1 00:00:01,000 --> 00:00:04,360 Speaker 1: It's night side with Dan Ray. I'm telling you, Feasy 2 00:00:04,760 --> 00:00:06,200 Speaker 1: Boxton's beech for you. 3 00:00:07,040 --> 00:00:10,159 Speaker 2: Good to be with you, and it's good to be 4 00:00:10,200 --> 00:00:13,760 Speaker 2: with my guest. Kenny Palozzolo's scheduled to stay an hour, 5 00:00:13,840 --> 00:00:15,800 Speaker 2: but he's got so much to share that we had 6 00:00:15,800 --> 00:00:20,320 Speaker 2: to keep mixt and he's really a great guest. Kenny 7 00:00:20,440 --> 00:00:26,040 Speaker 2: is a cook, longtime cook, the fifth generation of Cook's. 8 00:00:26,040 --> 00:00:28,720 Speaker 2: His great grandmother used to cook with his great grandmother 9 00:00:28,720 --> 00:00:30,680 Speaker 2: in the North End. He's the real deal. He's got 10 00:00:30,680 --> 00:00:34,040 Speaker 2: the real cred. We're glad to have him. Has a 11 00:00:34,080 --> 00:00:38,760 Speaker 2: Facebook channel called Live, Laugh and Cook Italian and his 12 00:00:38,800 --> 00:00:41,960 Speaker 2: family's from the Avellino area, just like Tom Menino's family. 13 00:00:42,960 --> 00:00:47,000 Speaker 2: And Kenny, you said to you, you went there, you 14 00:00:47,159 --> 00:00:51,400 Speaker 2: visited the homeland, and you walked through the doors of absolution. 15 00:00:51,720 --> 00:00:54,720 Speaker 2: So end with the doors of absolution and just tell 16 00:00:54,760 --> 00:00:56,920 Speaker 2: me how you happen to go there, what it was 17 00:00:57,080 --> 00:01:01,520 Speaker 2: like in the Evellino area in Naples area. 18 00:01:02,040 --> 00:01:05,040 Speaker 3: Uh, you know, we all went as a family. We 19 00:01:05,040 --> 00:01:06,640 Speaker 3: we wanted to go through the doors. It was a 20 00:01:06,720 --> 00:01:10,080 Speaker 3: jubilee year at the Vatican and my mother was coming 21 00:01:10,120 --> 00:01:12,000 Speaker 3: so we could go through as a family, and we 22 00:01:12,040 --> 00:01:16,160 Speaker 3: had never been to Malta Facconi to see where you 23 00:01:16,200 --> 00:01:21,040 Speaker 3: know Nana and and that's where Nona came from. That's 24 00:01:21,080 --> 00:01:24,240 Speaker 3: my great grandmother. So you know, we were traveling all 25 00:01:24,240 --> 00:01:27,399 Speaker 3: over Italy. We went to know eight ten different cities. 26 00:01:27,440 --> 00:01:31,200 Speaker 3: We were there for fifteen days, but I remember, oh yeah, yeah. 27 00:01:31,760 --> 00:01:34,479 Speaker 3: We started in Rome. We spent three days in Rome. 28 00:01:34,880 --> 00:01:38,080 Speaker 3: From Rome, we went to Avellino. I spent two nights 29 00:01:38,080 --> 00:01:40,880 Speaker 3: in Avellino. We took a day trip to Malta Faconi. 30 00:01:41,520 --> 00:01:44,920 Speaker 3: We left Aavellino, we went to Pompeii. We had a 31 00:01:44,959 --> 00:01:48,800 Speaker 3: guided tour of Pompeii. Then we continued on. We spent 32 00:01:48,920 --> 00:01:50,080 Speaker 3: three days in Sorrento. 33 00:01:50,200 --> 00:01:51,440 Speaker 2: I knew you werez. 34 00:01:51,720 --> 00:01:53,760 Speaker 3: We went to the Isle of Capri and into the 35 00:01:53,760 --> 00:01:57,000 Speaker 3: Blue Grotto. Then from there we took we went back 36 00:01:57,040 --> 00:01:59,160 Speaker 3: to Naples. We got on the train. We took the 37 00:01:59,200 --> 00:02:03,240 Speaker 3: train to Malan. We saw the Last Supper and the cathedral, 38 00:02:03,400 --> 00:02:06,520 Speaker 3: and we went to a small town called Trento to 39 00:02:06,680 --> 00:02:10,359 Speaker 3: visit my mother's childhood friend, father Claudio, who's a retired 40 00:02:10,400 --> 00:02:13,720 Speaker 3: priest there, and we spent the day in Trento. Then 41 00:02:14,040 --> 00:02:17,240 Speaker 3: we took a high speed train from Milan over the 42 00:02:17,280 --> 00:02:20,600 Speaker 3: northern Italian Alps, and we went into Zurich and we 43 00:02:20,639 --> 00:02:23,560 Speaker 3: spent three days in Switzerland. We had a day in Zurich, 44 00:02:23,639 --> 00:02:26,400 Speaker 3: a day in Man, a day in Lucerne, and then 45 00:02:26,480 --> 00:02:28,200 Speaker 3: we flew home from Zurich. 46 00:02:28,240 --> 00:02:29,440 Speaker 2: So was that like two weeks? 47 00:02:29,800 --> 00:02:31,400 Speaker 3: It was? It was fifteen days. 48 00:02:31,919 --> 00:02:33,560 Speaker 2: Trip of a lifetime. It was. 49 00:02:33,720 --> 00:02:36,079 Speaker 3: It was a trip of a lifetime. My daughters had 50 00:02:36,120 --> 00:02:38,880 Speaker 3: never been to Italy, and you know, all the things 51 00:02:38,880 --> 00:02:41,760 Speaker 3: that I have seen experienced, especially in Rome, I wanted 52 00:02:41,800 --> 00:02:44,760 Speaker 3: them to experience. And you know, I just wanted to 53 00:02:44,880 --> 00:02:49,440 Speaker 3: walk the streets that my great grandparents walked in Malta 54 00:02:49,480 --> 00:02:53,760 Speaker 3: Faconi now Avelino is it's an auditorist spot. It was, 55 00:02:54,600 --> 00:02:59,240 Speaker 3: you know, very very populated, and it was just a 56 00:02:59,280 --> 00:03:02,880 Speaker 3: small city, was an inner city, and I loved it. 57 00:03:02,880 --> 00:03:05,800 Speaker 2: It was it's a kind of a suburb of Naples. 58 00:03:06,440 --> 00:03:10,680 Speaker 3: Yes, well, like I said, is like a town. It's 59 00:03:10,720 --> 00:03:14,440 Speaker 3: if you looked at if you looked at Capania, the 60 00:03:14,520 --> 00:03:18,960 Speaker 3: region of Italy. Capania is like Massachusetts, and Naples would 61 00:03:18,960 --> 00:03:23,160 Speaker 3: be like Boston, and Avellino would be like Dorchester, and 62 00:03:23,360 --> 00:03:27,720 Speaker 3: Malta Faconi would be like Mission Hill inside of Dorchester. 63 00:03:27,720 --> 00:03:32,840 Speaker 3: The multifachoi is like they call it a burrow of avellino, And. 64 00:03:32,760 --> 00:03:35,840 Speaker 2: You said, Sorrento. That's the home of lots of lemon cello. 65 00:03:36,320 --> 00:03:40,400 Speaker 2: O crazy. The lemons, lemons, big giant lemons is big 66 00:03:40,440 --> 00:03:42,360 Speaker 2: as a man's head hanging. It was so big. 67 00:03:42,400 --> 00:03:44,120 Speaker 3: My wife looked at once. She goes, what is that. 68 00:03:44,160 --> 00:03:46,120 Speaker 3: I went, honey, that's a lemon. She goes, no, it's not. 69 00:03:46,280 --> 00:03:48,920 Speaker 3: I went, honey, that's a sorrento lemon. They were, they 70 00:03:48,920 --> 00:03:50,040 Speaker 3: were bigger than grapefruits. 71 00:03:50,080 --> 00:03:52,920 Speaker 2: And these lemon groves owned by people. They make their 72 00:03:52,920 --> 00:03:56,240 Speaker 2: own lemon cello, right, and they sell it in the grove. 73 00:03:56,360 --> 00:04:00,320 Speaker 3: They make everything lemon and sorrento. It's amazing, you know. 74 00:04:00,600 --> 00:04:02,960 Speaker 3: We tried to take some home, but I was very 75 00:04:03,160 --> 00:04:06,720 Speaker 3: I was very hesitant to bring glass and liquids to 76 00:04:06,840 --> 00:04:10,280 Speaker 3: fly home from from Italy with. But we did bring 77 00:04:10,320 --> 00:04:11,360 Speaker 3: some lemon shallow home. 78 00:04:11,400 --> 00:04:13,400 Speaker 2: I have a little little story. I hope you don't mind. 79 00:04:13,600 --> 00:04:16,600 Speaker 2: We have the time I did go in that er, 80 00:04:16,800 --> 00:04:21,320 Speaker 2: to that area, and I'm I'm a rule follower, but 81 00:04:21,440 --> 00:04:23,839 Speaker 2: I realized that on the way down on the train 82 00:04:23,880 --> 00:04:26,280 Speaker 2: that no one checked the tickets, and I thought, oh, 83 00:04:26,400 --> 00:04:29,359 Speaker 2: you know, no one's It was a short ride. I 84 00:04:29,440 --> 00:04:33,640 Speaker 2: was going to go from Sorrento to maybe back to 85 00:04:35,240 --> 00:04:36,800 Speaker 2: I don't know. I was on the train. I thought, 86 00:04:36,839 --> 00:04:39,920 Speaker 2: I'm not going to buy a ticket. I'm just it 87 00:04:39,960 --> 00:04:43,840 Speaker 2: was a waste of money last time. I thought, soon 88 00:04:43,880 --> 00:04:48,279 Speaker 2: as I get on the train, the police get on 89 00:04:48,279 --> 00:04:50,599 Speaker 2: the train because I cannot commit a crime and get 90 00:04:50,600 --> 00:04:52,640 Speaker 2: away with it. As soon as I get on, there 91 00:04:52,680 --> 00:04:55,200 Speaker 2: they are, and I think, oh man, And they're coming 92 00:04:55,279 --> 00:04:59,799 Speaker 2: up the aisle, check them tickets slowly, and I'm thinking 93 00:05:00,000 --> 00:05:03,800 Speaker 2: I'm doomed. But they were. Just as they were getting 94 00:05:03,839 --> 00:05:07,159 Speaker 2: to me, the train stopped at a stop. I got off. 95 00:05:07,440 --> 00:05:08,800 Speaker 2: Got I had to get off. I didn't want to 96 00:05:08,839 --> 00:05:11,320 Speaker 2: get busted. It turns out that was the stop right 97 00:05:11,360 --> 00:05:16,120 Speaker 2: at the foot of Vesuvius, and I had to figure out. 98 00:05:16,960 --> 00:05:18,400 Speaker 2: I got to get out buy a ticket, but there 99 00:05:18,400 --> 00:05:19,680 Speaker 2: was no place to buy a ticket. There was no 100 00:05:19,760 --> 00:05:23,520 Speaker 2: actual station, so I had a hitchhike to the little 101 00:05:23,520 --> 00:05:26,839 Speaker 2: town nearby to buy a ticket at some little store, 102 00:05:26,960 --> 00:05:29,560 Speaker 2: hitchhike back and get back on the train. But I 103 00:05:29,640 --> 00:05:35,520 Speaker 2: hitchhiked at the foot of Vesuvius, which was everyone's very friendly. 