I LOVE KEY LIME PIE.
JANE, THANK YOU.
WINTER IS HERE, SO WHY NOT COZY
UP WITH SOME CLASSIC ITALIAN
COMFORT FOOD.
HERE TO COOK -- SORRY, GO
AHEAD, CINDY.
HERE TO COOK A DELICIOUS
RECIPE IS CHEF NICO FROM BELLA
IN BROOKLYN.
I WAS SO EXCITED THAT YOU'RE
GOING TO BE MAKING ANOKAI.
SO GNOCCHI IS A TYPICAL
POTATO DUMPLING.
AND USUALLY THEY TAKE ABOUT
THREE MINUTES AS SOON AS THEY
FLOAT UP, THEY ARE DONE.
SO WE ARE GOING TO START WITH
THE SAUCE.
WE START WITH A LITTLE OLIVE
OIL.
JUST GET A LITTLE BIT IN THERE.
WE ARE GOING TO RENDER OUT SOME
OF OUR PAN CHETTA.
A LITTLE BIT PAN CHETTA
OBVIOUSLY YOU COULD BUY STORE-
BOUGHT.
AND YOU COULD SUBSTITUTE IT
WITH BACON IF YOU WANT TO.
.
I LOVE THAT SIZZLING NOISE.
HOW HOT DO YOU WANT IT?
YOU WANT IT HOT, YES.
YOU DEFINITELY WANT IT HOT.
RELEASES ALL THAT FAT, ALL THAT
GOODNESS.
THAT'S GOING TO GET RENDERED
DOWN A LITTLE BIT.
THEN THROW OUR HEAVY CREAM IN
THERE.
OBVIOUSLY THIS IS NOT OUR
DIET DISH.
THIS IS OUR COMFY SUNDAY DISH.
I FEEL LIKE WE WON'T BE
EATING FOR ANOTHER DAY AFTER
THIS.
IT'S A CHEAP MEAL IF YOU
HAVE A DIET PLAN FOR YOUR NEW
YEAR'S RESOLUTION.
AND WE HAVE SOME BEAUTIFUL
GORGONZOLA.
BLUE CHEESE GORGONZOLA.
HOW MUCH DO YOU PUT IN
THERE?
ENOUGH UNTIL YOU START TO
SEE IT THICKEN UP A LITTLE BIT.
WE ARE JUST GOING TO LET THAT
MELT DOWN A LITTLE BIT.
OH, I CAN SMELL IT.
IT SMELLS SO GOOD.
SO THOSE ARE PISTACHIOS.
NOW WE ARE GOING TO DOP THE
DISH AFTERWARDS.
THAT'LL BE REALLY NICE.
I AM JUST GOING TO LET THAT
SIMMER FOR A LITTLE BIT.
ONCE OUR GNOCCHIS ARE DONE, WE
WILL PUT THEM IN THE SAUCE AND
WE WILL START PLATING.
WHAT DO YOU THINK THE
BIGGEST MISTAKE IT WHEN PEOPLE
MAKE THESE PASTA DISHES?
EVERYBODY RUSHES EVERYTHING.
IT IS ABOUT PATIENCE.
AND FOOD IN GENERAL IS JUST
ABOUT PATIENCE.
IT IS JUST WATCHING, YOU CAN'T
KEEP STIRRING.
YOU JUST GOT TO WATCH IT, LET
IT GO.
AND WALK AWAY BUT NOT FOR
TOO LONG.
WE ARE GOING TO TAKE IT OUT AND
PUT IT IN.
THAT'S ANOTHER THING I DON'T
TEND TO DO THAT I ALWAYS SEE
CHEFS OUT IS ADDING THE PASTA
TO THE VERSUS VERSUS THE OTHER
WAY AROUND.
GROWING UP, WE WOULD HAVE
20, 30 PEOPLE OVER ON SUNDAY.
SO MY MOM WOULD BASICALLY HAVE
A HUGE STOCK POT FULL OF PASTA
AND THEN JUST THROW THE SAUCE
IN THE PASTA JUST TO, YOU KNOW,
MAKE IT EASIER.
BUT THIS WAY IT'S BETTER.
YOU KIND OF DO THAT.
REMEMBER DROOLING OVER HERE
ALREADY.
IT SMELLS SO GOOD.
WE ARE GOING TO PLATE THAT
UP.
DO YOU WANT TO DO THE HONORS?
?
IT SMELLS SO GOOD.
THE ONLY PROBLEM IS I NEED
MORE.
LIKE, IT'S JUST THE TEENY
LITTLE BIT.
IT IS DECEPTIVE.
SO WHAT DO YOU WANT ON TOP OF
IT?
WITH ERR GOING TO THROW A
LITTLE BIT OF PISTACHIOS ON
TOP.
GO A LITTLE BIT OF BLACK PEPPER
ON THERE.
AND YOU'RE ALL SET.
DIG IN.
OKAY.
WHILE I DIG IN, WHY DON'T YOU
TELL US A LITTLE BIT ABOUT --
SO THIS IS A SHORT RIB WITH
SWEET POTATO PUREE.
FRIED BRUSSELS SPROUTS AND PAN
CHETTA WITH A LITTLE BIT OF
HONEY ON TOP.
IT IS JUST TYPICAL COMFORT
FOOD.
SHORT RIBS WE BRAZE IT FOR 12
HOURS.
THIS IS A TYPICAL SICILIAN DISH
PASTA WITH SARDINES CAN BE
FOUND ALL OVER SICILY.
IT'S SARDINES WITH BREAD
CRUMBS, RAISINS AND JUST
UNBELIEVABLE.
