Full Episode Fridays: Bottle of Red, Bottle of White – 4 Italian Food Recipes

4 Italian Food Recipes – No one cooks Italian dinner recipes like Steve Martorano cooks Italian recipes! Paula and Steve are making stuffed manicotti with ricotta cheese and spinach and more, y’all. Paula’s Best Dishes, Season 13, Episode 6.
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00:00 Intro
1:18 Grilled Chicken Parmesan Recipe: https://www.pauladeen.com/recipe/grilled-chicken-parmesan/
8:02 Steve’s Eggplant Stack Recipe: https://www.pauladeen.com/recipe/steves-eggplant-stack/
13:56 Cheesy Manicotti Recipe: https://www.pauladeen.com/recipe/cheesy-manicotti/
19:22 Easy Garlic Bread Recipe: https://www.pauladeen.com/recipe/easy-garlic-bread/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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#pauladeen #paulasbestdishes

– A bottle of white. – Of white. – A bottle of red. – A bottle of red. – Maybe a little rosé instead. – Maybe, rosé instead. – Y’all, I’m in the kitchen today with the king of Italian, my buddy Steve Martorano. And today we’re sharing some of our simplest savory Italian recipes. First up, it’s my grilled chicken Parmesan with homemade marinara. You’re not gonna believe how good it’s gonna be. And then Steven’s got a fried eggplant stack

That’ll surprise your taste buds. – I cook like my mother cooked but I take it to another level with better ingredients. – [Paula] Finally, we’re making a cheesy manicotti and easy garlic bread that is so good, it’ll have you speaking Italian. – Time to eat. (speaks foreign language) – (Speaks foreign language), y’all. – That’s terrific. (Paula laughs) – I met Steve this summer. – Yes, ma’am. – In Atlantic City. – Atlantic City. – And I fell in love with this man. Well, I’m so glad that. – I’m excited. – I’m excited, too. I was just so, so happy when I heard that you were coming. – Thank you.

– I can’t believe that I’m gonna be driving the first recipe on the king of Italian cooking. And I’m got to do a marina sauce and a grilled chicken Parmesan. Well, this is just a real simple dish. – Yes, ma’am. – If you would, be cutting up those onions, Steve.

– [Steve] Yes ma’am. – And I’m gonna be making a marinade, y’all, for our boneless chicken. And it’s gonna be the juice of one lemon, three or four cloves of garlic, few tablespoons of olive oil, salt and pepper, and that’s it. Okay, so talk, baby. – Okay.

I’m born and raised in south Philadelphia. – Yes. – That’s where I started. And now I live in Florida, I have a. – I didn’t know you lived in Florida! – Fort Lauderdale. Yep, 20 years ago, I opened up that restaurant. And everybody said I would last about a year.

20 years later, I’m still there. Yeah, it’s true, very true. – You showed ’em, didn’t you? – Yes, ma’am. – So, you hadn’t lost that Philly accent. – Oh, I don’t know, I ain’t got no accent! I don’t know, I got no accent! – You ain’t? – I say water. What do you say? – Water. – Same thing. – [Paula] So where did you learn to cook? From your mama? – Well, no, I started. Yeah, with my mother and my grandmother, but when I started a business, I used to make sandwiches. And I would deliver the sandwiches myself out of my house. – I did, too, Steve!

– That’s why I really wanted to be here. I made these sandwiches, and I gave phone numbers out on a piece of paper, people would call me and I would deliver the food. – I put my children out on the street. – Okay, okay, what’d they do, help you?

– To sell my food, yes. – [Steve] Well, what’s wrong with that? Ain’t nothing wrong with that. – I didn’t think anything was wrong with it myself. – How did you market it, how did you get it out there? – I didn’t. I took one day and Jamie and I went out

Into the medical arts area. – [Steve] Sure. – And I told them what we were doing and we were gonna be coming around and offering good, fresh food. – Okay. – And only had one person tell me no. So I put some pepper flakes and my garlic into my marinade.

And you need to chop up four cloves of garlic for our sauce, Steve. All right, so I’m gonna put a little olive oil in here and if you would toss that onion in. We just gonna cook those onions until they’re a little bit translucent and then we’re gonna add the garlic. – Okay. – And over here, Steve, I have two 28-ounce cans of whole, peeled tomatoes and I pulsed them a little bit. – [Steve] These Italian tomatoes? – No. – Are these San Marzano tomatoes?