104 00:05:35,560 --> 00:05:38,159 Speaker 2: Then they pick you up by the way, so not 105 00:05:38,240 --> 00:05:40,400 Speaker 2: to take away from your story, I want to know 106 00:05:40,440 --> 00:05:43,400 Speaker 2: about the gates of absolution on that this only happens 107 00:05:43,440 --> 00:05:44,320 Speaker 2: on the jubilee. 108 00:05:44,720 --> 00:05:47,919 Speaker 3: Every twenty five years is a jubilee year, So two 109 00:05:47,960 --> 00:05:51,960 Speaker 3: thousand was a jubilee year, twenty twenty five, the next 110 00:05:52,000 --> 00:05:55,400 Speaker 3: one will be in twenty fifty. And our whole trip 111 00:05:55,920 --> 00:05:58,960 Speaker 3: started with that. Where my mother who had gone in 112 00:05:59,040 --> 00:06:02,559 Speaker 3: two thousand. You know, she's basically said to me, she says, 113 00:06:02,640 --> 00:06:04,560 Speaker 3: this will be the last time I ever go through 114 00:06:04,560 --> 00:06:06,960 Speaker 3: the doors. How many time has she been this? This 115 00:06:07,120 --> 00:06:09,440 Speaker 3: was her second time she went in two thousand, But 116 00:06:09,520 --> 00:06:11,640 Speaker 3: of course the next time is in twenty fifty and 117 00:06:11,680 --> 00:06:15,160 Speaker 3: she would be one hundred and one. Right, So I says, well, 118 00:06:15,279 --> 00:06:19,160 Speaker 3: I've never gone through. Let's play a family trip, and 119 00:06:19,200 --> 00:06:23,440 Speaker 3: that's kind of where it started. And you know, I said, 120 00:06:23,480 --> 00:06:27,080 Speaker 3: let's go to Malta Faconi and the girls, my daughters 121 00:06:27,080 --> 00:06:29,040 Speaker 3: wanted to go to Sorrento, and I go, well, we're 122 00:06:29,040 --> 00:06:30,039 Speaker 3: going to go to Sorrento. 123 00:06:30,160 --> 00:06:32,680 Speaker 2: Let's see where. Why do they want to go there? 124 00:06:32,760 --> 00:06:35,360 Speaker 3: Well, you know, the Amalfi Coast, Sorrento is one of 125 00:06:35,400 --> 00:06:38,840 Speaker 3: the most beautiful possibility and you know, everyone kind of 126 00:06:39,320 --> 00:06:41,719 Speaker 3: threw out where they want to go, and you know, 127 00:06:41,839 --> 00:06:43,680 Speaker 3: I says, well, listen, I would love to see the 128 00:06:43,800 --> 00:06:47,000 Speaker 3: Lost Supper. Leonardo da Vinci's the Lost Supper in Milan. 129 00:06:47,279 --> 00:06:49,680 Speaker 3: And my mother said, well, we're going to Milan. We 130 00:06:49,800 --> 00:06:52,320 Speaker 3: have to go to Trento to see Father Claudio. And 131 00:06:52,400 --> 00:06:54,599 Speaker 3: my wife said, well, if we're going there, you know, 132 00:06:55,200 --> 00:06:57,680 Speaker 3: well she's from Switzerland. She says, I want to see 133 00:06:57,720 --> 00:07:01,560 Speaker 3: where you know, my grandmother is from in Switzerland. And 134 00:07:01,920 --> 00:07:04,360 Speaker 3: before you know it was spending fifteen days in Europe. 135 00:07:04,360 --> 00:07:05,800 Speaker 2: We're going to get back to the food. But one 136 00:07:05,800 --> 00:07:08,360 Speaker 2: more question about the gates of absolution. Very interesting. I 137 00:07:08,440 --> 00:07:10,720 Speaker 2: did not even know there was such a thing as 138 00:07:10,720 --> 00:07:14,840 Speaker 2: the gates of Absolution. And that's at the Vatican. 139 00:07:15,320 --> 00:07:19,240 Speaker 3: Yes, yes, they send you in from Saint Peter's Square 140 00:07:19,320 --> 00:07:23,240 Speaker 3: into the Basilica. And they're actually really small. The doors 141 00:07:23,240 --> 00:07:25,720 Speaker 3: aren't big. And you know, when I was what's the 142 00:07:25,760 --> 00:07:29,160 Speaker 3: actual gate, Well, there's not a gate, front door. The doors. 143 00:07:29,680 --> 00:07:30,680 Speaker 2: Is it the front door. 144 00:07:30,840 --> 00:07:33,120 Speaker 3: No, it's not the front door. It's a side door. 145 00:07:33,600 --> 00:07:36,920 Speaker 3: And they only open for this year and now for 146 00:07:36,960 --> 00:07:39,160 Speaker 3: the next twenty four years they'll be closed. 147 00:07:39,680 --> 00:07:43,040 Speaker 2: So you get absolved of all your sins. You don't 148 00:07:43,080 --> 00:07:45,120 Speaker 2: have to confess anything, just whatever you did. 149 00:07:45,200 --> 00:07:47,600 Speaker 3: You're good up to that moment when you walked through 150 00:07:47,600 --> 00:07:48,000 Speaker 3: the doors. 151 00:07:48,080 --> 00:07:49,960 Speaker 2: Yes, and you don't have to pay any money or 152 00:07:50,000 --> 00:07:52,920 Speaker 2: anything that No, it's not like selling indulgences that they're 153 00:07:52,920 --> 00:07:53,720 Speaker 2: not making money. 154 00:07:53,960 --> 00:07:59,600 Speaker 3: Well, you do have to pay an admission for the 155 00:07:59,680 --> 00:08:03,520 Speaker 3: vatic in like the Sistine Chapel, the regular admission though, 156 00:08:03,560 --> 00:08:07,040 Speaker 3: regular admission. Yes, yes, that's a pretty good thing to 157 00:08:07,040 --> 00:08:09,320 Speaker 3: get absolved for no matter what you did. 158 00:08:09,720 --> 00:08:14,160 Speaker 2: You're absolved no matter what you did. Usually to do 159 00:08:14,200 --> 00:08:17,080 Speaker 2: that you have to go to the church and do confession, 160 00:08:17,240 --> 00:08:20,880 Speaker 2: right yep. So you if you lived that long and 161 00:08:20,920 --> 00:08:23,920 Speaker 2: you made it to those gates of absolution, but booth, 162 00:08:24,040 --> 00:08:24,720 Speaker 2: that's you're all good. 163 00:08:24,800 --> 00:08:25,640 Speaker 3: I guess you're good. 164 00:08:25,760 --> 00:08:29,840 Speaker 2: Yeah, and then yes, you know, probably five minutes later 165 00:08:29,880 --> 00:08:30,680 Speaker 2: you'd sin. 166 00:08:31,640 --> 00:08:34,360 Speaker 3: Well, no matter, it might have been a little longer 167 00:08:34,400 --> 00:08:36,840 Speaker 3: than that, you know. Sunday morning came and we're still 168 00:08:36,840 --> 00:08:38,719 Speaker 3: in Rome, and my mother goes, well, we got to 169 00:08:38,720 --> 00:08:40,280 Speaker 3: find a church, and we know we need to go 170 00:08:40,320 --> 00:08:43,679 Speaker 3: to church, right, And I'm like, oh, she's like, we 171 00:08:43,760 --> 00:08:45,480 Speaker 3: just went through the doors. She goes, you're already going 172 00:08:45,559 --> 00:08:47,000 Speaker 3: to commit a sin and I'll go to church. So 173 00:08:47,040 --> 00:08:49,199 Speaker 3: we found a church in Rome and went to a 174 00:08:49,280 --> 00:08:50,280 Speaker 3: seven o'clock mass. 175 00:08:50,320 --> 00:08:51,880 Speaker 2: So once you when you went to the doors, did 176 00:08:51,920 --> 00:08:55,280 Speaker 2: you say to yourself, I'm I'm not going to sin anymore. 177 00:08:55,320 --> 00:08:58,560 Speaker 2: I'm clean now, I'm good, I'm not going to send anymore. 178 00:08:58,559 --> 00:08:59,199 Speaker 2: Did you say that? 179 00:08:59,320 --> 00:08:59,560 Speaker 1: No? 180 00:08:59,720 --> 00:09:02,920 Speaker 2: Did you feel it clean? Do you feel different? 181 00:09:03,080 --> 00:09:05,559 Speaker 3: I gotta be honest with you, Bradley. When we were there, 182 00:09:06,080 --> 00:09:10,400 Speaker 3: it was one hundred and nine degrees. It was the 183 00:09:10,440 --> 00:09:14,040 Speaker 3: hardest Italy had been in decades. You know. At the 184 00:09:14,120 --> 00:09:17,040 Speaker 3: farm machine of the sign read forty three degrees celsia. 185 00:09:17,080 --> 00:09:19,839 Speaker 3: It's one hundred and nine degrees. And what happened to 186 00:09:19,960 --> 00:09:22,079 Speaker 3: us is when we came out of the Sistine Chapel, 187 00:09:22,400 --> 00:09:25,079 Speaker 3: Normally you would go right into Saint Peters Square and 188 00:09:25,200 --> 00:09:27,640 Speaker 3: right through the doors. Well, the Pope was having a 189 00:09:27,679 --> 00:09:31,440 Speaker 3: mass for Ukraine, and the gods basically said you can't 190 00:09:31,480 --> 00:09:33,840 Speaker 3: go in because the Pope is having a mass. Come 191 00:09:33,880 --> 00:09:37,520 Speaker 3: back at three o'clock. Well, thirty thousand people came back 192 00:09:37,559 --> 00:09:39,960 Speaker 3: at three o'clock. And the doors are you know, there's 193 00:09:40,000 --> 00:09:42,880 Speaker 3: two doors, they're probably four feet each. So you have 194 00:09:42,920 --> 00:09:46,160 Speaker 3: an eight foot opening and thirty thousand people are trying 195 00:09:46,160 --> 00:09:49,160 Speaker 3: to get through those doors at one hundred and nine degrees, 196 00:09:50,120 --> 00:09:53,360 Speaker 3: and it was it wasn't much on my mind other 197 00:09:53,440 --> 00:09:54,880 Speaker 3: than I wanted to do make it doors. 198 00:09:54,920 --> 00:09:55,440 Speaker 2: You did make it. 199 00:09:55,679 --> 00:09:58,000 Speaker 3: We did make it my guide. I have a friend Marco, 200 00:09:58,120 --> 00:10:00,280 Speaker 3: who was you know, we had a private guy in 201 00:10:00,559 --> 00:10:03,040 Speaker 3: Rome in a two days and you know he said 202 00:10:03,040 --> 00:10:04,880 Speaker 3: to me, he goes, it's gonna be hot, It's gonna 203 00:10:04,880 --> 00:10:08,439 Speaker 3: be long, I says Maco. We based our whole trip on. 204 00:10:08,480 --> 00:10:10,720 Speaker 2: Going sins that need to absolve it. 205 00:10:10,800 --> 00:10:13,640 Speaker 3: I says, if you would please, you know, wait with 206 00:10:13,720 --> 00:10:15,200 Speaker 3: us and do it, because you know you pot of 207 00:10:15,240 --> 00:10:17,520 Speaker 3: the tour guide. You go through a special line. But 208 00:10:17,600 --> 00:10:19,480 Speaker 3: we still waited two and a half hours to get 209 00:10:19,480 --> 00:10:20,160 Speaker 3: through those doors. 