1 00:00:00,560 --> 00:00:05,080 Speaker 1: It's Night Side with Dan Ray. I'm Wbzy Coustin's new 2 00:00:05,240 --> 00:00:06,760 Speaker 1: radio see Hungry. 3 00:00:06,800 --> 00:00:08,320 Speaker 2: Well, if you're not, now you're going to be hungry 4 00:00:08,320 --> 00:00:10,280 Speaker 2: because we're going to talk about food, Italian food. 5 00:00:10,320 --> 00:00:11,280 Speaker 3: I love Italian food. 6 00:00:11,280 --> 00:00:15,040 Speaker 2: If I probably if I could pick one cuisine, it 7 00:00:15,520 --> 00:00:16,320 Speaker 2: would be Italian. 8 00:00:16,720 --> 00:00:18,320 Speaker 3: I gotta admit. 9 00:00:19,000 --> 00:00:22,080 Speaker 2: And I've traveled around to Italy a lot, and the 10 00:00:22,079 --> 00:00:25,640 Speaker 2: food is fantastic. I love the four main Roman pastas, 11 00:00:26,160 --> 00:00:27,680 Speaker 2: but of course when you're in Italy it's not all 12 00:00:27,680 --> 00:00:30,760 Speaker 2: about pasta like it is here, and I tried to 13 00:00:30,840 --> 00:00:35,080 Speaker 2: make my own handmade pasta epic fail. I do like 14 00:00:35,120 --> 00:00:38,080 Speaker 2: going to Italy. I have recently been to Italy and 15 00:00:38,120 --> 00:00:40,400 Speaker 2: found that to be fun. The one I went to 16 00:00:40,479 --> 00:00:45,120 Speaker 2: is over near the Preu good time there. I bought 17 00:00:45,200 --> 00:00:48,879 Speaker 2: some very expensive olive oil. It occurred to me that 18 00:00:49,000 --> 00:00:51,960 Speaker 2: we hadn't done any food shows, and since I loved 19 00:00:51,960 --> 00:00:55,960 Speaker 2: the Italian food, I should look into it. And very 20 00:00:56,000 --> 00:01:02,280 Speaker 2: fortunate producer Karen knows a guy named Kenny Palozzolo to 21 00:01:02,360 --> 00:01:02,800 Speaker 2: get it right. 22 00:01:03,120 --> 00:01:04,000 Speaker 3: You did, all right. 23 00:01:04,080 --> 00:01:08,839 Speaker 2: Palazzolo, who is who has a YouTube channel called Look, 24 00:01:08,959 --> 00:01:12,840 Speaker 2: Laugh and Cook Italian and has been is at the 25 00:01:13,000 --> 00:01:16,840 Speaker 2: tail end of five generations of Italian cooks, and and 26 00:01:16,880 --> 00:01:18,360 Speaker 2: he's a character and you're gonna have a lot of 27 00:01:18,400 --> 00:01:19,759 Speaker 2: fun with him. And we're gonna learn how to. 28 00:01:19,720 --> 00:01:21,160 Speaker 3: Make three things. 29 00:01:21,680 --> 00:01:25,280 Speaker 2: Fucilli the pasadoda make fucilli, and how to make fusili 30 00:01:25,480 --> 00:01:30,039 Speaker 2: the way his grandmother did. And saltan bucca as I 31 00:01:30,040 --> 00:01:33,319 Speaker 2: say that right, saltan salt them. Yeah, I'll let you 32 00:01:33,360 --> 00:01:37,480 Speaker 2: do the accent part. And Tara Massoux real, Tara Massou. 33 00:01:37,720 --> 00:01:40,679 Speaker 2: We're going to actually go into how to make those things. 34 00:01:40,720 --> 00:01:43,399 Speaker 2: Something different from me, something I haven't done enough on 35 00:01:43,440 --> 00:01:48,040 Speaker 2: the show, and something we'll start right now. So, Kenny Palozzolo, 36 00:01:48,880 --> 00:01:51,160 Speaker 2: tell me about you. And this is where I just 37 00:01:51,240 --> 00:01:55,360 Speaker 2: pressed uh, this is said it and forget it. Kenny. 38 00:01:55,720 --> 00:01:59,200 Speaker 2: I know you'll fill five minutes with your history and 39 00:01:59,600 --> 00:02:05,880 Speaker 2: your Napoleon. Is that Napoleon? Is that how Latani history? 40 00:02:05,920 --> 00:02:09,040 Speaker 2: And your grandmother and my great grandmother. Okay, so tell 41 00:02:09,080 --> 00:02:11,359 Speaker 2: me all about you. The North End Bova's Bakery where 42 00:02:11,400 --> 00:02:12,360 Speaker 2: you worked, et cetera. 43 00:02:12,840 --> 00:02:15,079 Speaker 4: Well, Riley, first, thank you for having me. It's a 44 00:02:15,080 --> 00:02:17,840 Speaker 4: pleasure to be here, pleasure to meet you. You know, 45 00:02:18,000 --> 00:02:19,760 Speaker 4: I was born and raised in the North End, in 46 00:02:19,800 --> 00:02:23,680 Speaker 4: little Italy, and I was very fortunate street Prince Street, 47 00:02:24,320 --> 00:02:28,160 Speaker 4: eighty one Prince Street, which was almost right across from 48 00:02:28,200 --> 00:02:30,400 Speaker 4: Bov's Bakery, which is why I worked there at night 49 00:02:30,480 --> 00:02:33,240 Speaker 4: in the summer. But my great grandmother, you know, she 50 00:02:33,639 --> 00:02:37,080 Speaker 4: came from Molta Faconi and Novelino, and she lived to 51 00:02:37,080 --> 00:02:38,359 Speaker 4: be one hundred and eight years old. 52 00:02:38,360 --> 00:02:40,000 Speaker 3: And do you know who else came from Aveleno. I 53 00:02:40,040 --> 00:02:42,440 Speaker 3: told you this, Yes, it is the great man Menino, 54 00:02:42,680 --> 00:02:43,400 Speaker 3: right yep. 55 00:02:44,320 --> 00:02:46,960 Speaker 2: And by the way, Avelino is as that look on 56 00:02:47,000 --> 00:02:50,480 Speaker 2: a map, maybe I'm guessing fifty miles from Naples. 57 00:02:50,720 --> 00:02:53,440 Speaker 3: Well it's it's it's in Naples. You know. 58 00:02:53,480 --> 00:02:56,399 Speaker 4: It's kind of like you have you have you have Boston, 59 00:02:56,840 --> 00:02:59,560 Speaker 4: and then you have George Schester, and then you have 60 00:03:00,080 --> 00:03:03,040 Speaker 4: Mission Hill, so it's like Naples, and then you have 61 00:03:03,120 --> 00:03:05,840 Speaker 4: Avelino would be like the Dorchester and then you have 62 00:03:05,880 --> 00:03:09,120 Speaker 4: you know, Malta Faconi is Santasoto, all those little burrows 63 00:03:09,320 --> 00:03:13,600 Speaker 4: which would be like the Mission Hill within Dorchester, within Boston. 64 00:03:13,880 --> 00:03:16,320 Speaker 3: Kind of the same thing just over in. 65 00:03:16,240 --> 00:03:18,200 Speaker 2: The old test your great grandmother was from. 66 00:03:18,360 --> 00:03:21,799 Speaker 4: She was born in Malta Faconi Avelino in eighteen eighty seven, 67 00:03:22,000 --> 00:03:24,200 Speaker 4: and she came to America when she was twenty one 68 00:03:24,240 --> 00:03:27,280 Speaker 4: in nineteen oh eight, and she didn't leave us until 69 00:03:27,320 --> 00:03:29,520 Speaker 4: New Year's Eve Day nineteen ninety five. 70 00:03:29,880 --> 00:03:31,560 Speaker 2: She and she moved right to the North End. 71 00:03:31,880 --> 00:03:34,320 Speaker 4: Right, she went right to the North End. She came 72 00:03:34,360 --> 00:03:37,800 Speaker 4: through Ellis Island. They went to Boston and she settled 73 00:03:37,800 --> 00:03:40,400 Speaker 4: in the little lily pot of Boston in the North End. 74 00:03:40,480 --> 00:03:42,600 Speaker 2: Any idea why she chose Boston. Did she have people 75 00:03:42,640 --> 00:03:43,200 Speaker 2: here already? 76 00:03:43,400 --> 00:03:43,840 Speaker 3: Don't know. 77 00:03:44,240 --> 00:03:46,520 Speaker 4: I don't know that, you know, we never we never 78 00:03:46,560 --> 00:03:48,440 Speaker 4: really talked about that part of it. 79 00:03:48,480 --> 00:03:50,440 Speaker 3: I was more concerned about learning, you know. 80 00:03:50,520 --> 00:03:54,440 Speaker 4: She she influenced us for five generations, not just in cooking, 81 00:03:54,520 --> 00:03:58,600 Speaker 4: but the whole Neapolitan way of life. For eighty seven years, 82 00:03:58,680 --> 00:04:01,120 Speaker 4: she never spoke English. If you didn't speak Italian, you 83 00:04:01,160 --> 00:04:03,720 Speaker 4: didn't speak to Nauna because she never learned English. 84 00:04:03,800 --> 00:04:06,160 Speaker 3: She never did, never did. Eighty seven years, she never 85 00:04:06,160 --> 00:04:07,360 Speaker 3: spoke a word of English. 86 00:04:07,680 --> 00:04:09,880 Speaker 2: And she lived in the North End. 87 00:04:09,960 --> 00:04:11,600 Speaker 4: She lived in the North End. She lived in a 88 00:04:11,600 --> 00:04:14,240 Speaker 4: building for the last twenty years called the Asonia. It 89 00:04:14,720 --> 00:04:18,040 Speaker 4: was an elderly building in the North End on Fulton Street, 90 00:04:18,240 --> 00:04:21,000 Speaker 4: and she spent her last twenty two or so years there. 91 00:04:21,120 --> 00:04:22,839 Speaker 2: I think I know where there is. There's only one 92 00:04:22,920 --> 00:04:24,920 Speaker 2: like that there, right, you. 93 00:04:24,880 --> 00:04:26,839 Speaker 4: Know, there's a couple that's wanted in the cod street 94 00:04:26,920 --> 00:04:29,600 Speaker 4: called Cosmia. But the Asnia's been there a long time, 95 00:04:29,640 --> 00:04:31,359 Speaker 4: probably at least sixty years, okay. 96 00:04:31,360 --> 00:04:35,200 Speaker 2: And you learn your love Italian cooking from your great grandmother. 97 00:04:35,600 --> 00:04:38,960 Speaker 4: Oh, it was her passion for food and cooking that 98 00:04:38,960 --> 00:04:41,359 Speaker 4: that spoked my passion for food and cooking at a 99 00:04:41,440 --> 00:04:42,400 Speaker 4: very young age and. 100 00:04:43,279 --> 00:04:45,919 Speaker 2: As a young kid, a lot of your time was 101 00:04:45,960 --> 00:04:49,080 Speaker 2: spent cooking with your great grandmother. 102 00:04:49,320 --> 00:04:51,600 Speaker 3: She babysat me. She was in her nineties. 103 00:04:51,680 --> 00:04:54,039 Speaker 4: I was five, six, seven years old, and she would 104 00:04:54,120 --> 00:04:57,679 Speaker 4: babysit me every day. So I was with her every 105 00:04:57,760 --> 00:04:59,520 Speaker 4: day of the week. My mother would go to work, 106 00:05:00,160 --> 00:05:04,120 Speaker 4: Nona Adelina would babysit me, and every day we cooked. 