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Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

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Speaker 1: My name is Bobby Flay and I'm here with my

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Speaker 1: daughter and co host. I'm Sophie Flay, and I'm Always Hungry.

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Speaker 1: Sophie and I gather around my stove to cook together. Well,

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Speaker 1: you cook, I asked the questions, and eat the food

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Speaker 1: if there's any food left. We come to the table

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Speaker 1: together to share a meal, connect as a family, and

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Speaker 1: tell the stories that matter to us. Today we're talking

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Speaker 1: about probably my most asked question to you. Hey, Dad,

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Speaker 1: what's for dinner? I know, because I don't think you

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Speaker 1: eat unless you come over. And what is for dinner?

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Speaker 1: Probably some pasta? Yeah, get cooking. Okay, so we're gonna

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Speaker 1: make a dish. This is actually your your requestion. Yes,

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Speaker 1: Penny Ali vodka the best, which is so funny to

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Speaker 1: me because because you don't like it, that's not true

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Speaker 1: that that's that's a false statement. I've never seen you naked.

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Speaker 1: All right, Well, first of all, I'm gonna get the

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Speaker 1: pasta going. So basically a lot of water boiling and

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Speaker 1: a lot of salt when you add salt to it,

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Speaker 1: pasta water. What is this supposed to taste like? The ocean.

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Speaker 1: Oh okay, so you want to you want an abundance

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Speaker 1: of salt, and I'm gonna pour the penney in here.

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Speaker 1: I'm gonna let that cook. This is dried penny. So

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Speaker 1: penny is the sort of the quill shaped pasta. This

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Speaker 1: one is just semiline of flower in water. There's no

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Speaker 1: eggs in this pasta. Okay, Penny Ali vodka is not

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Speaker 1: even truly an Italian you do know that, right. It's

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Speaker 1: an American version of an Italian dish, which is totally fine.

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Speaker 1: And it's very simple. It's tomatoes and cream vodka, some

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Speaker 1: Parmegian and regional and cheese um, and some penny. And

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Speaker 1: we're gonna add just a little bit of parsing and

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Speaker 1: some fresh area. You know, we're gonna make it very,

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Speaker 1: very very simple. When I think about what I'm gonna

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Speaker 1: make for dinner, it's a pretty narrow range. And I

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Speaker 1: don't mean that that I don't have a big repertoire

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Speaker 1: of things that I would make, but like, unless it's

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Speaker 1: like a holiday dinner, or unless it's like a special

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Speaker 1: occasion or something like that, like I want things that

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Speaker 1: are sort of classic in a way, a you know,

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Speaker 1: kind of easy to make things that you can serve

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Speaker 1: family style, like a big ball of pasta is always

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Speaker 1: a possibility. So when you and I talked about this idea,

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Speaker 1: the first thing you said to me was, Penny Alavaca,

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Speaker 1: is this something you're making for yourself? When we were

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Speaker 1: talking about how we get dinner ideas, I was saying

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Speaker 1: to you, Well, most of the dinner ideas I get

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Speaker 1: are from things that I see in social media, whether

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Speaker 1: it's Instagram, TikTok. I mean, I even subscribe to like

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Speaker 1: the New York Times food newsletter, like I get cooking. Yeah, yeah,

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Speaker 1: Times Cooking. But obviously TikTok has had a serious moment

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Speaker 1: in the pandemic. And one of these people that I've

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Speaker 1: come across in the pandemic is this kid named Jeremy Check.

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Speaker 1: He's I mean, he's got to be like nineteen or twenty,

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Speaker 1: and he's a college student, and he has a food

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Speaker 1: TikTok account. When I checked last it had more than

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Speaker 1: like six million views. The video sixty second it's a

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Speaker 1: penny all abouta recipe. I'll play it for you really quickly.

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Speaker 1: Pasta is good good. I don't know how else to

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Speaker 1: describe it. Dinason onion. You can skip it if you

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Speaker 1: don't like it. Add salt, lots of black pepper, red

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Speaker 1: pepper flakes, and a regano. If you don't fry off

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Speaker 1: your spices in the olive oil, you're really missing out

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Speaker 1: on flavor. Add your garlic, an entire tube of tomato paste.