210 00:10:20,200 --> 00:10:21,600 Speaker 2: I'm sure it was well worth it. We want to 211 00:10:21,600 --> 00:10:25,400 Speaker 2: get to chicken Sultan Buca and Taramas Sue learn how 212 00:10:25,400 --> 00:10:27,800 Speaker 2: to make those, and would love to hear from you 213 00:10:27,840 --> 00:10:31,080 Speaker 2: if you have any questions or suggestions. Maybe you've tried 214 00:10:31,080 --> 00:10:34,400 Speaker 2: to make some Italian dish and it went wrong, or 215 00:10:34,440 --> 00:10:38,040 Speaker 2: maybe you want to improve on it. Six one, seven, two, five, four, 216 00:10:38,200 --> 00:10:41,040 Speaker 2: ten thirty. This is now in a more loose hour, 217 00:10:41,360 --> 00:10:43,680 Speaker 2: we have time to play with, so feel free to call. 218 00:10:44,120 --> 00:10:48,679 Speaker 2: Talk to Kenny Palozzolo of Live Left and Cook Italian 219 00:10:49,320 --> 00:10:50,080 Speaker 2: on WBZ. 220 00:10:50,240 --> 00:10:56,319 Speaker 1: Coming up night Side with Dan Ray on WBZ, Boston's 221 00:10:56,400 --> 00:10:57,000 Speaker 1: news radio. 222 00:10:57,840 --> 00:11:01,880 Speaker 2: Okay, now the funny business is over, we're gonna get cooking. 223 00:11:02,520 --> 00:11:07,840 Speaker 2: I guess it's gonna tell us about how to make chicken. 224 00:11:08,200 --> 00:11:08,960 Speaker 2: Saltan bukan. 225 00:11:09,800 --> 00:11:14,400 Speaker 3: What is that salt and buca? It's you can either 226 00:11:14,400 --> 00:11:17,760 Speaker 3: make it with chicken or veal. It's a dish where 227 00:11:17,840 --> 00:11:22,840 Speaker 3: you layer f ajuto and some fresh sage leaves on 228 00:11:22,920 --> 00:11:25,360 Speaker 3: top of your We're gonna sit, We're gonna make chicken. 229 00:11:25,640 --> 00:11:27,080 Speaker 3: The recipe for chicken. 230 00:11:29,000 --> 00:11:29,400 Speaker 2: Detail. 231 00:11:29,760 --> 00:11:33,199 Speaker 3: Okay, So what I normally do is I'll split a 232 00:11:33,320 --> 00:11:36,600 Speaker 3: chicken breast in half and I'll make two pieces, and 233 00:11:36,640 --> 00:11:39,160 Speaker 3: typically I'll make two pieces per person. 234 00:11:40,120 --> 00:11:41,920 Speaker 2: So, so this is a boneless chicken breast. 235 00:11:41,960 --> 00:11:45,560 Speaker 3: This is a boneless, skinless chicken breast filet in half. Now, 236 00:11:45,760 --> 00:11:49,000 Speaker 3: the top half that has the tendons, that's the side 237 00:11:49,000 --> 00:11:51,400 Speaker 3: that you want to tend rise. So take your two 238 00:11:51,559 --> 00:11:54,160 Speaker 3: top hoffs, put a piece of plastic wrap over them, 239 00:11:54,480 --> 00:11:57,360 Speaker 3: hit them with the the pin points of a meat 240 00:11:57,440 --> 00:12:00,119 Speaker 3: tender rizer. So you can break up all those tendons. 241 00:12:00,160 --> 00:12:02,079 Speaker 2: Why do you put a plastic over it before you 242 00:12:02,160 --> 00:12:02,520 Speaker 2: hit it? 243 00:12:03,400 --> 00:12:06,360 Speaker 3: M see, you don't send raw chicken flying all over 244 00:12:06,400 --> 00:12:06,839 Speaker 3: your kitchen? 245 00:12:06,880 --> 00:12:07,480 Speaker 2: Okay, got it? 246 00:12:07,559 --> 00:12:12,520 Speaker 3: Yeah? Typically the plastic wrap won't break right, it'll from splattering. Yeah, 247 00:12:12,559 --> 00:12:16,120 Speaker 3: it'll withstand the hit of the tenderizing mallet. And you 248 00:12:16,160 --> 00:12:19,880 Speaker 3: don't send raw chicken all over your kitchen. Good, But 249 00:12:20,000 --> 00:12:23,559 Speaker 3: only tend rise that top piece, the bottom piece. If 250 00:12:23,559 --> 00:12:25,559 Speaker 3: you try to hit that with the tender rizon is 251 00:12:25,600 --> 00:12:28,240 Speaker 3: going to turn to mush. It's it's already tender. You're 252 00:12:28,280 --> 00:12:30,560 Speaker 3: only using that to break up the tendons that are 253 00:12:30,600 --> 00:12:31,600 Speaker 3: on the top of the chicken. 254 00:12:31,679 --> 00:12:34,439 Speaker 2: How long do you have to use the mallet? Oh? 255 00:12:34,720 --> 00:12:37,520 Speaker 3: I'll give each one four or five good whacks. Don't 256 00:12:37,520 --> 00:12:40,680 Speaker 3: be don't be afraid to whack it good? Okay, yeah, yeah, 257 00:12:40,920 --> 00:12:42,760 Speaker 3: don't be afraid to hit it hard with the mallet. 258 00:12:43,200 --> 00:12:43,679 Speaker 3: Four or five. 259 00:12:43,720 --> 00:12:47,559 Speaker 2: I thought you were going to say four or five minutes. No, no, no. 260 00:12:47,280 --> 00:12:51,240 Speaker 3: Five, five good whacks across across the tendons, and it 261 00:12:51,280 --> 00:12:52,360 Speaker 3: should be it should be good. 262 00:12:52,440 --> 00:12:53,040 Speaker 2: What's next? 263 00:12:53,200 --> 00:12:57,200 Speaker 3: So I put two pieces of FJ though, so we're 264 00:12:57,200 --> 00:13:00,840 Speaker 3: gonna have four pieces two chicken breasts. I go to 265 00:13:00,880 --> 00:13:03,800 Speaker 3: the deli and I haven't cut me. You know, if 266 00:13:03,800 --> 00:13:05,880 Speaker 3: I need eight pieces, I'll say, cut me eight pieces 267 00:13:05,880 --> 00:13:08,280 Speaker 3: of perjutto. You might want to get a couple of 268 00:13:08,280 --> 00:13:11,439 Speaker 3: extra they're good for snacking, and I'll put two pieces 269 00:13:11,559 --> 00:13:14,160 Speaker 3: across the top of the chicken breast. Then I'll take 270 00:13:14,240 --> 00:13:17,760 Speaker 3: two of the largest fresh saves leaves that are in 271 00:13:17,800 --> 00:13:18,160 Speaker 3: the pack. 272 00:13:18,320 --> 00:13:21,440 Speaker 2: You need to get the best persutto for this or not. 273 00:13:21,559 --> 00:13:23,480 Speaker 2: It's not necessary. In addition, I mean it's. 274 00:13:23,559 --> 00:13:28,959 Speaker 3: It's not necessary. You know, the price of prejuto varies greatly. 275 00:13:29,000 --> 00:13:31,280 Speaker 3: I mean, if you are in market basket, you can 276 00:13:31,320 --> 00:13:35,360 Speaker 3: get a corando perjutto for nine pound. If you are 277 00:13:35,360 --> 00:13:37,520 Speaker 3: in the North End and you are in Solomaritia, you're 278 00:13:37,520 --> 00:13:40,720 Speaker 3: gonna pay thirty dollars a pound for presuto. So you 279 00:13:40,760 --> 00:13:44,240 Speaker 3: know you're gonna pan sert so it's gonna end up 280 00:13:44,240 --> 00:13:48,040 Speaker 3: being crispy. Anyways, go get the cheap stuff. So to 281 00:13:48,080 --> 00:13:50,640 Speaker 3: be honest with you, I usually do. I'll usually go 282 00:13:50,720 --> 00:13:53,640 Speaker 3: for the corndo perjutto. If i'm if I'm making a 283 00:13:53,760 --> 00:13:57,560 Speaker 3: salt and buca, very good, and I'll put two. Like 284 00:13:57,600 --> 00:14:00,560 Speaker 3: I said, the two leaves, and then gotta get you toothpick, 285 00:14:00,600 --> 00:14:05,720 Speaker 3: and you come up through the bottom fresh sage, big leaves. 286 00:14:06,520 --> 00:14:08,880 Speaker 3: You want two big leaves. And if you leaves aren't 287 00:14:08,920 --> 00:14:12,199 Speaker 3: that big, I'll put three. So if if they're if 288 00:14:12,200 --> 00:14:14,960 Speaker 3: they're a good three to four inches, I'll use two 289 00:14:14,960 --> 00:14:18,120 Speaker 3: of them. If they're smaller leaves and there's only two inches, 290 00:14:18,200 --> 00:14:19,680 Speaker 3: I'll use three of them. 291 00:14:19,880 --> 00:14:22,240 Speaker 2: And so it's the chicken that you've tender rized. Then 292 00:14:22,520 --> 00:14:26,960 Speaker 2: the persuto, then big yep. 293 00:14:26,400 --> 00:14:29,800 Speaker 3: And now you take your toothpick through the bottom, through 294 00:14:29,840 --> 00:14:33,640 Speaker 3: the chicken, through the perjutto, through the sage leaf, fold 295 00:14:33,680 --> 00:14:36,560 Speaker 3: it back over, come back down through the sage leaf, 296 00:14:36,640 --> 00:14:38,760 Speaker 3: through the perjutto, and into the chicken breast. So you 297 00:14:38,880 --> 00:14:42,520 Speaker 3: basically went up, down and through and you folded it 298 00:14:42,560 --> 00:14:45,200 Speaker 3: to hold the perjutto and the sage to the chicken breast. 299 00:14:45,560 --> 00:14:48,920 Speaker 3: All right, then you make your dredge. I dredge. 300 00:14:49,120 --> 00:14:50,880 Speaker 2: What's dredge? 301 00:14:50,920 --> 00:14:52,480 Speaker 3: Most people dredge with flour. 302 00:14:53,040 --> 00:14:55,320 Speaker 2: But what is it? Well, what's the word means? 303 00:14:55,320 --> 00:14:57,920 Speaker 3: Well, you put your meat through it, both both sides 304 00:14:57,920 --> 00:15:00,200 Speaker 3: of your meats. They call it dredging in flat Ever 305 00:15:00,280 --> 00:15:04,440 Speaker 3: heard of that? Yeah, it's called dredging, I use corn starch. 306 00:15:04,920 --> 00:15:07,960 Speaker 3: I started using corn starch because my daughter has Sealiact 307 00:15:08,000 --> 00:15:11,200 Speaker 3: disease and corn stotch is gluten free versus flour. But 308 00:15:11,280 --> 00:15:14,360 Speaker 3: I quickly realized that the crust that I get with 309 00:15:14,480 --> 00:15:17,680 Speaker 3: the corn starch was better than I got with the flour. 310 00:15:18,040 --> 00:15:20,920 Speaker 3: There wasn't any taste difference, it was just a better crust. 311 00:15:21,240 --> 00:15:23,840 Speaker 3: So now I use corn starch with all of my dredging. 