107 00:05:05,040 --> 00:05:06,320 Speaker 3: And though you know now. 108 00:05:07,120 --> 00:05:09,880 Speaker 4: And six years old, six years old, six years old 109 00:05:09,960 --> 00:05:13,679 Speaker 4: is when we first you know, I first started making 110 00:05:13,720 --> 00:05:14,360 Speaker 4: pasta with her. 111 00:05:14,400 --> 00:05:16,440 Speaker 3: We would make homemade foo zilis. So what would a 112 00:05:16,520 --> 00:05:17,400 Speaker 3: day with her be like? 113 00:05:18,240 --> 00:05:21,000 Speaker 4: Well, you know, it always started with a mass. My 114 00:05:21,080 --> 00:05:23,760 Speaker 4: great grandmother watched three masses a day. She watched one 115 00:05:23,760 --> 00:05:26,760 Speaker 4: in the morning, one right after lunch, and then one 116 00:05:26,920 --> 00:05:27,599 Speaker 4: after five. 117 00:05:27,440 --> 00:05:29,120 Speaker 2: Years go to church. 118 00:05:29,360 --> 00:05:32,679 Speaker 4: Well on TV. Yeah she couldn't you know, we couldn't leave, 119 00:05:33,040 --> 00:05:35,520 Speaker 4: but she would watch on TV three masses a day, 120 00:05:36,160 --> 00:05:38,520 Speaker 4: every masses, every day. My great grandma is one of 121 00:05:38,520 --> 00:05:41,680 Speaker 4: those women who after her husband died, she wore black 122 00:05:41,720 --> 00:05:44,040 Speaker 4: for the next thirty seven years. Okay, yeah, I don't 123 00:05:44,040 --> 00:05:45,960 Speaker 4: think I ever saw her in a dress that wasn't 124 00:05:46,000 --> 00:05:49,240 Speaker 4: black or spot Oh. Yeah, Like I said, she never 125 00:05:49,279 --> 00:05:52,000 Speaker 4: spoke English. She was she was real Italian from Italy and. 126 00:05:51,960 --> 00:05:53,400 Speaker 3: Stayed that way until she died. 127 00:05:53,520 --> 00:05:57,200 Speaker 2: Okay, a day with your great grandmother three masses three masses. 128 00:05:58,080 --> 00:05:59,480 Speaker 3: You know, she would make breakfast. 129 00:06:00,120 --> 00:06:02,839 Speaker 4: Normally it would be a for fava, which is like 130 00:06:02,880 --> 00:06:06,360 Speaker 4: an Italian omelet, and it would be whatever she had. 131 00:06:06,560 --> 00:06:07,680 Speaker 3: You know, if there was left. 132 00:06:07,440 --> 00:06:09,520 Speaker 4: Over peppers and onions, you got a pepper and onion 133 00:06:09,560 --> 00:06:11,840 Speaker 4: for father. If they was left over potatoes, she would 134 00:06:11,839 --> 00:06:14,479 Speaker 4: cut them up and you would get a potato for tava, 135 00:06:14,960 --> 00:06:21,640 Speaker 4: and then you know lunch. My grandmother loved greens manasta chugarudia. 136 00:06:22,279 --> 00:06:24,440 Speaker 4: She there's probably the reason why she was What is 137 00:06:24,480 --> 00:06:29,119 Speaker 4: that their old chagaudia is believe it or not it's dandelion, okay, 138 00:06:29,600 --> 00:06:32,400 Speaker 4: And you know she loved that. She we would go 139 00:06:32,480 --> 00:06:34,440 Speaker 4: up to Salisbury and that's what she would ask for, 140 00:06:34,440 --> 00:06:36,839 Speaker 4: as you tell my mother, don't forget the chagadia. And 141 00:06:36,880 --> 00:06:39,240 Speaker 4: they would send me out there to pick the dandelions 142 00:06:39,240 --> 00:06:40,800 Speaker 4: out in the field and we'd bring them back to 143 00:06:40,839 --> 00:06:43,000 Speaker 4: her and she would wash them and clean them and 144 00:06:43,040 --> 00:06:45,520 Speaker 4: saute them and eat them terribly sour. 145 00:06:46,279 --> 00:06:49,799 Speaker 3: Yeah, yeah, and uh you. 146 00:06:49,160 --> 00:06:53,839 Speaker 2: She she also enlisted you to to make fussili with 147 00:06:55,640 --> 00:06:57,600 Speaker 2: a coat hanger, but we'll get to that later. 148 00:06:57,760 --> 00:06:59,080 Speaker 3: Oh yeah, and. 149 00:06:59,720 --> 00:07:01,440 Speaker 2: Right now, can you tell me about you've been on 150 00:07:01,640 --> 00:07:04,320 Speaker 2: four in addition to your YouTube channel, you've been on 151 00:07:04,560 --> 00:07:09,640 Speaker 2: four TV cooking shows. Yes, yes, I have telling us 152 00:07:09,680 --> 00:07:10,400 Speaker 2: all about that. 153 00:07:11,280 --> 00:07:17,280 Speaker 4: It started in twenty seventeen. Gordon Ramsey has a show 154 00:07:17,320 --> 00:07:20,800 Speaker 4: in England called The F Word. It's a live cooking competition. 155 00:07:20,520 --> 00:07:22,480 Speaker 2: And meaning food family Friends. 156 00:07:22,720 --> 00:07:25,520 Speaker 3: Yep, the F word, Food Family Funky. 157 00:07:26,160 --> 00:07:30,240 Speaker 4: He decided to do one episode in America and we 158 00:07:30,400 --> 00:07:33,560 Speaker 4: got an email to you know, put a team together 159 00:07:33,640 --> 00:07:38,480 Speaker 4: in an audition, me and my cousins, my cousin Domstras, 160 00:07:38,560 --> 00:07:40,880 Speaker 4: his brother Lou and our cousin Matthew. We all have 161 00:07:41,000 --> 00:07:44,480 Speaker 4: the same great grandparents. This is on my father's side. 162 00:07:44,720 --> 00:07:47,880 Speaker 4: This is the the Shakadani side of the family. 163 00:07:47,960 --> 00:07:50,119 Speaker 3: How they know the email you well. 164 00:07:51,280 --> 00:07:55,600 Speaker 4: The year prior I auditioned for Master Chef twenty sixteen 165 00:07:56,080 --> 00:07:59,440 Speaker 4: and real quick, I'm an organizer of the Fisherman's Feast 166 00:07:59,440 --> 00:08:03,760 Speaker 4: of Boston in the north end of It's Madonna Delsa 167 00:08:03,800 --> 00:08:08,480 Speaker 4: Corso Deshaka Society of Boston exactly exactly, yes. And if 168 00:08:08,520 --> 00:08:11,640 Speaker 4: anyone who knows the Fisherman's Feast, at the end on Sunday, 169 00:08:11,640 --> 00:08:14,320 Speaker 4: we have an angel ceremony where you know, these angels 170 00:08:14,360 --> 00:08:16,920 Speaker 4: speak and one comes off a wire and flies out 171 00:08:16,960 --> 00:08:18,640 Speaker 4: into the street down to the Madonna. 172 00:08:19,000 --> 00:08:22,360 Speaker 3: And that year my daughter was the flying Angel. 173 00:08:22,480 --> 00:08:24,880 Speaker 4: And I auditioned for Master Chef and I went through 174 00:08:24,880 --> 00:08:26,920 Speaker 4: the whole process, and I kept telling him out there 175 00:08:26,960 --> 00:08:29,480 Speaker 4: in California. I'm like, listen, guys, I can't leave till 176 00:08:29,520 --> 00:08:31,640 Speaker 4: August twentieth, I say, is my daughter is the flying 177 00:08:31,680 --> 00:08:34,280 Speaker 4: Angel of the feast, I says, And you don't understand 178 00:08:34,360 --> 00:08:36,680 Speaker 4: what this means, I says, So I can't come until 179 00:08:36,720 --> 00:08:40,040 Speaker 4: August twentieth. And the guy JT called me up. He said, Kenny, 180 00:08:40,040 --> 00:08:42,320 Speaker 4: great news. He says, ya, you gotta be here on 181 00:08:42,400 --> 00:08:44,839 Speaker 4: August twelfth, And I went, JT, I go, I told 182 00:08:44,840 --> 00:08:48,400 Speaker 4: you my daughter, the angel I can't leave. He goes, Well, 183 00:08:48,400 --> 00:08:50,719 Speaker 4: he goes, this could be a once in a lifetime opportunity. 184 00:08:50,720 --> 00:08:51,280 Speaker 3: That's true. 185 00:08:51,360 --> 00:08:53,360 Speaker 4: I said, are you asking me to choose between my 186 00:08:53,480 --> 00:08:54,280 Speaker 4: daughter and the show? 187 00:08:54,320 --> 00:08:55,880 Speaker 3: I go, because I got to tell you, JT. I go, 188 00:08:56,040 --> 00:08:57,160 Speaker 3: I have to choose my daughter. 189 00:08:57,240 --> 00:08:59,000 Speaker 2: What would have happened if you'd gone on the show, 190 00:09:00,040 --> 00:09:02,160 Speaker 2: if you would have hapened, what would have happened in 191 00:09:02,200 --> 00:09:04,960 Speaker 2: your in your family unit, which is a tight family, 192 00:09:05,000 --> 00:09:06,680 Speaker 2: if you had not chosen your daughter. 193 00:09:06,840 --> 00:09:10,320 Speaker 4: I have to tell you, Bradley, it never even crossed 194 00:09:10,360 --> 00:09:12,840 Speaker 4: my mind. There was There was only one decision for me. 195 00:09:13,120 --> 00:09:14,800 Speaker 4: And of course, being from the North End, I'm a 196 00:09:14,840 --> 00:09:16,520 Speaker 4: little cocky. And I said, hey, T, I go. 197 00:09:16,559 --> 00:09:16,800 Speaker 3: Listen. 198 00:09:16,840 --> 00:09:19,200 Speaker 4: Tell those guys in California, I go, If they want me, 199 00:09:19,400 --> 00:09:20,480 Speaker 4: they can wait eight days. 200 00:09:20,480 --> 00:09:23,719 Speaker 3: Then they didn't wait a day. They did, They did 201 00:09:23,760 --> 00:09:26,880 Speaker 3: not wait, but they liked me. 202 00:09:26,960 --> 00:09:29,719 Speaker 4: But what it did was it put me in their network. 203 00:09:29,880 --> 00:09:32,920 Speaker 4: So when this F word thing came out, they put out. 204 00:09:32,720 --> 00:09:36,240 Speaker 3: An email blast fun and family. Yes, I know the 205 00:09:36,360 --> 00:09:37,240 Speaker 3: F word sounds for you. 206 00:09:37,360 --> 00:09:40,640 Speaker 4: Yeah, it's it's it's a TV show and it's a 207 00:09:40,640 --> 00:09:41,960 Speaker 4: family TV show that you know. 208 00:09:42,000 --> 00:09:44,280 Speaker 3: There's no uh, nothing like that. 209 00:09:44,480 --> 00:09:46,760 Speaker 4: But because I was in their network when they sent 210 00:09:46,840 --> 00:09:51,160 Speaker 4: out the blast, I got it and my cousins I go, hey, 211 00:09:51,200 --> 00:09:55,440 Speaker 4: look they're they're doing this family cooking show Lives Gordon Ramsey. 