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Speaker 1: Make sure you actually cook off the tomato paste before

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Speaker 1: you add the vodka. I've seen no videos do this,

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Speaker 1: and it's really important to have a good flavor. I

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Speaker 1: added a third cup of vodka and one cup of

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Speaker 1: heavy cream and mixed it up. Then I turned off

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Speaker 1: the heat on my sauce, salted my pasta water and

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Speaker 1: added my riggatony reserved pasta water. Jin your pasta, mix

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Speaker 1: it with some pasta water and some patami Johana to

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Speaker 1: John O cheese. I actually take my pasta out a

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Speaker 1: minute before it's at dentist, so it can simmer in

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Speaker 1: the sauce with the pasta water and be perfectly cooked

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Speaker 1: when it's done. Okay, first of all, I'm going to

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Speaker 1: give him big props because he knows what you're talking about.

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Speaker 1: I made mine differently from his. That's just my preference.

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Speaker 1: I used tomato sauce as opposed to just tomato paste.

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Speaker 1: But I get it. He understands like the process of

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Speaker 1: like cooking things out dent day, taking out a little

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Speaker 1: bit earlier, cookingate with the sauce, cooking off the alcohol,

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Speaker 1: and also like even the quality of the pasta that

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Speaker 1: he bought. I know, he knows what he's doing, right, right,

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Speaker 1: where does he live? Is he in a cosmopolitan city?

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Speaker 1: It looks like he's shopping at Italy or something. And

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Speaker 1: I'm totally serious, you know, I know he knows his game,

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Speaker 1: and I like, I just I kind of loved and

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Speaker 1: and frankly, I get why that's enticing to to somebody

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Speaker 1: who's your age. Well, and also that was sixty seconds,

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Speaker 1: Like I mean, not everything you see that's quick is easy,

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Speaker 1: but seeing that happens so quickly gives me the confidence

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Speaker 1: that I can do that too. Okay, he's a student

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Speaker 1: at Cornell University. Okay, so he's probably in the hospitality.

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Speaker 1: Cornell has one of the great food and beverage hospitality

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Speaker 1: courses in the country. We have majoring in Spanish and

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Speaker 1: Italian with the significant course working classes such as nutrition,

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Speaker 1: food science, and culinary science. Interesting, but yeah, I mean

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Speaker 1: that's social media is great for things like that, Like

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Speaker 1: his Italian pronunciations were really good. Yeah, should take some

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Speaker 1: tips from him, because I'm taking classes already. I'm not

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Speaker 1: taking them on TikTok. But here's the thing is, when

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Speaker 1: I'm trying to figure out what i want to make,

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Speaker 1: if I'm scrolling on Instagram and I see something I

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Speaker 1: want to make, but I'll just buy those ingredients and

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Speaker 1: make that. It's the same thing with how I discovered

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Speaker 1: that I saw his pasta. I thought it looked great,

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Speaker 1: and I was like, well, I don't know what else

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Speaker 1: to make. I'm just gonna buy the ingredients and make that.

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Speaker 1: Think about it this way, like you have access to

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Speaker 1: a professional chef, your father at any at any moment

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Speaker 1: of any day, but instead you're getting your recipes from TikTok.

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Speaker 1: I mean seriously, like, I'm clearly not doing something. Well,

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Speaker 1: you're not known for your Penny all A vodka. You

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Speaker 1: don't know that. I do. I have a I have

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Speaker 1: a restaurant dedicated to Penny. You don't. Oh my god,

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Speaker 1: I didn't know that. It is funny though, no, but no,

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Speaker 1: but but did you go looking for a Penny alavaca

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Speaker 1: recipe or did this kid like entice you to make

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Speaker 1: the pen totally entice me to make it. What do

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Speaker 1: you love about this dish? I mean I like how

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Speaker 1: creamy it is. Yeah, that's really what it is, isn't it?

