How to Prepare a Delicious, and Authentically Italian Dinner in Under 20 Minutes
Chef Vittorio from The Italian Daughter demonstrates how to create a delicious, authentically Italian dish in under 20 minutes. The Italian Daughter, located in North Scottsdale, is a neighborhood Italian restaurant featuring handcrafted pastas, fresh seafood, stone fired pizza, craft boards, and classic Italian fare. In April of 2021, Melissa Maggiore Meyer opened The Italian Daughter to pay homage to her late father and continue the legacy he left behind. To learn more about The Italian Daughter, please visit https://www.theitaliandaughter.com/
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00:00 - Oh, when the moon meets your eye like a piece of pie, you're a chef.
00:05 No, well we try to be chefs.
00:06 I'm here to help us make an authentic Italian dinner for under 20 minutes.
00:11 It's Chef V of The Italian Daughter.
00:13 And Chef, you said I could do this, as long as I have everything all ready to go for me.
00:17 - Yes, absolutely.
00:18 - Yeah, if we did this from scratch, it'll take a little bit longer, and we know Italian
00:20 families like to sit and talk while they're cooking.
00:22 - Yes, absolutely.
00:23 - Right, a lot.
00:24 - They like to take their time to eat.
00:25 - I love it.
00:26 - And that's what you're also here for, and that is because this awesome happy hour menu
00:30 you got going on right now.
00:31 - Yes, we have a great lounge menu every day, all day.
00:34 We have live music for 69 every day.
00:37 We're located in North Scottsdale Road in Pinnacle Peak, and we have fantastic food.
00:42 You come and visit us.
00:43 - You have to go by there, and I love these little appetizers.
00:46 What do we have here?
00:47 - We have an octopus carpaccio, made in the house, all marinated overnight, and then we
00:51 have a beef carpaccio with a lemon sauce, a very nice touch with the caper berries in
00:56 it.
00:57 - This is called, what is this called?
00:58 What is this?
00:59 - Octopus.
01:00 - Octopus, octopus.
01:01 - Octopus carpaccio, yes.
01:02 - Oh my gosh, okay, that is awesome.
01:03 All right, all right, this is the important part right here.
01:05 Now this is making the dish.
01:06 - Yes.
01:07 - I'm ready to make it.
01:08 All right, how do we start?
01:09 What are we using?
01:10 - So this is one of the pasta that is from the region of Lazio.
01:12 It's called Amatriciana pasta.
01:14 We use Boccatini pasta.
01:16 It's a little thicker pasta.
01:17 You can buy at the store, you can have it dry, and make it like in seven, eight minutes,
01:21 depending on the time that you have.
01:23 Then we have guanciale, is the pork cheek.
01:25 That's the main ingredient in the pasta.
01:28 Crushed tomatoes, San Marzano.
01:30 You crush it by hand, so it gives it the texture.
01:32 - So by hand, don't--
01:33 - Yes, so that just don't blend it or anything, just by hand.
01:37 And then we have some onions.
01:39 That's the upgraded version.
01:40 If you wanna have it with some onions, some more acidity in the pasta.
01:43 - Got it, all right.
01:44 - And then all the ingredients that we need here.
01:45 - Okay, all right, let's get cooking.
01:46 All right, where do we start?
01:47 - All right, let's start getting the pancetta ready.
01:49 - Okay, and put that in a nice, and it's already kind of seasoned, put right in the pan, warm
01:53 up.
01:54 - Yeah, it will take two, three minutes, you can get crispy.
01:56 So it's gonna be, and then we have some pasta here already going.
01:59 It depends on how you want the pasta.
02:01 If you wanna cook it al dente or not, it will take from seven to 10 minutes.
02:05 - Okay, so let me ask you this.
02:06 Do you boil the pasta, or do you let it just simmer in the water?
02:09 - We boil the pasta, and then once it's ready, depends on the texture of the pasta, we just
02:14 use it.
02:15 - Like that, so, all right.
02:16 - Yeah, soft and wet.
02:17 - I was told the texture is just throw it against the wall.
02:19 - Yeah.
02:20 - Yeah.
02:21 My mom got mad 'cause I threw a whole pot one time.
02:22 She's like, "That was dinner."
02:23 - Absolutely.
02:24 - All right, now that you put--
02:25 - And then we do some onions.
02:26 - All right.
02:27 - If you like to use onions, so you can do it without onions too.
02:30 - Nice, okay.
02:31 - We let it cook.
02:32 - So as that's cooking up there, very nice, and we're going through this.
02:35 And again, as you said, the minis are all ready to go.
02:37 Do you need reservations to come up to the restaurant?
02:40 - We have a reservation, and also for the lounge, we don't take reservation, it's for
02:44 walk-in.
02:45 - Yes, the bar, all the bar area, and everything is gonna be--
02:49 - And it's beautiful up there, especially during sunset, just watching the sun go down.
02:52 - We have a patio, a nice patio cover with some heaters.
02:55 You can eat in there, like even if it's cold, it's fantastic.
02:57 - I like that.
02:58 All right, now next we're gonna throw--
02:59 - Then we'll drop some tomato sauce.
03:01 - All right.
03:02 - Fresh tomatoes with the hands.
03:03 - There you go, all right, look, I'm gonna help out.
03:05 This is why I learned, and that is to clean up as you go.
03:08 See that?
03:09 That's smart of me, right?
03:10 - That's very nice.
03:11 And once the pasta is ready--
03:13 - Okay.
03:14 - We just make sure we take some water, because the water was gonna give it the flavor.
03:19 - All right.
03:20 - And we just drop it in there.
03:21 - So this is what I like, I like where you actually took the pasta and put it in there
03:24 better than people putting the pasta on the plate and then pouring it over it.
03:26 - We wanna use some of the pasta water, because pasta water has enough flavor to give to your
03:32 dish.
03:33 - Got it, all right, all right.
03:34 - And then you work out with whatever skills you guys got.
03:37 - Look at that.
03:38 Why you say it like that, Chef?
03:39 How do you know I don't have skills?
03:43 You know I don't have skills.
03:46 - And then we just put it on a nice plate.
03:49 - So look at that, awesome.
03:52 - And then at the end of it--
03:53 - Yeah, what are we gonna put in there?
03:55 - Romano cheese.
03:56 - Oh my goodness.
03:57 - As much as you like.
03:58 - Oh wow.
03:59 - The more, the better.
04:00 - A little more, a little more, a little more.
04:01 - A little more, a little more.
04:02 - A little more, yeah, a little more.
04:03 Don't be afraid.
04:04 There we go, all right.
04:05 - A little bit better.
04:06 - Nice.
04:07 - And then--
04:08 - And then we can drop some parsley.
04:09 - Oh yeah.
04:10 Look at that, look how colorful that looks, nice.
04:13 Awesome, and there it is.
04:14 - That's how you make a pasta in under 20 minutes.
04:17 - Under 20 minutes, we did it right there.
04:18 We actually did it in less than 20 minutes.
04:20 - Yeah, we tried to--
04:21 - Try to move things a little faster, that's it right there, I love this.
04:24 Chef, remind me again, the lounge times are--
04:27 - For two to close, all day, every day, and then we have live music for 69, and then we
04:34 have different special every day of the week.
04:35 - There you go, I like it, it's Italian Daughter, we have information on azdailymix.com, so
04:41 thank you, thank you very much.
04:42 - Thank you.
04:43 - Thank you.
04:43 - Bye.
04:48 [BLANK_AUDIO]