312 00:15:25,120 --> 00:15:28,080 Speaker 2: Is the chicken wet enough for the flour or the 313 00:15:28,120 --> 00:15:29,120 Speaker 2: cornstarch to stick to? 314 00:15:29,760 --> 00:15:32,040 Speaker 3: Oh yeah, Oh yeah, you don't have to wet the 315 00:15:32,120 --> 00:15:34,240 Speaker 3: chicken at all. You know, you want your chicken actually 316 00:15:34,240 --> 00:15:37,360 Speaker 3: fairly dry. If it's wet todd to work with. So 317 00:15:37,400 --> 00:15:39,760 Speaker 3: you want it fairly dry when you're putting your projuto 318 00:15:39,840 --> 00:15:41,720 Speaker 3: and sage on it, you'll be slipping all over the 319 00:15:41,760 --> 00:15:42,440 Speaker 3: place someways. 320 00:15:42,520 --> 00:15:45,000 Speaker 2: How thick is the layer of the corn start or flour. 321 00:15:44,880 --> 00:15:48,160 Speaker 3: Well, I'll usually take maybe a half a cup. I'll 322 00:15:48,200 --> 00:15:50,600 Speaker 3: put it in a in a like a pie dish. 323 00:15:50,920 --> 00:15:55,040 Speaker 3: I'll add some some garlic powder, some salt, some pepper. 324 00:15:55,080 --> 00:15:57,000 Speaker 3: You season your cornstarch. 325 00:15:56,680 --> 00:15:57,760 Speaker 2: How much garlic powder? 326 00:15:57,840 --> 00:16:01,120 Speaker 3: So if you're using a half a not a half 327 00:16:01,160 --> 00:16:03,120 Speaker 3: a cup. We're only using I'm sorry, we're only using 328 00:16:03,160 --> 00:16:07,680 Speaker 3: four pieces of chicken. Because I'm normally a large cook. 329 00:16:07,680 --> 00:16:09,920 Speaker 3: I cook a lot of food. But for four pieces 330 00:16:09,920 --> 00:16:14,359 Speaker 3: of chicken, use a quarter cup of cornstarch, a teaspoon 331 00:16:14,720 --> 00:16:19,440 Speaker 3: of darlic powder, teaspoon of salt, and a teaspoon of 332 00:16:19,640 --> 00:16:23,280 Speaker 3: ground pepper. Okay, to a to a quarter cup of 333 00:16:24,040 --> 00:16:28,520 Speaker 3: corn stoch very good. Dredge dredge both sides a right, 334 00:16:28,680 --> 00:16:33,280 Speaker 3: dreddred dredge both sides of your of your chicken. Now, 335 00:16:33,280 --> 00:16:36,080 Speaker 3: you got two pans on your stove. One pan is 336 00:16:36,120 --> 00:16:38,600 Speaker 3: going to be the pans here your your salt and booker, 337 00:16:38,880 --> 00:16:40,400 Speaker 3: and the other is going to be to make your 338 00:16:40,440 --> 00:16:43,520 Speaker 3: sauce sauce, the salt and booker sauce. 339 00:16:44,120 --> 00:16:44,640 Speaker 2: Gravy. 340 00:16:44,880 --> 00:16:46,080 Speaker 3: No, no, this is a sauce. 341 00:16:46,200 --> 00:16:49,200 Speaker 2: That's not okay, what's the difference. I was all set 342 00:16:49,240 --> 00:16:51,800 Speaker 2: to say gravy, and I've already screwed up. 343 00:16:52,040 --> 00:16:56,840 Speaker 3: No gravy for me is only what's what's made with tomatoes? 344 00:16:57,000 --> 00:17:00,160 Speaker 4: Okay, So this is not a tomato thing. No, okays, 345 00:17:00,240 --> 00:17:06,400 Speaker 4: no tomato. Yeah, it's it's it's a it's a massala wine. Right, 346 00:17:06,720 --> 00:17:09,200 Speaker 4: So you take your your pan. 347 00:17:09,119 --> 00:17:11,600 Speaker 3: Staring pan, and you heat it up, put it on 348 00:17:12,240 --> 00:17:15,280 Speaker 3: I only put it on six, so a little above medium, 349 00:17:15,680 --> 00:17:18,960 Speaker 3: and I'll let it get hot. And once it gets hot, 350 00:17:19,160 --> 00:17:22,200 Speaker 3: put a little bit of olive oil and a pad 351 00:17:22,200 --> 00:17:25,720 Speaker 3: of butter. Let that melt, and then I'll put my 352 00:17:25,800 --> 00:17:31,840 Speaker 3: pieces of chicken in prejuto sage side down. And it's 353 00:17:31,920 --> 00:17:34,200 Speaker 3: like cooking scallops. Once you put it in the pan, 354 00:17:34,600 --> 00:17:36,760 Speaker 3: you really don't want to move it. You want to 355 00:17:36,840 --> 00:17:39,320 Speaker 3: just let it sit there. And you want that po 356 00:17:39,400 --> 00:17:41,960 Speaker 3: to get a nicer sage, to get nice and crispy 357 00:17:42,000 --> 00:17:44,639 Speaker 3: and nice crust on it. Now on the side the 358 00:17:44,640 --> 00:17:49,159 Speaker 3: other the other pan, turn that on medium low, and 359 00:17:49,200 --> 00:17:53,200 Speaker 3: you're gonna start with four chicken breasts, four tablespoons of butter. 360 00:17:53,600 --> 00:17:56,880 Speaker 3: Put it in there, let it start to melt. Right. 361 00:17:57,280 --> 00:18:00,919 Speaker 3: Your chicken probably gonna be about three four minutes on 362 00:18:01,080 --> 00:18:04,919 Speaker 3: that prejuto side. Take a pair of tongs, lift it up, 363 00:18:05,000 --> 00:18:07,480 Speaker 3: look underneath to make sure you have a nice crisp 364 00:18:07,520 --> 00:18:10,440 Speaker 3: on the prejuto in the sage, and then you'll flip 365 00:18:10,480 --> 00:18:13,600 Speaker 3: it over and do the other side on the other pan. 366 00:18:13,720 --> 00:18:16,399 Speaker 3: Once your butter is melted, put a quarter of a 367 00:18:16,440 --> 00:18:20,840 Speaker 3: cup of massala wine in there and let it, let 368 00:18:20,880 --> 00:18:23,040 Speaker 3: it bubble up. You know, you want to cook off 369 00:18:23,080 --> 00:18:25,040 Speaker 3: the wine for a couple of minutes. You want to 370 00:18:25,040 --> 00:18:28,320 Speaker 3: cook off the alcohol, salt and pepper it to taste. 371 00:18:28,640 --> 00:18:30,720 Speaker 3: I always let people put their own salt and pepper. 372 00:18:30,840 --> 00:18:33,240 Speaker 3: Some people you know who has high blood pressure, who 373 00:18:33,240 --> 00:18:35,560 Speaker 3: can't eat that much salt. Always salt and pepper to 374 00:18:35,600 --> 00:18:38,520 Speaker 3: your own taste, and let that roll for a minute 375 00:18:38,520 --> 00:18:41,000 Speaker 3: with the massala while you're cooking the other side of 376 00:18:41,080 --> 00:18:44,720 Speaker 3: your chicken. If you're worried about your chicken and you 377 00:18:44,760 --> 00:18:47,639 Speaker 3: want to use a meat thermometer, always take your chicken 378 00:18:47,680 --> 00:18:50,040 Speaker 3: out at one six. One sixty five is like the 379 00:18:50,080 --> 00:18:54,119 Speaker 3: cardinal degree for chicken. When it's one sixty five, you 380 00:18:54,160 --> 00:18:58,960 Speaker 3: know it's good. I typically don't use it, but I've 381 00:18:59,000 --> 00:19:00,280 Speaker 3: been cooking chicken a long time. 382 00:19:00,640 --> 00:19:02,600 Speaker 2: You just know. 383 00:19:02,720 --> 00:19:04,199 Speaker 3: My wife asked me all the time, She how do 384 00:19:04,200 --> 00:19:06,240 Speaker 3: you know what it's like? Look what's done? 385 00:19:06,240 --> 00:19:06,399 Speaker 5: You know? 386 00:19:06,440 --> 00:19:07,920 Speaker 3: You do something so long? 387 00:19:08,000 --> 00:19:11,199 Speaker 2: You just know? Did she ever test you? 388 00:19:11,240 --> 00:19:12,320 Speaker 3: No? 389 00:19:12,280 --> 00:19:14,919 Speaker 2: No, I'd be interested to know if if how accurate 390 00:19:15,000 --> 00:19:15,600 Speaker 2: you really are. 391 00:19:16,080 --> 00:19:18,920 Speaker 3: I believe you, though, I mean I've never had anything 392 00:19:18,960 --> 00:19:22,280 Speaker 3: come back raw, so I always air on the side 393 00:19:22,320 --> 00:19:24,880 Speaker 3: of a little more. I'd rather it, you know, I'd 394 00:19:24,960 --> 00:19:29,320 Speaker 3: rather be safe than sorry. And then once your wine 395 00:19:29,359 --> 00:19:33,479 Speaker 3: is cooked down, I'll add a tablespoon of fresh chopped 396 00:19:33,520 --> 00:19:37,679 Speaker 3: possly and I'll add another two tablespoons of butter. That 397 00:19:37,880 --> 00:19:41,200 Speaker 3: second two tablespoons of butter. At the end you'll whisk 398 00:19:41,320 --> 00:19:45,520 Speaker 3: in and that will thicken your sauce. And basically, you know, 399 00:19:45,560 --> 00:19:47,399 Speaker 3: you want the chicken to be coming out of the 400 00:19:47,440 --> 00:19:50,159 Speaker 3: pan at the same time your sauce is ready. So 401 00:19:50,200 --> 00:19:52,679 Speaker 3: you put your chicken on your plate with your sauce 402 00:19:52,760 --> 00:19:54,879 Speaker 3: on top, and you serve it right away. 403 00:19:55,280 --> 00:19:57,639 Speaker 2: What do you serve it? What sides do you usually 404 00:19:57,840 --> 00:19:58,840 Speaker 2: go well? 405 00:19:59,760 --> 00:20:00,320 Speaker 5: Uh with? 406 00:20:01,880 --> 00:20:06,760 Speaker 3: Typically, I'll make just a white rice. I'll just boil 407 00:20:06,800 --> 00:20:09,359 Speaker 3: a white rice and I'll put, you know, layer the 408 00:20:09,440 --> 00:20:11,960 Speaker 3: chicken on top, and I'll pour the sauce on and 409 00:20:12,000 --> 00:20:15,320 Speaker 3: I'll let the salt and boocha sauce flavor the rice 410 00:20:15,840 --> 00:20:20,840 Speaker 3: right over the chicken. You know. Typically it's it's a 411 00:20:20,880 --> 00:20:24,919 Speaker 3: meal in its own And in Italy they don't serve 412 00:20:25,680 --> 00:20:29,240 Speaker 3: pasta with meats. That's an American thing, Like you don't 413 00:20:29,280 --> 00:20:33,840 Speaker 3: find spaghetti and meatballs in Italy. You never find meat 414 00:20:33,960 --> 00:20:34,880 Speaker 3: and pasta, so. 415 00:20:34,760 --> 00:20:37,080 Speaker 2: He wouldn't find chicken palm on pasta. 416 00:20:37,320 --> 00:20:39,760 Speaker 3: There is no chicken palm in Italy. Chicken palm is 417 00:20:39,760 --> 00:20:40,640 Speaker 3: an American thing. 