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Speaker 1: Cream tomato cream sauce. So so basically I didn't make

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Speaker 1: this tomato sauce today. I always have like a jar

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Speaker 1: of tomato sauce that I like for in a pinch,

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Speaker 1: So just tomato sauce in the pan. You want to

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Speaker 1: bring the tomato sauce, you know, up to a simmer

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Speaker 1: and let it start to cook, and then you add

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Speaker 1: the vodka to it, and you want to you want

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Speaker 1: the alcohol to cook off. You don't want it to

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Speaker 1: taste like you don't want to taste like a bloody

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Speaker 1: marry you so you so you want to if you

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Speaker 1: want to cook the vodka off. And I'm sure there's

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Speaker 1: a food scientist that will tell us exactly why the

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Speaker 1: why the vodka is in there and what it's doing

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Speaker 1: to make this a better dish. But like, frankly, I

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Speaker 1: don't have no idea because because if I told you

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Speaker 1: I put it in and I didn't put it in,

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Speaker 1: you would believe me, right, that's that's the way it works,

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Speaker 1: all right. So then I'm gonna add Then we're gonna

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Speaker 1: add the cream. Some people just make this with tomato paste. Yes,

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Speaker 1: is that you? Yes? What what's the decision not to? Well,

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Speaker 1: tomato paste is just concentrated tomatoes, And basically what you're

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Speaker 1: doing is you're what you're doing is you're just taking

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Speaker 1: heavy cream and making it red a little sweetness fremy tomatoes.

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Speaker 1: So it's really creamy. Yeah. So I mean, which is

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Speaker 1: totally fine. But what I'm what I'm doing is I'm

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Speaker 1: taking tomatoes and I'm adding some cream to it so

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Speaker 1: that the tomato sauce is a little creamier. So it's

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Speaker 1: it's it's a little bit of the inverse. And you

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Speaker 1: want to bring to a boil and then you want

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Speaker 1: to let the cream, you know, what we call reduce.

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Speaker 1: I was talking to my friend Drew about this. When

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Speaker 1: we find recipes that we want to make for dinner,

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Speaker 1: or maybe it's just people that aren't as experienced chefs,

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Speaker 1: or maybe it's a generational thing. We go buy ingredients

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Speaker 1: for just that dish. I'm not great at thinking ahead,

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Speaker 1: like when I go to the grocery store about everything

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Speaker 1: that I could and want to make for that week.

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Speaker 1: So I feel like it's almost like you don't have

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Speaker 1: a full pantry in your house. But also I feel

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Speaker 1: like it's wasteful. But maybe you should think about it

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Speaker 1: in the inverse way. So like when you go and

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Speaker 1: make a dish, a chicken dish or whatever or whatever

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Speaker 1: it is, how can you make more than one dish

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Speaker 1: out of that protein? You know what I make all

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Speaker 1: the time for dinner, like at least once a week.

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Speaker 1: Chicken dies. Chicken thighs fantastic. I can't say this about

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Speaker 1: a lot of things, but I'm going at chicken thighes. Okay.

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Speaker 1: So when you say chicken thighs, sk skin on, bone

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Speaker 1: in skin on, okay, so the full on because you

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Speaker 1: can buy them without the bones or that's a good point. Yes, yes,

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Speaker 1: so bone in skin on, all right? I like you.

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Speaker 1: I like your choice. Yes. You know an old and

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Speaker 1: old technique. You sear the skin first, Donna. I use

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Speaker 1: a cast iron to cook mine for about like what

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Speaker 1: ten eight to ten minutes? Maybe chicken the skin should

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Speaker 1: be cooked very slowly so that so that the skin renders.

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Speaker 1: It's a common mistake that people make. They think high

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Speaker 1: heat because they think they're crisp the skin. It's actually

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Speaker 1: the opposite, and you need to check it a lot. Well,

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Speaker 1: I mean I do need to check it a lot,

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Speaker 1: and then I slip it over, flip it over up

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Speaker 1: to put it in the oven. I love that using

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Speaker 1: a cast iron pan. I use a cast iron for

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Speaker 1: almost everything. They're fantastic. I don't really use that many ingredients.

