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00:00I'm Bobby Flay.
00:02Each week, one brave chef will try to take me down in my house.
00:05This is my show.
00:06Today it is.
00:07Tomorrow, who knows?
00:08Trash talking.
00:10This culinary battle is going to shake down in two rounds.
00:13Round one, to get to me, two contenders
00:15have to go through each other using an ingredient of my choice.
00:18It's do or die, Bobby.
00:19Two people that know me well will decide
00:22who's got the skills to beat me.
00:23Yeah!
00:24Round two, I go head to head with the winning contender.
00:27Let's go!
00:28It's their turn to surprise me with their signature dick.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby!
00:36Bottom line.
00:37You're gonna run out of time!
00:38Everyone's out to beat me.
00:47Welcome everybody.
00:48How about we add a little comedy to the chaos in this kitchen?
00:51Please welcome Food Network's Jeff Morrow,
00:54and actress and comedian, Chelsea Peretti.
00:58Come on!
00:59You're gonna fan!
00:59No!
00:59No!
01:00No!
01:01You're gonna fan!
01:04You're gonna fan!
01:05Woo!
01:11Woo!
01:12That is insane.
01:13Jeff are you okay?
01:14I need...
01:15I need you like at least...
01:16Oxygen please!
01:17A little oxygen with some electrolytes.
01:18Oxygen?
01:19I literally have no shot tonight.
01:20You two are going to exhaust me.
01:21I literally have no shot tonight.
01:22You two are gonna exhaust me.
01:24I'm like nervous about tonight.
01:25I'm nervous because there's two of my friends
01:28that I mentioned that I'm doing this show
01:29and they're like, what?
01:30And they're like major flay heads.
01:32And they're like, you need a strategy and you need this.
01:36I've never heard the term flay heads,
01:37but thank you very much.
01:38Yeah, yeah.
01:39Yeah, flay heads.
01:40Let's start the merch.
01:41All right, flay heads, where are you?
01:45What's up with this podcast?
01:47Tell me about that, because it sounds really cool.
01:49Yeah, I have a call-in podcast
01:50and food is a big topic.
01:52Always interested in what someone's go-to snack is.
01:55Really?
01:56Lately, a lot of people have been saying
01:57spoons of peanut butter.
01:59Oh, really?
01:59I think it's disgusting.
02:01But like, that's a lot of people.
02:02I actually do that sometimes.
02:04Do you really?
02:04Yeah, I really like peanut butter.
02:06Ugh.
02:08I'm exhausted already.
02:09Tell me who's up for tonight.
02:11You got some newsies here, Bobby.
02:13Our first contender's Italian cuisine runs so deep,
02:16we think his DNA might actually be made of tomato sauce.
02:20Really?
02:21Yeah.
02:22Chef Antonio Deesso!
02:25Buongiorno!
02:26Are you ready for Italy?
02:29Are you ready for Italy?
02:31Are you ready for Italy?
02:33Our next contender from Boston, it's Ciro Fodero!
02:39Oh, Ciro!
02:40Ciao, ragazzi!
02:41Nice to see you, Antonio, Ciro.
02:42Here's the way it's going to work.
02:4320 minutes on the clock, I'm going to give you an ingredient of my choice, and you must
02:57make that ingredient the star of your dish.
02:59And that ingredient is Pinocchio fennel.
03:03Ooh.
03:04All right.
03:05That's a good surprise.
03:06I mean, this should be in your wheelhouse, right?
03:08I mean, no problem.
03:09Oh, yeah.
03:10Feeling excited.
03:11Okay, guys.
03:1220 minutes on the clock.
03:13Make sure you bring the flavor with the fennel.
03:18Fennel.
03:23You a fan or no?
03:24Don't love it.
03:25Okay.
03:26I do think I prefer fennel in salads versus roasted, where I feel like it gets very sweet
03:32and licorice-y.
03:33Yes, it does.
03:34It can be very strong.
03:35I love it.
03:36I love roasting it.
03:37I love soups.