212 00:09:55,679 --> 00:09:58,240 Speaker 3: Was it a competition? It was, yeah, it was a competition. 213 00:09:58,720 --> 00:10:00,920 Speaker 4: And the cousins, me and my three cousins, we were 214 00:10:00,960 --> 00:10:04,080 Speaker 4: the Italian Stallions cooking team. What are their names again, Uh, 215 00:10:04,360 --> 00:10:07,520 Speaker 4: it's Dom and Leuis Rozzulo, they are They are my 216 00:10:07,640 --> 00:10:10,640 Speaker 4: cousins and then our other cousin, Matthew Cronin. 217 00:10:11,160 --> 00:10:13,200 Speaker 3: But we all have the same great grandparents. 218 00:10:13,400 --> 00:10:18,440 Speaker 4: Okay, so twenty seven hundred families auditioned, they picked twenty. 219 00:10:18,679 --> 00:10:19,760 Speaker 3: We were one of the twenty. 220 00:10:19,800 --> 00:10:22,040 Speaker 2: Where'd they find the time to audition twenty seven? 221 00:10:22,200 --> 00:10:25,960 Speaker 4: Well, twenty seven hundred people sent in the auditions. How 222 00:10:26,040 --> 00:10:28,920 Speaker 4: they went through that, I don't know, but we ended 223 00:10:29,000 --> 00:10:30,800 Speaker 4: up being one of the twenty that got picked to 224 00:10:30,840 --> 00:10:32,360 Speaker 4: compete on the F word in America. 225 00:10:32,400 --> 00:10:33,000 Speaker 3: Okay, this is. 226 00:10:32,960 --> 00:10:36,800 Speaker 2: Super interesting and we'll continue after the shortest of breaks 227 00:10:36,800 --> 00:10:39,400 Speaker 2: here on WBZ It's Night. 228 00:10:39,400 --> 00:10:43,560 Speaker 1: Side with Dan Ray and Boston's News Radio. 229 00:10:43,640 --> 00:10:48,640 Speaker 2: We're talking Italian cooking with Kenny Palazzolo, who's got a 230 00:10:48,679 --> 00:10:51,959 Speaker 2: YouTube channel Live Laughing Cook Italian. But he's also been 231 00:10:52,000 --> 00:10:55,680 Speaker 2: on four big TV shows cooking TV shows, and we 232 00:10:55,720 --> 00:11:00,080 Speaker 2: heard about one. Now tell me about the other three. 233 00:11:00,200 --> 00:11:04,960 Speaker 4: Well, after the F Word, in twenty nineteen, Master Chef 234 00:11:05,440 --> 00:11:09,199 Speaker 4: came back to Boston for open call auditions and I 235 00:11:09,720 --> 00:11:11,720 Speaker 4: wrote to them and I said, hey, it's me from 236 00:11:12,760 --> 00:11:15,680 Speaker 4: twenty sixteen, and they said, listen, you got to go 237 00:11:15,720 --> 00:11:18,800 Speaker 4: through the process again. So I showed up again at 238 00:11:18,800 --> 00:11:23,040 Speaker 4: the Marriott with my meatballs and my eggplant and quickly 239 00:11:23,080 --> 00:11:28,320 Speaker 4: realized that a lot of the core people that Gordon 240 00:11:28,400 --> 00:11:32,439 Speaker 4: Ramsey has with him work on every one of his shows. 241 00:11:32,559 --> 00:11:35,880 Speaker 4: So when I got there, people that I worked with 242 00:11:36,040 --> 00:11:36,440 Speaker 4: on the. 243 00:11:36,440 --> 00:11:39,040 Speaker 3: F Word were there. So when you're in, you're in, 244 00:11:39,440 --> 00:11:40,160 Speaker 3: and you know. 245 00:11:40,160 --> 00:11:41,800 Speaker 4: One of them came to me, who was my soux 246 00:11:41,880 --> 00:11:43,520 Speaker 4: chef on the F Word. He's like, listen, I can't 247 00:11:43,520 --> 00:11:45,840 Speaker 4: taste your food. He goes, I know you, he said, 248 00:11:45,840 --> 00:11:48,360 Speaker 4: but you know someone else will go through. And you know, 249 00:11:48,400 --> 00:11:50,600 Speaker 4: I went through three or four different stages and I 250 00:11:50,679 --> 00:11:53,080 Speaker 4: ended up in the in the fourth round and I 251 00:11:53,200 --> 00:11:55,440 Speaker 4: walked in and the producer looked at me and he went, oh, 252 00:11:55,520 --> 00:11:57,160 Speaker 4: here's the Italian Stallions are here. 253 00:11:57,440 --> 00:11:57,640 Speaker 3: I go. 254 00:11:57,800 --> 00:11:59,280 Speaker 4: You didn't think you were going to come to Boston 255 00:11:59,320 --> 00:12:01,439 Speaker 4: and not have the and Stallion's represented. 256 00:12:01,600 --> 00:12:03,240 Speaker 3: So you got on that show? I did. 257 00:12:03,280 --> 00:12:07,280 Speaker 4: I made it to California. There were thirteen thousand auditions. 258 00:12:07,760 --> 00:12:11,920 Speaker 4: Eighty people made it to California. Thirty six of us 259 00:12:11,960 --> 00:12:14,920 Speaker 4: got to compete, and twenty of us got white aprons. 260 00:12:14,920 --> 00:12:16,559 Speaker 2: And I was one of those twenty. Where can you 261 00:12:16,600 --> 00:12:17,079 Speaker 2: see these? 262 00:12:17,480 --> 00:12:20,800 Speaker 4: Well, it's It's Master Chef season ten. You can definitely 263 00:12:21,200 --> 00:12:23,959 Speaker 4: to YouTube. Oh yeah, if you watched the first episode. 264 00:12:24,360 --> 00:12:27,040 Speaker 4: I'm one of the people that has a you know, 265 00:12:27,080 --> 00:12:29,800 Speaker 4: like a three or four minute clip where they show 266 00:12:29,880 --> 00:12:32,080 Speaker 4: my interview and they show me and they show my 267 00:12:32,160 --> 00:12:36,560 Speaker 4: whole cook and go before Ramsey and Bastianich and Sanchez 268 00:12:36,600 --> 00:12:37,680 Speaker 4: and get the white apron. 269 00:12:37,720 --> 00:12:38,720 Speaker 3: You can you can see all that. 270 00:12:40,400 --> 00:12:45,200 Speaker 4: Ramsey is a super nice guy, right right. I thigured 271 00:12:45,200 --> 00:12:47,840 Speaker 4: he would be he you know what he is. He's 272 00:12:47,880 --> 00:12:52,000 Speaker 4: a great actor. Yeah, he's a great actor in real life. 273 00:12:52,040 --> 00:12:54,080 Speaker 4: The f word was live, we're dealing. 274 00:12:53,800 --> 00:12:54,360 Speaker 3: With him live. 275 00:12:54,440 --> 00:12:55,959 Speaker 4: The woman looked at us. She goes listen when the 276 00:12:56,040 --> 00:12:58,480 Speaker 4: light turns green live to five million people. 277 00:12:59,280 --> 00:13:02,480 Speaker 2: He doesn't buy the Kenny Palazzolo though. No, it was cool, Okay, 278 00:13:02,520 --> 00:13:03,280 Speaker 2: what's the next? 279 00:13:03,559 --> 00:13:07,560 Speaker 4: That In twenty twenty two, I competed on a show 280 00:13:07,720 --> 00:13:10,240 Speaker 4: called Blind Kitchen. It was a show on Channel five. 281 00:13:10,480 --> 00:13:13,880 Speaker 3: It was a celebrity chef cooking show. We played for charities. 282 00:13:14,240 --> 00:13:16,600 Speaker 4: Wasn't a show where there was a monetary prize, you know, 283 00:13:16,640 --> 00:13:18,839 Speaker 4: we each play. I played for the Greater Boston Food 284 00:13:18,880 --> 00:13:21,240 Speaker 4: Bank guy I competed against. I think it was for 285 00:13:21,280 --> 00:13:25,079 Speaker 4: the Humane Society. It was a lot of fun. And 286 00:13:25,160 --> 00:13:29,160 Speaker 4: then last month I appeared on an episode of Stories 287 00:13:29,160 --> 00:13:32,400 Speaker 4: from the Stage on WGBH World that in thirty six 288 00:13:32,480 --> 00:13:36,880 Speaker 4: countries TV on TV. I was on WGBHPBS in the 289 00:13:36,920 --> 00:13:40,560 Speaker 4: World channel, and I didn't do any cooking there. That 290 00:13:40,720 --> 00:13:44,319 Speaker 4: was basically a storytelling show. But they had a couple 291 00:13:44,320 --> 00:13:48,600 Speaker 4: of episodes called Glorious Food and I appeared on one 292 00:13:48,600 --> 00:13:49,600 Speaker 4: of those in November. 293 00:13:50,120 --> 00:13:51,320 Speaker 2: When you see yourself on TV? 294 00:13:51,360 --> 00:13:55,000 Speaker 3: Do you like it? No? No, I could stand to 295 00:13:55,040 --> 00:13:56,080 Speaker 3: lose probably fifty pounds. 296 00:13:56,160 --> 00:13:57,760 Speaker 2: Yeah. 297 00:13:57,960 --> 00:14:00,160 Speaker 3: Besides that, I mean, do you like the way you are? 298 00:14:01,400 --> 00:14:04,440 Speaker 4: I mean, yeah, I you know, my mother always told 299 00:14:04,480 --> 00:14:06,400 Speaker 4: me that I was a character. Yeah, so I've kind 300 00:14:06,400 --> 00:14:08,640 Speaker 4: of just gone with it over the years. Okay, so 301 00:14:08,960 --> 00:14:11,839 Speaker 4: my kids not so much, but yeah, I enjoy it. 302 00:14:12,520 --> 00:14:15,199 Speaker 2: And finally there was one other TV show. I mean, 303 00:14:15,200 --> 00:14:18,079 Speaker 2: that's quite something that you got on like all these 304 00:14:18,120 --> 00:14:21,280 Speaker 2: TV shows and you were not even associated with a restaurant. 305 00:14:22,120 --> 00:14:25,560 Speaker 4: No, you know, years ago, I wanted a restaurant, and 306 00:14:25,560 --> 00:14:28,600 Speaker 4: I wanted my mother. And she says, Kenny, she says, 307 00:14:29,600 --> 00:14:32,560 Speaker 4: better be prepared to give up everything you love to do. 308 00:14:32,680 --> 00:14:35,600 Speaker 4: She says, forget about fishing, forget about the boat, forget 309 00:14:35,640 --> 00:14:38,320 Speaker 4: about this, for getress. She says, we are going to 310 00:14:38,400 --> 00:14:40,760 Speaker 4: be working eighty one hundred hours a week. 311 00:14:40,600 --> 00:14:41,520 Speaker 3: And you can still fail. 312 00:14:41,880 --> 00:14:44,400 Speaker 4: And I thought about it. I talked to my wife 313 00:14:44,440 --> 00:14:47,080 Speaker 4: and I went, you know, I go, I like my weekends. 