418 00:20:40,920 --> 00:20:41,360 Speaker 2: Interesting. 419 00:20:41,359 --> 00:20:46,399 Speaker 3: The only poo in Italy is eggplant. That's it. They 420 00:20:46,480 --> 00:20:49,879 Speaker 3: don't make veal palm. They don't make chicken palm. And 421 00:20:50,040 --> 00:20:53,480 Speaker 3: if you find chicken palm in Italy you are in 422 00:20:53,560 --> 00:20:57,040 Speaker 3: a real tourist place. You're in a real tourist restaurant, 423 00:20:57,080 --> 00:21:00,520 Speaker 3: because just about anyway you go in Italy, I'm knocking 424 00:21:00,600 --> 00:21:02,119 Speaker 3: to fine chicken palm on the menu. 425 00:21:02,280 --> 00:21:02,720 Speaker 2: Interesting. 426 00:21:02,920 --> 00:21:07,280 Speaker 3: Yeah, there's a lot of misconceptions about American eyes the Italian 427 00:21:07,280 --> 00:21:11,520 Speaker 3: cooking that until you go to Italy you realize it's 428 00:21:11,600 --> 00:21:12,480 Speaker 3: it's American eyes. 429 00:21:12,520 --> 00:21:12,960 Speaker 2: Any others. 430 00:21:12,960 --> 00:21:16,960 Speaker 3: While we're on the subject, Well, you know, we use 431 00:21:17,000 --> 00:21:20,520 Speaker 3: a lot of cream. There isn't a lot of cream 432 00:21:21,040 --> 00:21:25,639 Speaker 3: in Italy. There's there's no cream. Well, there's no alfredo. 433 00:21:26,160 --> 00:21:29,480 Speaker 3: Alfredo is an American thing. There's one restaurant that was 434 00:21:29,520 --> 00:21:33,119 Speaker 3: in the Square in Rome that that made an Alfredo sauce. 435 00:21:33,200 --> 00:21:36,880 Speaker 3: But you travel anywhere in Italy there is no alfredo 436 00:21:37,160 --> 00:21:39,520 Speaker 3: on the menu anywhere that that's an American thing. 437 00:21:40,080 --> 00:21:42,840 Speaker 2: A lot of things we think are Italian. 438 00:21:43,200 --> 00:21:46,320 Speaker 3: There's no cream and caccio at Peppi. You know a 439 00:21:46,320 --> 00:21:49,520 Speaker 3: lot of people put creams in different sauces. They don't 440 00:21:49,600 --> 00:21:50,480 Speaker 3: use a lot of cream. 441 00:21:51,880 --> 00:21:55,240 Speaker 2: Pizza is it's pizza an American thing? 442 00:21:55,359 --> 00:22:01,600 Speaker 3: They haven't the pizza place. Pizza is a in Italy? 443 00:22:01,680 --> 00:22:02,919 Speaker 3: Is it the same or different? 444 00:22:02,920 --> 00:22:03,479 Speaker 2: What's it like? 445 00:22:04,000 --> 00:22:06,720 Speaker 3: Well depends where you are. I mean there are places 446 00:22:06,760 --> 00:22:11,320 Speaker 3: here where you can get a really good Napolitani pizza. 447 00:22:13,200 --> 00:22:15,600 Speaker 3: You know. I think that some of the most authentic 448 00:22:15,720 --> 00:22:20,120 Speaker 3: pizza is Umbertos on Hannova Street and then auth End 449 00:22:20,440 --> 00:22:23,840 Speaker 3: the Sicilian pizza. We were in Shaka a number of 450 00:22:23,880 --> 00:22:25,720 Speaker 3: years ago and it was like one o'clock in the 451 00:22:25,760 --> 00:22:28,000 Speaker 3: morning and I remember looking a little o com stop 452 00:22:28,080 --> 00:22:29,680 Speaker 3: and I need something to eat. And we went down 453 00:22:29,720 --> 00:22:33,040 Speaker 3: into this little shop and we got some pizza and 454 00:22:33,119 --> 00:22:35,479 Speaker 3: if I closed my eyes, I would have been an 455 00:22:35,560 --> 00:22:39,400 Speaker 3: Unberthos at Hannah Street. I didn't realize how authentic Umberto's 456 00:22:39,680 --> 00:22:42,440 Speaker 3: was until I was in in Shaka, Sicily with a 457 00:22:42,480 --> 00:22:45,679 Speaker 3: piece of pizza in my hand, going wow, this is 458 00:22:45,760 --> 00:22:50,800 Speaker 3: like identical to Umberto's. The rice ball, theatachinis, everything, everything 459 00:22:50,880 --> 00:22:53,959 Speaker 3: that they make and Umbertos was truly authentic. 460 00:22:54,000 --> 00:22:57,960 Speaker 2: So Umberto's is that all right on Salem. 461 00:23:00,080 --> 00:23:02,040 Speaker 3: To be on Pomenta Street. When I was a kid, 462 00:23:02,040 --> 00:23:04,000 Speaker 3: it was just a bakery. It was down the step 463 00:23:04,119 --> 00:23:08,480 Speaker 3: right on R Streets. It was on Pomenta Street and 464 00:23:08,520 --> 00:23:10,520 Speaker 3: they just had bread and pizza. 465 00:23:10,920 --> 00:23:12,320 Speaker 2: And they were only opened a little while. 466 00:23:12,440 --> 00:23:15,520 Speaker 3: Yeah, and the pizza became more popular and more popular 467 00:23:15,520 --> 00:23:18,720 Speaker 3: and more popular. And then one day the brothers Paul 468 00:23:18,760 --> 00:23:22,320 Speaker 3: and Ralph, they closed that little bakery and they opened 469 00:23:22,400 --> 00:23:25,320 Speaker 3: up on Berthos in Hannah Street and the rest is history. 470 00:23:25,440 --> 00:23:28,000 Speaker 2: Good for them. Oh, I have a question, but I can't. 471 00:23:28,040 --> 00:23:31,200 Speaker 2: This is this is a big one. This is worth teasing. 472 00:23:31,920 --> 00:23:34,879 Speaker 2: Is this will get everybody to stay through the break. 473 00:23:35,440 --> 00:23:38,199 Speaker 2: I need you, a person who grew up in the 474 00:23:38,240 --> 00:23:43,879 Speaker 2: North End and is an Italian chef, to tell me 475 00:23:44,600 --> 00:23:48,640 Speaker 2: the best restaurant, A couple of versions of the best 476 00:23:48,640 --> 00:23:50,680 Speaker 2: restaurant in the North End. I asked this all the time. 477 00:23:51,280 --> 00:23:54,040 Speaker 2: I get answers that they are wrong because I try 478 00:23:54,080 --> 00:23:56,680 Speaker 2: them out and it's not true. So I'm gonna get 479 00:23:56,680 --> 00:23:59,120 Speaker 2: your opinion on that. After this break on WBS. 480 00:24:02,520 --> 00:24:06,760 Speaker 1: You're on Night Side with Dan Ray on WBZ Boston's 481 00:24:06,840 --> 00:24:07,399 Speaker 1: News Radio. 482 00:24:08,440 --> 00:24:12,760 Speaker 2: We continue with our guest Kenny Palozzolo of Live, Laugh 483 00:24:13,040 --> 00:24:19,040 Speaker 2: and Cook, Italian North End Guy, Italian chef. There's probably 484 00:24:19,040 --> 00:24:21,720 Speaker 2: no one on the planet that's more qualified to ask 485 00:24:21,760 --> 00:24:25,000 Speaker 2: this question. I've asked it of many persons and never 486 00:24:25,200 --> 00:24:28,880 Speaker 2: gotten it satisfactory answer. And part of the reason maybe 487 00:24:28,920 --> 00:24:33,280 Speaker 2: there may be no satisfactory answer. But the fact is 488 00:24:33,320 --> 00:24:36,040 Speaker 2: that rightfully so, the North End is a big tourist 489 00:24:36,040 --> 00:24:38,600 Speaker 2: that's the nation because it's legit, it's cool, it's easy 490 00:24:38,640 --> 00:24:42,360 Speaker 2: to get to, it's real. And there are many Italian 491 00:24:42,400 --> 00:24:46,359 Speaker 2: restaurants serving folks from Minnesota and every in Japan and 492 00:24:46,400 --> 00:24:50,480 Speaker 2: everywhere else, and so they cater to the tourists because 493 00:24:50,480 --> 00:24:53,120 Speaker 2: that's that's who's there. However, a lot of people live there. 494 00:24:54,080 --> 00:24:58,879 Speaker 2: It seems to me there must be some small a 495 00:24:58,920 --> 00:25:01,840 Speaker 2: couple of small places on the side street where the 496 00:25:01,880 --> 00:25:04,520 Speaker 2: locals would go and you'd get a big bang for 497 00:25:04,640 --> 00:25:08,560 Speaker 2: the buck, and at least well the one that's as 498 00:25:08,600 --> 00:25:11,040 Speaker 2: good as you're gonna get in the North End. And 499 00:25:11,359 --> 00:25:16,080 Speaker 2: I've asked other people, no good answer. Now I'm asking you, 500 00:25:16,240 --> 00:25:20,520 Speaker 2: Kenny Alazolo. I trust you. Now I'm depending on you. 501 00:25:21,080 --> 00:25:23,399 Speaker 2: I'm counting. As a matter of fact, we're all counting 502 00:25:23,480 --> 00:25:23,880 Speaker 2: on you. 503 00:25:24,240 --> 00:25:26,600 Speaker 3: Well, I've been asked that question a lot, Bradley, And 504 00:25:26,680 --> 00:25:28,439 Speaker 3: my first answer when people say where do you go 505 00:25:28,480 --> 00:25:31,119 Speaker 3: to eat in the North End, my first answer is 506 00:25:31,280 --> 00:25:35,000 Speaker 3: my grandmother's house right right now. Unfortunately my grandmother passed 507 00:25:35,000 --> 00:25:39,840 Speaker 3: away last year. She was ninety six. But you know, 508 00:25:39,960 --> 00:25:43,320 Speaker 3: first of all, it's hard for me, as an Italian 509 00:25:43,400 --> 00:25:46,159 Speaker 3: chef to go out for Italian food, even in the 510 00:25:46,200 --> 00:25:49,000 Speaker 3: North End. I'm a big food critic, and you know, 511 00:25:49,240 --> 00:25:54,040 Speaker 3: I critique Italian food to the max, and you know, 512 00:25:54,160 --> 00:25:59,240 Speaker 3: sometimes it's hard to please me. I definitely, you know, 513 00:25:59,600 --> 00:26:01,000 Speaker 3: I'm that definitely a food critic. 514 00:26:01,640 --> 00:26:04,560 Speaker 2: Uh restaurants, So we know now that when you can 515 00:26:04,600 --> 00:26:08,400 Speaker 2: tell us a restaurant, it's going to be carefully uh 516 00:26:08,480 --> 00:26:09,800 Speaker 2: you know, curated. 517 00:26:10,000 --> 00:26:12,600 Speaker 3: So you know, my my first question to most people 518 00:26:12,680 --> 00:26:16,080 Speaker 3: is what do you want to eat? So you know, 519 00:26:16,200 --> 00:26:20,360 Speaker 3: if you want seafood, you have a couple of good restaurants. 