They’re the best tomatoes in the world! – Say it again. – San Marzano. San Marzano, my accent’s stepping in. San Marzano tomatoes. – Oh, he’s got an accent, he’s admitted it, y’all! He’s got an accent. – San Marzano tomatoes, the best imported Italian. – And you can buy those in the grocery store?

– Probably at Italian delis. Hey, guess what? – We don’t have many Italian delis down here. – I’m coming, I think I’m gonna open up something here. – Would you really? – I swear on my mother, I will. – Oh mama, he didn’t mean that.

– Well I mean it in a good way, a good way! (Paula laughs) But I think you need something. – I do, I just love you. – I really mean that, I mean that. Oh, guess what? – [Paula] What, what, tell me! – I got a present for you.

Since it’s an Italian theme, right? It’s Italian theme, can you open that for me? – I love presents. – This is (speaks foreign language), that’s the Italian horn. (Paula gasps) That’s the Italian horn. – Oh my god, I love it! – See, look at that. It keeps the evil spirits away.

– Oh god, let me put it on. – Yeah, yeah, you got to put that on, right? I’ll get it. – Let me put it on, ’cause sometimes those evil spirits, they’ll creep in on you when you least expect it. – See that? – Oh my god, I love it.

Steve, the onions have cooked down enough, now you can add in our garlic. Now I’m gonna put a little red pepper in there. – Hot pepper, cuz, all me, all me. – Cuz, is cuz a good? – If I don’t remember your name, what do I say? Hey cuz, how you doing?

– I say hey darling. – You need to say hey cuz now. – You wanna? – You want this? – Yes, then you can add in the tomatoes. All right, so I have let this marinate for about five minutes. You know, it doesn’t have to marinate long. And we are gonna grill this. We’re gonna let that cook for about 20 minutes. – Okay. – All right, so we’re gonna just grill these, about three minutes per side, you know how long, not long. All right, now this is cooking. So why don’t you get down here and start slicing. – The eggplant? – Your eggplant! – [Steve] Okay, okay. – [Paula] Because you’re gonna make an eggplant dish

For us, right? – [Steve] Eggplant stack. – And I’m gonna take just a little bit of this marinade and put it on top of that grilled chicken, just to keep those chicken breasts moist. What is an eggplant stack? – We take eggplant, we slice it thin,

And we bread it and we fry it, but we put fresh mozzarella, marinated tomato, and more eggplant, and we put arugula on top. – Why, I love arugula, love arugula. – Well, my style of cooking, Paula, is comfort, Italian-American comfort food. So I cook like my mother cooked

But I take it to another level with better ingredients. – Why don’t we salt and pepper this? And you’re gonna come down here and salt your eggplant, right? – Yes, ma’am, I wanna salt it. – And why are you doing salting? – Because eggplant sometimes can be a little bitter. – Bitter.

– All right, it can be a little bitter, so you wanna put the salt so you drain those juices out. – That’s right. Last, I’m going to add in some basil and you can drain our eggplant in the sink, Steve. All right, now, if you would skip your cute little tail down there. – Yes ma’am. – [Paula] To the other end of the counter. – Okay, so now? – And grate me some cheese. We’ve got mozzarella in there. So what we’re gonna do, Steve, if you would.

– You want mozzarella on this one, mozzarella? – Yes, we’re just, we’re just gonna mix some mozzarella and the fresh Parm, we’re gonna stick it in the broiler, y’all. – Smells delicious. – Let it cook for about five minutes until it’s melted. – Smells delicious. – And when we come back,

We’re gonna put my cuz’s stacked eggplants together and you’re not gonna believe how good it’s gonna be. Coming up next, this big Italian guy is showing us these towering eggplant stacks. – Forget about it. – It’s good, ain’t it? – Forget about it, child. – Forget about it. – Then it’s cheesy manicotti.

