- 6 hours ago
Category
📺
TVTranscript
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 Loon, 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.
01:51Sydney 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.
02:55Kate, 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
03:17beautiful shattery outside shell to the really soft, warm inner folds of pastry.
03:23So, yeah, it's incredibly important to me.
03:26Amazing.
03:27Well, 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
03:46rice.
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 kalasparo, 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
04:13wings, but 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
04:23the little kids, I can give them one, like, chicken wing portion for the adults, I can
04:27have 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
04:34at Loon, because I always talk of pastries and things as my example of how important
04:38texture 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.
05:11I'd 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.
05:21And I'm just keeping it quite simple.
05:24So, into there, I'm going to put just some tinned beans, butter beans.
05:31Some green beans.
05:35A little bit of paprika.
05:37This 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
06:02fregola on the menu.
06:04And I'll see them and I'll go, oh, I know this chef was at some point at Pilou.
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.
06:19Well, 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 Batarga or Carazzo, you know.
06:41Well, you see these things.
06:42And the Batarga as well.
06:43I mean, you make the best Batarga in Australia.
06:45And I see that on menu.
06:46I see actually your Batarga 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.
07:07But 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.
07:14Well, you don't give ourselves enough credit.
07:15I should say what I've done.
07:16I put some stock in.
07:17And what I do when I make paella or any rice cooked dish is actually the stock is not flavourful
07:23enough 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 just 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.
07:57So 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.
08:09And I'm going to, usually 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 one 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, it would be after the paella is cooked.
08:45And 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, tells me that my socorara is ready to go.
09:01Wow.
09:01All the senses.
09:03So now that is pretty much done.
09:07A 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, but this is actually quite a traditional way of
09:29making 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, you just let it sit and simmer.
09:41Just let it sit and then I just think that putting that lid on just for five minutes at the
09:45end, make 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, Pilu at Freshwater star chef Giovanni Pilu and Loon croissanterie star Kate Reid are making food that is perfectly
10:10al 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 or polpa di granchio 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 and then some, I mean, look at the tomatoes, they
11:05look amazing.
11:06Soften them up and then put the polpa di granchio or crepe meat until it becomes kind of white from
11:13translucent and it'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, which also means it can absorb some of
11:24the 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 and, you know, some of the cooking water
11:41that you've retained with the starch and a little bit of the salt.
11:45But 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, like
11:51you're putting all the water into the pasta and it's to the top, then there's no more room for the
11:55flavour 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, then that last little
12:00bit of absorption gives you...
12:02And that is it, right?
12:03Yeah.
12:04All right.
12:05Tomato sauce coming along.
12:06Crab 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.
12:16Trying to bring out some of that beautiful fragrance in them.
12:19I get the aroma straight away.
12:21Yeah.
12:21It's...
12:21Actually, good friends of mine in Melbourne have just started a new brand called Pep.
12:25Yes.
12:25Yeah.
12:26Who'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 those.
12:45The pepper I buy and how I grind it.
12:48I just think that those two things, particularly at the end of a dish, when you're looking for that sort
12:54of piquancy that you get from pepper or from vinegar.
12:57Yeah.
12:57Good vinegar, good pepper, very important.
12:59Yeah.
12:59Yeah, okay.
13:00Talk to me about Amatriciana.
13:02So, it's a pasta that's close to my heart.
13:04Mm-hmm.
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.
13:13Woof.
13:13That's spicy.
13:14Yeah, very fragrant, the guanciale.
13:16And she taught me how to make Amatriciana.
13:19Yes.
13:19With rigatoni.
13:20Uh-huh.
13:20And I was shocked to learn that it didn't have onion or garlic in it.
13:23But it really just relies on those three, like guanciale, really good quality tomato, and pecorino and pepper.
13:30So, you know, I do think that, yes, Italian food does use a lot of garlic, but it also doesn't
13:36use as 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, garlic was
13:48that ingredient that stood apart.
13:49So it started to become defined by it in some ways.