520 00:26:20,400 --> 00:26:23,159 Speaker 3: You have the Daily Catch, been there a long time. 521 00:26:23,760 --> 00:26:28,160 Speaker 3: You also have made one of Frankie Deepest Squally's restaurants 522 00:26:28,160 --> 00:26:31,840 Speaker 3: that's down the Little Alley. Two very good seafood restaurants. 523 00:26:32,960 --> 00:26:35,000 Speaker 3: You know, if you want pizza. Of course, if you're 524 00:26:35,000 --> 00:26:39,400 Speaker 3: looking for square pizza, it's Unbirdos, or it's Puzzy Ali's. 525 00:26:39,840 --> 00:26:43,240 Speaker 3: It's Puzzi Ali's on Print Street. They've been making pizza. 526 00:26:43,280 --> 00:26:46,600 Speaker 3: I remember when Bee would sit outside with her table 527 00:26:46,640 --> 00:26:49,919 Speaker 3: when I was a little kid, selling the trays of pizza. 528 00:26:50,600 --> 00:26:55,920 Speaker 3: Puzzy Ali's has a great Sicilian pizza round pizzas. I mean, 529 00:26:56,080 --> 00:26:59,239 Speaker 3: I grew up with Regina. I can say that the 530 00:26:59,280 --> 00:27:02,000 Speaker 3: Regina that's there today is definitely not the same Regina 531 00:27:02,040 --> 00:27:04,959 Speaker 3: that was there when I was a kid. You know, 532 00:27:05,080 --> 00:27:08,720 Speaker 3: they they serve more people than I think that oven, 533 00:27:08,840 --> 00:27:11,320 Speaker 3: that hundred, one hundred and twenty year old oven that's 534 00:27:11,320 --> 00:27:14,840 Speaker 3: built into that building there that it can serve. So 535 00:27:15,680 --> 00:27:19,880 Speaker 3: you got to catch Regina on a good day. There's 536 00:27:19,920 --> 00:27:22,520 Speaker 3: a there's a restaurant on hand of a street called 537 00:27:22,560 --> 00:27:26,560 Speaker 3: ben Corto's and when we were when we were kids, 538 00:27:26,720 --> 00:27:30,719 Speaker 3: that was Circle Pizza. And the person who opened that 539 00:27:30,800 --> 00:27:34,080 Speaker 3: restaurant friend of mine, war and he got that recipe 540 00:27:34,480 --> 00:27:38,040 Speaker 3: for Circle Pizza and he makes that pizza and Ben 541 00:27:38,119 --> 00:27:41,000 Speaker 3: Cartos And every time I go in there and I 542 00:27:41,080 --> 00:27:44,639 Speaker 3: sit down and I have a pizza, it just I immediately 543 00:27:44,560 --> 00:27:47,399 Speaker 3: flash back to being, you know, ten twelve years old 544 00:27:47,720 --> 00:27:48,640 Speaker 3: sitting in circle. 545 00:27:48,680 --> 00:27:51,400 Speaker 2: Pizza Bitz is a big deal. It was this iconic thing. 546 00:27:51,400 --> 00:27:53,400 Speaker 2: It's in books and stuff, right, oh yeah, oh yeah. 547 00:27:53,440 --> 00:27:55,800 Speaker 2: It was there for a long, long, long time. And 548 00:27:56,080 --> 00:27:58,400 Speaker 2: you know, Ben Cortos also has a lot of. 549 00:27:58,320 --> 00:28:00,920 Speaker 3: Other good dishes. There's shrimp ram is probably one of 550 00:28:00,960 --> 00:28:04,840 Speaker 3: the best ones that that I've ever had. If you 551 00:28:04,880 --> 00:28:09,000 Speaker 3: want a gluten free pizza, my daughter has Celiac disease. 552 00:28:09,840 --> 00:28:14,280 Speaker 3: Benavento's on Salem Street has a really good gluten free 553 00:28:14,320 --> 00:28:17,240 Speaker 3: pizza and they also have a good gluten free pasta 554 00:28:17,280 --> 00:28:20,360 Speaker 3: there as well. My daughters in town, she'll typically go 555 00:28:20,400 --> 00:28:27,080 Speaker 3: there and get a gluten free pizza. I like Mama 556 00:28:27,119 --> 00:28:33,000 Speaker 3: Marias in North Square. What's square North Square? It's kin 557 00:28:33,080 --> 00:28:36,240 Speaker 3: where Paul Rivera's house is, you know, Sacred Hot Church, 558 00:28:36,359 --> 00:28:39,720 Speaker 3: Paul Ravera's house. There's the cobblestones there that have the 559 00:28:39,760 --> 00:28:44,320 Speaker 3: big steel drape chains around them. And right on the 560 00:28:44,320 --> 00:28:48,720 Speaker 3: corner there of Garden Court Street is Mama Maria's really 561 00:28:48,800 --> 00:28:51,240 Speaker 3: really good restaurant, old school restaurant. 562 00:28:51,440 --> 00:28:52,600 Speaker 2: You recommend there. 563 00:28:55,200 --> 00:28:59,360 Speaker 3: They have a three a three lamb dish. They have 564 00:28:59,720 --> 00:29:05,120 Speaker 3: La Chops, roasted lamb and lamb Ravioli's all on one 565 00:29:05,200 --> 00:29:12,240 Speaker 3: dish that's phenomenal. And they have oysters rockefella. They're phenomenal. 566 00:29:12,320 --> 00:29:14,400 Speaker 3: And the last time I was there, I had this 567 00:29:14,560 --> 00:29:18,120 Speaker 3: scallops and they were phenomenal. Everything they put out. I 568 00:29:18,160 --> 00:29:20,960 Speaker 3: don't think I've ever had a bad dish at Mama Maria's. 569 00:29:21,280 --> 00:29:22,640 Speaker 3: It's really really good there. 570 00:29:23,160 --> 00:29:28,560 Speaker 2: From what you say Ben Benkanto, Bencotto, Bencotto, I feel 571 00:29:28,640 --> 00:29:30,040 Speaker 2: like that I'd like to try that. 572 00:29:30,440 --> 00:29:31,760 Speaker 3: It's a really good restaurant. 573 00:29:32,200 --> 00:29:35,320 Speaker 2: And a little while ago, we'll get to James in 574 00:29:35,360 --> 00:29:39,200 Speaker 2: a moment we talked about the best bakery and you said, 575 00:29:39,240 --> 00:29:42,240 Speaker 2: depends on what you want, and you said, hey, pizza, 576 00:29:42,600 --> 00:29:44,160 Speaker 2: don't say pizza dolge. 577 00:29:44,200 --> 00:29:48,760 Speaker 3: If I'm buying a it would be okay. What would 578 00:29:48,800 --> 00:29:53,000 Speaker 3: you get at the other places? I would get Canoli's 579 00:29:53,880 --> 00:29:59,680 Speaker 3: at Mike's. I like Mike's. Canoli's. I'd actually get my 580 00:30:00,040 --> 00:30:06,240 Speaker 3: cookies from Pazziali's, the backup to Umbertos for pizza. I 581 00:30:06,280 --> 00:30:11,480 Speaker 3: would get my cookies there. And I think Bova's. Anything 582 00:30:11,520 --> 00:30:14,040 Speaker 3: that you get in Bova's is gonna be good. They 583 00:30:14,080 --> 00:30:16,720 Speaker 3: have a lot of pastries. When you walk into Bovas, 584 00:30:16,800 --> 00:30:19,800 Speaker 3: they have just you know, the case on the left 585 00:30:19,960 --> 00:30:23,600 Speaker 3: is just Gym's got to be thirty five forty different 586 00:30:23,600 --> 00:30:26,560 Speaker 3: pastries there. You could pick any one of them and 587 00:30:26,600 --> 00:30:30,280 Speaker 3: it's going to be delicious. Bovas doesn't make anything. And 588 00:30:30,600 --> 00:30:34,400 Speaker 3: over the years the secret came out. You know, you 589 00:30:34,440 --> 00:30:37,400 Speaker 3: would always have the lines at Mike's, the lines at Morden, 590 00:30:37,640 --> 00:30:39,760 Speaker 3: and you could walk down Prince Street and get to 591 00:30:39,840 --> 00:30:42,440 Speaker 3: Bova's and you know, walk right in and get something. 592 00:30:42,920 --> 00:30:47,080 Speaker 3: Not anymore, really, not anymore. No, the line at Bova's 593 00:30:47,840 --> 00:30:51,000 Speaker 3: is now there constantly, just like it is at Mike's 594 00:30:51,040 --> 00:30:53,560 Speaker 3: and Marden. So the secret over the years has gotten 595 00:30:53,560 --> 00:30:56,560 Speaker 3: out that Bova's, you know, is a is a great 596 00:30:56,600 --> 00:30:58,880 Speaker 3: old school bakery that puts out a great product. 597 00:30:58,960 --> 00:31:00,960 Speaker 2: I used to go to Boston bar were down on Salem, 598 00:31:01,400 --> 00:31:04,640 Speaker 2: Oh yeah, and go I'm up too. Recently tell my 599 00:31:04,680 --> 00:31:08,560 Speaker 2: barber left because I would get a beer drim and 600 00:31:08,600 --> 00:31:12,239 Speaker 2: then go to Bova's. And I got to say that 601 00:31:13,480 --> 00:31:16,200 Speaker 2: I just love good service. The young woman who worked 602 00:31:16,240 --> 00:31:19,280 Speaker 2: there was so nice and made all the difference. I 603 00:31:19,280 --> 00:31:23,000 Speaker 2: walked out there feeling like a million bucks just because 604 00:31:23,040 --> 00:31:24,320 Speaker 2: somebody was decent to me. 605 00:31:24,960 --> 00:31:28,479 Speaker 3: Usually you can walk into Bolva's at any time of 606 00:31:28,520 --> 00:31:31,400 Speaker 3: the day and night and find someone with the lost 607 00:31:31,480 --> 00:31:34,680 Speaker 3: name Bova working in the bakery, still working in the bakery. 608 00:31:34,800 --> 00:31:38,160 Speaker 3: That's that's cool, It's still it's still a true family 609 00:31:38,240 --> 00:31:39,160 Speaker 3: run business. 610 00:31:39,560 --> 00:31:44,160 Speaker 2: Let's talk to James and uh why tom Anino's town 611 00:31:44,440 --> 00:31:44,960 Speaker 2: hide Bark? 612 00:31:46,080 --> 00:31:50,479 Speaker 5: How are you doing, James, Hi, I'm just listening to 613 00:31:50,560 --> 00:31:53,760 Speaker 5: your progovid and they would talking about the piece of 614 00:31:53,920 --> 00:31:58,520 Speaker 5: shop down here Hanover Street, right, and and I'd like 615 00:31:58,600 --> 00:32:01,720 Speaker 5: to know how far is it on the re statue 616 00:32:03,320 --> 00:32:10,400 Speaker 5: there I'll find is it from Revere statue? Okay? 617 00:32:10,440 --> 00:32:14,200 Speaker 3: So Paul Revere statue. He's talking about the parrado which 618 00:32:14,280 --> 00:32:17,040 Speaker 3: is in the backdrop of the old mar Church. It's 619 00:32:17,080 --> 00:32:20,920 Speaker 3: basically Paul Revere is facing Saint Stephen's Church on Hannover Street. 