- Our next guest is ready to teach us how
to make a real gourmet dish.
He's the owner of Mora Italian in Phoenix
and Cellaio Steak in New York.
You've also seen him on Food
Network as a judge on Chopped.
You got a lot going on.
- Yeah.
- Okay, say hello to
Chef Scott Conant ya'll.
(audience cheering)
You've got a lot of jobs.
- I've got a lot of jobs, yeah.
- I'm like, "Gah".
- Yeah, a lot of jobs.
You know how that goes.
- I do, I do.
- Everybody here knows
how that goes, yeah.
- But I don't know how this goes, so.
- I got to, you know,
you got to make a living.
- Yes. Amen.
- That's what it is that's
what it's all about.
- Pay the bills.
- So we're making gnudi.
- [Kelly] Okay.
- [Scott] Gnudi is Italian,
it's like, it's a little--
- How dare you, how dare you.
- Yeah (laughs) I'm in.
- [Kelly] I know.
- One thing at a time.
- Or twelve.
(all laugh)
- Sorry, okay.
- That's kind of the
whole point of this stuff.
So a gnudi is like a
ravioli without the pasta
on the outside.
So that's the intention of what this is.
- Oh.
- So it has that delicious
flavor, the texture of like
the interior of a ravioli.
That unctuoussness and
beautiful palatability.
- Oh my God my mouth is watering!
- [Scott] Yeah.
- Yes, I'm very excited.
Do y'all cook?
- Let's get gnudi.
(all laugh)
- Let's get gnudi.
- Yeah let's get gnudi.
- [Scott] Okay.
- All right, y'all cook as well?
- I bake, I'm a big baker.
- I like baking too because it's precise.
- Yes, the precision, the science of it,
yes, cakes, breads.
My great grandmother was a big baker.
My mom says it skipped
a generation cause she
doesn't bake at all.
But I love it.
- You're really good at it.
My husband is a baker.
He's really good at it.
He doesn't eat what he bakes, I eat it.
Ugh. I am not good in the kitchen.
I'm not good.
But I like to throw things in a pot.
- Right, it's very easy.
And then put it in a crockpot, yeah.
- Yeah.
- So Scott, you have broken us into teams.
- Yes.
- So what are Eric and I doing?
- So what you guys are doing, first of all
I want to talk a little bit
about what we have, right?
Overall.
We have this, this is called beurre monte.
It's a butter sauce essentially.
We have these cooked gnudi, these are
already partially cooked.
This is basically what
the gnudi is, is ricotta,
a little parmesan cheese,
a little bit of egg,
a touch of flour, just
enough flour to kind
of bind it together.
- [Kelly] Congeal, yeah.
- So that when you make the
little ball, this is what
it looks like, and we put it
on a bed of semolina flour,
and let it dry overnight,
so that when we put it
inside this beurre monte--
Eric, jump right in there.
- Go for it.
- You want me to?
- Put it right inside.
- Just dump it in?
- Just dump the whole thing?
- Just dump it right in.
- Oh, just...
- There you go.
- Oh, okay, see?
That's what I should've did.
- [Scott] Perfect.
- I was like "Ah, do I? I don't know".
- [Scott] And this side--
- I'm like, "Ah, get it in there."
- So that's gonna like heat up slowly,
- Which one do you use?
- And once that starts to go,
let's turn it up a little bit,
yeah like that.
Whatever, whatever you want.
- I don't cook for--
- We're easy going, we're easy going.
- I can make a killer sandwich.
- I have a question.
- Yes?
- Is there any wine?
(audience laughs)
- There should be wine involved.
- [Eric] Wine and gnudi.
- Your favorite part of
cooking is drinking the wine
while you cook.
- Is having a glass of wine.
- Exactly.
- I didn't bring the wine.
- I'm gonna come visit
you on your podcast,
we'll do that.
- Okay, okay, so what's my job?
- So you have a tomato sauce,
which we've concentrated
the flavors of.
If you want to add a pinch
of that oregano that's there
and stir it up.
- I shall.
- And while that is kind of-
- Which spoon do I stir with?
- The wooden spoon is great.
- Okay.
- [Eric] Should I stop stirring?
- [Scott] No, no, no.
- [Eric] Keep stirring?
- What we could do is we could
take some of this lobster,
and put it directly inside there as well.
- Just some of it?
- Some of it, half of it, all of it.
Whatever you want.
- You know you want all of it.
