- 5 minutes ago
- #realityinsighthub
The Cook Up with Adam Liaw Season 9 Episode 13
#
#RealityInsightHub
"If you enjoyed this video and want to support our team by helping us fund our late-night coffee needs, please donate via PayPal! ☕️
A small act – a big impact. Thank you all so much! ❤️"
Donate at: [https://www.paypal.me/ngaxo]
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: https://www.dailymotion.com/user/realityinsight
👉 THANK YOU ⭐❤️❤️❤️⭐
#
#RealityInsightHub
"If you enjoyed this video and want to support our team by helping us fund our late-night coffee needs, please donate via PayPal! ☕️
A small act – a big impact. Thank you all so much! ❤️"
Donate at: [https://www.paypal.me/ngaxo]
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: https://www.dailymotion.com/user/realityinsight
👉 THANK YOU ⭐❤️❤️❤️⭐
Category
😹
FunTranscript
00:22Hello, I'm Adam Liao and welcome to The Cook Up, the show where we systematically test
00:25every single method for boiling an egg.
00:27Tonight we are making chicken wing paella, buccatini con polpa di granchio e pomodorini and
00:33rigatoni a macicciana.
00:34Let's say hi to our guests.
00:35You can find Chef Giovanni Pillu's sublime Italian cuisine at his renowned restaurant,
00:40Pillu at Freshwater, his cafe, Pillu Barretto, and his new adventure, Flaminia, where the
00:44fire of the kitchen meets the calm of the coastline.
00:47Hello again, Giovanni.
00:48Hello, Adam.
00:48Thanks for having me again.
00:49Great to be here.
00:51Kate Reid is known for her stratospheric career achievements, from Formula One aerodynamicist
00:56to creator of some of the best croissants in the solar system.
00:59The founder of Lune, she is also an author and recipient of the Chevalier dans l'ordre du
01:04Merit Agricole.
01:05Bonjour, Kate.
01:06Bonjour, and thank you for the solar system comment.
01:09I'm taking that.
01:11Kate, what is a Chevalier dans l'ordre du Merit Agricole, a knight in the order of agricultural
01:18merit?
01:19And how do I get one?
01:20Lovely question.
01:22I believe it's an honour that's bestowed by the French government for people working
01:26in and outside of France to promote not just agriculture, but also French cuisine.
01:32Amazing.
01:32So I think you just have to make croissants really well.
01:35And you do that so well.
01:38Giovanni, tell me about Flaminia and what it was that motivated you to kind of go, you
01:44know what, I'm going to open another restaurant.
01:47Exactly.
01:47Another one.
01:49But Sydney Arbor.
01:50Sydney Arbor.
01:51Yeah.
01:52Yeah.
01:52Circular Quay.
01:53I mean, where else would you want to be?
01:55Apart from Freshwater, you know, it's like a beautiful location.
01:58It's kind of one of those, in some ways, crowning achievements for a chef, I think, to have
02:04an iconic location like that where you're looking out of your restaurant at the bridge,
02:08at the opera house.
02:09It's amazing.
02:09It's a pretty special place.
02:11From small town, Sydney, to the biggest stage on earth.
02:14Exactly.
02:15Whenever I have to give a fake name at a restaurant, I call myself Al Dente.
02:21That was a terrible joke and I apologise profusely.
02:25Giovanni, how important is Al Dente-ness in pasta to pasta?
02:31Very.
02:32Yeah.
02:34Yeah, I'm not a big fan of overcooked dry pasta because Al Dente only applies for dry pasta.
02:39You know, fresh pasta, you can't make it Al Dente.
02:41And let's specify that Al Dente doesn't mean crunchy.
02:45Okay.
02:46You know, Al Dente means a tiny resistance to the tooth when you bite into it.
02:50Yeah.
02:51I think, you know, it's part of, you know, a great pasta dish, I think.
02:53Sure.
02:54Yeah.
02:55Tate, texture, presumably, is very important to the croissant game.
02:59How important is texture in the things that you make?
03:02I think texture is important in all food.
03:05Texture is that extra element of food that genuinely can bring such variety and beauty
03:11to a dish on top of flavour.
03:13So, obviously, for croissant, for me, there's a beautiful variation in texture from that beautiful
03:18shattery outside shell to the really soft, warm inner folds of pastry.
