amazing. thank you. thank you so much. rachel: what s the secret? i can t tell you the secret. [laughter] but, yeah, i spend a lot of, during the pandemic a lot of time to make the perfect dough, not too thick, not too heavy i got it. rachel: you nailed it. so what s the most popular one? will: real quick, so you showed us, so this is steak. i gave joey a steak, right? yes. will: ground beef, spinach and cheese. will: this one is special. yes. it s a creamy, spicy chicken. then we have the chicken, we use the rotisserie chicken and the apple caramel rachel: i want to try this, because i ve never had a sweet one, so i m going to try joey: you didn t just give me the sweet one, i asked what i should eat, they said e you look
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flavors, in the town of montegrosso, with the help of a local expert. this is my mother, concetta. hi, concetta. nice to meet you. using a mixture of burnt and white grain to ensure the flavor s not too bitter, concetta crafts each individual orecchiette by hand. her kitchen days may be behind her, but she still has plenty of advice for the chefs. we would ask, how much water do we need? she d reply, just enough. how much oil? just enough. how much salt? no rules. my mom is exactly the same. pietro is going to show me how he prepares his signature dish, burnt grain orecchiette in a cream of fava beans topped with burrata and charred black olives. fresh fava beans. now we add some water. then we add some onion. the sweet one, the white one. we wait until it starts to steam, then we blend everything. how long? three minutes, because it s freshly made pasta. now we ll blend. and that s the beans for the dish.