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Luca's Key Ingredient Season 5 Episode 1
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00:00Lifting our lid, look at that.
00:03I'm constantly exploring new ways to reinvent the classics.
00:07Come on, this is Christmas in a cup!
00:10But the secret to an Italian dish
00:12always starts with the best produce.
00:15The one and only prosciutto di Parma.
00:17In this series, I'm going to share my key ingredients
00:20to quintessential Italian cooking.
00:23This is the part where I get really excited.
00:26And of course, I'll show you how to make those ingredients shine
00:29with some creative and delicious recipes
00:32that will take your Italian cooking to the next level.
00:35So, please stay tuned, sit, relax, and let me do the cooking.
00:45Buongiorno and welcome back
00:47to Luca's Key Ingredients Season 5.
00:49Yes, I cannot believe it, it's been five seasons already.
00:52Today, I'm very excited because we're making
00:55an episode dedicated to mozzarella,
00:57which I'm sure everybody knows, everybody had already before.
01:00Such a versatile, beautiful cheese.
01:03And today, we're going to show you how to make it from scratch.
01:07We're going to make a delicious southern dish
01:09from the region of Puglia,
01:11where the famous stracciatella cheese comes from.
01:13Then we're going to move on to a very Italian classic
01:16with some stuffed zucchini flour,
01:18but with buffalo mozzarella, which is being smoked.
01:20So, please stay tuned, don't go anywhere.
01:22So, let's make some mozzarella.
01:25I wish I could do it, guys, but I cannot.
01:27I'm only a chef.
01:28I need a cheese master.
01:29If only I had a cheese master with me here.
01:31Guess what?
01:32I do.
01:33I got my dear friend Giuseppe Minoia
01:35from Vanilla Cheese in Sydney.
01:37He's accepted to come around and show us how to make it.
01:39Please, Giuseppe, come around.
01:41How are you, my friend?
01:43Good, thank you. How are you?
01:44So, we got all the ingredients you've asked me to organize for you.
01:48You've been making cheese for...
01:5025 years.
01:51Is that all?
01:52Is that all, yeah?
01:53Excellent.
01:54So, what I really want you to show me
01:56and show everybody sitting at home
01:58is really all the little steps
01:59on how we achieve this amazing cheese called mozzarella.
02:03In this bowl, I've got raw curd.
02:05To get to this stage, we've got freshest milk we can get.
02:07We acidify it, we add rennet to it.
02:10We then split the milk because the milk solidifies.
02:14Yeah, of course.
02:15And so, this is the solid component of the milk.
02:17Amazing.
02:18First thing, we need to put some salt into the curd.
02:20All right.
02:21So, we put a couple of good handfuls,
02:22or what we say in Italian, a pinch of salt.
02:24A pinch of salt.
02:25Yeah.
02:26That's a good one.
02:27Yeah, maybe another half, half of that.
02:29That's a little bit of salt.
02:30And that's it.
02:31And then now what we do, we pick up the curd
02:33and we just try breaking it.
02:34And we start breaking it.
02:35And the salt will mix into it.
02:37We're doing it in a traditional mastello and stecca.
02:41Okay.
02:42Mastello is the big bowl?
02:43The big bowl.
02:44And the stick in English?
02:45Stick or paddle.
02:46Paddle, yeah.
02:47Now that we've gone to this stage,
02:48we can add some hot water.
02:49We put it on the outside of the bowl.
02:51Okay, so...
02:52Not straight on the curd.
02:53I'm right-handed.
02:54Let me just do this properly,
02:55because now I'm under pressure.
02:56I've got the master here.
02:57All right.
02:59Okay.
03:02Now what we're doing,
03:03we just rotate the curd inside the water
03:05so that the temperature of the curd starts to go up.
03:07Yeah, okay.
03:08Ideally, we need to bring the temperature of the curd
03:10up to 65 degrees.
03:11So you can see now,
03:12the water has already become quite milky.
03:14We can add at least another one of those.
03:16One more?
03:17Yes, please.
03:23All right.
03:24Beautiful.
03:25Now the process is just about
03:26collecting all the curds together
03:27and then stretching them.
03:35Let's do a classic burrata.
03:40Put one with a little knot on top
03:42so we shape the curd into a tubular shape.
03:45Yeah.
03:46We'll wrap it in front of our hands.
03:48Cut it.
03:49This is the part that will become the burrata.
03:51We open it up in our hands.
03:52Put me inside.
03:54Maybe it will be more.
03:55Yeah.
03:56Look at that.
03:57And then we wrap it
03:58and you can start seeing the shape of it
04:00with a little money bag.