03:38Antonio, what are you making?
03:40Finocchi gratinati.
03:41Gratin or fennel?
03:43I like that.
03:44I'm going to do a fennel gratin.
03:46Special melon on top.
03:47And a fresh salad with vinaigrette.
03:49In the wintertime in Italy, we love to do gratin vegetables.
03:53Fennel is one of them.
03:54Are you braising it?
03:55I'm going to boil it first.
03:57Hope you get some cooking time.
03:58I'm going to rock and roll.
04:00Intimidated?
04:01No.
04:02I was born and raised in Florence.
04:06By the age of 15, I was already full-time employees in two restaurants.
04:10After I graduated, I had the gold master as much as I can in the best Italian kitchens
04:15in Europe.
04:16That's what I did.
04:17Me and my wife moved to New Jersey, and together we opened Fiorentini.
04:21I'm here to compete for my wife, my kids, my winning.
04:26It's their winning.
04:27Bobby, I'm sure you have a lot of experience.
04:29I'm the king of pasta.
04:31Chiro, what are you making?
04:34Doing a fennel fritter.
04:35Ooh.
04:36I love fritters.
04:37My strategy for this round is fennel fritter with a clavion chili aioli, as well as pickled
04:43fennel on top.
04:44The anise flavor of fennel with a crispy fried fritter are going to go really well together.
04:48I'm most excited for the fritters.
04:53I started to learn how to cook when I was 10 years old when my father passed away.
04:57I found a lot of like closure and relief cooking and making things for other people.
05:03I spent a summer in Sicily as an apprentice chef.
05:07Now I am the executive chef of Capo, where we serve a lot of Italian American comfort dishes.
05:13I'm so competitive.
05:14I love being under a time constraint.
05:15I do really well under pressure.
05:17Bobby, I hope that you're ready.
05:20These guys are good.
05:21I can tell.
05:22They're nice skills.
05:23Well, not only that, just even the way they're moving around the stove.
05:26Nice, nice, nice, nice, nice.
05:28I'm making bechamel using ever cream, milk, butter, flour.
05:31I'm adding Parmigiano Reggiano now and Gruyere.
05:34Chiro!
05:35What's going on, handsome?
05:39Wait, are those Calabrian chilies?
05:41Oh yeah, man.
05:42Are those Calabrian chilies?
05:43Oh yeah, he's got them.
05:44All right, Bobby.
05:45I know that this dish needs a Calabrian chili aioli.
05:48It'll help bring out the flavor of the fennel.
05:50How are you using the fennel in this dish?
05:51So I'm going to caramelize the fennel right here,
05:53and I'm going to fold that into my fritter batter.
05:56I'm also going to pickle some of the fennel as a garnish.
05:58I grab some tangerine juice, a little bit of white balsamic
06:01to try and pickle some fennel.
06:03Give it up for my man, J. Rowie!
06:07Antonio, what are you making?
06:08I'm making a fennel gratin, a classic winter dish.
06:12Then we are keeping some fresh fennel
06:14with a little vinaigrette for the salad.
06:15All right, we'll get to cooking.
06:16What's your milk?
06:17Woo-hoo!
06:18There you go.
06:19Chef, 11 minutes left.
06:22I'm going with the traditional fritter batter,
06:24and then all the fennel that I sauteed into that,
06:27I throw them into the fryer.
06:29Antonio's making the rattan.
06:31The fennel's still in water.
06:32It's not quiet there yet.
06:34The pressure is here.
06:35Eight minutes!
06:38Look at you, frittering.
06:40What if you splashed that in my face?
06:44But you're looking cool as a cucumber, I must say.
06:48But your competitor?
06:49Look at him, he's sprinting.
06:51It's just exciting.
06:52I'm going to go check on Antonio.
06:54Antonio said ciao.
06:55Antonio, guess who's here?
06:57Who is here?
06:58Your wife.
06:59Oh, yeah, I know.
07:00You know that?
07:01Not my wife, my boss.