620 00:32:21,200 --> 00:32:23,800 Speaker 3: So you're gonna tell let's see, if you if you 621 00:32:23,800 --> 00:32:26,720 Speaker 3: you're looking at Saint Stephen's Church and you take a 622 00:32:26,800 --> 00:32:32,200 Speaker 3: right onto Hannov Street, you have let's see, there's Clock Street, 623 00:32:32,320 --> 00:32:36,760 Speaker 3: there's Fleet Street, there's Little Prince Street. So you're gonna 624 00:32:36,800 --> 00:32:40,120 Speaker 3: pass three streets. You're gonna pass Clock Street, Fleet Street 625 00:32:40,200 --> 00:32:43,640 Speaker 3: and Little Prince Street and then in between Little Prince 626 00:32:43,680 --> 00:32:48,080 Speaker 3: Street and Richmond Street you'll find Dunbertos. It's it's more 627 00:32:48,120 --> 00:32:50,560 Speaker 3: toward the Richmond Street and so it's about three and 628 00:32:50,560 --> 00:32:53,720 Speaker 3: a half blocks away from the Paul Revere statue in 629 00:32:53,760 --> 00:32:59,400 Speaker 3: the Parado. Okay, and I recommend you recommend you get 630 00:32:59,400 --> 00:33:02,920 Speaker 3: there early. They usually open about a quarter of eleven, 631 00:33:03,320 --> 00:33:05,920 Speaker 3: and by eleven o'clock the line is out the door. 632 00:33:06,400 --> 00:33:08,480 Speaker 2: Next, we're gonna learn how to make tira massoux, which 633 00:33:08,880 --> 00:33:11,280 Speaker 2: I can't really believe it. It seems like impossible. I 634 00:33:11,320 --> 00:33:14,040 Speaker 2: don't believe you can really teach me but us, but 635 00:33:14,160 --> 00:33:18,440 Speaker 2: we'll give you a shot. Coming up on WBZY, it's. 636 00:33:18,400 --> 00:33:22,760 Speaker 1: Night Side with Dan Ray on wb Boston's news radio 637 00:33:22,920 --> 00:33:23,600 Speaker 1: final segment. 638 00:33:23,640 --> 00:33:30,280 Speaker 2: Here tonight we're with Kenny Palazzolo Live Left and cook Italian, 639 00:33:30,400 --> 00:33:33,360 Speaker 2: and he says he can teach us to make tira massoux. 640 00:33:33,920 --> 00:33:36,680 Speaker 2: We'll see it seems impossible. 641 00:33:37,120 --> 00:33:40,760 Speaker 3: No, it's actually really really simple. And once again, I 642 00:33:40,880 --> 00:33:43,719 Speaker 3: have this recipe video on the YouTube channel. You can 643 00:33:43,760 --> 00:33:46,240 Speaker 3: always go there and watch me make it hands on, 644 00:33:46,400 --> 00:33:49,920 Speaker 3: step by step. But there's really three pots to tara masoux. 645 00:33:50,440 --> 00:33:54,920 Speaker 3: You have the lady fingers, you have the Mosca pony cream, 646 00:33:55,400 --> 00:33:58,360 Speaker 3: and then you have the assembly. So I know we're 647 00:33:58,360 --> 00:34:00,640 Speaker 3: gonna getting close on time. I'm gonna give it to 648 00:34:00,680 --> 00:34:03,080 Speaker 3: you as quick as possible. We we have a full 649 00:34:03,120 --> 00:34:05,480 Speaker 3: ten minutes, okay. So the first thing you need to 650 00:34:05,520 --> 00:34:08,640 Speaker 3: do is you need to make an expresso dip for 651 00:34:08,719 --> 00:34:13,799 Speaker 3: your lady fingers. That's eighteen ounces of espresso. That's one 652 00:34:13,840 --> 00:34:16,360 Speaker 3: and a half ounces of kalua and one and a 653 00:34:16,360 --> 00:34:21,000 Speaker 3: half ounces of frangelico. So you make your make your espresso, 654 00:34:21,800 --> 00:34:24,799 Speaker 3: add your khalua, add your fra angelico, and you add 655 00:34:24,840 --> 00:34:27,440 Speaker 3: three eighths of a cup of sugar. Stir it all 656 00:34:27,520 --> 00:34:30,319 Speaker 3: up so the sugar is dissolved, and put that off 657 00:34:30,360 --> 00:34:33,040 Speaker 3: to the side and let it sit and cool. Not 658 00:34:33,120 --> 00:34:35,040 Speaker 3: in the fridge, just put it off to the side, 659 00:34:35,120 --> 00:34:39,040 Speaker 3: become room temperature. Now you're gonna make your cream. So 660 00:34:39,080 --> 00:34:41,200 Speaker 3: what you do is you take six eggs and you 661 00:34:41,239 --> 00:34:45,520 Speaker 3: separate them yolks and whites. Take your whites, put them 662 00:34:45,560 --> 00:34:48,400 Speaker 3: off to the side. Now you really need a mixer, 663 00:34:48,800 --> 00:34:51,520 Speaker 3: either a hand electric hand mixer, or if you have 664 00:34:51,560 --> 00:34:55,640 Speaker 3: a kitchen aid. It's it's always a good no no 665 00:34:55,760 --> 00:34:56,560 Speaker 3: kitchen aid. 666 00:34:57,000 --> 00:34:58,240 Speaker 2: One of those big things. 667 00:34:59,239 --> 00:35:01,520 Speaker 3: With the bowl. Yeah that has a whisk in it, okay, 668 00:35:01,760 --> 00:35:06,080 Speaker 3: or a handheld whisker mixer, you know electric one. Okay, okay, 669 00:35:06,080 --> 00:35:10,239 Speaker 3: Because so you take your your six egg yolks and 670 00:35:10,320 --> 00:35:14,000 Speaker 3: seven tablespoons of sugar, and you get your mixer and 671 00:35:14,040 --> 00:35:17,560 Speaker 3: you start mixing, and you mix that until it looks 672 00:35:17,640 --> 00:35:21,320 Speaker 3: like lemon pudding. You mix that for a good couple 673 00:35:21,320 --> 00:35:25,320 Speaker 3: of minutes. Right once that's done, you're all gonna add 674 00:35:25,360 --> 00:35:28,440 Speaker 3: in a little bit at a time, a pound and 675 00:35:28,440 --> 00:35:31,840 Speaker 3: a half of musca pony cheese, and you put in 676 00:35:31,880 --> 00:35:34,799 Speaker 3: a couple of scoops, turn on your blunt mixer, mix 677 00:35:34,840 --> 00:35:37,520 Speaker 3: it up, mix it up till all your musca pony 678 00:35:37,680 --> 00:35:41,799 Speaker 3: is in and it's all incorporated and mixed. Well, take 679 00:35:41,840 --> 00:35:45,520 Speaker 3: that bowl, put it off to the side, clean your whiskers, 680 00:35:46,360 --> 00:35:49,239 Speaker 3: and now bring your egg whites in. You're gonna turn 681 00:35:49,280 --> 00:35:53,080 Speaker 3: your egg whites into stiff peaks for those who don't 682 00:35:53,080 --> 00:35:55,720 Speaker 3: know what stiff peaks are. You mix your egg whites 683 00:35:55,800 --> 00:35:57,560 Speaker 3: until when you pull the but when you pull the 684 00:35:57,600 --> 00:36:00,000 Speaker 3: whisker out, it makes a little peak of a mile 685 00:36:00,200 --> 00:36:02,880 Speaker 3: and it'll just flip over the top. You've got to 686 00:36:02,920 --> 00:36:06,200 Speaker 3: be very careful because you can overwhip your eggs. If 687 00:36:06,200 --> 00:36:08,960 Speaker 3: they start to separate, you've overwhipped them and you need 688 00:36:09,000 --> 00:36:11,120 Speaker 3: six new egg whites to start all over. So you 689 00:36:11,200 --> 00:36:13,120 Speaker 3: test them, you know, as you see it start to 690 00:36:13,120 --> 00:36:17,399 Speaker 3: get you know, like clouds, puffy, yep, pull pull, pull 691 00:36:17,440 --> 00:36:20,000 Speaker 3: it out. If it folds over hot, give it another 692 00:36:20,040 --> 00:36:23,319 Speaker 3: twenty seconds, keep checking it and you'll eventually get that 693 00:36:23,400 --> 00:36:26,279 Speaker 3: stiff peaks again. You can watch the video because I 694 00:36:26,640 --> 00:36:29,239 Speaker 3: do it in detail on the video. Once you have 695 00:36:29,280 --> 00:36:32,760 Speaker 3: your stiff peaks, you bring back your Musca Pony mixture 696 00:36:33,080 --> 00:36:37,600 Speaker 3: and you gently fold those stiff peaks into the Musca 697 00:36:37,680 --> 00:36:42,800 Speaker 3: Pony mix that you just made. That's now you're filling. Okay, 698 00:36:43,480 --> 00:36:47,000 Speaker 3: So you come back to your espresso, which is now cooled, 699 00:36:47,520 --> 00:36:50,920 Speaker 3: and you need I normally buy six double packs of 700 00:36:51,000 --> 00:36:54,399 Speaker 3: Lady fingers. You might have a few extra, but they've 701 00:36:54,400 --> 00:36:56,440 Speaker 3: got to snack on it with a cup of coffee. 702 00:36:57,200 --> 00:36:59,759 Speaker 3: And what you do is the way my mother taught me, 703 00:37:00,200 --> 00:37:04,800 Speaker 3: is your dipulated fingers in the expresso mix for five seconds. 704 00:37:04,880 --> 00:37:07,560 Speaker 3: So I take one on each finger. I submerged them 705 00:37:07,560 --> 00:37:10,279 Speaker 3: in the expresso one two, three, four five. I picked 706 00:37:10,320 --> 00:37:13,280 Speaker 3: them up and I let them drain. One two three 707 00:37:13,760 --> 00:37:14,959 Speaker 3: and then I put them in the pan. 708 00:37:15,840 --> 00:37:20,040 Speaker 2: So we're gonna be careful here. Five seconds or five seconds? 709 00:37:20,080 --> 00:37:24,160 Speaker 3: Like is it? No? No, one two three four five, 710 00:37:24,200 --> 00:37:25,280 Speaker 3: that's five seconds? 711 00:37:25,320 --> 00:37:26,440 Speaker 2: Well, it's like one second. 712 00:37:26,520 --> 00:37:29,720 Speaker 3: Well again if you want, Like I said, the video 713 00:37:29,880 --> 00:37:32,360 Speaker 3: is great because you can watch me do it. So 714 00:37:32,560 --> 00:37:35,280 Speaker 3: it's a quick five seconds. It's it's a one two 715 00:37:35,360 --> 00:37:38,319 Speaker 3: three four five if you don't want to submerse them 716 00:37:38,320 --> 00:37:40,680 Speaker 3: too long, because when you could have pulled them out, 717 00:37:40,719 --> 00:37:42,680 Speaker 3: they're gonna turn to moush and just break a pot. 718 00:37:42,760 --> 00:37:45,120 Speaker 3: And so there's a very fine line. 719 00:37:45,520 --> 00:37:47,600 Speaker 2: Dip one two three four five, drain. 