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Beat Bobby Flay - Season 42 - Episode 04: Arrivederci, Bobby!
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00:00I'm Bobby Flake.
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.
00:09This 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!
00:27It'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 in a truck!
00:38Everyone's out to beat me.
00:46Welcome, everybody.
00:48How about we add a little comedy to the chaos in this kitchen?
00:51Please welcome Food Network's Jeff Morrow,
00:53and actress and comedian Chelsea Peretti.
01:05Let's go!
01:06Let's go!
01:07Let's go!
01:08Let's go!
01:11Let's go!
01:12Let's go!
01:14Let's go!
01:15That is insane.
01:16Jeff, are you OK?
01:17I need, I'm at least, like, at least some of the-
01:18Oxygen, please!
01:19Oxygen, oxygen.
01:19A little oxygen with some electrolytes.
01:21Oxygen, oxygen.
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 that I mentioned that I'm doing this show,
01:29and they're like, what?
01:30And they're, like, major flay heads, and they're like, you need a strategy, and you need this,
01:34and I don't-
01:36I've never heard the term flay heads, but thank you very much.
01:38Yeah, yeah.
01:38Yeah, flay heads.
01:40Let's start the merch.
01:41All right.
01:42Flay heads, where are you?
01:45What's up with this podcast?
01:47What?
01:47Tell me about that, because it sounds really cool.
01:49Yeah, I have a call-in podcast, and food is a big topic.
01:52Always interested in what someone's go-to snack is.
01:55Really?
01:55Lately, a lot of people have been saying spoons of peanut butter.
01:58Oh, really?
01:59I think it's disgusting.
02:01But, like, that's-
02:02I actually do that sometimes.
02:04Do you really?
02:04Yeah, I really like peanut butter.
02:08I'm exhausted already.
02:09Tell me who's up for tonight.
02:11We've got some doozies 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!
02:26Buongiorno!
02:28Are you ready for Italy?
02:30We're ready for Italy!
02:31I'm ready for Italy.
02:33Our next contender from Boston.
02:37It's Chiro Fodaro!
02:40Oh, Chiro!
02:49Ciao, ragazzi!
02:51Nice to see you, Antonio. Ciro.
02:52Here's the way it's going to work.
02:5420 minutes on the clock,
02:55I'm going to give you an ingredient of my choice,
02:57And you must make that ingredient the star of your dish.
03:00And that ingredient is Pinocchio.
03:03Fennel.
03:04Ooh.
03:04All right.
03:05That's a good surprise.
03:07I mean, this should be in your wheelhouse, right?
03:09I mean, no problem.
03:10Feeling excited.
03:11OK, guys, 20 minutes on the clock.
03:13Make sure you bring the flavor with the fennel.
03:23Fennel, you a fan or no?
03:25Don't love it.
03:26OK.
03:28I do think I prefer fennel in salads versus roasted,
03:31where I feel like it gets very, like, sweet and licorice-y.
03:34Yes, it does.
03:35It can be very strong.
03:36I love it.
03:36I love roasting.
03:37I love soups.
03:38Antonio, what are you making?
03:41Finocchi gratinati.
03:43Gratin or fennel?
03:44I like that.
03:45I'm going to do a fennel gratin, special melon on top,
03:48and a fresh salad with vinaigrette.
03:50In the wintertime in Italy, we love to do gratin vegetables.
03:54Fennel is one of them.
03:55Are you braising it?
03:56I'm going to boil it first.
03:58Hope you get some cooking time.
03:59I'm going to rock and roll.
04:01Intimidated?
04:02No.
04:05I was born and raised in Florence.
04:07By the age of 15, I was already full-time employees into restaurants.
04:11After I graduated, I had the gold master as much as I can in the best Italian kitchens in Europe.
04:17That's what I did.
04:18Me and my wife will move to New Jersey, and together we opened Fiorentini.
04:22I'm here to compete for my wife, my kids, my winning.
04:26It's their winning.
04:28Bobby, I'm sure you have a lot of experience.
04:30I am the king of pasta.
04:33Chiero, what are you making?
04:35Doing a fennel fritter.
04:37Ooh, I love fritters.