07:02Your boss.
07:03Where is she?
07:04Brenda!
07:05Yay!
07:06I love you.
07:07He just said, I love you.
07:08I do love him, yes.
07:10All right.
07:11He shouted it with his full chest.
07:13You're like, I love him.
07:16Good luck, Antonio.
07:18Three minutes left.
07:19The fennel is al dente and ready to get out.
07:22Covered with a bechamel.
07:23In the salamander, it's going to just come out golden.
07:25I know that the aioli is right where I want it.
07:27I know that the fritters are nice and crispy.
07:29Ooh, those fritters look good.
07:30And then I garnish with the pickled fennel.
07:3220 seconds, you guys.
07:33It's time for me to just put everything on the plate.
07:36I'm garnishing with fresh fennel.
07:38Touch of balsamic on top of our gratin.
07:40Ten.
07:41Nine.
07:42Eight.
07:43I'm grabbing micro celery.
07:44It's there.
07:45I love it.
07:46Five.
07:47This is going to definitely carry me to the next round.
07:48Two.
07:49One.
07:50Whoa.
07:51Whoa.
07:52Whoa.
07:53Slow down, playheads.
07:55Whoa.
07:56Look at Bobby.
07:58Look at him.
07:59He looks nervous.
08:02But you're not going to be judged on how you intimidate Bobby.
08:05You're going to be judged on your fennel.
08:08Chef Giro, what'd you make?
08:09So I made a fennel fritter.
08:11Calabrian chili aioli, tangerine pickled fennel tops.
08:15That pickled fennel, it's wonderful.
08:18It's like, why haven't I been pickling this my whole life?
08:21The fritter itself, I wish was less bready.
08:24Gotcha.
08:25A little doughy.
08:26I like the idea of something fried, something spicy.
08:28I could have gone a little more fennel forward, as they say.
08:32Would have been good.
08:34Chef Antonio, what did you make?
08:36I made a fennel gratin with parmigiano and gruyere and fresh fennel celery.
08:43I was worried about that fennel itself.
08:45I was like, is this going to be too al dente?
08:47But it's really well done.
08:49Thank you, Chef.
08:50The actual bechamel is a little gluey.
08:52Overall, it's a fun plate.
08:54I'm not a huge fennel fan, but I did enjoy this dish.
08:57I definitely get the fennel.
08:59Fennel forward.
09:01Now Chelsea and I need a moment to discuss.
09:05I'm so nervous.
09:07I just wanted to see how good I could be against someone like Bobby Flay.
09:12The chef moving forward is...
09:14Chef Antonio!
09:15You got this, right?
09:16Despite my loss, my father, I think he would be very, very proud of the chef that I've become.
09:30Antonio, you just brought the fennel flavor.
09:32Yes.
09:33Give it up for Antonio!
09:34Who will beat Bobby Flay!
09:38All right, Antonio, congratulations.
09:39Thank you, Chef.
09:40So what are we cooking tonight?
09:41What's your signature dish?
09:42My signature dish is...
09:43Tortellini.
09:44Ooh!
09:45Tortellini!
09:46Okay.
09:47Antonio, Bobby has this fancy-schmancy Italian restaurant in Vegas.
09:48He thinks he's pretty good with pasta.
09:49I'm the king of pasta.
09:50There it is.
09:51Chef Antonio, we have one goal.
09:52To exhaust Bobby.
09:53And we're doing pretty good with pasta.
09:54All right, Antonio, congratulations.
09:55Thank you, Chef.
09:56So what are we cooking tonight?
09:57What's your signature dish?
09:58My signature dish is...
09:59Tortellini.
10:00Ooh!
10:01Tortellini.
10:02Okay.
10:03Antonio, Bobby has this fancy-schmancy Italian restaurant in Vegas.
10:06He thinks he's pretty good with pasta.
10:08I'm the king of pasta.
10:09I'm the king of pasta.
10:10There it is.
10:11Chef Antonio, we have one goal.
10:13To exhaust Bobby.