04:01Yeah, it's just a matter of working this knot up.
04:05Because the traditional one has the little knot, right?
04:07Yes.
04:08Yeah.
04:09Oh, wow.
04:10And that.
04:13Can I hold it?
04:14Sure.
04:15Straight in ice.
04:16Yeah, straight in water.
04:17So that would prevent the burrata from breaking.
04:19Show me somebody.
04:20I'm so mesmerized by the craftsmanship of this guy.
04:24It's just unbelievable.
04:25I'm not even going to ask him to let me have a go
04:27because I'm not going to be able to do it by fun.
04:29So it starts from the same sort of tubular shape.
04:31Yeah.
04:32And then we can do a little knot.
04:34Yeah.
04:35That's going to give us a nodini.
04:36Yeah.
04:37And because nodo means?
04:38A little knot.
04:39Yes, nodini.
04:40Nodo, nodini, because they're tiny.
04:42So can you do me like a trecina or a treccia?
04:44Absolutely, yeah.
04:45Like a nice little...
04:46So we do a knot.
04:47Yeah.
04:48And then we twist the curl on the top.
04:49We do another little knot.
04:50And then you add mozzi.
04:52Mozzi, always.
04:53Wow, look at that.
04:54That's a little brighter there.
04:55And then round shapes.
04:56Just like a mozzarella.
04:58Okay.
04:59Like a mozzarella bocconcini, yeah.
05:00Or a fior di latte.
05:01Yeah.
05:02I can buy getting the cheese out of the center.
05:05That's why it's called fior di latte, because when you make it, it almost looks like a flower blossoming.
05:11We are very, very romantic in Italy, Luca, as you know.
05:13Yeah, yeah, obviously.
05:14Always.
05:15So that...
05:16Oh, wow.
05:17It's your fior di latte.
05:18I feel very privileged and very lucky, my friend.
05:20I don't think I held a mozzarella just being mozzata.
05:23Yeah.
05:24Yeah, amazing.
05:25You've gone above and beyond.
05:26Thank you so much for coming and making the effort.
05:29But the next dish I want to cook with this mini little burrata is a beautiful cavatelli dish.
05:33It's a fresh pasta that Giuseppe is going to help me make, and the burrata will be part of that dish.
05:38So stay tuned and don't go anywhere.
05:40Stop it.
05:41My first recipe is a tribute to the region of Puglia, where my dear friend Giuseppe is from.
05:54I'm sure you've had this before.
05:56Maybe mum was making it.
05:57You already know what I'm cooking, and you already confirmed that it is true.
06:00I've got a few drops for you while I make the beautiful cavatelli.
06:03Sure.
06:04Cavatelli pasta, it's very, very simple.
06:06Giuseppe, please.
06:07You're going to make me a classic crudaiola sauce.
06:10I'm going to get onto the pasta.
06:11You tell me if you...
06:13Yeah, you've done this before.
06:14Come on, Giuseppe.
06:15I don't need to tell you.
06:16A few times.
06:17Especially on a Sunday.
06:18Yeah, on a Sunday.
06:19You know what?
06:20Especially the cavatelli, you've seen on my social media with my daughter Stella.
06:23Yep.
06:24We actually make these quite a lot on a Sunday, because she loves to roll it.
06:27Yeah, it's so much fun.
06:28That's what gave us our love for food, I guess, wasn't it?
06:30A hundred percent.
06:31A hundred percent.
06:32Now, what I like to do is I'm going to get my hand in it.
06:35All right, so we've got cherry tomatoes.
06:38You know, get them when they're nice and beautiful and ripe.
06:41They've got to be nice and delicious.
06:43Spring onions that Giuseppe is chopping up.
06:45And then to finish the crudaiola sauce, we've got some celery.
06:50Make sure to use extremely high-end extra virgin olive oil, because we're going to need a lot.
06:55Okay?
06:56Italian drizzle, Giuseppe, look at that.
06:57Absolutely.
06:58But this is the part where I get really excited.
07:01What the salt is going to do is it's going to draw the moisture out of all of those vegetables.
07:05I just need now to move my dough onto the bench.
07:11And now I need to do a little bit of hard work over here.
07:14Going back to your burrata and cheesemaking, I came in Australia in the year 2000, so I've been around for a little while.
07:19And I don't remember seeing as much burrata, mozzarella probably, but burrata stracciatella, this type of very classic regional Italian cheeses.
07:29You guys really put it on the map, right, in Australia?
07:31Absolutely, yeah.
07:32We moved in Australia in the same year, actually.
07:34Burrata stracciatella were not existing.