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Speaker 1: Like once I flip it over, I'm throwing in maybe

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Speaker 1: some onion, some chopping red onion. But like what your process, like,

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Speaker 1: what are you thinking about? Like you're cooking these thighs,

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Speaker 1: and what are they gonna taste? Like, like are making

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Speaker 1: a sauce out of it? But you're just cooking the really,

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Speaker 1: I'm just cooking them. Yeah, I mean I use I

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Speaker 1: use butter, I use onion, I use a lot of garlic,

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Speaker 1: and then when I put them in the oven, I

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Speaker 1: use like a ton of rosemary or time whatever whatever

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Speaker 1: I have. Yeah, that's good. I like that. It's very

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Speaker 1: sort of herbaceous cooking. You know. It's just like you

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Speaker 1: just you're utilizing some aromatics as they call it, and

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Speaker 1: you're you're just you know, you're cooking the chicken thighs right, yeah,

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Speaker 1: And I mean if I'm lazy, like I'll just throw

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Speaker 1: the some like baby potatoes chopped on baby potatoes in

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Speaker 1: the that's not being lazy at all. It's really smart.

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Speaker 1: Well that way it has all the juice is good

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Speaker 1: and all the aromats that you get you here with

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Speaker 1: it right in the cast iron. Baby, it does wonders.

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Speaker 1: What are some things that you have in your pantry

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Speaker 1: that say, it's like, I don't know, Tuesday night, you

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Speaker 1: didn't go grocery shopping. You have random things in your pantry.

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Speaker 1: You just want to make an easy dinner, don't want

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Speaker 1: to go to the store. What are staples in your

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Speaker 1: pantry that can make that happen for you? Well, like

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Speaker 1: I was saying before, polenta or grits, rice or risutto.

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Speaker 1: Obviously pasta of every shape and size and color. I

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Speaker 1: mean I have tons of it. But then you want

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Speaker 1: things like I have some Asian ingredients as well. I

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Speaker 1: have a soy sauce and sesame oil. I have cozy Jang,

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Speaker 1: which is the Korean red pepper paste that I just

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Speaker 1: absolutely love. I mean you can slather that on some

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Speaker 1: chicken or or vegetables or some meats it's just a

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Speaker 1: wonderful ingredient. And then I have like little sections in

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Speaker 1: my pantry. So I have the Italian section where I

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Speaker 1: have like like having can tomatoes is and must can

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Speaker 1: tomatoes are always delicious twelve months a year. And you know,

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Speaker 1: you open the can of tomatoes and you make a

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Speaker 1: tomato sauce and you always have a can of tomatoes

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Speaker 1: that I can. It's always well, it's always happening. I

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Speaker 1: mean making impasta with tomatoes and basil and parmesan cheese.

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Speaker 1: It's a classic for a reason because it's ridiculously good.

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Speaker 1: It's funny you always have I would remember complaining as

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Speaker 1: like a little kid, like you just have ingredients in

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Speaker 1: your pantry. You don't have snacks. You're not gonna find

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Speaker 1: any goldfish, don't even think about oreos like is rice

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Speaker 1: and flower. I have anchovies and I have capers. It's

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Speaker 1: not where kids want to be. Yeah, if you're under

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Speaker 1: the age of fifteen, it's not fun. Remember our friend

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Speaker 1: Paul Delfavro, he was the chef and I was a

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Speaker 1: soux chef at this restaurant called Island on the Upper

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Speaker 1: East Side, and we used to have this dish and

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Speaker 1: we used to We used to refer to this as

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Speaker 1: pink sauce because this pink. Yeah, it looks pink right now,

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Speaker 1: it looks like Thousand Island sauce. Like it has that

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Speaker 1: similar call. Okay, sling our pasta cook. Yes, So then

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Speaker 1: basically what you want to do is you want to

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Speaker 1: get this to a nice, creamy good like your mouth

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Speaker 1: is water. It looks so good. Oh my god, you

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Speaker 1: love this dish, I do. Do you make this for

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Speaker 1: your roommate? No, I made this for myself, so Queen

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Speaker 1: doesn't get anything. No Quinn can have some and anyway,

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Speaker 1: so you want to let this cook. It's funny you

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Speaker 1: always ask your like do you make this for your roommate? Like,

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Speaker 1: we don't cook for each other? Like, but you guys

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Speaker 1: live together, you like each other, Yeah, but we don't.