10:15And we're doing pretty good so far!
10:17Here we are.
10:26Forty-five minutes on the clock.
10:27Let's go!
10:28Ambiamo!
10:31Yeah!
10:35Get ready for tortellini.
10:37Tortellini.
10:38I do love tortellini, and I hate Bobby Flay.
10:40Me too.
10:42I mean, it's tortellini.
10:43Who doesn't like tortellini?
10:44It's a pasta that's roped into a ring, basically,
10:47and has a filling on the inside.
10:48It can be filled with cheese, meat, herbs.
10:51In brodo, in broth.
10:53I'm gonna go in the seafood direction.
10:55I'm making a ricotta and lemon tortellini.
10:58I'm gonna make a lobster broth sauce kind of thing.
11:01Add some anchovy breadcrumbs.
11:03My pasta dough is eggs and flour in the food processor,
11:07and make the dough.
11:09I'm making the classic, classic, classic recipe.
11:11Tortellini with mortadella, prosciutto, pork loin,
11:15and my sauce is parmigiano fondue.
11:17So I start making fresh pasta using Italian white flour,
11:20whole eggs, and yolks.
11:22Hey, Antonio, why'd you pick this dish?
11:24This is home.
11:26This is grandma.
11:27This is memory.
11:28Oh, my heavens.
11:29Bobby!
11:30Yeah?
11:31Are you using your grandma's recipe?
11:37Are you making the pasta from scratch, Bobby?
11:40I already did it.
11:41Oh, wow.
11:42Okay.
11:45Look at me.
11:46I'm fancy.
11:47Fancy boy.
11:49Now I let the dough rest.
11:51So for my sauce, I'm combining lobster stock,
11:54some tomato paste.
11:55I want it to be a little bit aromatic from the saffron,
11:57a little heat from the Calabrian chilies,
11:59which is one of his go-to's.
12:01Now that the pasta dough is resting,
12:04it's time for the filling.
12:05Prosciutto, mortadella, and pork loin.
12:07This pork loin cooked with rosemary in butter.
12:09And in the meantime, I had to ground the rest of the meats,
12:12the prosciutto and the mortadella.
12:14Once you blend it, we're gonna toss in parmigiano,
12:17eggs, and nutmeg.
12:18I don't screw with tradition.
12:20Bobby, what are you making us?
12:22A ricotta and lemon tortellini
12:25with a sauce made of lobster stock and saffron.
12:29Sounds good.
12:30I'm gonna fill the tortellini with whipped ricotta,
12:33black pepper, parmigiano reggiano cheese,
12:35and some lemon zest.
12:36Hey, Bobby, you're not gonna win this one.
12:39Uh-oh.
12:40The wife is talking smack.
12:42Oh, I like that.
12:43He can do this with his eyes closed.
12:45He got nothing on Antonio tonight.
12:47Wow, he should.
12:48He should.
12:49Imagine beating Bobby Flay with your eyes closed.
12:52Oh, man.
12:53American pasta.
12:54Extra, extra.
12:55Read all about it.
12:56I'm Bobby Flay.
12:58He already called us exhausting that time.
13:01We're gonna keep pushing it.
13:03I'm literally exhausted.
13:04I probably have no shot of actually finishing my dish.
13:07Bobby looks stressed.
13:0923 minutes.
13:11So I make sheets of pasta, very thin.
13:13Big and the pasta is thin as possible.
13:17Make us a plate, just in case you want us to like you.
13:23Then I punch out the rounds, and I'll start filling in the tortellini.
13:28Bobby, when's the last time you hand-rolled tortellini?
13:31Uh, not too long ago.
13:32All right.
13:33Is it gonna be a brothy sauce, a thick sauce?
13:36How are we gonna do it?
13:37No, it's gonna be a light sauce.
13:38Why the seafood direction with this?
13:39Oh, why not?
13:40Great answer.
13:42We should be a TV star.
13:44What a raconteur.
13:47This pasta has me, like, focused.
13:49I gotta go.