– This is how the Italian women have big arms, they sit here all day and grate this. – And later, no Italian meal would be complete without some garlic bread, y’all. I so hope y’all are enjoying the show. And if you do. Be sure to click like, subscribe and notification bell so you’ll never miss a video. And we’ll be right back after the break. So how does that look? Did we put enough cheese on it? – Oh yeah, no, no, no, there’s plenty. – [Paula] Okay, good. – [Steve] Are you ready to make? – I’m ready, I’m ready. – Okay. – We’re gonna do stacked eggplant. – Eggplant stack. Breaded eggplant, fresh mozzarella,

Marinated tomato, more eggplant, the same thing, then arugula on top. – You had salted your eggplant. – You should put a weight on top of it, like a frying pan, something that’ll bring the moisture out of the eggplant. – Okay. – Pat it dry. – Listen.

I had heard through a mutual friend of ours that Steve really, really does a lot to help the inner-city kids. – 100%. – And that’s wonderful. – Thank you. – And I also heard that Steve, look how manly, manly. I also heard he has little dogs. – Four.

– What, what kind of little dogs do you have? – Pomeranians, don’t you laugh. Maltese. – I swear I ain’t gonna laugh! – Don’t you laugh. What you want me to do with a pit bull? I love my babies and, and. (Paula snorts) – Do you walk ’em?

– I walk ’em, I play with ’em. – And ain’t nobody got guts to. – Unconditional love. – Yes. – No matter how bad your day is, they’re there waiting, they don’t want nothing from you. – No. – Just want, just want love, that’s it. – No, that’s it.

Well let’s get back to this eggplant, Steve. – I’m gonna hand this to you. – Okay. – I’m gonna bring it to you. I want you to put some flour. We’re gonna do a breading. – Okay. – With flour, egg, and breadcrumbs. – [Paula] So flour in this one.

– Put a little salt and pepper in there. – Okie doke. – [Steve] Now you’re gonna put some egg mixture. – All right, now what are we gonna mix with these eggs? – Salt and pepper. – More salt and pepper? – Yes ma’am, a little bit, you wanna season as we’re going. – [Paula] I see you got some Parmesan cheese for that, too. – You ready?

We got some breadcrumb, now this is store-bought breadcrumb. We need some parsley, right, Italian parsley. – Yes, we always need our veggies. – [Steve] Okay, we’re gonna do a rough chop. – All right, are we, we’re gonna go, one, two three? – Two, three. I’m gonna put a little parsley in there. – [Paula] Okay. – Get a little vegetable oil. You can use olive oil. We’re gonna fry this. – Yeah. – And I cut these pretty thin. So you just wanna get a nice color on it. You can figure, what, two, three minutes and put it on a paper towel, and then we’ll stack this. – [Paula] That sounds great. – [Steve] So I’m gonna take these tomatoes.

We’re gonna slice these. – Ooh, look, Steve! – My mother would make these. – Your mother? – She put 15 of them on a plate. By the time dinner came, there’d be three left. – That’s the way I was with fried green tomatoes. – So you’d, what, you’d pop ’em hole, huh?

– I’d put ’em, yeah! I’d put ’em on the platter and I’d turn around and my children would make trips through the kitchen. These are looking good, so why don’t you start slicing the mozzarella? – [Steve] Are you ready? – I’m ready. – [Steve] Here’s a tomato,

You’re gonna put a little salt and pepper. – [Paula] Okay. – [Steve] Garlic powder. Use some (speaks foreign language). – Okay, some (speaks foreign language). – Know what, when I was a kid, and I couldn’t afford cologne. Used to go like this, come here, honey! You’re coming with me, they followed me everywhere! – And I’ve got a little oil here, Steve. – Take a little bit of (speaks foreign language). You know what (speaks foreign language)? That’s when you don’t know something, you order (speaks foreign language). That’s a little bit of balsamic, that’s not. – I love, whoa! – [Steve] Just a little bit, just a little bit. Get a piece of mozzarella. Give me another. – All right, now what? Another, another eggplant. – [Steve] Why you keep talking like that?

– I don’t know! – Get another piece of tomato. – Somebody in this room is making me talk like that. – Little salt, little pepper, little garlic powder. – Add a little garlic powder. – [Steve] A little (speaks foreign language). – A little (speaks foreign language).

– Come out looking beautiful just like that. A little basil. – A little basil. – With another piece of mozzarella, put another eggplant on top of that. – Great time of day, this is gonna be hard to eat, isn’t it? – No, watch. Get yourself a little bit of arugula.