720 00:37:47,680 --> 00:37:49,960 Speaker 3: We pull them out, hold them over the hold them 721 00:37:49,960 --> 00:37:53,040 Speaker 3: over the expresso, let them drip one two three, and 722 00:37:53,080 --> 00:37:56,120 Speaker 3: then place them in the pan. Illumine them. Use an 723 00:37:56,120 --> 00:37:58,719 Speaker 3: aluminum pan, like a half sheet aluminum pan, and you 724 00:37:58,840 --> 00:38:02,040 Speaker 3: do a layer of the lady fingers dipped an espresso. 725 00:38:02,360 --> 00:38:05,640 Speaker 3: Then you get your Mosca pony mix and you do 726 00:38:05,719 --> 00:38:09,400 Speaker 3: a layer of Mosca pony. Then you go back and 727 00:38:09,440 --> 00:38:13,600 Speaker 3: you do another layer of dipped lady fingers. You top 728 00:38:13,640 --> 00:38:17,319 Speaker 3: it with the second layer of Mosca pony. Then you 729 00:38:17,400 --> 00:38:21,920 Speaker 3: get some sweet coca powder, sprinkle it on the top. 730 00:38:22,520 --> 00:38:25,719 Speaker 3: If you have a bar of some nice Doc chocolate. 731 00:38:25,760 --> 00:38:28,719 Speaker 3: You can shave some on the top, cover it with 732 00:38:29,480 --> 00:38:32,719 Speaker 3: plastic wrap, and put it in the fridge for at 733 00:38:32,800 --> 00:38:36,360 Speaker 3: least four hours. Typically, I like to make it the 734 00:38:36,440 --> 00:38:39,359 Speaker 3: day before I'm gonna serve it and let it sit 735 00:38:39,400 --> 00:38:41,719 Speaker 3: in there. Yeah, let it sit in the fridge for 736 00:38:41,760 --> 00:38:45,680 Speaker 3: twenty four hours. You can use it within four hours. 737 00:38:46,120 --> 00:38:50,239 Speaker 3: Just remember one thing, it's made with raw eggs. So 738 00:38:50,280 --> 00:38:52,120 Speaker 3: when you take it out of the fridge and you're 739 00:38:52,120 --> 00:38:55,680 Speaker 3: gonna serve it, put it on the table for twenty minutes. 740 00:38:55,960 --> 00:38:58,360 Speaker 3: When you're done, cover it and put it back in 741 00:38:58,360 --> 00:39:00,799 Speaker 3: the fridge. It has raw eggs. And this is this 742 00:39:00,880 --> 00:39:03,280 Speaker 3: is the true way a lot of people wore raw eggs. 743 00:39:03,320 --> 00:39:05,279 Speaker 3: That's the way it's made. That's the way it's made 744 00:39:05,320 --> 00:39:07,719 Speaker 3: in Italy. I mean, that's just you know, you got 745 00:39:07,760 --> 00:39:10,480 Speaker 3: to get past the raw egg thing, because that's truly 746 00:39:10,520 --> 00:39:11,600 Speaker 3: how it's made. Okay. 747 00:39:12,120 --> 00:39:14,480 Speaker 2: In a related question, so you're not gonna make it, 748 00:39:14,560 --> 00:39:16,560 Speaker 2: you don't have time. Where in the North End would 749 00:39:16,560 --> 00:39:18,840 Speaker 2: you go to get your best? Terra Massou? 750 00:39:20,520 --> 00:39:22,680 Speaker 3: I have to be honest with you, Brelly, I don't 751 00:39:22,719 --> 00:39:26,720 Speaker 3: think i've had Okay, I figure a massioux, especially from 752 00:39:27,160 --> 00:39:30,560 Speaker 3: the bakeries, like I've never bought in one. I've always 753 00:39:30,640 --> 00:39:31,040 Speaker 3: made it. 754 00:39:31,320 --> 00:39:35,000 Speaker 2: You must have tasted some of the restaurant. 755 00:39:35,360 --> 00:39:41,239 Speaker 3: No, no, wow, No I can't. Yeah, I can't say 756 00:39:41,280 --> 00:39:44,759 Speaker 3: that I've ordered. Typically, Again, being an Italian cook and 757 00:39:44,800 --> 00:39:47,960 Speaker 3: making it myself, it's very hard to impress me in 758 00:39:47,960 --> 00:39:51,439 Speaker 3: a restaurant. So usually I won't order things that that 759 00:39:51,560 --> 00:39:54,799 Speaker 3: I typically make because I'll always critique them. 760 00:39:55,120 --> 00:39:58,959 Speaker 2: One final, well, one more question, at least one more. 761 00:39:59,600 --> 00:40:01,759 Speaker 2: Are you who the kind of cuku cleans as you 762 00:40:01,840 --> 00:40:05,080 Speaker 2: go or wait till the end they're with a big pile? 763 00:40:06,000 --> 00:40:09,719 Speaker 3: No I am? I am. I like to consider myself 764 00:40:10,000 --> 00:40:12,560 Speaker 3: very organized, so clean as you go. Yeah, you know, 765 00:40:12,960 --> 00:40:17,319 Speaker 3: an organized chef. It's more fun that way, is a 766 00:40:17,360 --> 00:40:20,440 Speaker 3: productive chef. You know, if you're tripping all the stuff 767 00:40:20,480 --> 00:40:22,520 Speaker 3: and you're looking for stuff and you can't find it 768 00:40:22,560 --> 00:40:26,640 Speaker 3: and you gotta mess here, it's usually not how I operate. 769 00:40:26,800 --> 00:40:29,800 Speaker 3: I like to have all my ingredients laid out, everything 770 00:40:29,880 --> 00:40:32,120 Speaker 3: I need. I don't want to have to stop and 771 00:40:32,160 --> 00:40:37,200 Speaker 3: look for something. Preparedness is fifty percent of cooking, having 772 00:40:37,239 --> 00:40:41,200 Speaker 3: your ingredients being prepared. You know, I have a serf 773 00:40:41,280 --> 00:40:44,520 Speaker 3: safe Manager's certificate. So I went through all those courses. 774 00:40:44,600 --> 00:40:47,080 Speaker 3: So you know, if I'm cooking with chicken, I might 775 00:40:47,280 --> 00:40:50,560 Speaker 3: wash my hands fifteen times. I just have the soap, 776 00:40:50,640 --> 00:40:54,000 Speaker 3: the towel and constantly wash the hands. Wash the hands, 777 00:40:54,120 --> 00:40:57,080 Speaker 3: washed hands, Wash the counter. We'll checking out washed the counter. 778 00:40:57,400 --> 00:41:00,200 Speaker 3: You know clean, that clean that you know have the 779 00:41:00,239 --> 00:41:03,240 Speaker 3: Syruf Safe made me look at cooking a little differently 780 00:41:03,800 --> 00:41:06,600 Speaker 3: as far as you know cleanliness and backt area and 781 00:41:06,640 --> 00:41:10,000 Speaker 3: temperatures and things like that. So I'm always conscious of that. 782 00:41:10,040 --> 00:41:15,720 Speaker 3: But a clean, prepared cooking surface is a happy cooking surface. 783 00:41:15,840 --> 00:41:18,680 Speaker 2: What's the next big cooking you're doing? Big family event? 784 00:41:19,360 --> 00:41:21,720 Speaker 3: Well, we just did the Feast of the Seven Fishes 785 00:41:21,719 --> 00:41:25,200 Speaker 3: for Christmas Eve. That is my favorite meal of the 786 00:41:25,360 --> 00:41:27,600 Speaker 3: entire year. Where you know we still make the stuffed 787 00:41:27,640 --> 00:41:32,160 Speaker 3: klamadis and the kalamadi gravy and. 788 00:41:31,000 --> 00:41:34,360 Speaker 2: Who is the mis klamari in the and not fried 789 00:41:34,440 --> 00:41:38,320 Speaker 2: but grill calamari. Well, anywhere in the Boston. 790 00:41:38,160 --> 00:41:42,279 Speaker 3: I'll tell you don't find stuffed klamadies too often on 791 00:41:42,320 --> 00:41:46,759 Speaker 3: a menu. But there's a place on Broadway in Somerville 792 00:41:47,280 --> 00:41:51,120 Speaker 3: called Vinnie's and it's a sub shop in front but 793 00:41:51,280 --> 00:41:53,439 Speaker 3: you can go in the back and you can sit down. 794 00:41:53,480 --> 00:41:57,239 Speaker 3: They have a restaurant and they have a stuffed klamadi 795 00:41:57,480 --> 00:42:01,520 Speaker 3: that's on their menu regularly. That's out of this world. 796 00:42:01,880 --> 00:42:04,040 Speaker 3: And for me to say that about a stuffed calamadi 797 00:42:04,200 --> 00:42:05,080 Speaker 3: is a big statement. 798 00:42:05,160 --> 00:42:07,120 Speaker 2: Okay. So where in Zimerville. 799 00:42:06,960 --> 00:42:11,040 Speaker 3: It is more towards Sullivan Square. It's probably within those 800 00:42:11,080 --> 00:42:15,080 Speaker 3: first few blocks coming out of Sullivan Square heading down Broadway. 801 00:42:15,120 --> 00:42:18,080 Speaker 3: In Somerville. It's on the left side, little corner place. 802 00:42:18,360 --> 00:42:22,239 Speaker 3: It's called Vinnie's. And you know, we would go there 803 00:42:22,280 --> 00:42:25,680 Speaker 3: when I would work in the development in Charlestown. And 804 00:42:25,760 --> 00:42:27,640 Speaker 3: one day we were sitting down and I was like, wow, 805 00:42:27,680 --> 00:42:28,759 Speaker 3: stuffed colamadia go. 806 00:42:28,840 --> 00:42:29,480 Speaker 2: You don't see that. 807 00:42:29,600 --> 00:42:33,040 Speaker 3: And they offer a homemade fuzily. And I got the 808 00:42:33,040 --> 00:42:36,920 Speaker 3: stuffed calamadis with the homemade fuzili and it impressed me. 809 00:42:37,680 --> 00:42:38,440 Speaker 3: That's a statement. 810 00:42:38,480 --> 00:42:41,000 Speaker 2: Okay, good, Well, just about out of time. I want 811 00:42:41,120 --> 00:42:47,560 Speaker 2: to once again spend twenty seconds talking about telling people 812 00:42:47,560 --> 00:42:49,959 Speaker 2: how to get to your YouTube channel. Yup. 813 00:42:50,120 --> 00:42:54,200 Speaker 3: It's a live laughing cook Italian. It's me and my 814 00:42:54,360 --> 00:42:58,200 Speaker 3: mother and we share all of our family recipes. A 815 00:42:58,239 --> 00:43:00,800 Speaker 3: good portion of them will passed down by my great 816 00:43:00,800 --> 00:43:03,960 Speaker 3: grandmother from Alveolino. But like I said, I'd like to 817 00:43:04,000 --> 00:43:06,440 Speaker 3: call it reality cooking perfect. 818 00:43:06,480 --> 00:43:08,000 Speaker 2: You're a great guest. We'll have to have you back. 819 00:43:08,239 --> 00:43:10,680 Speaker 2: Thanks for staying the extra hour, and thanks for all 820 00:43:10,719 --> 00:43:14,319 Speaker 2: the honest recommendations. I'll talk to you tomorrow, same time 821 00:43:14,360 --> 00:43:15,120 Speaker 2: on WBZ.