03:23So, yeah, it's incredibly important to me.
03:26Amazing.
03:26Well, to talk about Al Dente, I'm going to show you my chicken wing paella.
03:35Chicken wing paella.
03:38I'm a fan of chicken wings.
03:39I'm a big fan of paella.
03:40And it actually is a dish that I make far more than people would realise because of the rice.
03:47So, I use koshikari rice, Japanese rice, because that's my regular rice that I have at home.
03:52But it's extremely similar, like bomba rice or kalasparra, which is usually used for paella,
03:56is actually a japonica variety.
03:58So, it's kind of the same rice.
04:00And, you know, frankly, it's a lot cheaper to buy the Japanese rice.
04:03Oh, wow.
04:04There you go.
04:04That's a good tip.
04:05Very good tip.
04:06So, I'm just going to start with browning some chicken wings here.
04:09And this is just...
04:10A great dish to share, like...
04:11Well, yeah, the reason I use the chicken wings is not particularly because it's chicken wings,
04:13but they're just easier to share.
04:15You know, for a dish this size, which is about what my family will eat, rather than having,
04:19you know, two, three drumsticks in there, quite a few chicken wings means that for little kids,
04:24I can give them one, like, chicken wing portion.
04:26For the adults, I can have a few more.
04:27It just makes the process of sharing it a little bit easier.
04:30So, Kate, it's interesting that you talk about, you know, texture in terms of the croissants at Loon
04:35because I always talk of pastries and things as my example of how important texture is to food
04:40because you get a freshly baked croissant or loaf of bread and it is delicious.
04:45And then you let it go stale.
04:47You haven't changed the flavour of it at all, but the texture is anything that's changed.
04:50But the experience of eating it is like, oh, wow, that's delicious.
04:53Oh, wow, that's terrible.
04:54When I trained in Paris at the boulangerie, they had a loaf there called the pan des amis.
04:59And it was this enormous loaf.
05:01But you would typically go in and buy a portion of it and pay by weight.
05:05And it was so big that the crust on this thing was so thick and nutty.
05:09But then this like soft inner crumb, I just never experienced bread like it before.
05:13And it was based on not just the flavour, but really that texture of the crust.
05:17Sure.
05:18So I'm just browning these chicken wings off and I'm just keeping it quite simple.
05:24So into there, I'm going to put just some tinned beans, butter beans, some green beans.
05:35A little bit of paprika.
05:36This is a bit of smoked, mainly sweet.
05:42Tomato passata.
05:46And I'll just give that a good mix together.
05:50You know, one thing I do think is quite important is oil.
05:53Because we're not using the oil just to fry the ingredients here.
05:57It's actually to coat the rice as well.
05:59Giovanni, sometimes I'll go around and I'll eat at restaurants and I'll see things like fregola on the menu.
06:04And I'll see them and I'll go, oh, I know this chef was at some point at Pilu.
06:08Yeah, so do I.
06:10Yeah.
06:10I get it.
06:11I just go, wow, you know.
06:12I mean, when we started Cala Luna back then in like 97, people didn't know where Sardinia was.
06:18Yeah.
06:19Where, you know, a lot of those ingredients they just mentioned, they were so unknown.
06:23You know, like there was only one restaurant that he cooked Sardinian food in Melbourne called Danoy.
06:28Oh, I know Danoy.
06:28Yeah, Pietro has been, he was a pioneer as well.
06:32But I love when I just look at a menu and go, oh, who is Jonas?
06:35Maybe we inspire them.
06:37Or, you know, Fregola or Bottarga or Carazzo or, you know.
06:41Well, you see these things.
06:42And the Bottarga as well.
06:43I mean, you make the best Bottarga in Australia and I see that on menu.
06:46I see actually your Bottarga on menus all the time.
06:48Yeah.
06:48And, Kate, we are in the middle of a very large croissant boom that is almost entirely of your doing.
06:53Yeah, exactly.
06:55When I came back from France, I made it my mission to find a boulangerie or a bakery in Australia
07:00that was producing anything like what I'd experienced in Paris.
07:03There was a lot of good bread and a lot of good other things.
07:06But croissants were like a token menu item on a counter.
07:10You know, it was like we have a bakery so we should have a croissant.
