:33,968 Hey, sweetie, how's Daddy doing? 336 00:13:34,133 --> 00:13:36,367 -You so proud of Daddy? -Very proud. 337 00:13:36,534 --> 00:13:38,000 -Very proud. -Very proud. 338 00:13:38,167 --> 00:13:39,868 [all] Aww! 339 00:13:40,033 --> 00:13:41,200 [Michael] So my daughter, Mackenzie, 340 00:13:41,200 --> 00:13:43,467 is my smallest sous chef and my biggest cheerleader. 341 00:13:43,634 --> 00:13:45,801 Let's make a lot of noise for Mackenzie right now! 342 00:13:45,968 --> 00:13:47,634 [audience cheering] 343 00:13:50,100 --> 00:13:53,267 [Michael] So, if I lose tonight, she's never gonna let me live it down. 344 00:13:53,434 --> 00:13:56,100 She's always gonna be like, why didn't I beat Bobby Flay? 345 00:13:56,267 --> 00:13:58,100 [tense music plays] 346 00:14:01,968 --> 00:14:04,100 Coming up on 27 minutes. 347 00:14:04,267 --> 00:14:05,467 [audience clapping] 348 00:14:06,267 --> 00:14:09,100 So I'm making hand-rolled cavatelli, I check on my dough 349 00:14:09,267 --> 00:14:12,100 and I cut it into strips, and then I roll it into, like, 350 00:14:12,267 --> 00:14:15,167 these little snakes, and then I cut them with the pastry cutter. 351 00:14:15,334 --> 00:14:17,467 Then I start rolling them on a cavatelli board. 352 00:14:17,634 --> 00:14:20,367 They pick up that beautiful ridge texture on the outside 353 00:14:20,534 --> 00:14:22,667 of it, which helps the sauce cling to it. 354 00:14:22,834 --> 00:14:24,367 -[Nadia] Bobby! -Hi, Pasta Queen. 355 00:14:24,534 --> 00:14:26,501 [Nadia] Wow, these are really cute. 356 00:14:26,667 --> 00:14:27,801 Don't be nice to him. 357 00:14:27,968 --> 00:14:29,100 Whose team are you on? 358 00:14:30,367 --> 00:14:32,400 [Michael] He's going hand-rolled cavatelli pasta. 359 00:14:32,567 --> 00:14:33,868 I commend him for that. 360 00:14:34,033 --> 00:14:35,667 I'm gonna bust out the cavatelli machine, 361 00:14:35,834 --> 00:14:37,300 but I also have a trick up my sleeve. 362 00:14:37,467 --> 00:14:38,701 Today, I brought my power tools. 363 00:14:38,868 --> 00:14:40,968 [drill whirring] 364 00:14:41,133 --> 00:14:42,467 -[Nadia] What is he doing? -I don't know. 365 00:14:42,634 --> 00:14:43,934 Does he have a drill? 366 00:14:45,100 --> 00:14:48,167 Show 'em how it's done, Mike! Show 'em how it's done, Mike! 367 00:14:48,334 --> 00:14:49,701 [audience cheering] 368 00:14:49,868 --> 00:14:51,801 They look like bugs. 369 00:14:51,968 --> 00:14:54,567 I'm gonna go check on Michael, huh? 370 00:14:54,734 --> 00:14:56,868 OK, but I have to say, he's making them by hand. 371 00:14:57,033 --> 00:14:58,167 You've got the machine. 372 00:14:58,334 --> 00:15:00,067 That's why they look so perfect. 373 00:15:00,234 --> 00:15:03,200 -We're in the 21st century. -[audience cheering] 374 00:15:05,667 --> 00:15:10,567 Good luck, Bobby. 20 minutes to go. 375 00:15:10,734 --> 00:15:12,167 -[Christian] You're the Pasta Queen. -[Nadia] Yeah. 376 00:15:12,334 --> 00:15:14,467 Who's got prettier shapes of pasta? 