historic flavours alive and taking them into the 21st century is santo palato. if you know how to cook offal, you can turn the poorest guts into the richest of dishes. katie: we re hungry right? starving. follow me. i haven t eaten in like an hour. .and katie wants me to meet sara - a young chef with a growing reputation for doing amazing things with innards. sara: bonjourno . tucci: stanley. katie: she s gonna make a frittata for us. right. and it s topped with chicken innards. so everything we focus on here in your restaurant is offal. yes. yes, good. one egg per person. ok. yep. yes. .throughout the day.
tucci: yeah. katie: it s ready. tucci: oh wow. katie: smell it. wow, rich. tucci: oh yeah that s nice. don t forget about this bread. oh wow, yeah, nice and hot too. katie: so good. yeah. mmm. that s great. thank you. [laughs] great. this is really special. and i think it s a really good demonstration of what sara does really well which is taking roman classic flavours and combining them.. yeah. yeah. .in a way that s new but not like revolutionary or extra contemporary they just make sense in the cuisine today. sara gets her scalpel into some beef heart and we take a seat in the dining room. what s that? really, this is a really unusual texture too isn t it? alright so if we break down what
if you know how to cook offal, you can turn the poorest guts into the richest of dishes. we re hungry, right? starving. follow me. i haven t eaten in like an hour. and katie wants me to meet sara, a young chef with a growing reputation for doing amazing things with inthats. stanley. she s going to make a frittata for us. right. and it s topped with chicken inthats. so everything we focus on here in your restaurant is offal. yes. yes, good. one egg per person. okay. yes. yeah. throughout the day. have it for breakfast, lunch,
dinner. yeah. i like it in a sandwich. yes, in a sandwich. that s what i used to take when i was a kid to school. yeah. i m very down with that. chef sara gave up medical school to pursue her dream of opening a restaurant. whoa, yes. so, the stomach, the heart and the liver. yes. in rome, you find frittata and chicken organs but separately. but separately. and she s combined them. yeah. it s ready. oh, wow. smell it.
oh, yeah. that s nice. rich. don t forget about this bread. oh, wow, yeah. nice and hot, too. so good, yeah. that s great! thank you. that is great. this is really special. and i think it s a really good demonstration of what sara does really well, which is taking roman classic favors and combining them in a way that s new, but not, like, revolutionary or extra contemporary, they just make sense in the kwee see today. sara gets her scalpel into some beef heart and we take a seat in the dining room. what s that? really, this is a really unusual texture, too, isn t it? oh, yeah. so, if we break down what the offal are, you have heart, liver, lungs, stomach brain.