Put a little bit of salt, little bit of pepper, little bit of garlic, we’re gonna finish it off here. And I want you to put this on top. – On top? I’m swallowing hard. – Come on, baby girl. Put a little bit on top.

Take that, you wanna take a little bit of this. – All right, now, should we get a clean plate? – No, no, watch, watch! Well that looks, that looks terrific. – It does, it does. All right, so tell me what you think about this. – If I wanted chicken parm and I can’t have the breading, I’m in the same family right here. Oh, the hot pepper, that brought that up! You don’t taste that?

– Yes, I do! – Seriously, though, where’s the camera? That (speaks foreign language). – Cuz! All right, this is what I wanna taste. All right, is there a right way to eat this? – No, no, no! Just cut it, and if it falls apart,

If it falls apart, you just pick up the eggplant. – [Paula] Okay. – Tomato and the mozzarella and the arugula. – [Paula] Okay. – Little crispy, little tomato, right? A little balsamic. Simple yet delicious. – This is delicious, y’all. Coming up next, our Italian lessons continue with this cheesy manicotti. – Simple Italian-American cooking, simple. – [Paula] And later, we see if my Italian cooking impresses this Italian man. – That’s really good!

– You think I’m gonna give you something bad? I hope y’all are enjoying the show and I want to hear from you. Tell me what recipes or videos you’d like to see me make by just leaving a short comment below. Now, let’s get back to the show, y’all. Y’all, I am so intimidated in here in the kitchen today with my friend Steve, the king of Italian. And here I am showing him my Italian dishes. I’m intimidated. – Why? – ‘Cause you’re the best. – Simple Italian-American cooking, simple. Like southern food, simple. What are we making?

– [Paula] Well I need your help in making a cheesy manicotti. Now we gonna start by boiling our pasta with a little kosher salt. – So you got (speaks foreign language)? – Yes. (laughs) – It’s (speaks foreign language), right? We got (speaks foreign language), and we’re gonna put the (speaks foreign language).

– I don’t know where you get that from R-I-C-O-T-T-A. – That’s street, baby, street. – Okay. We got mozzarella. – Mozzarella. – We’ve got provolone. – Okay, provolone. – And we’re using a frozen spinach. Because we’re gonna mix that with all these yummy ingredients. – Okay.

– So if you would start shredding our cheese. – I got you. – And I’m gonna be mixing up our filling. So I’ve got our 15 ounces of ricotta. – So what’s the egg for? It’s to bind, to make a little, a little stiffer? – Yeah, ’cause we don’t want our. – You don’t want the ricotta to be too, too soft. – Whatever your mama calls it. – Okay, okay. – Yeah, we don’t want it to come out.

And this will stick us together. – And you don’t have to season that at all, no? – Yeah, I’m gonna put a little Italian seasoning in it. A teaspoon of Italian seasoning. And then we’re just gonna mix up our. Yes. (laughs) With our egg. – This is how the Italian women have big arms. You know that? They sit here all day and grate this! – Now we just need to drain our spinach as much as possible before we add it in. All right, let’s add about a cup and a half of the mozzarella. – Okay, okay. – A cup of provolone. Check the macaroni. – Yes, ma’am. This is still,

This is still too hard. – Is it tearing up? – No, no, it’s still too hard, but it’s starting to tear. That’s what you want. You want it a little firm, right? ‘Cause we’re gonna bake this. – Al dente, tough to the teeth. – Firm to the tooth.

– Firm to the tooth. – It’s all right. – I knew it had something to do with teeth and hard. – We’re gonna take this out, we’re gonna take this out. – Okay. – Are you gonna rinse this off, the macaroni, so it’ll cool a little off a little bit easier for us to handle, right? – Okay, if you say so. – [Steve] Yes, ma’am. – All right, now we’ve got our sauce over here. I’m gonna get our dish.

– Now this is old school, this isn’t a pastry bag. – Okay, teach me, teach me. – This is when you ain’t got no pastry bag at home. It’s a regular Ziploc kind of bag. – [Paula] Yeah. – We’re gonna fill this with your ricotta, I guess, right? – Yes!