377 00:15:14,634 --> 00:15:18,567 Michael's one are cuter. But I like things made by hand. 378 00:15:18,734 --> 00:15:21,000 -They have more character. They're rough. -I know. 379 00:15:21,167 --> 00:15:24,367 They are imperfect, just like us. 380 00:15:24,534 --> 00:15:26,868 -You know? -[audience laughing] 381 00:15:27,033 --> 00:15:29,100 [Bobby] So after the sauce has been cooking for a while, 382 00:15:29,267 --> 00:15:32,334 I add some crème fraîche, some Calabrian chilies. 383 00:15:34,801 --> 00:15:37,267 [Michael] Now that the pork is cooked, we're gonna start adding 384 00:15:37,434 --> 00:15:41,567 the Aleppo, fennel pollen, chicken stock, tomato paste. 385 00:15:41,734 --> 00:15:44,801 So now I just gotta chop this Swiss chard and fold this 386 00:15:44,968 --> 00:15:48,000 into the pan sauce, and then it's time to get 387 00:15:48,167 --> 00:15:50,701 this pasta in the water. -Let's go and see Bobby. 388 00:15:50,868 --> 00:15:52,267 -Yeah, yeah, yeah. -[Nadia] Guys. 389 00:15:52,434 --> 00:15:54,901 [Christian] Coming up on nine minutes, nine minutes, chefs! 390 00:15:55,067 --> 00:15:57,400 -[audience cheering] -[Nadia] OK, wow. 391 00:15:57,567 --> 00:15:59,467 Hey, Bob, did you remember to salt your pasta water? 392 00:15:59,634 --> 00:16:01,667 There we go, that's my guy. 393 00:16:01,834 --> 00:16:03,000 We're here for a quick taste test, Bob. 394 00:16:03,167 --> 00:16:04,267 Are there two different sauces here? 395 00:16:04,434 --> 00:16:05,601 -[Bobby] No. -What did you do? 396 00:16:05,767 --> 00:16:07,267 I put a little, uh... 397 00:16:07,434 --> 00:16:08,367 crème fraîche in there... -I saw the -- 398 00:16:08,534 --> 00:16:10,167 ...and some Calabrian chilies. 399 00:16:10,334 --> 00:16:12,567 Crème fraîche, what part of Italy is the crème fraîche usually used? 400 00:16:12,734 --> 00:16:16,000 -It's from the crema ver, uh, region. -[Christian] Of fraîche. 401 00:16:16,167 --> 00:16:17,400 -I don't know about this. -[Christian] A little flat. 402 00:16:17,567 --> 00:16:19,467 [Nadia] Underwhelmed. 403 00:16:19,634 --> 00:16:22,167 [all laughing] 404 00:16:22,334 --> 00:16:24,000 -Let's go over to Michael's. -[Bobby] Get out of here. 405 00:16:25,200 --> 00:16:27,100 -[Christian] Chef Michael. -This is the pan sauce. 406 00:16:27,267 --> 00:16:29,067 [Nadia] Can we taste this? 407 00:16:29,234 --> 00:16:30,467 So this is the -- the -- the 408 00:16:30,634 --> 00:16:31,868 you made the sausage. -Wow! 409 00:16:32,033 --> 00:16:34,000 -So good! -We got our Swiss chard. 410 00:16:34,167 --> 00:16:36,467 -It is amazing. -[all laughing] 411 00:16:36,634 --> 00:16:37,968 She almost took your eye out, Bobby. 412 00:16:38,133 --> 00:16:39,000 [audience] Whoo! 413 00:16:40,067 --> 00:16:41,868 Whoo! 414 00:16:42,033 --> 00:16:43,000 [Bobby] She throws a lot of spoons. 415 00:16:44,901 --> 00:16:46,200 [bass music plays] 416 00:16:48,167 --> 00:16:50,767 [Bobby] And then I let the sauce and the pasta become friends. 417 00:16:50,934 --> 00:16:52,868 I chop up the broccoli rabe and I add it to my sauce. 418 00:16:53,033 --> 00:16:54,868 And then I'm gonna finish it with some butter 419 00:16:55,033 --> 00:16:56,000 and some Parmigiano. 