07:13But they were all terrible.
07:14Yeah.
07:14We don't give ourselves enough credit.
07:15I should say what I've done.
07:16I put some stock in.
07:17I mean, what I do when I make paella or any rice cooked dish is actually the stock is not
07:22flavourful enough to carry the rice.
07:25So I'm adding a bit of extra stock powder in there just to give it a bit more boost.
07:29And I think you really do taste the difference in there by making it a bit more savoury.
07:34Yeah.
07:35And obviously, Kate, you know, you have been the pioneer of the croissant boom that we have in Australia.
07:40But you look at before that, there was sourdough.
07:42And it was really just a couple of people from Sonoma and places that went and it's like, you know
07:46what, we're going to do sourdough now.
07:47And then sourdough is everywhere in Australia.
07:49A lot of people say to me, like, oh, how do you feel about this bakery that's popped up or
07:52this competition?
07:53I'm thrilled.
07:54And I think I can't make enough croissants to feed everyone in Australia.
07:58So it's amazing that everyone is now caring about how well they make their croissants.
08:02I think it's wonderful.
08:02I couldn't agree more.
08:03There's room for all of us.
08:04Yeah.
08:05Yeah.
08:05So what I've done is I put my stock in, my stock powder, I brought it to the simmer.
08:10Usually people don't stir paella, but I don't mind at this point.
08:13Just give it a little touch just to make sure that these, it's these grains of rice here that sit
08:18on top of the chicken that I just don't want to, I don't want to have to deal with later
08:21on.
08:22So I'm just going to flip those off there.
08:24Not a perfectionist.
08:25And then I just cook that open.
08:26Do you really need a paella pan?
08:28No, no.
08:28To be honest, my preferred thing to cook paella in is this pan.
08:32Is this on here.
08:32Why is that?
08:33The reason I like to do it in a pan like this is I'll cook that all the way through
08:36until the paella is finished.
08:37But then before I'm eating, what I'll do is I actually throw the lid on it.
08:41And it wouldn't be at this stage.
08:42It would be after the paella is cooked.
08:44And then having the lid on there with the heat off just allows that top of the rice to steam
08:49like it has here.
08:50Sure.
08:50Okay.
08:51So I listen and that sound, if you can hear that, just that little crackling of the rice at the
08:56bottom,
08:57tells me that my socorara is ready to go.
09:01Wow.
09:01All the senses.
09:03So now that is pretty much done.
09:06A little tiny sprinkling of fancy things.
09:10A couple of those on there.
09:12A crack of pepper.
09:14Very simple.
09:15One pot.
09:16Chicken wing paella.
09:23You can, of course, put your chorizo or things in there,
09:26but this is actually quite a traditional way of making Valencian paella.
09:32Oh, I got the crunch from the bottom.
09:34That's the best part.
09:35I like that part.
09:36And the lemon go like breaks through.
09:38And you didn't have to stir that.
09:40You just let it sit and simmer.
09:41Just let it sit.
09:42And I just think that putting that lid on just for five minutes at the end,
09:46make sure that all the rice is al dente.
09:49When we return, it is over to Giovanni and Kate.
10:03Welcome back to The Cook Up.
10:04Tonight, Pilouet Freshwater star chef Giovanni Pilou
10:06and Loon Crosantery star Kate Reid are making food that is perfectly al dente.
10:12Kate, what's your recipe?
10:14Rigatoni amatriciana.
10:15Oh.
10:16And Giovanni, how about you?
10:18Bucatini with crepe meat and cherry tomatoes
10:21or polpa di grancho pomodorini.
10:23Love it.
10:33Giovanni, what on earth are you doing with that wok?
10:35I know.
10:38One of the best inventions ever for making pasta.
10:41I'm so glad you said that and not me.
10:44But this is my secret that I do at home.
10:47If people knew that I cook, that I mantacatura, the pasta in the wok.
10:52Don't tell anyone.
10:53Don't tell all my fellow Italian chefs.
10:56So tell me about this dish.
10:59We've got pit crab meat.
11:00Garlic and chili with a little soffritto with olive oil.
11:03And then some, I mean, look at the tomatoes.
11:05They look amazing.
11:06Soften them up and then put the polpa di grancho or creme meat
11:10until it becomes kind of white from translucent.