– And then we’ll make our own little bag out of this. – I want you to show me how you would stuff your shells in your restaurant. I’ll line our pan with marinara sauce again. – We’re gonna seal this up. – [Paula] Okay. – We’re gonna make a little, a little bag, and we’re gonna cut, let’s just take a little piece. – [Paula] And I’ll take that. – Let’s get rid of that. – So that won’t get in there.

– Yeah, it won’t go in there, yeah. You wanna hold one? You wanna hold? – Yes, I’ll hold one. – You hold it, I’ll fill it. – Okay, lookie there. – You ready? And if it’s not perfect, no big deal, right? – That’s right, (exclaims), uh oh!

– That’s okay, okay. – Oh, no. I thought your bag was splitting. – No, no, no, no, no, no. Get a little bit in there. Push it in. See, my mother, people get a little offended with your hands, right? My mother cooked all her life with her hands! – [Paula] Exactly right.

– That’s good. It doesn’t have to be perfect. That’s, that’s, that’s good. – All right, so there we go, there’s one. Yum, this looks pretty good, Steve. So this is really fun. So how would you do it if you were by yourself? – I’d go to the store and buy them. – We’re gonna put this sauce on it. So this is that sauce that we made earlier, so it’s really had a chance, y’all, to really cook the way I like it. So let’s put our cheese on, baby. – [Steve] Yes, ma’am. – We’re gonna put this in a 350-degree oven, about 35 or 40 minutes. And when we come back.

– Time to eat. (speaks foreign language) – (Speaks foreign language), y’all. – That’s terrific, that’s terrific. (Paula laughs) – Coming up next, we find out if I get an A in Italian. – Let’s eat. – Or an mmm in cooking. Yum. I so hope y’all are enjoying the show. And if you do. Be sure to click like, subscribe and notification bell so you’ll never miss a video. And we’ll be right back after the break. I have to say, y’all, that my time in the kitchen today with Steve has been way too short. – It’s a pleasure. – And I hope you’ll come back. – You invite me, I’ll be here. – And speaking of quick. – What are we doing? – Guess what time it are?

– What do we got? – It is time to take out this wonderful, you want to do it? – [Steve] Yes, ma’am. So this is the manicotti. – [Paula] Yes, and look at that. – [Steve] Wow, that’s beautiful. – And, we can, we can, look how gorgeous that is! – [Steve] Watch your hands, watch your hands. – So we got to have this little garlic bread.

Now I’ve got our pan heating up right here, Steve. – Okay. – So just cut us off a chunk, any way you want to cut it. – [Steve] Yes, ma’am. – Down the middle or like that is great. And I’ve got a little butter. – A little butter? – [Paula] Little butter.

We’re gonna add some garlic powder and a little dried parsley. – You okay? – Look at that, yeah. – That’s beautiful. – I have the pan really nice and hot. – That’s all right, that’s. – I’m gonna go ahead and turn it off. Why don’t you plate those up for us and I’ll watch this bread. – I’m gonna eat two. – Okay.

– You eat one? I’ll give you this first? – Yes. No, one is a gracious plenty. In my dreams. (laughs) All right, how many pieces of bread you want? – Two. – Two. – Everything comes in two in my world. You mind if I take a little (speaks foreign language), put it on top, just a little bit? – Oh, I want you to take that (speaks foreign language) and put it there. (laughs) – Never above you, never below you. Just always with you. – I love that. And I’ve got one for you. – I’m listening. – There’re tall ships. – [Steve] Tall ships. – There are small ships. There’re pretty ships, and there’re ugly ships. But the best ship of all is friendship. – 100%. Buona salute. – Best dishes and love to you, baby.

– Same to you. Now let’s eat! Tutti Mangiare! – Tutti Mangiare! I’m starving, too. – Eat up, baby. You like? – You tell me! (laughs) I keep going back! It’s delicious, Paula, swear to god. – Good stuff, y’all. – Garlic gread. That’s really good! – You think I’m gonna give you something bad? – No, Paula, I swear to god this is really good! Hey, y’all, it’s Paula Deen. Now, if you enjoyed this video, be sure to like it and click the subscribe button as well as the notification

And bail to be alerted when I post a video. Love and Best Dishes Y’all.