07:36Yeah, honestly, I can't pinpoint it, but I don't remember finding it in any supermarkets.
07:41No, no, no, not really.
07:42How come I got the hard job and I'm sweating here almost with a small amount of dough?
07:45Thank you for that.
07:46We're going to let the pasta rest now for a second.
07:49While the pasta is resting, I just want to double check our crudaiola sauce that Giuseppe has just put together.
07:54So, I mean, just look how beautiful, how colorful.
07:57And fragrant.
07:58Oh my, yeah.
07:59Pepper, I think I forgot to put some pepper.
08:01And we're going to start making some cavatelli pasta.
08:06So, from the dough, cut very random small pieces.
08:16And now we're rolling them just like you would make with like a log for gnocchi making or something like that.
08:22And, you know, as long as the thickness is similar, happy days.
08:26So, I'm going to give you a job, Giuseppe.
08:28You get two or even three of these at a time.
08:31I want you to cut them roughly, I don't know, one centimeter, one and a half.
08:36Some sort of mini logs like that.
08:38So, while you're doing that, basically that's what we're doing on the little board.
08:42We get a little bit more semolina flour.
08:44We dust them.
08:45So, we make sure that, you know, they're not sticking together.
08:48And this is how simple it is.
08:50We just put them on the board, press against the board and gently roll.
08:55And that's how cute they look.
08:56The idea is that you roll them on the inside here.
09:00It will trap and absorb the sauce.
09:02All right, guys.
09:10So, check this out.
09:11Look how beautiful our little cavatelli.
09:14Giuseppe gave me a bit of a hand.
09:16I hope I was up to standard like all the way there with Nonna.
09:19Probably not, but anyway.
09:20Now, boiling water for pasta.
09:22The rules are always the same.
09:23Plenty of water, salted.
09:25Then, you drop your pasta.
09:27Be very careful.
09:28Splash this away from you.
09:30So, the splashes of water goes against the bench rather than on yourself.
09:33And very, very important to really give a very good stir right here.
09:38The main starch release happen right here, okay?
09:41This will come up to the boil in a couple of seconds.
09:43What we're going to get ready with, we've got a beautiful scamorza bianca.
09:47Tell me a little bit more about this cheese, Giuseppe,
09:49while I'm draining this beautiful cavatelli in our sauce.
09:52Sure.
09:53So, scamorza, it's a cheese made from fermented curds.
09:56Fermented?
09:57Okay.
09:58Yeah.
09:59So, the curds for the scamorza are actually fermented for anywhere between 4 to 8 hours.
10:03Oh, wow.
10:04Also, raw in this case, it will mix very well with the hot pasta and the cold sauce.
10:08Of course.
10:09I love to get that melted, but also grate it and just let it kind of melt through a warm pasta salad.
10:14And that's why I chose it for this one.
10:15You get the lacticity coming out.
10:16Yeah.
10:17It's stunning, yes.
10:18Exactly.
10:19This is it, guys.
10:20This is how simple it is.
10:21I'm roughly lifting up my pasta from the water at home.
10:24You're just going to go and drain the water over the sink.
10:27I can already smell the warmth of the pasta is hitting all of these beautiful ingredients here, right, Giuseppe?
10:34Yeah.
10:35So, this is the beauty.
10:36So, there's a lot of liquid.
10:37So, careful, Giuseppe.
10:38I'm going to show off like I've done this before a few times, right?
10:42So, I just want to allow the pasta to start absorbing this.
10:46And, ladies and gentlemen, the smell here, it's, yeah, we're in Puglia, right?
10:51It smells beautiful.
10:52We're almost there.
10:55Thank you, sir.
10:57Now, the juices are slowly being absorbed by the pasta.
11:02All that juice coming out from the vegetable.
11:05And now, we're stirring in the rocket.
11:08So, with the coarse side, can you grate some scamorza for me?
11:13And it's one of those moments where I should say stop.
11:15It's going to be very hard to say stop.
11:18So, I think it's starting to take in a pretty good shape, right?
11:21Yeah, absolutely.
11:22It smells very good.
11:23Yeah, it does.
11:24It's very good.
11:25All right, Giuseppe.
11:26I think that's it.
11:27We're going to go straight into a bowl.
11:29It's vibrant.
11:30I'm going to keep some of that juices because, trust me, the pasta is still warm.
11:34It will keep absorbing all of that goodness.
11:37Get your tomato.
11:38Try to do a pretty good ratio of all the ingredients going there.
11:42Kindly, a little bit more on that on top.
11:44Just very, very random.
11:46Beautiful.
11:47Thank you, sir.
11:48And now, your beautiful burrata that you made this morning.