314 00:14:47,120 --> 00:14:49,800 Speaker 4: I like going down the cape. I love fishing. I 315 00:14:49,800 --> 00:14:52,200 Speaker 4: don't want to give that up. Okay, So I never 316 00:14:52,240 --> 00:14:54,120 Speaker 4: went that road. I kind of stuck with it. 317 00:14:54,160 --> 00:14:57,080 Speaker 2: So the final TV show, the other fourth TV show, 318 00:14:57,120 --> 00:14:57,600 Speaker 2: what was it? 319 00:14:58,000 --> 00:14:58,280 Speaker 3: Oh? 320 00:14:58,320 --> 00:15:01,640 Speaker 4: That was Stories from the Stage, The f Word, Master Chef, 321 00:15:01,800 --> 00:15:04,200 Speaker 4: Blind Kitchen and Stories from the Stage. 322 00:15:04,640 --> 00:15:07,800 Speaker 2: All right, And we did skip a little bit over 323 00:15:07,840 --> 00:15:09,280 Speaker 2: about your life in the North End. 324 00:15:09,760 --> 00:15:12,520 Speaker 3: You you worked at. 325 00:15:12,360 --> 00:15:16,120 Speaker 4: Bovas when I was ten years old. His bakery tell 326 00:15:16,200 --> 00:15:19,760 Speaker 4: People's Bakery. Well, Bova's Bakery is a very famous bakery. 327 00:15:19,840 --> 00:15:23,680 Speaker 4: It's right at the corner of Princeton Salem Street. It's 328 00:15:23,720 --> 00:15:26,920 Speaker 4: been there since I believe the thirties and when I 329 00:15:27,040 --> 00:15:29,440 Speaker 4: was a little kid. You know, the way Bovas worked 330 00:15:29,560 --> 00:15:32,680 Speaker 4: was each sibling, there was six siblings, each ran the 331 00:15:32,720 --> 00:15:35,920 Speaker 4: bakery for six months. My father was very good friends 332 00:15:35,920 --> 00:15:38,720 Speaker 4: with Jildo Bova, so on it was her turn to 333 00:15:38,800 --> 00:15:39,640 Speaker 4: run the bakery. 334 00:15:40,000 --> 00:15:41,840 Speaker 3: My dad got me a job there. I was ten 335 00:15:41,920 --> 00:15:44,000 Speaker 3: years old. It was the summer, so I would go in. 336 00:15:43,920 --> 00:15:47,880 Speaker 4: There and make bread and you know, pastries and cookies 337 00:15:47,920 --> 00:15:49,560 Speaker 4: and all different stuff in the middle of the night. 338 00:15:49,640 --> 00:15:52,040 Speaker 3: Bova's open twenty four hours a day, seven a week. 339 00:15:52,080 --> 00:15:53,960 Speaker 2: If you go in the back door you can buy something. 340 00:15:54,360 --> 00:15:55,440 Speaker 2: You look, bread or whatever. 341 00:15:55,560 --> 00:15:56,400 Speaker 3: You were in the front door. 342 00:15:56,560 --> 00:15:57,600 Speaker 2: I didn't realize the front door. 343 00:15:57,600 --> 00:16:01,640 Speaker 4: Oh yeah, well, even back then, years ago, Bovas was 344 00:16:01,680 --> 00:16:03,880 Speaker 4: open twenty four hours a day, seven days a week. 345 00:16:03,920 --> 00:16:06,280 Speaker 2: They figured if someone's there cooking, they might as well sell. 346 00:16:06,160 --> 00:16:08,880 Speaker 4: Stuff, right, And of course back then there weren't a 347 00:16:08,920 --> 00:16:10,600 Speaker 4: lot of places to go with two o'clock in the 348 00:16:10,640 --> 00:16:13,200 Speaker 4: morning when the club's let out, and everyone kind of 349 00:16:13,320 --> 00:16:14,880 Speaker 4: went to Bolvus to get something easy. 350 00:16:15,440 --> 00:16:17,720 Speaker 3: Yeah, I told you my very quickly. 351 00:16:17,800 --> 00:16:20,960 Speaker 2: My I feel proud that I had a little experience 352 00:16:20,960 --> 00:16:23,960 Speaker 2: with late night Bovas. When I first started doing radio 353 00:16:24,000 --> 00:16:28,240 Speaker 2: and Boston, I worked at w w l y N, 354 00:16:28,560 --> 00:16:30,760 Speaker 2: which became FNX, and so I had to go to 355 00:16:30,880 --> 00:16:32,760 Speaker 2: Lynz Central Square. 356 00:16:32,440 --> 00:16:34,360 Speaker 3: In Lynn Hello. Central Square. 357 00:16:34,600 --> 00:16:37,440 Speaker 2: Used to take the bus from Haymarckt And before the 358 00:16:37,440 --> 00:16:41,120 Speaker 2: bus I'd go to Bova's at night and get a 359 00:16:41,680 --> 00:16:43,600 Speaker 2: I don't know why, chocolate chip cookie, big one of 360 00:16:43,640 --> 00:16:48,000 Speaker 2: those giant cookies, and then get a a cappuccino to 361 00:16:48,040 --> 00:16:50,520 Speaker 2: go at Victoria and then head back to the bus. 362 00:16:50,520 --> 00:16:53,800 Speaker 2: That's my memory of Bova, And I'm going I've actually 363 00:16:53,840 --> 00:16:56,360 Speaker 2: started going back to Bova. They were you know, they 364 00:16:56,440 --> 00:16:59,800 Speaker 2: kind of tucked way back there, and I haven't got 365 00:16:59,840 --> 00:17:02,200 Speaker 2: in bakeries for a while, but I. 366 00:17:02,160 --> 00:17:03,040 Speaker 3: Started going again. 367 00:17:03,160 --> 00:17:05,200 Speaker 2: It's it's just a coincidence that I'm speaking to you 368 00:17:05,240 --> 00:17:08,399 Speaker 2: who worked there. I'm guessing that bo is your favorite 369 00:17:08,440 --> 00:17:09,560 Speaker 2: of the big three bakeries. 370 00:17:11,880 --> 00:17:14,600 Speaker 3: Well, really, it depends what you're buying o. 371 00:17:16,920 --> 00:17:21,200 Speaker 2: I am the big three would be Modern and Mike's and. 372 00:17:21,040 --> 00:17:23,000 Speaker 3: Bova, Modern Mike's and Bolvas. 373 00:17:23,080 --> 00:17:27,000 Speaker 4: Yeah, okay, I think that if I had to buy 374 00:17:27,000 --> 00:17:30,640 Speaker 4: a pizza Dolga, which is a sweet regard the pie, I. 375 00:17:30,600 --> 00:17:33,720 Speaker 3: Would be buying it at Modern Pastry. What do you 376 00:17:33,720 --> 00:17:37,520 Speaker 3: call that? Pizza Dolga. Pizza Dolga, Yeah, sweet sweet pie, 377 00:17:39,240 --> 00:17:42,160 Speaker 3: sweet Italian. It's a sweet regard the pie. 378 00:17:42,800 --> 00:17:45,080 Speaker 4: I have a I have a video recipe forward on 379 00:17:45,080 --> 00:17:48,080 Speaker 4: my YouTube channel. If you go to Live, Laugh, and 380 00:17:48,080 --> 00:17:51,679 Speaker 4: Cook Italian, you'll find pizza Dolga and also pizza gana. 381 00:17:51,720 --> 00:17:54,200 Speaker 4: There are two recipes that have made it east of time. 382 00:17:54,320 --> 00:17:57,439 Speaker 4: One is a regarth the meat pie, the pizza gana, 383 00:17:57,520 --> 00:17:59,919 Speaker 4: and then one is a sweet Regotha pie we call 384 00:18:00,000 --> 00:18:01,040 Speaker 4: pizza there on these. 385 00:18:00,880 --> 00:18:03,680 Speaker 2: Shows, on your show, you explain how to make all these. 386 00:18:03,800 --> 00:18:05,600 Speaker 3: Oh yeah, so in the future on. 387 00:18:05,520 --> 00:18:08,160 Speaker 2: This in the show, if I'm filling in, you could 388 00:18:08,160 --> 00:18:10,240 Speaker 2: pick like one of those and explain how to make 389 00:18:10,240 --> 00:18:11,000 Speaker 2: it to the folks. 390 00:18:11,119 --> 00:18:12,040 Speaker 3: Absolutely okay. 391 00:18:13,440 --> 00:18:14,840 Speaker 2: And there was something else you did in the North 392 00:18:14,880 --> 00:18:18,960 Speaker 2: End you worked at. You made the pizza there. Joe 393 00:18:19,160 --> 00:18:19,840 Speaker 2: showed you how. 394 00:18:19,760 --> 00:18:23,800 Speaker 3: To Anthony, Jilda's son Anthony. They called him the Gwynn 395 00:18:24,280 --> 00:18:24,960 Speaker 3: Long Story. 396 00:18:25,760 --> 00:18:28,000 Speaker 4: He grabbed me one night and I'm ten years old 397 00:18:28,000 --> 00:18:30,320 Speaker 4: and he says, kid, he goes, we're gonna make pizza. 398 00:18:30,720 --> 00:18:34,840 Speaker 4: And you know my first reaction was, we already make pizza. 399 00:18:34,880 --> 00:18:37,520 Speaker 4: You know, we make those big trays, big square trays 400 00:18:37,520 --> 00:18:38,280 Speaker 4: of what we know. 401 00:18:38,359 --> 00:18:39,600 Speaker 3: Is bakery pizza. 402 00:18:39,760 --> 00:18:42,000 Speaker 4: And he goes, no, kid, he goes, we're gonna make 403 00:18:42,080 --> 00:18:44,679 Speaker 4: round pizzas. And I don't know how to make round pizzas. 404 00:18:44,680 --> 00:18:47,280 Speaker 4: He goes, worry, I'm gonna show you. And he set 405 00:18:47,359 --> 00:18:49,320 Speaker 4: me up in that little window on the side. And 406 00:18:49,680 --> 00:18:52,200 Speaker 4: you know that first night, I ruined a dozen pieces 407 00:18:52,240 --> 00:18:52,919 Speaker 4: of dough. 408 00:18:52,840 --> 00:18:54,720 Speaker 3: And you did the whole spinning of the dough. Well. 409 00:18:54,760 --> 00:18:57,840 Speaker 4: As time went on, yeah, I learned how to spin 410 00:18:57,920 --> 00:19:00,600 Speaker 4: it and throw it and slap it around. And people 411 00:19:00,640 --> 00:19:03,240 Speaker 4: would come to that little window right there and stop 412 00:19:03,359 --> 00:19:05,679 Speaker 4: watching me in the middle of the night making pizzas. 413 00:19:05,720 --> 00:19:07,760 Speaker 3: Because I was a little kid. It was ten years old. 414 00:19:07,800 --> 00:19:10,160 Speaker 4: It was one o'clock in the morning, and I would 415 00:19:10,160 --> 00:19:12,280 Speaker 4: be in that window throwing around pizzas. 416 00:19:13,200 --> 00:19:17,840 Speaker 2: Okay, so it's half past the hour. I guess we'll 417 00:19:18,240 --> 00:19:21,680 Speaker 2: break in a moment and then we'll get into three recipes. 418 00:19:21,720 --> 00:19:24,440 Speaker 2: But before we do that, right beside right in the 419 00:19:24,560 --> 00:19:28,840 Speaker 2: bows is Monica's right at that subshop and and you 420 00:19:28,880 --> 00:19:31,280 Speaker 2: can buy the pasta and the other half of it. 421 00:19:31,920 --> 00:19:34,680 Speaker 3: Yes, do you like that place? Monic is as great? 