420 00:17:00,968 --> 00:17:02,200 -[kiss smacks] -[audience] Whoo! 421 00:17:03,601 --> 00:17:04,868 [Christian] Only two minutes remain. 422 00:17:06,467 --> 00:17:08,767 It's time to plate, we take the cavatelli pasta. 423 00:17:08,934 --> 00:17:11,267 We're gonna garnish that with a brown butter panko 424 00:17:11,434 --> 00:17:13,467 and grated Parmesan cheese. 425 00:17:13,634 --> 00:17:15,567 [Bobby] I'm just gonna put some pasta in the bowl. 426 00:17:15,734 --> 00:17:17,868 I'm gonna add some more Parmigiano on top, 427 00:17:18,033 --> 00:17:19,100 anchovy breadcrumbs. 428 00:17:19,267 --> 00:17:21,868 So last but not least, I'm gonna give 429 00:17:22,033 --> 00:17:23,167 a bowl to the family. 430 00:17:25,300 --> 00:17:28,100 [audience & judges] Eight, seven, six... 431 00:17:28,267 --> 00:17:29,801 [Bobby] Some stracciatella at the end. 432 00:17:29,968 --> 00:17:32,267 [audience & judges] ...three, two, one! 433 00:17:32,434 --> 00:17:33,367 Whoo! 434 00:17:35,767 --> 00:17:38,167 Nice job, beautiful job. 435 00:17:38,334 --> 00:17:40,100 Michael's dish has a lot of ingredients in it, 436 00:17:40,267 --> 00:17:41,267 and it looks really good. 437 00:17:41,434 --> 00:17:42,868 Uh, it's very earthy. 438 00:17:43,033 --> 00:17:44,667 I see what you did there. Very beautiful. 439 00:17:45,868 --> 00:17:47,100 I look over at Bobby's plate. 440 00:17:47,267 --> 00:17:49,567 They look completely different than mine. 441 00:17:49,734 --> 00:17:51,000 Super light. 442 00:17:51,167 --> 00:17:53,467 But, you know, I am confident in my dish. 443 00:17:53,634 --> 00:17:56,367 It's flavor bomb on top of flavor bomb. 444 00:17:56,534 --> 00:17:58,167 -Are you hungry? -[all laughing] 445 00:18:02,601 --> 00:18:04,100 [Christian] Chef Michael, Bobby, 446 00:18:04,267 --> 00:18:06,601 congratulations on finishing your cavatelli dishes. 447 00:18:06,767 --> 00:18:08,868 And now, meet the judges. 448 00:18:09,033 --> 00:18:12,701 The chef owner of Barano and Bluebird Kitchen, 449 00:18:12,868 --> 00:18:15,567 Albert Di Meglio. -[all clapping] 450 00:18:15,734 --> 00:18:20,000 Next up, the owner of Bar Volpe, Karen Akunowicz. 451 00:18:20,167 --> 00:18:25,400 Author and restaurateur of Tucci and Delmonico's, 452 00:18:25,567 --> 00:18:27,167 Max Tucci. 453 00:18:31,767 --> 00:18:33,300 All right, judges, we'd like you to start 454 00:18:33,467 --> 00:18:34,901 with the first cavatelli. 455 00:18:37,400 --> 00:18:39,901 [soft tense music plays] 456 00:18:42,367 --> 00:18:43,767 I think it's a great dish of pasta. 457 00:18:43,934 --> 00:18:46,567 The sauce, it's a little spicy for me, but I like it. 458 00:18:46,734 --> 00:18:49,267 And the cavatelli itself, cooked perfectly. 459 00:18:49,434 --> 00:18:50,801 The cavatelli are so well done. 460 00:18:50,968 --> 00:18:53,667 They look like they've been hand-rolled on a board. 461 00:18:53,834 --> 00:18:55,467 I love how light the tomato sauce is. 462 00:18:55,634 --> 00:18:57,300 I could eat a bowl of this and I could still go 463 00:18:57,467 --> 00:18:58,601 dancing afterwards. -Yes. 464 00:18:58,767 --> 00:19:01,000 For me, it could have a little bit more salt. 465 00:19:01,167 --> 00:19:02,801 For me, it's like going to Italy in my mouth. 