11:51Sitting this on top.
11:53Okay.
11:54A little touch of cracked pepper.
11:56Straight onto the mini burrata.
11:58Good result of extra virgin olive oil.
12:01This is puja on a plate.
12:03Simple, delicious, flavorsome.
12:06We got you a little burrata.
12:07I think we've got to put it to the test.
12:09Are we ready?
12:10Yep.
12:11Can we gently...
12:12I mean, you made it so, so fine.
12:13Look at that.
12:14Look at...
12:15Oh, mamma mia.
12:16Oh, ho, ho, ho, ho.
12:17That's the classic traditional explosion of goodness.
12:21So, the honor is to you, sir.
12:25I hope I'm going to get the thumbs up.
12:26Get some of that cavatelli and stracciatello.
12:28Do you ever get over your own cheese or...?
12:30Never.
12:31No, really.
12:32Does that...
12:33Yeah, it adds even more value, right?
12:34A bit of creaminess and whatnot.
12:35Fantastic.
12:36Giuseppe, thank you so much.
12:37Thank you very much.
12:38I hope I've done justice to your goods.
12:40Absolutely.
12:41And thank you for...
12:43And I hope that people will give it a crack at home.
12:45Very easy.
12:46It took a lot of work.
12:47Maybe they won't be making the cheese at home,
12:49but I hope they will be buying your cheese
12:51and making this dish at home.
12:52Stay tuned for the next dish.
13:08For my second recipe,
13:09we've got a classic Italian fried zucchini flowers,
13:12and I'm going to stuff it with a little bit of ricotta,
13:14as you would normally do,
13:15but key ingredient, mozzarella.
13:18And here we got wood smoked buffalo mozzarella.
13:21It smells very smoky.
13:23It has a very interesting flavor profile.
13:25I definitely encourage you to give it a crack
13:27if you've never used it before.
13:28For the filling, it's very, very simple.
13:30Cow's milk ricotta straight into a large bowl.
13:34Okay.
13:36Then I'm going to gently use my spatula to loosen it up.
13:41A little pinch of salt.
13:43A little bit of pepper.
13:46Drizzle of good quality extra virgin olive oil.
13:50I went very light on the salt
13:53because I do want to use a little bit of beautiful anchovies.
13:58Now, in this case scenario,
14:00I'm using this product which comes from the channel of Sicily.
14:03In Italy, down in the Mediterranean,
14:05the water is warmer against the north of Europe.
14:08So what it does,
14:09it creates a pretty subtle sweet flavor profile
14:12to these beautiful anchovies.
14:14Chop them up.
14:16This is what you're looking for.
14:17Something nice and small.
14:18You can bash them up, but it doesn't really matter.
14:21And this is your component of saltiness within the ricotta.
14:26Not much anchovies because, of course,
14:28they will deliver a fair amount of flavor and saltiness to it.
14:32All I like to do, tuck this on the back of your hand.
14:36Very simply.
14:38Put the mix in it.
14:39Use your thumb and fingers to hold the spatula.
14:42And you just get it out nice and clean.
14:46So turn this back on.
14:49Push it down.
14:50And then all we do,
14:52it's trying to cut a little hole on the piping bag.
14:55Zucchini flowers.
14:56Go in with your finger and snap the little pistil
14:59that we have on the inside.
15:01There you go.
15:02So I already got all of those ready to go, empty.
15:06But now let's go back to the mozzarella.
15:08I do want some mozzarella to be inserted with the actual mix and ricotta.
15:16The smell is incredible.
15:18It's really smell smoked.
15:21Cold smoke, obviously.
15:22Let me show you how to handle those flowers.
15:24Try to open it up.
15:25Get inside and gently press.
15:28Stop.
15:30Not even halfway.
15:31Open it up again a little bit.
15:33Okay.
15:34Then get your buffalo smoked mozzarella.
15:38Put it in.
15:39Do the best you can to push it.
15:40And then we're going to top it up again.
15:44Okay.
15:45Very gently with your finger.
15:47You go and try to close the top.
15:49Try to patch the sides.
15:51And do this very, very gentle move.
15:54Once you get to this stage, go underneath and push.
15:57Because we're going to need this for our pesto.
15:59I'm going to make a few more.
16:06And I'm done with my little zucchini.
16:09The bottom part of the flour.
16:11Get yourself a beautiful mixer.
16:15Get your zucchini flours straight in.
16:17What we're going to make now is a zucchini pesto.
16:20So zucchini in here.
16:22Garlic.
16:23I really don't need much because I'm making just small for a couple of plates.
16:26So a few pieces of garlic.