11:14And that's pretty much ready then.
11:15Then all you need is to like boil the pasta and then put it in the pan.
11:20So al dente leaves a little bit of firmness in the noodle,
11:23which also means it can absorb some of the flavour of...
11:25That's exactly right.
11:26The sauce.
11:27Those one to two minutes in the sauce, I think is what can make or break a pasta dish.
11:33It's crucial.
11:35You know, the time that the pasta needs to absorb the sauce
11:39and, you know, some of the cooking water that you've retained,
11:43that you, you know, with the starch and a little bit of the salt, it's...
11:46Exactly.
11:47If you think of it like a cup, if you cook the pasta until it's absorbed all the water,
11:51like you're putting all the water into the pasta and it's to the top,
11:54then there's no more room for the flavour of the sauce to go in there.
11:56But if you cook it up to here, which is where you're kind of al dente,
11:59then that last little bit of absorption gives you...
12:01And that is it, right?
12:03Yeah.
12:04All right.
12:05Tomato sauce coming along.
12:05Crab meat's going to go in soon.
12:06Yep.
12:07Very soon.
12:07I'm excited.
12:08I'm rolling.
12:10Kate.
12:11Hi.
12:12Toasting peppercorns.
12:13Toasting peppercorns.
12:14I like this a lot.
12:15Yeah, trying to bring out some of that beautiful fragrance in them.
12:19I get the aroma straight away.
12:21Yeah.
12:21Actually, good friends of mine in Melbourne have just started a new brand called Pep.
12:25Yes.
12:26You've heard of it?
12:26I've heard of it.
12:27I've heard of it.
12:28It's so much more fragrant than any other peppercorns that I've ever smelt.
12:33Yeah.
12:33I think they're trying to do like the gourmet sea salt of pepper.
12:37Well, I'm a big proponent of two things that I think are very underrated in the way people use them,
12:42are vinegar and pepper.
12:43And so I'm very specific about the pepper I buy and how I grind it.
12:48But I just think that those two things, particularly at the end of a dish,
12:51when you're looking for that sort of piquancy that you get from pepper or from vinegar.
12:57Yeah.
12:57Good vinegar, good pepper, very important.
12:59Yeah.
12:59Okay.
13:00Talk to me about amaciciana.
13:02So it's a pasta that's close to my heart.
13:04I met this incredible girl called Sara Ciccolini who owns one of Rome's best restaurants.
13:10Okay.
13:10And she ran a cooking class in Melbourne a couple of years ago.
13:13That's nice.
13:14Yeah, very fragrant, the guanciale.
13:16And she taught me how to make amaciciana with rigatoni.
13:20Uh-huh.
13:20And I was shocked to learn that it didn't have onion or garlic in it.
13:23It really just relies on those three, like, guanciale, really good quality tomato, and pecorino and pepper.
13:29You know, I do think that, yes, Italian food does use a lot of garlic, but it also doesn't use
13:36as much as we think it does.
13:39I think when Italian food went into, you know, the Western Hemisphere's idea, like, into America and things,
13:47garlic was that ingredient that sort of part, so it started to become defined by it in some ways.
13:52It's like, oh, they use garlic.
13:54They use a lot of garlic.
13:55And it's just, well, you know, most of the guanciale recipe I see don't actually include the garlic in the
13:59pasta.
14:00Alagricha, carbonara, none of them have garlic or onion in them.
14:04It's so simple.
14:05It's really just relying on those seasonal, high-quality ingredients.
14:09So, yeah, this is one of my favourites.
14:12Cooking, okay, you know, when people know you, they know you for mainly the sweets.
14:19Not my amaciciana.
14:21Well, maybe to your friends, you're the amaciciana queen.
14:23Maybe.
14:24For the rest of Australia, the Christmas queen.
14:25What's the place of cooking in your life?
14:28It's interesting.
14:28I live alone.
14:29Yes.
14:30And cooking, for one, is an interesting task because whether I'm making amaciciana for six or for one,
14:36I have to use all the same pots and pans and utensils.
14:39I eat out a lot.
14:41Yes.
14:41But when I eat out, I get a lot of inspiration from, you know, for example,
14:45if I went to Giovanni's restaurant, I might taste something that he's preparing there
14:50that then gives me an idea for something to do at Loon.