13:50Antonio, what do we got in there?
13:52We are having the sauce, which is a parmigiano fondue.
13:55My sauce only requires two ingredients.
13:57The cheese and the cream.
13:58Classic.
13:59How long have you guys been married for?
14:01Five years.
14:02Five years?
14:03Next Monday, yes.
14:04Next Monday.
14:05What a great anniversary gift.
14:07Yes!
14:08Give it up for my guy Antonio.
14:10Now the dough is done, it starts rolling out.
14:14Pasta is a touch.
14:16You have to feel it.
14:17I'm getting to the perfect thickness.
14:19It's time for me to put it down and make my squares.
14:24I put a little bit of the filling in there.
14:26It's gotta be in that ring shape, all right?
14:28That's right.
14:29It's hard to roll.
14:30I fold the pasta over, roll it back to the other side,
14:33then fold it underneath, and I create a ring.
14:35That's a skill that gets better day after day after day.
14:38There's no substitute for experience.
14:40So, I mean, I've done this many times,
14:41but I'm definitely worried about it
14:42because Antonio grew up making this.
14:44This guy over here is giving you muscle memory,
14:47pure muscle memory.
14:49I'm in mind zone right now.
14:50This is my meditation time.
14:53This is crazy, but I am told that we have coined
14:56a new term today on the show.
14:59So they have actually whipped up some t-shirts.
15:02Get out of here.
15:03Oh, play it.
15:05Oh my, oh.
15:07I have a hunch that there's some flay heads
15:10hiding out in this crowd.
15:11Oh boy.
15:12Flay heads, where are you?
15:16Flay heads, flay heads.
15:21Oh, look at these two.
15:23Flay heads, let's see if I can throw it.
15:25Let's see if I can.
15:27Whoa, whoa, whoa.
15:28Doe side doe.
15:29Doe side doe.
15:30Whoa.
15:31Chef coming through.
15:32Does that make you nervous or feel kind of at home?
15:34I've lived that life my whole life.
15:36Hot.
15:37Yeah, and you've got the only two flay heads right here.
15:39Flay heads.
15:40I love you.
15:42Flay heads.
15:43How do you think he's doing so far?
15:45Amazing.
15:47Bobby.
15:48Yeah.
15:49Turn around.
15:50Look how tortellini is done.
15:51Oh, I know.
15:52Pressure is done.
15:53Pressure is done.
15:54Pressure is done.
15:55Pressure is done.
15:56Pressure is done.
15:57Now, see, I have to say, this looks profesh.
16:02It's a tightness.
16:03Brenda.
16:04Yes.
16:05You are actively involved in this competition.
16:09Bobby, it's done tonight.
16:14That's it.
16:15It's perfect?
16:16Okay.
16:17Good luck, Antonio.
16:18Tortellini is done.
16:19I made about five per order.
16:21Very time consuming.
16:22I'm gonna heat up some olive oil because I'm gonna make some anchovy breadcrumbs.
16:26Gives it a little crunch and also the anchovies bring out more of that seafood flavor.
16:30Maybe this is a little too strong.
16:32Maybe it's going too hard in the paint.
16:34I dropped my tortellini in the salted boiling water.
16:37Let's go.
16:38Okay, I'm a little nervous for Antonio.
16:40The pasta's not even dropped in the water yet.
16:42Right, right.
16:43I'm putting the sauce into the blender.
16:45Oh my God, what's going in the blender?
16:46My goal is to reach this perfect smoothness.
16:49Three and a half minutes.
16:50I'm nervous he's gonna get this on the plate.
16:52Sweating.
16:53I take the tortellini out of the water and I put it in the sauce for a couple minutes.
16:56I throw in some fresh herbs, Parmigiano-Reggiano cheese.
16:59It smells amazing.
17:00Andiamo!
17:01Brenda, this is when he needs you.
17:03I need to toss my tortellini into the water or I'm gonna be out.
17:07How long do those need to cook, Antonio?
17:09One minute.