04:39My strategy for this round is fennel fritter with a flavor and chili aioli, as well as pickled fennel on
04:44top.
04:45The anise flavor of fennel with a crispy fried fritter are going to go really well together.
04:49I'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.
04:58I found a lot of, like, closure and relief cooking and making things for other people.
05:04I 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.
05:14I'm so competitive.
05:15I love being under a time constraint.
05:16I do really well under pressure.
05:17Bobby, I hope that you're ready.
05:21These guys are good.
05:22I can tell.
05:23They're nice skills.
05:24Well, not only that, just even the way they're moving around the stove.
05:27Nice, nice, nice, nice, nice.
05:29I'm making bechamel using ever cream, milk, butter, flour.
05:32I'm eating parmigiano, reggiano now, and gruyere.
05:36Chiro!
05:36What's going on, handsome?
05:40Wait, are those Calabrian chilis?
05:42Oh, yeah, man.
05:43Are those Calabrian chilis?
05:44Oh, yeah, he's got them.
05:45All right, Bobby.
05:46I know that this dish needs the Calabrian chili aioli.
05:48It will help bring out the flavor of the fennel.
05:51How are you using the fennel in this dish?
05:52So I'm going to caramelize the fennel right here, and then I'm going to fold that into my fritter batter.
05:57I'm also going to pickle some of the fennel as a garnish.
05:59I grab some tangerine juice, a little bit of white balsamic to try and pickle some fennel.
06:03Give it up for my man, Chiro, and...
06:06Hello!
06:08Antonio, what are you making?
06:09I'm making a fennel gratin, a classic winter dish.
06:13Then we're keeping some fresh fennel with a little vinaigrette for the salad.
06:16All right, we'll get to cooking.
06:17You're blood, your milk!
06:18Woo-hoo!
06:19There you go.
06:20Chef, 11 minutes left.
06:23I'm going with the traditional fritter batter, and then all of the fennel that I sauteed into that, I throw
06:28them into the fryer.
06:30Antonio's making the rattan.
06:32The fennel's still in water.
06:33It's not quiet there yet.
06:35The pressure is here.
06:37Eight minutes!
06:39Look at you, frittering!
06:41What if you splashed that in my face?
06:45But you're looking cool as a cucumber, I must say.
06:49But your competitor, look at me, sprinting.
06:51It's just exciting.
06:53I'm going to go check on Antonio.
06:55Antonio said, ciao.
06:56Antonio, guess who's here?
06:58Who is here?
06:58Your wife.
06:59Oh, yeah, I know.
07:00You know that?
07:01Not my wife, my boss.
07:02Your boss, where is she?
07:04Brenda!
07:05Yay!
07:06I love you.
07:07He just said, I love you.
07:09I do love him, yes.
07:11All right.
07:12He shouted it with his full chest.
07:14You're like, I love him.
07:17Good luck, Antonio.
07:19Three minutes left.
07:20The fennel is al dente and ready to get out.
07:23Covered with a bechamel.
07:24In the salamander, it's going to just come out golden.
07:27I know that the aioli is right where I want it.
07:28I know that the fritters are nice and crispy.
07:30Ooh, those fritters look good.
07:31And then I garnish with the pickled fennel.
07:3320 seconds, you guys.
07:35It's time for me to just put everything on the plate.
07:37I'm garnishing with fresh fennel.
07:39Touch of balsamic on top of our gratin.
07:4210, 9, 8.
07:44I'm grabbing micro celery.
07:45It's there.
07:46I love it.
07:47This is going to definitely carry me to the next round.
07:49Two, one.
07:55Slim it down, playheads.
07:57Ball.
07:58Look at Bobby.
08:00Look at him.
08:01He looks nervous.
08:03But you're not going to be judged on how you intimidate Bobby.
08:06You're going to be judged on your fennel.
08:09Chef Giro, what'd you make?
08:10So I made a fennel fritter.
08:12Calabrian chili aioli, tangerine pickled fennel tops.
08:16That pickled fennel, it's wonderful.
08:19It's like, why haven't I been pickling this my whole life?
08:22The fritter itself, I wish was less ready.
08:25Gotcha.
08:25A little doughy.