14:53Yes.
14:53And when I cook at home, I cook really simple, but I try and get the best ingredients.
14:57There is a saying in Chinese cooking that half of the credit for a meal goes to the person
15:02who collected the ingredients.
15:04Oh, I love that.
15:05Not even just grew them, but collected them.
15:06Like, to have those relationships, to bring things together,
15:09it's such a huge part of cooking that people underestimate.
15:12Every culture should say that.
15:13Yeah.
15:13I love it.
15:16Okay, Giovanni, the crab meat is in and it's, I can see it's still a little bit raw.
15:21So it's just sort of setting.
15:22Yeah, because I've still got another couple of minutes now.
15:24Okay.
15:24So if I was straining this, fine, but I was going to keep some of the water,
15:28but because I've got it here, I'm just going to pull it in.
15:31I'm still just so happy to see you making pasta in a wok.
15:36Ah, the old wok.
15:37I love it.
15:38I've got two at home.
15:39What pasta are you using there?
15:40Is it Bucatini?
15:40So this is Bucatini.
15:42Bucatini is whole.
15:43So it's the ones that they got, like spaghetti with a hole through the middle.
15:46So now, at this point, is when, you know, you've got to really be patient
15:51and give it a minute or two.
15:54You can even see that the colour of the pasta has changed
15:57because it's starting to absorb that tomato-based sauce.
16:01Exactly.
16:02And then, just like, bit by bit, as you would for, you know,
16:06when you're making risotto, because that's what you're doing, right?
16:09Yeah.
16:10You know?
16:10You're doing this.
16:14Fantastic.
16:15Just like that.
16:16And then everything will start changing now.
16:19You know, the water there is going to become slightly creamy
16:22and the starch is releasing into it.
16:25The sauce is sticking to the pasta.
16:26All those things that you need.
16:28And, of course, we're going to finish this with your botarga,
16:30which is truly just an extraordinary product.
16:34If Giovanni goes, botarga follows.
16:37This is beautiful.
16:38To be honest, I try to make this at home myself sometimes
16:41because we have fantastic mullet roe in Australia.
16:43I can never get it looking as beautiful as this.
16:46And you know what?
16:47I think because you need a bit of humidity in your chilla
16:51to kind of dry it like you do salami, you know,
16:53it gives that, like, glossiness and the texture that you need.
16:57At home, it's not that easy.
16:59See that?
17:00You've been perfecting this.
17:01Oh, wow.
17:01Okay.
17:02See that?
17:03Yeah.
17:03Look at that.
17:04It's that texture of that sauce, you know?
17:05That is it.
17:06You can't buy that.
17:07That is it.
17:08And then if it dries out on you, you're not panicking
17:11because I've just got a little bit more water.
17:13You know, you need time, though, to do this.
17:15You need a good couple of minutes.
17:16Beautiful.
17:17Yeah.
17:18All right, Kate.
17:20So guanciale's come out.
17:22Yep.
17:22Tomatoes have gone in.
17:23And the pasta is two minutes from being...
17:26It's technically cooked ready time,
17:28which is when we want to put it into the tomatoes.
17:30So it's still a bit al dente,
17:32but it can keep cooking in the liquid of the tomatoes.
17:35So you're using,
17:36and this is, I think, a very good thing to use,
17:40bronze extruded rigatoni.
17:42Yeah, but you were telling me about this,
17:43which I find fascinating.
17:45Lello pasta as well.
17:46Yep.
17:46The old neighbours of Loon in the city in Maryland.
17:48Right, OK.
17:50People sometimes say it's a bit of a gimmick,
17:51but I absolutely do not believe that it is
17:53because it gives you that stronger bronze extrusion mould, I guess.
17:59Rather than plastic.
18:00Stencil, yeah.
18:01It's a rougher outside of the pasta,
18:03so it allows that sauce to stick to the outside a lot better.
18:06It's being absorbed and sticking.
18:07Can I just say how terrified I am
18:09that I'm cooking pasta next to Giovanni?
18:12It does.
18:13He's doing it in a walk over there.
18:14You've got nothing to worry about.
18:15He's doing an amazing job.
18:19He's got a walk.
18:20He doesn't know what he's doing.
18:22Well, I do love the simplicity of the macchiciana.
18:25You know, it's tomato, it's the guanciale.
