Well known Melbourne restaurateur Caterina Borsato from Caterina’s Cucina e Bar visits the Colsanto Winery at the heart of Italy and learns a new recipe for soup in this segment from her Channel 31 cooking series (aired on 2 July 2016).
So this next recipe it’s not just going to do a typical I guess super this way to put super bit in thinking but hey missing a little cumin cumin channel died in itself a lemon ticket okay so no where’s the party pop hurry though they could get it open morally then you want
No missing a lot one no no Sam I can make that little time and a barcode or I mean community so no growing these what she’s saying is rather than second minimally beautiful Linda she’s just pulled him up with some daily naturalmente so no job who need a queen
You know to be Armenian telling their missus we know cantata Magary ASEAN wonky velvet la nostra security facade the naughty boy comes Larry say check okay what she’s saying is that it’s basically it’s it’s all the little there’s not a lot of dirt a really comes packaged like
This clinic thanks buddy mean camera operator on the Laconia DeLauro as soon as we clear that job and she puts it also some garlic Parana pentomino diminutive dependable Dola Dola indicative of indica before searching trenta minuti even though the Florida man don’t bother people in anything
So another thing this is by I should go this for anyway between 20 to 30 minutes depending on the lentil so this is her symbol is this suit is her once she has already put all the lentils she’s then going to do a sofrito which for the attain to the course was encompasses
Carrot celery and onion brew cooking with some garlic the local oil of course premium of one child is showing dry martini so she gets it one chuckle – cause it’s made from the pork jowl and all in little cubes huh so it’s very delicate and it will just disintegrated not serve through temple
Haven’t even know the what to grant immunity girl says so Tang a very softly then she adds in the cooked lentils with some yoga well you do either oh yeah and that’s it and you got to 25 of course M is here the syrup a fantastic didn t cube we’ve got a crew
Of nine of us that from all the way from Australia to eat this hearty soup as you can see it’s dead but still we put enough time you can assess that as you see fit and she’s going to dress it with a local olive oil so the last part of
This dish of course not is to dress it with some beautiful croutons of bread is house-made bread which is being fed with beautiful aromatic herbs basically fennel and rosemary and sage and you get a beautiful rich flavor to accompany the lentil stew so for the final recipe
Sounds gonna make a beautiful dish cool crepes I’ll call Chris but we’re getting all the credits because that’s what they are based on the classical French recipe I guess I don’t know mr. Park I don’t know anybody I mean fast oh they like I can spend on an average Windy corner
Laughs take Farina water okay okay a lost throw in Pasco originally and many more other doing today and we’ll be straight to the mineral home to make a basic right flour no eggs of course is pretty pricey so the thing is going to set this dish a hard course is the use
Of Soglin Tino’s and rubella to us and under the political course is the man that his womanisers fantastic tour here in course and a lot of spare gimme secondly he saw segment II know it’s a typical wine from the area from a multi fork area is the biggest each imitator DOCG obviously
It’s made by a seventeen oh great yeah and the characteristic of the while obviously it’s it’s a big wine in big structure yes and modern anything as it is a big tenants yes so good ranging isn’t it does that mean long life long very long life so I better to drink it a
Little bit also in this case also we have a great example of a classic 70s a grantee know they want a vodka from Fotolia and that was a classic description thank you very much on Modesto preferred young I needed a little bit of butter just to all the pan
Julie I want the beneath a twisted beliefs little chickadee because um oh I’m down if I thought the world easy so the oil Patel is no verily as amy has told me so their new potatoes and then I’m on that doing did it you can do a cheating fresh porcini mushrooms of
Course which is the king of the mushrooms which is just simply sauteed with olive oil mm-hmm dimensions of the pieces it boilesen its job so she’s got beautiful pork sausage which basically she is cooked and then water just somebody they were just want us have woody between the
End without any salad and then another disciplines we don’t give every Jam so what she’s saying she’s not going to season this with salt if it doesn’t need it because is not flavor again the sausages and the porcini and just just kind it’s a foamy channel just bring it all
Together now I’ll cut you go back okay sort of bug book teeny this fantasy in fact in which is a little money panders look at she does this she’s gonna bring it together plating the top of the crepe and securing it with a toothpick moneybags so now that it’s complete of
Course Santa’s going to put it in the oven funky rowdy gentle come back daddy but quantitatively ten minutes beautiful Except for the final part of the dish once the Castella have been cooked beautiful son has made a lovely sauce see chemical examiner do that like a fondue that the usual diva Madonna so it’s basically cheese bechamel measurement a carnival is faster fresh cream bechamel and cheese today she’s
Chosen to use that we jump which you can use pecorino it’s so elegant simplistic beautiful and of course there is one final twist to this recipe which is of course it’s a tube fitting ah look at that fresh pungent I believe is the king in this area meaning Well viewers I hope you have enjoyed this program I have absolutely loved bringing you to this part of the world of course we are in central Italy and you admit some great characters we’ve talked not only about the beautiful wines of this region of course Soglin
Thena which is quite new to me and it’s quite new to Australia and I know that they’re going to bring it out to the world and hopefully we could do for this crowd what I guess we’ve done for Nebbiolo in County but also I must say the food is amazing
We’ve should some great recipes we’ve talked about some of the local produce here which of course the lentils that come from here of course the troubles that come from here it’s a beautiful story and I hope that you continue to stay tuned because we’ve got some more wonderful people that we’re going to
Meet on this trip here in Italy this time around ciao ciao alla prossima ciao [Applause]