08:27I like the idea of something fried, something spicy.
08:30I could have gone a little more fennel forward, as they say.
08:34Would have been good.
08:35Chef Antonio, what did you make?
08:37I made a fennel gratin with parmigiano and gruyere, and fresh fennel celery.
08:44I was worried about that fennel itself.
08:46I was like, is this going to be too al dente?
08:48But it's really well done.
08:50Thank you, Chef.
08:51The actual bechamel is a little gluey.
08:53Overall, it's a fun plate.
08:55I'm not a huge fennel fan, but I did enjoy this dish.
08:59I definitely get the fennel.
09:00Fennel forward.
09:04Now Chelsea and I need a moment to discuss.
09:07I'm so nervous.
09:09I just wanted to see how good I could be against someone like Bobby Flay.
09:14The chef moving forward is...
09:18Chef Antonio!
09:24You got this, all right?
09:26Despite my loss, my father, I think he would be very, very proud of the chef that I've become.
09:32Antonio, you just brought the fennel flavor.
09:34Yes.
09:34Give it up for Antonio!
09:36Who will beat Bobby Flay!
09:47All right, Antonio, congratulations.
09:49Thank you, Chef.
09:50So what are we cooking tonight?
09:51What's your signature dish?
09:52My signature dish is...
09:57Tortellini.
09:58Ooh, Tortellini.
10:02Antonio, Bobby has this fancy-schmancy Italian restaurant in Vegas.
10:07He thinks he's pretty good with pasta.
10:09I'm the king of pasta.
10:11There it is.
10:11Chef Antonio, we have one goal.
10:14To exhaust Bobby.
10:16And we're doing pretty good so far!
10:2645 minutes on the clock.
10:28Let's go!
10:30Ambiamo!
10:36Get ready for Tortellini.
10:37Tortellini!
10:38I do love Tortellini, and I hate Bobby Flay.
10:41Me too.
10:43I mean, it's Tortellini.
10:44Who doesn't like Tortellini?
10:45It's a pasta that's roped into a ring, basically, and has a filling on the inside.
10:49It can be filled with cheese, meat, herbs.
10:52In brodo, in broth.
10:54I'm gonna go in the seafood direction.
10:56I'm making a ricotta and lemon Tortellini.
10:59I'm gonna make a lobster broth sauce kind of thing.
11:02Add some anchovy breadcrumbs.
11:04My pasta dough is eggs and flour in the food processor and make the dough.
11:10I'm making the classic, classic, classic recipe.
11:13Tortellini with mortadella, prosciutto, pork loin, and my sauce is parmigiano fondue.
11:18So I start making fresh pasta using Italian white flour, whole eggs and yolks.
11:24Antonio, why'd you pick this dish?
11:25This is home.
11:27This is grandma.
11:28This is memory.
11:29Oh, my heavens.
11:30Bobby!
11:31Yeah?
11:32Are you using your grandma's recipe?
11:38Are you making the pasta from scratch, Bobby?
11:41I already did it.
11:42Oh, wow.
11:43Okay.
11:45Look at me.
11:47That's fancy.
11:48Fancy boy.
11:50Now I let the dough rest.
11:52So for my sauce, I'm combining lobster stock, some tomato paste.
11:56I want it to be a little bit aromatic from the saffron.
11:58A little heat from the Calabrian chilis.
12:00Which is one of his go-tos.
12:03Now that the pasta dough is resting, it's time for the filling.
12:06Prosciutto, mortadella, and pork loin.
12:07This pork loin is cooked with rosemary in butter.
12:10And in the meantime, I had to ground the rest of the meats.
12:13The prosciutto and the mortadella.
12:15Once you blend it, we're gonna toss in parmigiano, eggs, and nutmeg.
12:19I don't screw with tradition.
12:21Bobby, what are you making us?
12:23A ricotta and lemon tortellini with a sauce made of lobster stock and saffron.
12:30Sounds good.
12:31I'm gonna fill the tortellini with whipped ricotta, black pepper, parmigiano-reggiano cheese, and some lemon zest.
12:37Hey, Bobby, you're not gonna win this one.
12:40Uh-oh.
12:41The wife is talking smack.