18:28You've cooked the tomato in the rendered fat from the guanciale.
18:31And we've got a little bit of leftover
18:32in case we don't think there's enough guanciale fat flavour,
18:34so I'll do a little bit of a taste at the end to decide.
18:37Maybe add a bit.
18:38And I'm going to get a bit of pasta cooking water in here.
18:41It might ramp up the temperature
18:43so we can get a bit of this evaporated.
18:45I mean, you've already got the flavour into the pasta.
18:47You can see that.
18:48Physically, the colour of the pasta has changed
18:50because it's absorbed the flavour of that tomato base.
18:53Look, I would eat it just like this.
18:54Yeah.
18:55Tomato and bacon flavour.
18:57Who wouldn't?
18:58After the break, all of this al dente food is coming my way
19:01because it's time to taste.
19:02And I'll answer an Ask Adam question about cooking pasta.
19:16Welcome back to The Cook-Up,
19:17where tonight there is no mushy pasta in sight
19:19because everything is al dente.
19:20Giovanni Pio and Kate Reid are finishing up their recipes.
19:23Kate, how's it looking?
19:25I reckon we're a couple of minutes away,
19:27smelling very fragrant.
19:28Perfect.
19:29And Giovanni, that looks amazing.
19:31I'm ready.
19:32Let's do it.
19:33So this is pretty much...
19:36So if it's you and I, Adam,
19:39we're not going 80 grams, are we?
19:43How often?
19:44We're going a really nice big portion.
19:48I'm just intrigued to know, Giovanni,
19:50if you're not at the restaurant,
19:52how many nights a week would you be having pasta at home?
19:55Without a light?
19:57Three, two, four.
19:58Wow.
19:58Okay.
19:59It's not like Thursday night pasta at the blue household.
20:03No, we eat pasta, yeah.
20:03And it depends on the sauce, you know,
20:05like pasta is great.
20:06I love it.
20:07I mean, I run, you know, I train a bit.
20:09So for me, carbs are crucial.
20:10And pasta, why not?
20:12So then a little bit of botarga
20:14because botarga gives the nice fishy flavour to, you know,
20:20any kind of seafood dish.
20:22But pasta and botarga is perfect.
20:29Buccatini, ready.
20:30So impressive.
20:33Kate, that looks stunning.
20:35Before I add the guanciale,
20:36I really just want to eat a piece
20:37because when I'm cooking it at home,
20:39that's what I do.
20:40Absolutely.
20:41Do you want a little bit?
20:41Yeah.
20:41As if I don't.
20:42Look at that.
20:44Oh, my God.
20:46That's delicious.
20:47Is that not perfectly cooked?
20:48No.
20:48Wow.
20:49Yeah, bar snacks eat your heart out.
20:50See, this is the whole texture thing.
20:53That's not the texture
20:53that you would normally associate with this kind of thing.
20:57But by reserving the guanciale to the end,
20:59you're getting that, I don't know,
21:00it's like pork crackling on that.
21:02It's like pork crackling.
21:04It's amazing.
21:05So when I plate this up,
21:06I'm just going to finish it off
21:07with a little bit of pecorino.
21:09Yep.
21:09Typically, I like to do it to order.
21:11You know, so I might like more or less than you.
21:13Sure.
21:14And I've also left a little bit of the crushed pepper
21:16because I like stuff really peppery.
21:18Beautiful.
21:19All right.
21:19Your plating spoon, madam.
21:21Grazie.
21:22Grazie.
21:23Grazie.
21:23Grazie.
21:25Rigatoni, amatriciana and bucottini
21:27con polpa di granchio e pomodorini.
21:39I think rigatoni is always the perfect
21:41pasta shape for lardons or guanciale
21:44because when they sneak their way
21:45inside the rigatoni,
21:46that's...
21:47You nailed it.
21:48I'm just going to get under the bench
21:50and die happy.
21:51Did you hear that?
21:52This is...
21:54Man, this is so good.
21:55Like, really.
21:56Perfectly al dente.
21:57It was complete luck.
22:00No.
22:01No.
22:01No, it was.
22:02No, no, no.
22:03You don't get lucky like that.
22:04Mm.
22:05All right, Giovanni.
22:06Perfect.
22:06Yeah, we're going in.