17:10Uno minuti!
17:11The moment you see the pasta floating, that's the time.
17:16I'm worried there could be two al dente.
17:18Al dente.
17:19Al dente.
17:20We're so on the same page.
17:21It's so weird.
17:22Under a minute left, chefs!
17:24How are you doing, old babaroo?
17:26I'm all right.
17:27Some of the anchovy breadcrumbs and a little bit of lemon zest.
17:30Ten, nine, eight.
17:32Then pacho balsamic to cut through these old fatness and just a few herbs.
17:37Three, two, one!
17:40Yeah!
17:41I did it!
17:42Our guy did it!
17:43I got it!
17:45Good job, dude.
17:46Good job.
17:47Antonio's looks really good.
17:48I think it's gonna come down to, do you like seafood or do you want pork?
17:52Right now that I'm seeing Bobby's plates, I'm feeling that maybe mine is too simple.
17:56Tonight, it was all about tortellini.
18:01Now we'd like to introduce you to your judges.
18:04First up, the chef owner of Little Owl, Joey Campanaro.
18:10Private chef, Olivia Tiedemann.
18:14Chef partner of Burano and Bluebird Kitchen, Albert D'Amaglio.
18:21All right, judges, please start with the first tortellini in front of you.
18:25These little babies were made by a pro, you can tell.
18:34But the filling has a lot of salty pork in it.
18:38I do wish that there were some sort of relief in the salt level on this dish.
18:42Olivia, what'd you think?
18:43I thought the pasta itself was the perfect thickness, perfect texture, and I like the filling.
18:48I didn't think it was too salty, actually.
18:50It's a little bit simple, but overall I thought it was really good.
18:54Albert.
18:55The Parmigiano blends well and the acidity of the balsamic really cuts through it, which is really nice.
19:01The shape of the pasta is flawless.
19:03It's cooked well, probably 30 seconds more, but overall I think it's a really good dish.
19:09Judges, please try your second tortellini.
19:13This is a very fun dish.
19:14It's packed with flavor, but they don't look like tortellini in the shape.
19:26I do want to keep eating this, so if you don't mind.
19:30I think it's very impressive, the depth of flavor that was achieved here in such a short period of time.
19:36The pasta, I think in the pinched areas, it can be a little bit chewy, but I mean this is really delicious and it tastes very good.
19:43Albert.
19:44There's a good amount of heat inside.
19:46The breadcrumbs on top add a great texture.
19:49The shape is a little misshapen.
19:51It's not traditional at all, but overall the flavor comes together really, really well.
19:56Judges, please take a vote.
19:59I heard so many different good points from both of the dishes.
20:03Do I get two out of three at least?
20:05Who knows?
20:08It is not a unanimous decision.
20:11And the winner is...
20:16Chef Bobby Flay.
20:19Boom.
20:20It was working.
20:22You prepared an amazing, classic dish of tortellini, but it was just a lot of flavor going on
20:28that kind of brought Bobby's over the top.
20:31Thank you, Chef.
20:32Thanks Antonio.
20:34What are you going to do?
20:35I really, really hope that my kids see I was all in.
20:40They did it again.
20:42He's a bitch.
20:44He's my friend.
20:45I made a T-shirt.
20:46I'm sick of all these plans.
20:48I'm sick of these plans.
20:49No!
20:54I just said C to my tortellini.
20:57Thank you, chef.
20:59Yay!
21:00So good.
21:01Go and handle it.
21:02Let's take it here.
21:03While seeing all the food of bedrooms and people are stirring.
21:05Let's do it.
21:06To get ice off the subject, I'm sorry, let's take it to us.
21:08Do this week?
21:09I'm back.
21:10Before the back, there are a couple, I'm away with you.
21:11Let's do this.
21:12Third day.
21:13Glad you won't win.
21:14Let's take it.
21:15Chance.
21:16Right, sir.
21:17Nice to win.
21:18Let's take it.
21:19Mommy?
21:20To even win.
21:21ursday are a spit.
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