466 00:19:04,167 --> 00:19:05,167 I love it, it's light. 467 00:19:05,334 --> 00:19:07,300 It's fresh. Fantastico, eh? 468 00:19:07,467 --> 00:19:10,567 Maybe just a little bit less of the breadcrumb. 469 00:19:10,734 --> 00:19:13,167 OK, please try the second cavatelli. 470 00:19:13,334 --> 00:19:15,467 ♪♪ 471 00:19:21,267 --> 00:19:23,300 I like the spinach cavatelli. It has a good bite. 472 00:19:23,467 --> 00:19:25,100 It's a great texture. 473 00:19:25,267 --> 00:19:26,868 And I really wanna keep eating this... 474 00:19:27,033 --> 00:19:28,133 -Yeah. -...which, I might. 475 00:19:30,601 --> 00:19:31,968 I love the flavor of this dish. 476 00:19:32,133 --> 00:19:35,000 The sausage for me is delicious, it's really well seasoned. 477 00:19:35,167 --> 00:19:39,467 For me, this has maybe a little more sauce than I would prefer. 478 00:19:39,634 --> 00:19:43,267 That sausage with the fennel dances in the mouth, 479 00:19:43,434 --> 00:19:46,167 heavy on the sauce, and I don't feel like 480 00:19:46,334 --> 00:19:48,100 I could eat it as much as you could. 481 00:19:49,467 --> 00:19:50,601 But it's good. 482 00:19:50,767 --> 00:19:53,100 Judges, thank you so much for your expert opinion, 483 00:19:53,267 --> 00:19:55,000 and you gotta vote, so please. 484 00:19:55,167 --> 00:19:57,767 ♪♪ 485 00:19:57,934 --> 00:20:01,367 Bobby Flay always knows how to pull off amazing flavors, 486 00:20:01,534 --> 00:20:04,667 so I'm a little bit worried that I went a little bit too heavy. 487 00:20:06,167 --> 00:20:11,868 Well, this is not a unanimous decision. 488 00:20:12,033 --> 00:20:14,167 And the winner is... 489 00:20:14,334 --> 00:20:16,667 [tense music builds] 490 00:20:16,834 --> 00:20:18,167 ...Chef Bobby Flay. 491 00:20:18,334 --> 00:20:20,167 [audience clapping] 492 00:20:20,334 --> 00:20:22,367 -[Bobby] Thank you. -Boo! 493 00:20:24,367 --> 00:20:26,000 [Michael] It wasn't a sweep, and honestly, 494 00:20:26,167 --> 00:20:28,801 I needed to have that third Iron Chef taken down. 495 00:20:28,968 --> 00:20:30,267 We loved both of these dishes. 496 00:20:30,434 --> 00:20:32,767 For me, this was so light, it was delicious. 497 00:20:32,934 --> 00:20:34,400 This was the winner of the cavatelli challenge. 498 00:20:34,567 --> 00:20:35,567 [audience clapping] 499 00:20:37,501 --> 00:20:39,000 Very nervous in front of the Pasta Queen. 500 00:20:39,167 --> 00:20:40,367 Same. 501 00:20:40,534 --> 00:20:44,200 I am like, a very simple girl from the South of Italy. 502 00:20:44,367 --> 00:20:46,167 Yes, that's how we think of you, very simple. 503 00:20:46,334 --> 00:20:48,167 -I'm humble. -[audience laughing] 504 00:20:48,334 --> 00:20:50,467 The only good part, I got to hang out with the Pasta Queen. 505 00:20:50,634 --> 00:20:52,767 Why do people even show up to compete with him? 506 00:20:52,934 --> 00:20:54,367 I only showed up because you were here. 507 00:20:54,534 --> 00:20:57,000 The secret to my pasta, I'll never Cavatelli. 508 00:20:57,167 --> 00:20:58,000 -Whoo! -[audience clapping] 509 00:20:58,167 --> 00:20:59,100 [audience cheering]