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Speaker 1: We just like See, that doesn't make sense to me

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Speaker 1: because you have to understand that, Like and you see

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Speaker 1: you you've you've grown up watching this. When I cook,

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Speaker 1: I'm feeding everybody. Yeah, you're a chef. I understand that,

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Speaker 1: but like it's a it's the way that I show

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Speaker 1: my my adoration. But I don't really know how to cook.

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Speaker 1: I know, you really don't. I have a funny story

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Speaker 1: for you. So we're talking about where we get recipes

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Speaker 1: for dinner ideas, right, So for maybe maybe one of

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Speaker 1: the first five times I used recipe from your cookbook

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Speaker 1: and it was the Bobby flight fit one and I

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Speaker 1: made the red curry coconut soup. When I tell you,

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Speaker 1: I panicked at one moment because my soup looked like this.

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Speaker 1: What Okay, So I'm showing him right now a picture

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Speaker 1: of soup. That's his recipe and you have to cut

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Speaker 1: up the cauliflower head into small little floretts and you

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Speaker 1: put it in the soup, right, and to make it

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Speaker 1: actually look good. Yes, but I didn't see that party.

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Speaker 1: What do you mean to see it? He's like you

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Speaker 1: forgot how to read. Once I read it at the

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Speaker 1: bott I was literally following it like step by step.

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Speaker 1: I wasn't really looking ahead too much. Got it at

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Speaker 1: the end it looked like that beautiful, very beautiful. Yes,

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Speaker 1: how you ever, totally made that soup. I made it

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Speaker 1: last night, not for the first time, for the first time. Really,

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Speaker 1: yes it, And I would say I have a few notes,

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Speaker 1: go ahead. I would have used more red curry paste. Well,

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Speaker 1: it depends on what what what red curry paste you bought?

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Speaker 1: I used, Oh, I don't know that, but it was hot.

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Speaker 1: I mean, like, but that's the variable. So some red

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Speaker 1: curries are hotter than others. I mean, well, how do

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Speaker 1: you know you have to I mean, I know, but

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Speaker 1: you have to eat well, I know, but like it's

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Speaker 1: one of those things. It's like there's no substitute for experience.

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Speaker 1: So like the next time, you'll know to put more.

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Speaker 1: The one that you bought probably isn't that pungent. I

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Speaker 1: would have added more. Yeah, I would have added more

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Speaker 1: red curry. And you, like you say, garnish the soup

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Speaker 1: with green onion. I put a handful of green onion

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Speaker 1: in there too much, like like more than you suggested,

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Speaker 1: and it was too much and it was great, like

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Speaker 1: I would have just recommended. I know, you know that's

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Speaker 1: really interesting because I love green onions or scallions a ton,

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Speaker 1: but sometimes it's too pungent for people. Any other notes, um,

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Speaker 1: not for now. That okay, I guess you really loved it,

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Speaker 1: So man, you're tough. All right. Let's take a chegar pane.

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Speaker 1: So we wanted to be Aldente. Do you know what

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Speaker 1: al dente? How it translates. You always ask me that

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Speaker 1: I always forget, like not cooked all the way to

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Speaker 1: the tooth to the tooth. So it's so in other words,

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Speaker 1: it has like a little bit of a bite to it.

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Speaker 1: I mean, you don't really want to bite to it.

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Speaker 1: But do you want to finish cooking in the sauce? Yes, exactly,

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Speaker 1: And I'm gonna chop off some some parsley, some oregano.

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Speaker 1: Do you put herbs in yours? Um? Just some basil, basil,

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Speaker 1: basil basil at the end. Actually basil is probably more classic.