422 00:19:34,760 --> 00:19:38,120 Speaker 4: Yeah, that's that's one of the best sandwiches you can 423 00:19:38,200 --> 00:19:39,560 Speaker 4: get in the North End. 424 00:19:39,720 --> 00:19:43,280 Speaker 3: Yeah. Yeah. And they used to have around the side. 425 00:19:43,320 --> 00:19:46,480 Speaker 2: You go downstairs for the in the through these stairs 426 00:19:46,520 --> 00:19:48,560 Speaker 2: to get the pizza they had downstairs. So there are 427 00:19:48,600 --> 00:19:52,280 Speaker 2: the sandwiches upstairs, that wild sandwich deli area, and then 428 00:19:52,280 --> 00:19:56,640 Speaker 2: there was pizza downstairs. So we'll get to the recipes 429 00:19:56,680 --> 00:20:01,520 Speaker 2: after this. On WBZ, It's. 430 00:20:01,480 --> 00:20:05,840 Speaker 1: Night Side with Dan Ray on Boston's news radio. 431 00:20:06,000 --> 00:20:08,560 Speaker 2: Italian cuisine fans rejoice, We're gonna learn how to make 432 00:20:08,600 --> 00:20:12,520 Speaker 2: some stuff. I'm terrible, I'm a I'm the world's worst cook. 433 00:20:12,560 --> 00:20:15,000 Speaker 2: But maybe you know, I'm not gonna give up. I'll 434 00:20:15,080 --> 00:20:17,159 Speaker 2: persevere and maybe with a professional help that we're all 435 00:20:17,240 --> 00:20:17,600 Speaker 2: gonna get. 436 00:20:17,640 --> 00:20:19,800 Speaker 3: Right now on WBZ there. 437 00:20:19,680 --> 00:20:22,280 Speaker 2: Will be some hope, three things we're gonna learn how 438 00:20:22,280 --> 00:20:27,040 Speaker 2: to make in the next twenty five minutes. Fusili, chicken, 439 00:20:27,080 --> 00:20:30,280 Speaker 2: saltembucca and Tara massou okay, one. 440 00:20:30,200 --> 00:20:33,760 Speaker 3: Two, three? Go first? What is forssili? Uh? 441 00:20:33,800 --> 00:20:39,919 Speaker 4: Fuzzily is kind of a long spring like pasta. I 442 00:20:39,920 --> 00:20:45,160 Speaker 4: mean when you buy it dried, it's longer the way 443 00:20:45,200 --> 00:20:49,040 Speaker 4: you you don't anything that's homemade never looks like what 444 00:20:49,080 --> 00:20:50,720 Speaker 4: you're gonna buy in a box. 445 00:20:50,800 --> 00:20:56,080 Speaker 3: Okay, But fuzzily is basically like a long spring type 446 00:20:56,119 --> 00:20:56,720 Speaker 3: of pasta. 447 00:20:57,080 --> 00:21:00,719 Speaker 4: Very easy to make. You know, there's no machine is needed. 448 00:21:02,080 --> 00:21:03,679 Speaker 4: It's basically a hand rolled. 449 00:21:03,880 --> 00:21:05,280 Speaker 2: And when you were six, you were making these with 450 00:21:05,320 --> 00:21:07,280 Speaker 2: your great grandmother who is from Naples area. 451 00:21:08,480 --> 00:21:09,840 Speaker 3: And what was that like? You said, you use the 452 00:21:09,880 --> 00:21:10,440 Speaker 3: coat hanger. 453 00:21:10,520 --> 00:21:13,400 Speaker 4: Explain that right, so you know, first she would make 454 00:21:13,440 --> 00:21:17,719 Speaker 4: the dough and and maccaroni dough is very very simple. 455 00:21:18,080 --> 00:21:23,240 Speaker 4: It's flower and eggs, special flower, no regular flower regular. 456 00:21:23,359 --> 00:21:27,560 Speaker 4: My great grandmother used regular all purpose Arthur regular fancy. 457 00:21:29,440 --> 00:21:34,359 Speaker 4: You can use semolina, but you know my great grandmother didn't. 458 00:21:34,400 --> 00:21:38,080 Speaker 4: I think semolina was expensive. And what would you do 459 00:21:38,119 --> 00:21:38,440 Speaker 4: at home? 460 00:21:38,920 --> 00:21:41,119 Speaker 3: I use regular flowers? Okay, I'll do that. I use 461 00:21:41,200 --> 00:21:42,840 Speaker 3: regular regular flower. 462 00:21:42,600 --> 00:21:44,320 Speaker 2: Good enough for Kenny, pe good enough for me. 463 00:21:44,560 --> 00:21:46,000 Speaker 3: Two cups of flower. 464 00:21:45,680 --> 00:21:48,760 Speaker 2: Okay to four eggs? Two cups of flower four eggs. 465 00:21:48,840 --> 00:21:50,960 Speaker 2: So you take what do I do? 466 00:21:51,000 --> 00:21:53,800 Speaker 4: You take your flower and you make yourself a little 467 00:21:53,840 --> 00:21:54,560 Speaker 4: flower bowl. 468 00:21:55,000 --> 00:21:56,639 Speaker 2: How much flower did you tell me? 469 00:21:56,880 --> 00:21:59,879 Speaker 3: Two cups? Okay, to four eggs and that's power. Now, 470 00:22:00,040 --> 00:22:02,040 Speaker 3: of course you need to be proportioned to how much 471 00:22:02,040 --> 00:22:02,760 Speaker 3: pasta you do? 472 00:22:02,760 --> 00:22:03,560 Speaker 2: You mean flower? 473 00:22:04,040 --> 00:22:07,199 Speaker 3: You mean you can't take your yup? Make a flower 474 00:22:07,280 --> 00:22:12,320 Speaker 3: volcano crater in the middle. Drop your eggs in there, 475 00:22:13,320 --> 00:22:19,200 Speaker 3: four eggs, right, take a take a fork, beat your eggs. Scramble, No, no, 476 00:22:19,240 --> 00:22:22,080 Speaker 3: it's it's in the flower bowl. It's on a wooden board. 477 00:22:22,119 --> 00:22:23,520 Speaker 3: You you basically. 478 00:22:25,160 --> 00:22:25,440 Speaker 2: Stirring. 479 00:22:25,680 --> 00:22:30,560 Speaker 4: Once your eggs are mixed, you start bringing in some 480 00:22:30,720 --> 00:22:33,040 Speaker 4: of the flower with the fork. 481 00:22:32,840 --> 00:22:34,960 Speaker 3: And you bring it in and you're still mixing. 482 00:22:34,760 --> 00:22:37,119 Speaker 2: In first you get kind of like an omelet. 483 00:22:37,320 --> 00:22:39,800 Speaker 3: Stop scrambling, and then let you bring it a little more. 484 00:22:40,160 --> 00:22:42,199 Speaker 4: You start bringing in a little more flower and a 485 00:22:42,200 --> 00:22:46,200 Speaker 4: little more flower. Now, first of all, don't don't break 486 00:22:46,240 --> 00:22:48,800 Speaker 4: your wall. If you break If you break your flower 487 00:22:48,880 --> 00:22:51,440 Speaker 4: wall too soon, your egg is just gonna come pouring out. 488 00:22:51,680 --> 00:22:54,920 Speaker 4: So you want to like a volcano, like a volcano exactly. 489 00:22:54,960 --> 00:22:57,359 Speaker 4: So you want to keep the integrity of the bowl 490 00:22:57,640 --> 00:23:01,160 Speaker 4: until you have it still enough that you're not. 491 00:23:01,160 --> 00:23:04,960 Speaker 3: Gonna leak egg out anymore. Okay, once you get that stiff, 492 00:23:05,359 --> 00:23:07,480 Speaker 3: you can do away with the fork and just start 493 00:23:07,840 --> 00:23:09,080 Speaker 3: kneading it with your hands. 494 00:23:09,080 --> 00:23:11,840 Speaker 4: How long, Well, you're probably gonna need it for a 495 00:23:11,840 --> 00:23:16,120 Speaker 4: good five six minutes until it's it's silky smooth. There's 496 00:23:16,160 --> 00:23:19,480 Speaker 4: no flowery lumps in it. It's just a smooth ball 497 00:23:19,520 --> 00:23:22,320 Speaker 4: of dough. Okay, right, and they have to let it 498 00:23:22,400 --> 00:23:25,399 Speaker 4: set a while you do. Now, most people will just 499 00:23:25,440 --> 00:23:29,680 Speaker 4: wrap it in plastic wrap. My great grandmother put it 500 00:23:29,720 --> 00:23:32,760 Speaker 4: in a bowl and put a moist towel on. 501 00:23:32,680 --> 00:23:34,800 Speaker 3: Top of it. Okay, that's what I'm gonna do. That's 502 00:23:34,800 --> 00:23:37,680 Speaker 3: what she did. You can wrap it in plastic wrap, 503 00:23:37,760 --> 00:23:39,040 Speaker 3: plastic she put it. 504 00:23:39,720 --> 00:23:42,840 Speaker 4: She put it in a metal bowl, moist towel on top, 505 00:23:43,280 --> 00:23:44,080 Speaker 4: and put it on the. 506 00:23:44,040 --> 00:23:48,280 Speaker 3: Counter for about an hour. Okay. Now, if you're not 507 00:23:48,400 --> 00:23:49,159 Speaker 3: you can make it. 508 00:23:49,200 --> 00:23:51,800 Speaker 4: Put it in the fridge for up to twenty four hours, 509 00:23:52,000 --> 00:23:54,439 Speaker 4: and then bring it out the next day and let 510 00:23:54,520 --> 00:23:57,880 Speaker 4: it sit for an hour. I would suggest though, that 511 00:23:57,960 --> 00:24:00,359 Speaker 4: if you're gonna make fresh pasta, make it let it 512 00:24:00,440 --> 00:24:04,040 Speaker 4: sit for the hour and then you'd start your needing process. 513 00:24:04,480 --> 00:24:06,919 Speaker 3: So so you need it a little, You need. 514 00:24:06,800 --> 00:24:09,679 Speaker 2: A little then and then for an hour, then you 515 00:24:09,760 --> 00:24:10,359 Speaker 2: need it more. 516 00:24:10,560 --> 00:24:13,080 Speaker 4: Yes, well, this is where you start to strengthen the 517 00:24:13,080 --> 00:24:16,720 Speaker 4: gluten in your pasta once. Once it's done, If you 518 00:24:16,840 --> 00:24:21,080 Speaker 4: have a flattening machine, you'll run it through the machine. 519 00:24:21,080 --> 00:24:22,679 Speaker 3: What if you don't, Then you use. 520 00:24:22,560 --> 00:24:25,679 Speaker 4: A wooden roller and you start rolling out the dough 521 00:24:25,920 --> 00:24:28,920 Speaker 4: and you roll it thin, and then you fold it 522 00:24:28,960 --> 00:24:30,960 Speaker 4: in threes, and you roll. 523 00:24:30,720 --> 00:24:33,679 Speaker 3: It thin again, and you fold it in threes again. 524 00:24:34,040 --> 00:24:39,040 Speaker 3: You'll do that three four times. That's basically basically strengthening. 525 00:24:38,480 --> 00:24:42,200 Speaker 4: The gluten in the in the dough itself and really 526 00:24:42,200 --> 00:24:46,600 Speaker 4: incorporate it. Once you've done the trifold three four times, 527 00:24:47,119 --> 00:24:49,360 Speaker 4: now you're ready to decide what you want to make 528 00:24:49,400 --> 00:24:53,080 Speaker 4: for pasta. Okay, Now, if you want a shape, you're 529 00:24:53,080 --> 00:24:55,639 Speaker 4: gonna need a machine. If you're looking for rigatoni a 530 00:24:55,760 --> 00:24:58,040 Speaker 4: penny of shapes, you're gonna need a pasta machine. 