12:42Oh, I like that.
12:44He can do this with his eyes closed.
12:46He got nothing on Antonio tonight.
12:48Wow, he should.
12:49He should.
12:50Imagine beating Bobby Flay with your eyes closed.
12:52Oh, man.
12:54American buster.
12:55Extra, extra.
12:56Read all about it.
12:57I'm Bobby Flay.
12:58He already called us exhausting five times.
13:02We're gonna keep pushing it.
13:03I'm literally exhausted.
13:05I probably have no shot of actually finishing my dish.
13:07Bobby looks stressed.
13:1023 minutes.
13:11So I make sheets of pasta, very thin.
13:14Big and the pasta is thin as possible.
13:18Make us a plate, just in case you want us to like you.
13:24Then I punch out the rounds, and I'll start filling in the tortellini.
13:29Bobby, when's the last time you hand-rolled tortellini?
13:32Uh, not too long ago.
13:33All right.
13:34Is it gonna be a brothy sauce, a thick sauce?
13:37How are we gonna do it?
13:37No, it's gonna be a light sauce.
13:38Why the seafood direction with this?
13:40Oh, why not?
13:41Great answer.
13:43You should be a TV star.
13:45What a raconteur.
13:48This pasta has me, like, focused.
13:50I gotta go.
13:52Antonio, what do we got in there?
13:53We are having the sauce, which is parmigiano fondue.
13:57My sauce only requires two ingredients.
13:59The cheese and the cream.
14:00Classic.
14:00How long you guys been married for?
14:03Five years.
14:04Five years?
14:04Next Monday, yes.
14:05Next Monday.
14:06What a great anniversary gift.
14:09Yes!
14:09Give it up for my guy Antonio.
14:11Now the dough is done.
14:13Start rolling out.
14:15Pasta is a touch.
14:17You have to feel it.
14:18I'm getting to the perfect thickness.
14:21It's time for me to put it down and make my squares.
14:25I put a little bit of the filling in there.
14:27It's gotta be in that ring shape, all right?
14:29That's right.
14:29Hard to roll.
14:30I fold the pasta over, roll it back to the other side,
14:34then fold it underneath, and I create a ring.
14:36That's a skill that gets better day after day after day.
14:39There's no substitute for experience.
14:40So, I mean, I've done this many times, but I'm definitely worried about it
14:43because Antonio grew up making this.
14:45This guy over here is giving you muscle memory, pure muscle memory.
14:50I'm in my zone right now.
14:51This is my meditation time.
14:54This is crazy, but I am told that we have coined a new term today on the show.
15:00So, they have actually whipped up some t-shirts...
15:03Get out of here.
15:04...of flayheads.
15:06Oh, my, oh.
15:08I have a hunch that there's some flayheads hiding out in this crowd.
15:12Oh, boy.
15:14Flayheads!
15:15Where are you?
15:18Flayheads!
15:19Flayheads!
15:22Oh!
15:22Look at these two!
15:24Flayheads!
15:24Let's see if I can throw it!
15:26Let's see if I can...
15:28Whoa, whoa, whoa!
15:29Doe side doe!
15:30Doe side doe!
15:31Whoa!
15:32Chef, coming through!
15:33Does that make you nervous or feel kind of at home?
15:35I've lived that life my whole life.
15:37Hot!
15:37Yeah, and you've got the only two flayheads right here.
15:40Flayheads!
15:40We love you!
15:43Flayheads.
15:44How do you think he's doing so far?
15:46Amazing.
15:49Bobby!
15:49Yeah?
15:50Turn around.
15:51Look how Tortellini's done.
15:52Oh, I know.
15:54Pressure is on!
15:55Pressure is on!
15:56Pressure is on!
16:09Pressure is on!
16:10Ah!
16:14Bobby!
16:15It's done tonight.
16:16That's it.
16:16It's perfect?
16:17Okay.
16:18Good luck, Antonio.
16:19Tortellini's done.
16:20I made about five per order.
16:22Very time consuming.
16:23I'm gonna heat up some olive oil because I'm gonna make some anchovy breadcrumbs.
16:27Gives it a little crunch and also the anchovies bring out more of that seafood flavor.