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Speaker 1: I just don't have any you might refrigerator, We need

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Speaker 1: some bowls. I have a ball for you. Okay, So

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Speaker 1: all right, we're gonna all right. So now you can see,

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Speaker 1: like the pink sauce is nice and thick. It's bubbling

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Speaker 1: a little bit, so I think it's a little thick.

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Speaker 1: But utilizing pasta water really important thing to do because

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Speaker 1: there's already starch in it. So it's actually gonna help

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Speaker 1: create this nice blaze on whatever the sauces is part

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Speaker 1: of it. Now what I do, Sophie, this is just

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Speaker 1: pro tip. The pasta is in the sauce, but I

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Speaker 1: haven't mixed it yet, and then I season with salt

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Speaker 1: and pepper the pasta before I start spinning it in

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Speaker 1: the sauce. Okay, okay, whoa, we're flipping the pasta here

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Speaker 1: flipping the pasta. Okay, how does that look so far?

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Speaker 1: It looks delicious. And then you want the pasta and

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Speaker 1: the sauce to kind of cook together for a couple

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Speaker 1: of minutes, you know, before you add in the pasta water. Well,

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Speaker 1: I added some pasta water inadvertently because as I was

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Speaker 1: as I was like putting in the pasta and like

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Speaker 1: you know, some of the lad yeah, some of the

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Speaker 1: some of the water comes in. But if it gets

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Speaker 1: too thick, you can just you can add just like

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Speaker 1: you can take a little bit of the pasta water.

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Speaker 1: And like this is called cooking. And I mean, I'm

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Speaker 1: not kidding, Like you're looking to see what's going on,

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Speaker 1: and you make decisions based on what's in front of you.

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Speaker 1: This that's why I hate baking, because once you put

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Speaker 1: in the you can't see what's going on and you

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Speaker 1: can't really adjust it. But in cooking you can do that.

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Speaker 1: So you would see, I thought the sauce is too thick.

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Speaker 1: Then I added some of the pasta water and it

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Speaker 1: kind of thinned it out a little bit. Now you

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Speaker 1: can see it's like the pasta and the sauce are

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Speaker 1: cooking together. That looks good, really good. You happy with this?

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Speaker 1: With this the way? This is, my guy, I can't wait. Okay,

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Speaker 1: So then we're gonna take some parmegiano reggiano cheese and

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Speaker 1: great a bunch of that in there, because you know this,

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Speaker 1: this is this ingredient is one of the best ingredients

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Speaker 1: in the world. Obama, John, My Italian is so bad. Hey,

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Speaker 1: you're trying. I know you're taking lessons, Okay, and then

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Speaker 1: when have you add fresh herbs to anything hot? Always

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Speaker 1: ad at the very end because you want to keep

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Speaker 1: them nice and fresh and green. And that's really cuty.

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Speaker 1: I have a ball feud. I know I'm getting a fork,

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Speaker 1: all right, So let's put this in the ball. Oh

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Speaker 1: it looks so good, creamy but not too thick. Yeah,

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Speaker 1: and then you can grate a little bit more cheese

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Speaker 1: on top. Here's your penny alavaca bone apple tea one.

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Speaker 1: What god, bone apples, bone apple tea? What? What are

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Speaker 1: you even talking to you about? This is so good,

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Speaker 1: is it? I guess when you talk about old school

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Speaker 1: and news school at this table. I guess I'm on

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Speaker 1: the old school side. You are old yeah, thank you,

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Speaker 1: so so listen. I still love rummaging through cookbooks. You know,

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Speaker 1: they called to the death of cookbooks, you know, twenty

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Speaker 1: years ago when the internet became so resourceful. But the

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Speaker 1: bottom line is that's not the case. People love having cookbooks.

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Speaker 1: They like buying them, They're like collecting them, and frankly

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Speaker 1: they're like utilizing them. I mean, I'm one of them.

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Speaker 1: When I'm looking to change manus in my restaurants or

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Speaker 1: something or be inspired, I rummors through like tons of cookbooks.