- We're easy.
There ya go.
- You can't go light on lobster.
- You can't go light on it.
- All in.
- At a restaurant maybe but not here.
- That's right.
So in the restaurants we
use, so if you're cooking
this at home you can get frozen lobster,
in the restaurants we use
obviously fresh lobster.
- [Kelly] Fresh, yeah.
- And we par cook it,
take it out of the shell,
just like this, that's
why we have that little
demo thing there.
And then we chop it up and
we mix it with the gnudi
just like that. (kelly snickers)
The tomato sauce--
(audience laughs)
we're kinda jumping back and forth.
- I just love gnudi.
- I know.
- I like gnudi with wine.
- Gnudi with wine (laughs).
(all laughing)
- Hell yeah, well sometimes
you get gnudi if you have wine.
- [Scott] It's true.
- [Kelly] So are they adding that?
- [Eric] The complete meal.
- Yeah, and then you get children.
- So, we're gonna put this on top.
Is that how that happens? (laughs)
- Well, I'm here to explain.
- Thank you.
- Okay, wait, what's next?
- All right, so what we're
gonna do is, we're gonna
take this gnudi--
that's guanciale, so
guanciale is the jowls--
- I thought it was bacon.
- Well it's kinda like--
- It looks like bacon.
- We call it face bacon right?
It's the jowls of the pig, which are cured
and then sliced.
Get it in any specialty--
- The other name is better, the unciale?
what's it called?
- Guanciale.
- Guanciale.
- Let's stick with that.
- Yeah.
- Guanciale eh?
- Well it's the jowls, pig
jowls, who doesn't love that?
- That's pig face, no you
get that face of the pig.
- I love it.
So you pour it in there?
Can she just pour it all in there?
- Yeah, do whatever you
want, it's all good.
(everyone laughs)
- [Eric] That softens the gnudi.
- You think I'm gonna argue with you guys?
It's not gonna happen.
- [Kelly] Okay, what are we doing?
- So let's take this, I'm
gonna take this from you
if I may and we're gonna
start to plate this up.
- Okay.
- So, basically we just
wanna take out some
of these gnudi.
And it's just fun to say right?
- [Kelly] It's my favorite word.
- [Angie] You know what though?
- [Eric] It'll never end.
- We do, my husband and I do a baking show
and every time we say
"that's what she said".
Cause everything is like--
- Oh we do that all the time.
- Cause things are--
- Funny.
- So, wait, where's your baking show?
I'm so excited about it.
- Oh no, it's not fancy, we're not fancy.
(audience laughs)
- It's great, it's called
Baking with Josh & Ang
and he does a bunch of
one pot meals, which are
my favorite.
- So let's do...
- Then you only have to
wash one thing at the end.
- Do we put that on there?
- Jenna's been amazing.
- So what we'll do, I'm sorry.
- That's okay.
- So we'll take--
- He's like, let me do it.
- We'll get back to your
baking show later all right?
(everyone laughs)
Right now we got this.
(everyone laughs)
- This is my moment.
You're stealing my
thunder Angela and Jenna.
- I am so sorry.
- Jenna brought it up.
Jenna.
- What?
- So we got the guanciale
inside this tomato sauce--
- [Angela] I didn't put that stuff yet.
- [Scott] We're gonna do that right now.
- Okay, it looks so pretty.
- So what we do, yeah.
- So you garnish?
- Then you just garnish it with the basil.
- [Kelly] Are we gonna do this?
- No, no, no, don't do
that, that's semolina.
- Oh I thought it was--
- That would be a disaster.
- I thought it was parmesan.
- Parmesan.
- We would've destroyed the thing by now.
- Yeah, well you know, I'm
actually a chef, I swear to God.
- [Angela] This looks amazing.
- [Kelly] Yeah, you have, I
had to pronounce those words,
yeah you have a lot...
- [Scott] I mean--
- [Jenna] Wow.
- [Angela] That was fantastic.
- Okay, let's try it.
- Can you guys see how pretty this looks?
- Here you go, there you go.
- [Angela] Can you see how that looks?
It looks so good.
- [Jenna] It looks beautiful.
- And it actually tastes good, I promise.
- [Kelly] Don't you lie.
- Lobster, but I want
red sauce, I want it all.
- [Eric] Who wants the pig face?
- You get that texture of that gnudi--
- Oh my gosh, that's so good.
- That is so good.
- Those dumplings.