13:52It's like, oh, these, they use garlic.
13:54They use a lot of garlic.
13:55And it's just, well, you know, most of the chattelian recipe I see don't actually include the garlic in the
13:59pasta.
14:00Well, like, what is it, alagricha, 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 sauce.
14:19Not my amatricana.
14:20Not the amatricana.
14:21Well, maybe to your friends, you're the amatricana queen.
14:23Maybe.
14:24But the rest of Australia, the chrisson 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 amatricana for six or for one,
14:36I have to use all the same pots and pans and utensils.
14:40I eat out a lot.
14:41Yes.
14:41But when I eat out, I get a lot of inspiration from, you know, for example, if I went to
14:46Giovanni's restaurant,
14:47I might taste something that he's preparing there that 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 who
15:03collected the ingredients.
15:04Oh, I love that.
15:05I just grew them, but collected them.
15:06Like, to have those relationships, to bring things together, it'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.
15:18The crab meat is in, and I can see it's still a little bit raw.
15:21It's still just sort of set in.
15:22Yeah, because I've still got another couple of minutes now.
15:24So, if I was straining this, fine, but I was going to keep some of the water, but because I've
15:29got 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 there, 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 and give it a minute
15:53or two.
15:54You can even see just the colour of the pasta has changed because it's starting to absorb that tomato-based
16:00sauce.
16:01Exactly.
16:02And then, just like, bit by bit, as you would for, you know, when you're making risotto, because that's what
16:08you'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 and 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, which 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 because we have fantastic mullet roe in Australia.
16:43Yeah.
16:44I can never get it looking as beautiful as this.
17:14This is stunning.
17:16Two minutes.
17:46Beautiful.
17:46Yeah.
17:46The old neighbours of Loon in the city in Maryland.
17:48Okay.
17:49People sometimes say it's a bit of a gimmick, but I absolutely do not believe that it is because it
17:53gives you that stronger bronze extrusion mould, I guess.
17:59Rather than plastic.
18:00Stencil.
18:01Yeah.
18:01It's a rougher outside of the pasta, so 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 that I'm cooking pasta next to Giovanni?
18:12It does.
18:13He's doing it in a wok over there.
18:14You've got nothing to worry about.
18:16You're doing an amazing job.
18:19He's got a wok.
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.
18:26It'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 in 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.
18:41Might ramp up the temperature so 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 because 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 because it's time to taste.
19:02And I'll answer and ask Adam a question about cooking pasta.
19:16Welcome back to The Cook-Up, where tonight there is no mushy pasta in sight because everything is al dente.
19:20Giovanni Piliu and Kate Reid are finishing up their recipes.
19:23Kate, how's it looking?
19:25I reckon we're a couple of minutes away.
19:27OK, smelling 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, so if it's you and I, Adam, we're not going 80 grams, are we?
19:43How often?
19:44We're going a really nice big portion.
19:47Aaron, I'm just intrigued to know, Giovanni, if you're not at the restaurant, how many
19:52nights a week would you be having pasta at home?
19:55Without a lie, three to four.
19:58Wow.
19:58OK.
19:59It's not like Thursday night pasta at the Piliu household.
20:03No, we eat pasta, yeah.
20:03And it depends on the sauce, you know, like pasta is great.
20:06I love it.
20:06I mean, I run, you know, I train a bit.
20:08So for me, carbs are crucial.
20:10And pasta, why not?
20:11So then a little bit of botarga, because botarga gives a nice, fishy flavour to, you
20:20know, any kind of seafood dish.
20:22But pasta and botarga is perfecto.
20:28Bucatini, ready.
20:30So impressive.
20:33Kate, that looks stunning.
20:35Before I add the guanciale, I really just want to eat a piece, because when I'm cooking
20:38it at home, that's what I do.
20:40Absolutely.
20:40Do you want a little bit?
20:41Yeah.
20:42As 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 that you would normally associate with this kind of thing.