16:28Then we're going in with our pine nuts.
16:30Extra virgin olive oil.
16:33To begin with, we'll add some more later.
16:37Pinch of salt.
16:38A little bit of cracked pepper.
16:41And now, I'm going to make some noise.
16:50Okay.
16:51So all I wanted to do is to roughly start chopping this.
16:54More extra virgin olive oil.
16:56I'm going to use a little bit of an ice cube.
16:58What the ice cube is going to do now is going to keep my basil greener and the zucchini.
17:03And because there's a lot of friction with the blade and the basil or anything else in it,
17:08it's going to maintain that beautiful green color.
17:11And it will emulsify it very well with extra virgin olive oil.
17:15Parmigiano reggiano.
17:16It goes in.
17:17Last, to balance off the richness from the extra virgin olive oil, a little squeeze of lemon.
17:28And technically, we're done.
17:29And we're done.
17:31Oh, it smells incredible.
17:33Basil, zucchini.
17:34It's got a beautiful pesto texture and a very subtle green color.
17:39I'm going to keep it in here and we're going to use it to garnish at the end.
17:43The last little something extra on this simple dish is a bit of honey chili.
17:49It's become a little bit popular lately.
17:51And I actually quite love it.
17:52There's the sweetness from the honey.
17:53A little bit of heat delivered by the flavor, the flavor, the flavor, and the flavor.
17:58And we're done.
17:59Oh, it smells incredible.
18:00Basil, zucchini.
18:01It's got a beautiful pesto texture and a very subtle green color.
18:04I'm going to keep it in here and we're going to use it to garnish at the end.
18:08I actually quite love it. There's a sweetness from the honey, a little bit of heat delivered by
18:12chili flakes. You can use fresh chili. I just happen to have my extra virgin olive oil with
18:18chili. There's actually five different chilies and has a very strong flavor profile but very
18:23flavorsome. So I wanted to mix some of that in and all we got here in a matter of second is a
18:29beautiful honey chili. I'm mixing with a bit of sunflower oil or vegetable oil of your choice some
18:35extra virgin olive oil. I just love the additional flavor profile that conveys to the food when you're
18:40deep frying. Now for the beer butter. If you don't want to use beer just use ice cold water. I got
18:45ice cold beer and I just got some self-raising flour. A little bit of beer going in to begin with
18:52as it comes together a little bit more. At this stage a little pinch of salt. Okay and the remaining
18:59beer. And I'm going to keep stirring this up. Butter is ready to go. So we want something thick but not
19:08too thick as well. Plain flour. My stuffed flour are going to be rolled in it. Very very gentle toss them
19:16around. Shake off the excess flour and very gently just dump them in the butter. Be very gentle but don't
19:24be too afraid either. Three and four. What I normally do I get myself a little spoon just to make sure to
19:31go and cover the butter. High quality cookware will always be able to retain the temperature extremely
19:37well and that's actually quite important anytime you want to deep fry anything at home. In this case
19:42scenario I got my trusted swiss diamond shake shake shake away from you quickly inside the oil. I let it down.
19:49Oh look how they're puffing up. That's the beer self-raising flour just doing their magic. I can see
19:54they're not getting stuck with each other but I can start going in and you should be able to see
19:59the golden color. Look at that. Oh my god it's really so crispy. Very very happy with it. Okay I can hear
20:06some bubbles. I'm gonna turn the heat off. Those bubbles might be a little bit of that ricotta or cheese
20:12coming to contact with oil. So it's definitely time to get them out. They smell delicious. Okay
20:19zucchini and basil pesto goes at the bottom. I'm gonna try to put this right in the center. Now we're
20:26gonna go with one, two. Simple. Doesn't have to be complicated because this is Italian food. It is best
20:36but kept very very simple. We've got our thick chili honey. Sweetness, heat and the refreshment
20:42from the chili is gonna be delivered by your beautiful zucchini and basil pesto underneath.
20:48I'm gonna get a little bit of this beautiful purple basil mini leaves. It's gonna add a little bit of
20:53cola to my dish. We're done with my dish of zucchini flour but I want to take you back from the beginning.
21:00We had the one and only Giuseppe Minoia from Barnella coming here showing us how to make
21:05mozzarella which I thought that was epic. From that one we used this beautiful burrata and then we made
21:10this cavatelli pasta crudaiola sauce. Last we used Giuseppe wood smoked buffalo mozzarella.
21:16Smells delicious and by the time it's been deep fried, cut open and mixed with our basil and zucchini pesto
21:22it's gonna taste delicious. Definitely do give this one a crack at home. Too easy to make.
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