531 00:24:58,280 --> 00:25:02,840 Speaker 3: But you can roll it out super thin folded. 532 00:25:02,520 --> 00:25:06,960 Speaker 4: Three four times, and then stop making slices in width 533 00:25:07,080 --> 00:25:12,720 Speaker 4: of linguini or fetichick. Well, I mean linguini is usually 534 00:25:12,760 --> 00:25:17,840 Speaker 4: about not even a not even a quarter inch, maybe 535 00:25:17,880 --> 00:25:22,280 Speaker 4: three sixteenths And yeah, and then a nice fetacini would 536 00:25:22,280 --> 00:25:26,840 Speaker 4: probably be three eighths this thick, three eights well wide, 537 00:25:27,000 --> 00:25:32,639 Speaker 4: it's it's you say flat, but how flat? 538 00:25:32,800 --> 00:25:33,320 Speaker 3: How flat? 539 00:25:33,440 --> 00:25:33,640 Speaker 1: Oh? 540 00:25:34,359 --> 00:25:36,480 Speaker 3: Pretty flat? Sixteen? 541 00:25:36,720 --> 00:25:42,439 Speaker 4: I mean it's dinin think about how thin linguini? And 542 00:25:42,520 --> 00:25:44,560 Speaker 4: I mean you could also make a pot of delli, 543 00:25:44,920 --> 00:25:47,560 Speaker 4: which is probably about an inch to an inch and 544 00:25:47,600 --> 00:25:54,800 Speaker 4: a quarter thick, those big wide Yes, that's how you say, 545 00:25:55,240 --> 00:25:58,280 Speaker 4: now to make fu zilies, Well, my great grandmother do what. 546 00:25:58,240 --> 00:25:58,760 Speaker 3: She would get. 547 00:25:58,800 --> 00:26:00,760 Speaker 4: She would put a little ball of dough down in 548 00:26:00,800 --> 00:26:03,359 Speaker 4: front of me, probably about an inch big, a little 549 00:26:03,359 --> 00:26:05,879 Speaker 4: ball of dough, and I would roll it out with 550 00:26:06,040 --> 00:26:10,200 Speaker 4: my hands till it was about ten twelve inches long, 551 00:26:10,920 --> 00:26:15,440 Speaker 4: probably about three sixteens thick. And then I would take 552 00:26:15,440 --> 00:26:17,399 Speaker 4: the cold hanger and I would start it on the end, 553 00:26:17,400 --> 00:26:20,960 Speaker 4: and you'd roll the cold hanger and the piece of 554 00:26:21,080 --> 00:26:24,919 Speaker 4: pasta would start rolling around the hanger, and when you 555 00:26:24,960 --> 00:26:28,600 Speaker 4: were all done, you pulled the cold hanger out and 556 00:26:28,640 --> 00:26:30,719 Speaker 4: you were left with one fuzili. 557 00:26:31,240 --> 00:26:34,240 Speaker 2: So it's instead of rolled up pasta, it looks like 558 00:26:34,280 --> 00:26:34,719 Speaker 2: a spring. 559 00:26:35,560 --> 00:26:37,720 Speaker 3: It looks like a spring. Looks like a spring. Yeah, 560 00:26:37,840 --> 00:26:41,760 Speaker 3: so's it's curled up like this? Okay, and you know, 561 00:26:41,880 --> 00:26:43,240 Speaker 3: they probably. 562 00:26:42,880 --> 00:26:45,080 Speaker 4: Ends up about four or five inches long, and of 563 00:26:45,080 --> 00:26:48,280 Speaker 4: course in the process of rolling it over the code hanger, 564 00:26:48,520 --> 00:26:51,679 Speaker 4: it gets a little flash. So it's a it's a 565 00:26:51,720 --> 00:26:56,320 Speaker 4: flat sided pasta that's about four to five inches long. 566 00:26:57,320 --> 00:27:00,919 Speaker 4: Not typically what you'd see if you bought fuzzilli in 567 00:27:00,960 --> 00:27:04,359 Speaker 4: a store. But again, this is a hand rolled hole 568 00:27:04,359 --> 00:27:05,160 Speaker 4: made fuzzily. 569 00:27:05,480 --> 00:27:07,840 Speaker 2: By the way, how do they make bucatini bucatini is 570 00:27:08,440 --> 00:27:10,720 Speaker 2: that it's it's a thicker pasta with a hole in 571 00:27:10,760 --> 00:27:11,439 Speaker 2: the medal, kid. 572 00:27:11,400 --> 00:27:13,880 Speaker 3: Right, that that's gonna be a machine extruded. 573 00:27:14,040 --> 00:27:16,840 Speaker 4: Yeah, there's a there's a certain dye that goes in 574 00:27:16,920 --> 00:27:21,439 Speaker 4: a pasta machine that extrudes bukatini. You can't get it 575 00:27:21,480 --> 00:27:24,119 Speaker 4: any other way unless you have a dye that that'll extrude. 576 00:27:24,200 --> 00:27:25,920 Speaker 2: We used to be in a thin pastas, but now 577 00:27:25,960 --> 00:27:30,200 Speaker 2: I'm into thick, thick pass like the Papa della and 578 00:27:30,200 --> 00:27:32,639 Speaker 2: and fat pasta. 579 00:27:32,920 --> 00:27:36,200 Speaker 3: Yeah, there's nothing like a thick pasta. Alde. 580 00:27:36,400 --> 00:27:40,159 Speaker 2: Yeah, Okay, So we've made the dough, it cut it 581 00:27:40,200 --> 00:27:43,720 Speaker 2: into the We've made it forussili. And so where I 582 00:27:43,840 --> 00:27:47,960 Speaker 2: go wrong? I think as I didn't after letting it rest, 583 00:27:48,000 --> 00:27:50,399 Speaker 2: I didn't need it anymore. I didn't know that I 584 00:27:50,440 --> 00:27:50,800 Speaker 2: had to do. 585 00:27:50,960 --> 00:27:53,160 Speaker 4: Yeah, you have to need it for it that you're 586 00:27:53,200 --> 00:27:56,439 Speaker 4: probably needing it for about fifteen minutes after it's been rested, 587 00:27:56,520 --> 00:27:58,119 Speaker 4: after it's rested for the hour. 588 00:27:58,640 --> 00:28:00,560 Speaker 2: So the other thing is I probably over cooked it. 589 00:28:00,600 --> 00:28:02,440 Speaker 2: How long do you put it in the water? 590 00:28:02,600 --> 00:28:06,600 Speaker 4: Well, homemade pasta sixty seconds? Well, I was going to 591 00:28:06,640 --> 00:28:09,560 Speaker 4: say two to three minutes. But you know the best 592 00:28:09,560 --> 00:28:12,280 Speaker 4: thing to do is give it a taste test. Start it, 593 00:28:12,320 --> 00:28:15,439 Speaker 4: start at one minute and pull one out and taste it. 594 00:28:15,520 --> 00:28:19,000 Speaker 2: Mind fell apart kind in the cooking process. Maybe that's 595 00:28:19,040 --> 00:28:20,160 Speaker 2: because I didn't need it the second. 596 00:28:20,320 --> 00:28:24,400 Speaker 4: I think that it's probably pot over cooking, but probably 597 00:28:24,440 --> 00:28:27,800 Speaker 4: a good portion of not strengthening the gluten and doing 598 00:28:27,840 --> 00:28:30,800 Speaker 4: that fifteen minutes of kneading before you. 599 00:28:30,640 --> 00:28:31,879 Speaker 3: Started cutting your pasta. 600 00:28:32,119 --> 00:28:35,880 Speaker 2: Is it worth it to get pasta cutting machine if 601 00:28:35,880 --> 00:28:36,840 Speaker 2: you want the shapes? 602 00:28:37,640 --> 00:28:39,360 Speaker 3: Nah, I want to do it all by hand. 603 00:28:39,800 --> 00:28:41,560 Speaker 2: Plus I have a small kitchen and it's got enough 604 00:28:41,640 --> 00:28:43,960 Speaker 2: junk in it. 605 00:28:44,520 --> 00:28:47,480 Speaker 4: You might want to get yourself a little table clamped 606 00:28:49,440 --> 00:28:51,560 Speaker 4: flat machine so you can run it through, you know, 607 00:28:51,600 --> 00:28:54,160 Speaker 4: and you make like lasag your sheets. But that's also 608 00:28:54,200 --> 00:28:56,560 Speaker 4: of very good way to strengthen your gluteen. Instead of 609 00:28:56,680 --> 00:28:59,360 Speaker 4: rolling it by hand, you'd send it through the machine 610 00:28:59,360 --> 00:29:01,560 Speaker 4: with the crank times and you'd fold it up and 611 00:29:01,560 --> 00:29:03,760 Speaker 4: you'd send it through the machine again, and you'd fold 612 00:29:03,800 --> 00:29:05,360 Speaker 4: it up and you'd send it through again. So it 613 00:29:05,440 --> 00:29:07,800 Speaker 4: kind of saves a lot of the back and forth 614 00:29:07,840 --> 00:29:10,000 Speaker 4: with the roller before we go to break and after 615 00:29:10,000 --> 00:29:12,000 Speaker 4: the break will take a couple of calls. 616 00:29:13,200 --> 00:29:16,320 Speaker 2: Do you this is big? You're you're a legit guy 617 00:29:16,520 --> 00:29:20,200 Speaker 2: with a lot of cred. Do you say gravy or sauce? 618 00:29:21,600 --> 00:29:22,640 Speaker 3: You look at the start a fight. 619 00:29:22,840 --> 00:29:25,920 Speaker 2: No, I'm gonna I'm gonna do whatever you do. 620 00:29:26,080 --> 00:29:27,680 Speaker 3: I say gravy. 621 00:29:27,840 --> 00:29:31,520 Speaker 4: Okay, Now there are a world of people out there 622 00:29:31,600 --> 00:29:35,360 Speaker 4: that want to fight me on this. Well, let's let 623 00:29:35,480 --> 00:29:37,760 Speaker 4: and I'll be the first one to admit it. There 624 00:29:37,840 --> 00:29:41,960 Speaker 4: is no gravy in Italy. Okay, there's no sauce in Italy. 625 00:29:42,000 --> 00:29:46,040 Speaker 4: It's sugo, it's ragou, it's it's bow and yeazy. 626 00:29:46,200 --> 00:29:48,480 Speaker 3: Okay. They don't say sauce, they don't say gravy. 627 00:29:48,520 --> 00:29:52,200 Speaker 4: They certainly don't say specific because there's no why in 628 00:29:52,280 --> 00:29:54,600 Speaker 4: the Italian alphabet number one. 629 00:29:55,120 --> 00:29:57,280 Speaker 3: But what happened is. You know, a lot of people go, 630 00:29:57,320 --> 00:29:59,160 Speaker 3: although you watch the sopranos, my. 631 00:29:59,240 --> 00:30:04,760 Speaker 4: Great grandma, but it was her translation from sugo to gravy, gravy. 632 00:30:05,120 --> 00:30:07,920 Speaker 4: She you know, as much as she didn't speak English, 633 00:30:08,320 --> 00:30:11,920 Speaker 4: she would try that translation and she called it gravy. 634 00:30:12,000 --> 00:30:14,720 Speaker 3: So my grandmother called the gravy. So my mother think 635 00:30:14,800 --> 00:30:16,200 Speaker 3: that gravy. 