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Speaker 1: All I need is ingredients circling in my head. And

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Speaker 1: so if I if I just flip, if I just

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Speaker 1: start flipping through a cookbook that I like or that

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Speaker 1: I'm into at that moment, and I started reading titles

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Speaker 1: and I see mushrooms and pomegranates and garlic, and what

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Speaker 1: I started. I just started writing those those ingredients down,

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Speaker 1: and it starts. My juice is flowing. Interesting. Like, for instance,

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Speaker 1: if like you know, if I'm creating a menu for

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Speaker 1: a Moufie, my restaurant in Las Vegas, obviously I'm gonna

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Speaker 1: pick Italian cookbooks or cookbooks that have like a lot

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Speaker 1: of fish in them, because you know, it's it's about

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Speaker 1: fish and pasta, etcetera. I mean, that's sort of the

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Speaker 1: cuisine there. So like I just picked up this book.

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Speaker 1: This is a friend of mine, my mentor, Jonathan Waxman,

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Speaker 1: and he just came out with the Barbuto Cookbook book,

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Speaker 1: which I have to say is a really good cookbook.

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Speaker 1: I'm not just saying that because he's my boy, but

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Speaker 1: I'm saying it because every page seems delicious, Like this

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Speaker 1: is the way I would get dinner ideas. You know,

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Speaker 1: I just opened to skirt steak Romesco all right, so

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Speaker 1: like I don't even need to look at the recipe

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Speaker 1: anymore because I know how to make Romesco sauce that

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Speaker 1: I'm gonna make. Which Romesco sauce is a Spanish sauce.

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Speaker 1: It's like a paste. It's almost like a red pesto,

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Speaker 1: you know. So it's got tomatoes and it has bread

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Speaker 1: and almonds and garlic and some chilies, peppers and things

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Speaker 1: like that, you know, all sort of bound together with

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Speaker 1: olive oil, and you grilled a steak like this. One's

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Speaker 1: the skirt steak, but like, if you want to use

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Speaker 1: the New York steak or a filet mignard or Ribby

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Speaker 1: or a skirt steak or a flank steak whatever, And

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Speaker 1: you said ra Mesco, Like, to me, that sounds like

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Speaker 1: a delicious dinner. I'm finished, right, and maybe I'll add

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Speaker 1: a salad to it. And I'm and I'm meeting dinner.

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Speaker 1: You know that. To me, that's a really good way

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Speaker 1: to figure it out. I'm just looking at this page.

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Speaker 1: I have this book turned to the Barbooto book. Look

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Speaker 1: at this, bucatini alla matachana. Look at this. I know

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Speaker 1: it's an Italian edition. I'm like, obsessed with Italy, But

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Speaker 1: i mean, who who does you want to eat that?

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Speaker 1: Our listeners have to know that you're obsessed with pasta

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Speaker 1: at the moment. I'm obsessed with Italy, So pasta is

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Speaker 1: a big part of it. I know you you like

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Speaker 1: and you I could literally wake up at eight am

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Speaker 1: and you'd be like, he wasn't gonna eat some pasta.

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Speaker 1: I'm like, what, you know, I'm going through my my repertory.

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Speaker 1: You know, I'm making a lot of like you know,

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Speaker 1: soft pasta's, fresh pasta's dried Pasta's all kinds of different shapes.

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Speaker 1: I mean, pasta's like, come on, who doesn't want to

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Speaker 1: eat pasta? What do you want for dinner? Tonight? Tonight? Bucatini? Allah? God,

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Speaker 1: it's a little never ending that's what you're getting, Okay,

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Speaker 1: Oh my gosh. Always Hungry is greeted by Bobby Flay

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Speaker 1: and Sophie flag. Our executive producer is Christopher Hasiotis. Always

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Speaker 1: Hungry is produced, edited, and mixed by Jonathan hoss Wessler.

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Speaker 1: Always Hungry is engineered by Sophie Flay. For more podcast

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Speaker 1: from My Heart Radio, visit the I Heart Radio app

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Speaker 1: Apple podcast wherever you listen to your favorite shows.