16:31Maybe this is a little too strong.
16:33Maybe it's going too hard in the paint.
16:35I drop my Tortellini in salted boiling water.
16:38Let's go.
16:39Okay, I'm a little nervous for Antonio.
16:41The pasta's not even dropped in the water yet.
16:43Right, right.
16:44I'm putting the sauce into the blender.
16:46Oh, my God.
16:46What's going in the blender?
16:47My goal is to reach this perfect smoothness.
16:50Three and a half minutes.
16:51I'm nervous he's gonna get this on the plate.
16:53I take the Tortellini out of the water and I put it in the sauce for a couple minutes.
16:57I throw in some fresh herbs, Parmigiano-Reggiano cheese.
17:00It smells amazing.
17:02Andiamo!
17:03Brenda, this is when he needs you.
17:05I need to toss my Tortellini into the water or I'm gonna be out.
17:08How long do those need to cook, Antonio?
17:10One minute.
17:11Uno minuti!
17:14The moment you see the pasta floating, that's the time.
17:16I'm worried there could be two al dente.
17:19Al dente.
17:20Al dente.
17:20Al dente.
17:20We're so on the same page.
17:22It's so weird.
17:23Under a minute left, chefs!
17:25How are you doing, old Barbaroo?
17:27I'm all right.
17:28Some of the anchovy breadcrumbs and a little bit of lemon zest.
17:31Ten, nine, eight.
17:33Then pacho balsamic to cut through these old fatness and just a few herbs.
17:38Three, two, one.
17:41Yeah!
17:41He did it!
17:42Our guy did it!
17:44I 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?
17:53Right now that I'm seeing Bobby's plates, I'm feeling that maybe mine is too simple.
18:00Tonight, it was all about tortellini.
18:02Now we'd like to introduce you to your judges.
18:05First up, the chef owner of Little Owl, Joey Campanero.
18:11Private chef, Olivia Tiedemann.
18:15Chef partner of Barano and Bluebird Kitchen, Albert D'Amiglio.
18:20Whoa!
18:22All right, judges, please start with the first tortellini in front of you.
18:32These little babies were made by a pro, you can tell.
18:35But the filling has a lot of salty pork in it.
18:39I do wish that there were some sort of relief in the salt level on this dish.
18:43Olivia, what'd you think?
18:44I thought the pasta itself was the perfect thickness, perfect texture, and I like the filling.
18:49I didn't think it was too salty, actually.
18:51It's a little bit simple, but overall I thought it was really good.
18:55Albert.
18:56The Parmigiano blends well and the acidity of the balsamic really cuts through it, which is really nice.
19:03The shape of the pasta is flawless.
19:05It's cooked well, probably 30 seconds more, but overall I think it's a really good dish.
19:11Judges, please try your second tortellini.
19:19This is a very fun dish.
19:22It's packed with flavor, but they don't look like tortellini in the shape.
19:27I do want to keep eating this, so if you don't mind.
19:32I think it's very impressive, the depth of flavor that was achieved here in such a short period of time.
19:37The pasta, I think, in the pinched areas, it can be a little bit chewy, but I mean, this is
19:42really delicious and it tastes very good.
19:44Albert.
19:45There's a good amount of heat inside.
19:47The breadcrumbs on top add a great texture.
19:49The shape is a little misshapen.
19:51It's not traditional at all, but overall flavor comes together really, really well.
19:57Judges, please take a vote.
20:00I heard so many different good points from both of the dishes.
20:04Do I get two out of three at least?
20:06Who knows?
20:09It is not a unanimous decision.
20:12And the winner is...
20:17Chef Bobby Flay.
20:23You prepared an amazing, classic dish of tortellini, but it was just a lot of flavor going on that kind
20:30of brought Bobby's over the top.
20:32Thank you, Chef.
20:33Thanks, Antonio.
20:34What are you going to do?
20:36I really, really hope that my kids see I was all in.
20:41He did it again.
20:43He's a bitch.
20:45He's my friend.
20:45I made a T-shirt.
20:47I'm sick of all these plans.
20:48I'm sick of these plates.
20:54I just said C to my tortellini.
20:58I just said C to my tortellini.
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