636 00:30:15,920 --> 00:30:18,400 Speaker 2: Because an extrapolation from the words sugo. 637 00:30:19,080 --> 00:30:22,480 Speaker 4: Yes, yes, it was. It was her translation all those 638 00:30:22,560 --> 00:30:24,800 Speaker 4: years ago. And you know, and people go, well, if 639 00:30:24,800 --> 00:30:27,560 Speaker 4: you know what's sauce, I go, you know, after five generations, 640 00:30:27,760 --> 00:30:28,160 Speaker 4: I can't. 641 00:30:28,280 --> 00:30:29,480 Speaker 3: I can't call it sauce now. 642 00:30:29,640 --> 00:30:33,960 Speaker 2: Oh okay, so gravy. It's gravy for me. So I'm 643 00:30:34,000 --> 00:30:36,680 Speaker 2: not Italian. Am I still allowed to say gravy. 644 00:30:37,320 --> 00:30:40,600 Speaker 3: I'm a firm believer and you can say whatever you want, all. 645 00:30:40,560 --> 00:30:43,040 Speaker 2: Right, I'm gonna you're gonna be my my guru. So 646 00:30:43,080 --> 00:30:44,000 Speaker 2: I'm gonna say gravy. 647 00:30:44,040 --> 00:30:46,360 Speaker 4: But if you say gravy, be prepared because there's gonna 648 00:30:46,400 --> 00:30:48,880 Speaker 4: be a lot of Italians out there give you a 649 00:30:48,960 --> 00:30:49,840 Speaker 4: hard time about it. 650 00:30:49,880 --> 00:30:51,720 Speaker 2: Why don't I be really cool and be specific? And 651 00:30:51,760 --> 00:30:54,840 Speaker 2: if I'm making sugo say that, or if I'm making 652 00:30:56,200 --> 00:30:57,440 Speaker 2: Regu say that. 653 00:30:57,520 --> 00:31:00,760 Speaker 4: Well, you can never go wrong with sugo because that's 654 00:31:00,800 --> 00:31:04,720 Speaker 4: the Italian name for it. That ghoul is a meat sauce. Okay, 655 00:31:04,760 --> 00:31:07,520 Speaker 4: So what we would call meat sauce or you know, gravy, 656 00:31:08,880 --> 00:31:11,200 Speaker 4: no ball and yes, is different than a meat sauce. 657 00:31:11,680 --> 00:31:15,920 Speaker 4: A meat sauce is just something that has ground beef. Yeah, 658 00:31:15,960 --> 00:31:18,480 Speaker 4: a bowl and yzy my bowl and yesy has five 659 00:31:18,560 --> 00:31:20,520 Speaker 4: different meats, takes five hours to cook. 660 00:31:20,600 --> 00:31:25,360 Speaker 3: You have beef, you have vil, you wipeout sausage. 661 00:31:25,440 --> 00:31:28,480 Speaker 4: Yeah, a bowl and yesy is a really really in 662 00:31:28,520 --> 00:31:29,280 Speaker 4: depth recipe. 663 00:31:29,280 --> 00:31:31,320 Speaker 3: It's much more than just a basic of that gool. 664 00:31:31,520 --> 00:31:34,600 Speaker 2: Okay, so we do have some colors, and I promise 665 00:31:34,680 --> 00:31:38,680 Speaker 2: to honor your efforts now that we've reached this good 666 00:31:38,920 --> 00:31:43,840 Speaker 2: point and we'll continue after this with Kenny Palazzolo from 667 00:31:43,960 --> 00:31:47,240 Speaker 2: Laugh from Live Laugh and Cook Italian on WBZ. 668 00:31:48,360 --> 00:31:52,640 Speaker 1: You're on night Side with Dan Ray on WZ, Boston's 669 00:31:52,680 --> 00:31:53,320 Speaker 1: news radio. 670 00:31:53,520 --> 00:31:56,760 Speaker 2: Bradley J for Dan on Nightside tonight with Kenny Palazzolo. 671 00:31:56,800 --> 00:32:01,560 Speaker 2: We're talking about Italian cooking. Kenny as a he's a 672 00:32:01,600 --> 00:32:06,080 Speaker 2: four time big time TV show cook and Italian Cooking, 673 00:32:06,120 --> 00:32:11,320 Speaker 2: and he runs YouTube channel Live, Laugh and Cook Italian, 674 00:32:11,360 --> 00:32:13,640 Speaker 2: which I will subscribe to him. By the way, if 675 00:32:13,680 --> 00:32:18,080 Speaker 2: any of you watch YouTube videos you like him, please subscribe. 676 00:32:18,120 --> 00:32:20,080 Speaker 2: I have a travel channel. If you watch that, please 677 00:32:20,120 --> 00:32:27,160 Speaker 2: subscribe because it makes a big, big difference. Comment, subscribe, share, rate, 678 00:32:27,800 --> 00:32:30,280 Speaker 2: do anything you can do, because that's that's all we 679 00:32:30,320 --> 00:32:32,280 Speaker 2: get out of it is the love from that. So 680 00:32:32,760 --> 00:32:36,040 Speaker 2: show us a little love, right right, all right, So 681 00:32:36,120 --> 00:32:38,600 Speaker 2: we've been We went through how to make the pasta 682 00:32:38,680 --> 00:32:42,920 Speaker 2: for fussily, and we learned how to arrange that pasta 683 00:32:43,080 --> 00:32:47,000 Speaker 2: to make a fussili and we're gonna learn a couple 684 00:32:47,080 --> 00:32:50,560 Speaker 2: other things, and we're gonna take some calls. And since 685 00:32:50,600 --> 00:32:54,720 Speaker 2: it seems that Kenny is so popular and so good 686 00:32:54,760 --> 00:32:58,280 Speaker 2: on the radio, well he's agreed to stay longer because 687 00:32:58,320 --> 00:33:01,760 Speaker 2: we're never gonna get all the information we need in 688 00:33:01,840 --> 00:33:05,440 Speaker 2: the next eight minutes and take these calls. So first, 689 00:33:05,440 --> 00:33:11,120 Speaker 2: it's Faithful Alex and Milis Alex. Hello, you're on WBZ 690 00:33:11,280 --> 00:33:12,000 Speaker 2: with Kenny p. 691 00:33:13,480 --> 00:33:15,400 Speaker 5: Hey, Kenny, Hey, Robbie. 692 00:33:15,400 --> 00:33:19,480 Speaker 6: Hold I guys, I was gonna say while I, while 693 00:33:19,480 --> 00:33:22,160 Speaker 6: I was going need to be called, I was making 694 00:33:22,200 --> 00:33:25,720 Speaker 6: my own pizzas you know englishmukm pizzas, and because I 695 00:33:25,800 --> 00:33:28,960 Speaker 6: happened to be Greek, but I think Italian cuisine and 696 00:33:29,240 --> 00:33:31,920 Speaker 6: Greek cuisine are the best in the world. So I 697 00:33:31,960 --> 00:33:34,800 Speaker 6: was gonna ask Kenny, has he ever, uh you know, 698 00:33:35,680 --> 00:33:40,320 Speaker 6: had the Greek lasagna. It's pastichio, which is layers of 699 00:33:41,720 --> 00:33:50,240 Speaker 6: pasta with with hamburg spiced hamburg and also SMLO sauce. 700 00:33:50,800 --> 00:33:54,760 Speaker 6: I'm sure the Italians have something similar, Kenny. 701 00:33:55,720 --> 00:33:56,280 Speaker 3: Yes, you know. 702 00:33:56,680 --> 00:33:59,480 Speaker 4: It's funny he brought that up because I work in 703 00:34:00,000 --> 00:34:02,200 Speaker 4: writing and there's a place down the street it's called 704 00:34:02,280 --> 00:34:06,280 Speaker 4: euro City, and I think that their euros are probably 705 00:34:06,320 --> 00:34:09,160 Speaker 4: the best lunch, best you know, fourteen dollars lunch you're 706 00:34:09,200 --> 00:34:11,880 Speaker 4: going to get in the area. But they have the 707 00:34:11,920 --> 00:34:15,239 Speaker 4: Greek lasagna and we got it a couple of weeks ago, 708 00:34:15,440 --> 00:34:17,200 Speaker 4: and I was very impressed with it. 709 00:34:17,760 --> 00:34:20,560 Speaker 2: He say, euro City and they have the best heros. 710 00:34:20,600 --> 00:34:24,400 Speaker 2: What's a hero? Oh? Oh, you know, the like I 711 00:34:24,480 --> 00:34:27,680 Speaker 2: know hero. I thought you were spelling an euiro. Now 712 00:34:27,719 --> 00:34:33,200 Speaker 2: you're just saying like hero. Yes, yeah, you know the 713 00:34:33,239 --> 00:34:34,000 Speaker 2: meats that are on. 714 00:34:33,960 --> 00:34:35,560 Speaker 3: Those big Yeah. 715 00:34:35,800 --> 00:34:40,440 Speaker 2: That was me being dumb right there, everybody, Okay, Alex uh. 716 00:34:40,760 --> 00:34:43,360 Speaker 2: So he says they have really good ones there they do. 717 00:34:43,560 --> 00:34:47,000 Speaker 4: And you know, the lasagna in Italy, a lot of 718 00:34:47,080 --> 00:34:51,920 Speaker 4: lasagna has the bachamelo that doesn't have regatha. Typically here 719 00:34:51,960 --> 00:34:55,000 Speaker 4: in the States, especially here in New England, Italians make 720 00:34:55,040 --> 00:34:59,279 Speaker 4: their lasagnas with regata. In Italy it's more made with 721 00:34:59,440 --> 00:35:03,200 Speaker 4: the veter and meet, like the Greek version than it 722 00:35:03,239 --> 00:35:04,960 Speaker 4: is with regard they hear in the States. 723 00:35:05,320 --> 00:35:07,640 Speaker 2: So the Italian version is more like the Greek version 724 00:35:07,680 --> 00:35:11,040 Speaker 2: in the States version in Italy. Yes, does that answer 725 00:35:11,040 --> 00:35:11,920 Speaker 2: your question? Alex? 726 00:35:12,840 --> 00:35:14,840 Speaker 6: Yeah, yeah, you know what they say, Kenny. 727 00:35:17,520 --> 00:35:18,920 Speaker 2: I don't know what that means. I don't I don't 728 00:35:18,960 --> 00:35:20,560 Speaker 2: want to know. Just in case. 729 00:35:21,520 --> 00:35:22,560 Speaker 3: He said it a little quickly. 730 00:35:22,560 --> 00:35:25,720 Speaker 2: It gives me, gives me pause. Peter in South Boston, 731 00:35:25,719 --> 00:35:26,200 Speaker 2: how do you do? 732 00:35:27,239 --> 00:35:30,400 Speaker 5: Hi, Bradley, Hi Dan, great show, great show like this 733 00:35:30,560 --> 00:35:32,520 Speaker 5: is like this is a great you know, before the 734 00:35:32,600 --> 00:35:34,239 Speaker 5: end of the year. This is a great, great show. 735 00:35:34,320 --> 00:35:40,080 Speaker 5: I follow you both on YouTube and you know, kind 736 00:35:40,120 --> 00:35:44,880 Speaker 5: of a trivial question, Dan, how many how many different 737 00:35:44,920 --> 00:35:49,400 Speaker 5: types of pasta are there known to human curring? 738 00:35:49,480 --> 00:35:51,280 Speaker 2: So when you say Dan, do you mean Kenny? 739 00:35:51,960 --> 00:35:53,880 Speaker 5: I'm sorry, Kenny, I'm sorry. 740 00:35:54,239 --> 00:35:56,359 Speaker 2: The names that there's so much like. 741 00:35:59,040 --> 00:36:00,640 Speaker 5: I'm sorry. 