22:07Mm.
22:07Going in for the...
22:08I'm flopping.
22:08The crab.
22:09I'm just bedazzled by the bataga already.
22:13And the crab.
22:14I'm in heaven.
22:15Pasta for lunche, pasta for mine.
22:18The defining thing for me
22:20is just how much of the flavour
22:22of all the ingredients
22:24has gone into the pasta.
22:25It's not like coating the pasta.
22:28I mean, it's coating the pasta
22:29in terms of texture,
22:29but the flavour's actually in it.
22:31The pasta itself is delicious.
22:32Like, if you just had a strand
22:33of the Bucatini,
22:34you would get all of it.
22:35Yeah, you could take that strand
22:36of the Bucatini,
22:37wash all of the other stuff off,
22:38and it would still taste
22:39like the sauce.
22:40God, this is so good.
22:42Isn't it?
22:43It's time for an Ask Adam question.
22:44Tonight's question comes from Mel.
22:46Hi, Adam.
22:46I'm Mel from Mollingong,
22:47and I love cooking pasta.
22:48I know you can cook pasta and mortar,
22:50but while the liquids,
22:51can you cook pasta
22:51into add variety and flavour?
22:53Thanks, Adam.
22:54Mel, thank you for your question.
22:57Luckily, I've got the brain stress
22:58right at the end of the table here.
23:00Giovanni, the classic thing
23:01to cook pasta in
23:02is obviously salted water.
23:03What's your ratio?
23:04Very easy.
23:05Don't tell anyone.
23:06This is a secret.
23:07Three number fives,
23:08if you can remember that.
23:10500 grams of pasta,
23:12which is a packet.
23:12Yeah.
23:13Five litres of water,
23:1450 grams of salt.
23:16Amazing.
23:16But if you weren't going to do water,
23:18what other things
23:19can you cook pasta in?
23:20You know, I'm thinking of things like,
23:22you know, you've got
23:23tortellini and brodo.
23:24I've got risone here
23:25that you can cook in,
23:25like a stock,
23:27a soup-like stock.
23:27Yeah, 100%.
23:28Or you could, I mean,
23:30a short pasta,
23:31along it's a bit trickier,
23:32but you could just cook it
23:33in your sauce.
23:34Yes.
23:34You know,
23:35if you kind of,
23:36you know,
23:36had the sauce
23:37and it's quite moist enough
23:38to then absorb
23:39all the starch
23:40over time,
23:42you could do that.
23:43Well, Mel,
23:43one of the other
23:44most famous ways
23:45of cooking pasta
23:47in something
23:47that is not just water
23:48is called
23:49pasta al assassino,
23:51which is like
23:52the assassin's pasta.
23:53And what I'm making here
23:54is sort of the basics
23:56of how that starts.
23:57I'm making a tomato broth
23:58out of tomato paste,
24:00tomato sauce,
24:01I guess,
24:02out of a passata
24:02and some chilli and garlic.
24:04And then you put
24:05the dry pasta
24:05straight in
24:07to the tomato sauce
24:09and start to add
24:11the hot tomato broth
24:13to it.
24:14And as that cooks,
24:15it cooks
24:16and absorbs
24:17all of the flavour
24:18that can become
24:18slightly charred.
24:20That's a great dish.
24:20on its base.
24:22Yes.
24:22And Giovanni,
24:24do you like this dish?
24:25Yeah, no, 100%.
24:25I'm a big fan
24:26of leaving the pasta
24:28as long as you can
24:29in the sauce.
24:30Absolutely.
24:31Yeah, 100%.
24:31I'm going to put that
24:32all the way
24:32because we'll be here
24:33for another 12 minutes.
24:35But Mel,
24:35I hope that answers
24:36your question.
24:37Kate, Giovanni,
24:38thank you so much
24:39for joining me.
24:39This has been
24:40al dente.
24:42Thanks for having us.
24:44Yeah, it's been
24:44absolutely amazing.
24:46Cooking food
24:47that's al dente
24:47is a balancing act,
24:48but when it's done right,
24:49it is molto bene.
24:50If you want more
24:51of The Cook Up
24:51and more delicious food ideas,
24:52head to SBS On Demand.
24:54I'm Adam Liao.
24:54Thanks for watching The Cook Up.
Comments