20:57But by reserving the guanciale to the end, you're getting that, I don't know, it's
21:00like pork crackling almost.
21:02It's like pork crackling.
21:04It's amazing.
21:05So when I plate this up, I'm just going to finish it off with a little bit of pecorino.
21:09Yep.
21:09Typically, I like to do it to order, you 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, because I like stuff really peppery.
21:18Beautiful.
21:19All right.
21:19Your plating spoon, madam.
21:21Grazie.
21:22Grazie.
21:23Grazie.
21:23Grazie.
21:24I think rigatoni is always the perfect pasta shape for lardons or guanciale, because when
21:44they sneak their way inside the rigatoni, that's...
21:47Right.
21:47You nailed it.
21:48Nailed it.
21:49I'm just going to get under the bench and die happy.
21:51Did you hear that?
21:52This is...
21:53Did you hear the writing?
21:54Man, this is so good.
21:55Like, really.
21:56Perfectly al dente.
21:57It was complete luck.
22:00No.
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.
22:14Oh, my God.
22:14I'm in heaven.
22:15Pasta for lardons, pasta for mine.
22:18The defining thing for me is just how much of the flavour of all the ingredients has gone
22:24into the pasta.
22:25It's not like coating the pasta.
22:28I mean, it's coating the pasta in terms of texture, but the flavour is actually in it.
22:31The pasta itself is delicious.
22:32Like, if you just had a strand of the bucatini, you would get all of it.
22:35Yeah, you could taste that strand of the bucatini, wash all of the other stuff off, and it
22:38would still taste like the sauce.
22:40God, this is so good.
22:41Isn'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, and I love cooking pasta.
22:48I know you can cook pasta in water, but while the liquids, can you cook pasta into add variety
22:52and flavour?
22:53Thanks, Adam.
22:54Mel, thank you for your question.
22:56Luckily, I've got the brain stress right at the end of the table here.
23:00Giovanni, the classic thing to cook pasta in is 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, if you can remember that.
23:10500 grams of pasta, which is a packet.
23:12Yeah.
23:13Five litres of water, 50 grams of salt.
23:16Amazing.
23:16But if you weren't going to do water, what other things can you cook pasta in?
23:20You know, I'm thinking of things like, you know, you've got tortellini and brodo.
23:24I've got risone here that you can cook in like a stock, a soup-like stock.
23:27Yeah, 100%.
23:28Well, you could, I mean, a short pasta, along it's a bit trickier, but you could just cook
23:33it in your sauce, you know, if you kind of, you know, I had the sauce and it's quite moist
23:38enough to then absorb all the starch over time, you could do that.
23:42Well, Mel, one of the other most famous ways of cooking pasta in something that is not
23:47just water is called pasta a la assassina, which is like the assassin's pasta.
23:53And what I'm making here is sort of the basics of how that starts.
23:56I'm making a tomato broth out of tomato paste, tomato sauce, I guess, out of a passata and
24:03some chilli and garlic.
24:04And then you put the dry pasta straight in to the tomato sauce and start to add the hot
24:12tomato broth to it.
24:14And as that cooks, it cooks and absorbs all of the flavour that becomes slightly charred.
24:20That's a great dish.
24:21On its base.
24:22Yes.
24:22And Giovanni, do you like this dish?
24:25Yeah, no, 100%.
24:25I'm a big fan of leaving the pasta as long as you can in the sauce.
24:30Absolutely.
24:31Yeah, 100%.
24:31I'm going to put that all the way because we'll be here for another 12 minutes.
24:35But Mel, I hope that answers your question.
24:37Kate, Giovanni, thank you so much for joining me.
24:39This has been al dente.
24:42Thanks for having us.
24:44Yeah, it's been absolutely amazing.
24:46Cooking food that's al dente is a balancing act, but when it's done right, it is molto bene.
24:50If you want more of The Cook Up and more delicious food ideas, head to SBS On Demand.
24:54I'm Adam Liao.
24:54Thanks for watching The Cook Up.