742 00:35:59,880 --> 00:36:04,040 Speaker 3: I mean, I honestly don't know. 743 00:36:04,160 --> 00:36:06,560 Speaker 4: I have to tell you a number of years ago, 744 00:36:06,719 --> 00:36:10,720 Speaker 4: I worked for a company and ever called Lily's Fresh Pasta. 745 00:36:11,120 --> 00:36:13,520 Speaker 4: I was a brand ambassador for them, and I traveled 746 00:36:13,560 --> 00:36:16,800 Speaker 4: all over the country doing food shows and cooking demonstrations 747 00:36:16,840 --> 00:36:20,480 Speaker 4: for you know, companies like PFG and Cisco and US Foods. 748 00:36:20,600 --> 00:36:24,120 Speaker 3: And they made some pastas that you know. 749 00:36:24,160 --> 00:36:26,120 Speaker 4: One time I opened up a box and I looked 750 00:36:26,120 --> 00:36:28,400 Speaker 4: at it and I'm like, crestal de gallo. 751 00:36:28,480 --> 00:36:30,400 Speaker 3: And I looked at it, I go, what's this? And 752 00:36:30,520 --> 00:36:31,640 Speaker 3: an Italian it's. 753 00:36:31,480 --> 00:36:35,319 Speaker 4: Called the crest of the rooster, crestal de galloo, like a. 754 00:36:35,080 --> 00:36:39,319 Speaker 3: You know, a rooster head head feather there, I mean. 755 00:36:40,560 --> 00:36:44,200 Speaker 4: And you know in Italy there's just all different kinds 756 00:36:44,239 --> 00:36:44,760 Speaker 4: of pastas. 757 00:36:44,800 --> 00:36:46,080 Speaker 3: There's dozens and dozens. 758 00:36:46,160 --> 00:36:50,279 Speaker 2: I think it gets ridiculous now, these novelty pastas. 759 00:36:51,800 --> 00:36:56,040 Speaker 5: But isn't it about the texture? I mean, like like 760 00:36:56,120 --> 00:36:59,160 Speaker 5: each one has a different you know, different size of shapes. 761 00:36:59,520 --> 00:37:02,440 Speaker 5: It's all about texture too, and like and what you know, 762 00:37:02,520 --> 00:37:04,799 Speaker 5: what gravy it's being presented with. 763 00:37:05,160 --> 00:37:07,920 Speaker 4: No you know, sometimes I'll argue with my wife and 764 00:37:08,000 --> 00:37:10,520 Speaker 4: you know, she'll say, I don't like shells, but you 765 00:37:10,680 --> 00:37:11,440 Speaker 4: like RIGATONI. 766 00:37:11,640 --> 00:37:13,480 Speaker 3: Well they're the same, and she'll say, well, no they're not. 767 00:37:13,600 --> 00:37:16,239 Speaker 3: No they're not, well they're not. I mean, listen, every 768 00:37:16,520 --> 00:37:17,359 Speaker 3: she's right. You know. 769 00:37:17,400 --> 00:37:20,120 Speaker 4: Sometimes it's mind over matter because you know, the same 770 00:37:20,280 --> 00:37:23,080 Speaker 4: Zoe will make the same shape. 771 00:37:23,040 --> 00:37:26,200 Speaker 2: Different pod seems slippery and I know they're not. 772 00:37:26,440 --> 00:37:27,480 Speaker 3: But it's. 773 00:37:29,880 --> 00:37:35,239 Speaker 2: I take RIGATONI over shells any day. Anyways, Good, good question, Peter, 774 00:37:35,600 --> 00:37:36,319 Speaker 2: Thank you very much. 775 00:37:36,400 --> 00:37:41,560 Speaker 5: Right, Happy New Year guys. Yes every time. 776 00:37:41,600 --> 00:37:45,200 Speaker 2: And we have John and Quinsy Quinsy. 777 00:37:45,160 --> 00:37:49,640 Speaker 7: Mass Hi, John Gentleman, Pleasure and Kenny. When the other 778 00:37:49,640 --> 00:37:51,440 Speaker 7: guy was saying Dan and I said, I thought his 779 00:37:51,520 --> 00:37:57,399 Speaker 7: name was Kenny, but refer to the you know. But anyways, uh, 780 00:37:57,520 --> 00:38:00,719 Speaker 7: ladoce Vista and god blush. I really appre shape the show. 781 00:38:01,160 --> 00:38:03,680 Speaker 7: I'll be brief. I heard you talking about your bolonation 782 00:38:03,760 --> 00:38:06,239 Speaker 7: and it sonid phenomenal whatever, all these different ingredients you 783 00:38:06,320 --> 00:38:12,200 Speaker 7: put in. It's such too much of a question answer, 784 00:38:12,200 --> 00:38:12,840 Speaker 7: I understand. 785 00:38:12,960 --> 00:38:15,000 Speaker 2: No, we have had four minutes. He can bang out 786 00:38:15,040 --> 00:38:15,920 Speaker 2: the bolonaise right now. 787 00:38:16,200 --> 00:38:19,200 Speaker 4: It's it's actually it's on the YouTube channel if you 788 00:38:19,239 --> 00:38:21,960 Speaker 4: go to my YouTube channel Live Laugh and Cook Italian. 789 00:38:22,360 --> 00:38:23,640 Speaker 4: Click on the video. 790 00:38:23,400 --> 00:38:25,160 Speaker 3: Button and start scrolling down. 791 00:38:25,320 --> 00:38:29,240 Speaker 4: You'll find it says five met five hour, boon and yazy. 792 00:38:29,320 --> 00:38:32,400 Speaker 4: I make it with my mother. My first season, I 793 00:38:32,440 --> 00:38:35,239 Speaker 4: was by myself. My second season, I actually brought my 794 00:38:35,320 --> 00:38:37,799 Speaker 4: mother in. And now I make just about all my 795 00:38:37,960 --> 00:38:40,680 Speaker 4: videos with my mother, who's seventy five years old, and 796 00:38:40,960 --> 00:38:42,640 Speaker 4: I get her up in the front of the camera 797 00:38:42,719 --> 00:38:45,680 Speaker 4: and it's her recipe, and you know, you can watch 798 00:38:45,800 --> 00:38:48,680 Speaker 4: us make it. And I like to call it reality cooking. 799 00:38:49,000 --> 00:38:51,240 Speaker 4: I'm not a guy where you know, you break away 800 00:38:51,280 --> 00:38:52,759 Speaker 4: and all of a sudden you come back and it's 801 00:38:52,760 --> 00:38:55,120 Speaker 4: in the dish. I love to show you what it takes. 802 00:38:55,160 --> 00:38:57,000 Speaker 4: When it's hot, I'm going to tell you it's hot. 803 00:38:57,040 --> 00:38:59,000 Speaker 4: When it takes a long time, I'm going to tell you. 804 00:38:59,480 --> 00:39:01,880 Speaker 4: I always lay out all the ingredients for you. And 805 00:39:01,920 --> 00:39:05,080 Speaker 4: when you go to the video description box in every video, 806 00:39:05,480 --> 00:39:07,200 Speaker 4: it's all listed there for you. 807 00:39:07,200 --> 00:39:08,480 Speaker 3: So you know you don't have to run and get 808 00:39:08,480 --> 00:39:08,759 Speaker 3: a pen. 809 00:39:09,280 --> 00:39:11,920 Speaker 4: Once you're done, go to the description box every all 810 00:39:11,960 --> 00:39:15,040 Speaker 4: the measurements and ingredients are all listed there, and and 811 00:39:15,080 --> 00:39:16,480 Speaker 4: then you you know, you can go back to the 812 00:39:16,560 --> 00:39:21,400 Speaker 4: video when you're cooking it for the quick tips and pointers. 813 00:39:21,640 --> 00:39:24,040 Speaker 7: Wow, I'll remember that. 814 00:39:25,680 --> 00:39:28,160 Speaker 2: Can you give them a quick run down of how 815 00:39:28,160 --> 00:39:28,600 Speaker 2: to make it? 816 00:39:28,920 --> 00:39:29,160 Speaker 5: Well? 817 00:39:29,200 --> 00:39:32,040 Speaker 4: You know you have to stop by browning all those meats. 818 00:39:32,040 --> 00:39:34,360 Speaker 4: So you know, I'll open up some sausage casing and 819 00:39:34,400 --> 00:39:37,040 Speaker 4: I'll brown that. Put the pen shatter in, we'll brown that, 820 00:39:37,120 --> 00:39:40,240 Speaker 4: we'll take it out. Then you'll stop browning your ground beef, 821 00:39:40,320 --> 00:39:42,120 Speaker 4: your ground pork, your ground veal. 822 00:39:42,920 --> 00:39:45,120 Speaker 3: Once it's all ground, you put it back in. 823 00:39:45,760 --> 00:39:50,839 Speaker 4: You put some red wine, some tomatoes, and you let 824 00:39:50,880 --> 00:39:53,840 Speaker 4: it simmer for a long time. It's simmas for I 825 00:39:53,840 --> 00:39:56,600 Speaker 4: think two and a half to three hours before you 826 00:39:56,640 --> 00:39:59,600 Speaker 4: start adding in all the other Why some along on 827 00:39:59,640 --> 00:40:02,600 Speaker 4: the sim well, because you want all those meats won 828 00:40:02,640 --> 00:40:05,560 Speaker 4: the flavor to incoperate. But two they need to similar 829 00:40:05,640 --> 00:40:07,160 Speaker 4: long time to get nice and soft. 830 00:40:07,160 --> 00:40:10,560 Speaker 7: Okay, yeah, and Steady wins the race. 831 00:40:10,640 --> 00:40:14,080 Speaker 4: Huh oh yeah, yeah, I've never I've never seen a bowl. 832 00:40:14,080 --> 00:40:17,439 Speaker 4: And yeazy, that was quick. That was good, you know good? 833 00:40:17,440 --> 00:40:20,959 Speaker 3: Five hour, five hours? Yeah, it's it takes a long 834 00:40:21,000 --> 00:40:21,800 Speaker 3: time to make. 835 00:40:21,640 --> 00:40:23,440 Speaker 2: It really good the whole time, doesn't it. 836 00:40:23,480 --> 00:40:23,640 Speaker 5: Oh? 837 00:40:23,719 --> 00:40:25,160 Speaker 3: The house spells amazing. 838 00:40:24,880 --> 00:40:26,680 Speaker 2: John, Thanks, we got it. We were at the top 839 00:40:26,680 --> 00:40:31,920 Speaker 2: of the hour almost and Happily, Kenny Palazolo has agreed 840 00:40:31,920 --> 00:40:33,640 Speaker 2: to stay a little longer so we can fit in 841 00:40:34,239 --> 00:40:36,799 Speaker 2: the other recipes that we promised you. We don't want 842 00:40:36,800 --> 00:40:38,920 Speaker 2: to let you down and we do love the calls. 843 00:40:38,960 --> 00:40:41,200 Speaker 2: That means we have time to take your calls now. 844 00:40:42,080 --> 00:40:44,160 Speaker 2: Our time constraints have kind of opened up. And that's 845 00:40:44,160 --> 00:40:48,600 Speaker 2: six one, seven, two, five, four ten. Here on w PC, 846 00:40:48,719 --> 00:40:51,600 Speaker 2: it's nice Side with Dan Ray Bradley Jay in for Dan, 847 00:40:52,200 --> 00:40:56,040 Speaker 2: and for the next while we will be with Kenny 848 00:40:56,239 --> 00:40:58,120 Speaker 2: Paulo Zolo talking Italian cooking.