Guy Hits Up an Old-School Italian Market in Baltimore | Diners, Drive-Ins and Dives | Food Network

DiPasquale’s bills itself as “your place for everything Italian,” and Guy would agree, as they sell their own homemade bread, cannoli and mozzarella right next to the aisles of Italian goods and imports. Guy devours the Sicilian favorite, arancini, calling it a “winner-winner rice ball dinner.”
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

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Guy Hits Up an Old-School Italian Market in Baltimore | Diners, Drive-Ins and Dives | Food Network

With a name like guy Fetti you know I love Italian food if you find yourself in Baltimore and you’re looking for some good Italian check out this deep Pasquales making their own pasta doing their own mozzarella casing their own sausage and doing it old school in the

Back of a market is that going to be for here to go can I have a i how you going be number 14 why get into the restaurant side of things it started with you make me a sandwich so then we brought a table added into the store there you go and

Add more tables and more tables and that L into this a full menu do you want that heed or cold of homemade Italian I’m having the lasagna the spices the sauce absolutely delicious the orange I’ve never had it like this before so good the kind of cooking that’s good Jo de

Pasquali and his wife Sabrina grew up with I use what my mother and my parents have taught me what my husband and I learn and put it all together the food is amazing very authentic more like old school when I walked in I could smell it from the fresh mozzarella to the sausage

This is all homemade so you make your pasta noodles for every lasagna mhm now why do you make the most well because I’m going to scramble the egg why not scramble them ahead of time I like doing this is how it’s supposed to be done this is what your mom said that’s right

Pound of flour five eggs a little salt and a lot of love then actually just a little drizzle of olive oil just about a teaspoon you want to get it to where it just starts to form together and then grab it out that’s right you’re going to

Let it rest yes we’re going let about what 20 minutes 30 minutes 20 minutes you cover yours with like a little damp towel yes I do so it doesn’t dry out this will be enough to make our Las onion yes we’re going to quarter this

And knet them down a little bit let me play okay not too wide cuz it won’t fit yeah that’s good take it let it draw through itself and it’s a nice thick pasta sheet now fold it into itself back to the Press change the notch press again seven times just to get us to this stage these will just get a chance to kind of hang out a bit till we’re all done and then we’ll use a little salted boiled water and a little bit of olive oil give about

2 minutes I’m just going to grease the pan a little bit with some butter little bit of marinata marata that we made look the color on that H go over to our our pasta sheets look at that lay it down in here right and you overlap it because

That helps it stay together when you come out with spatula a little bit of sauce Carano first this adds a little bit of saltiness to it then I go for the ground beef it’s that fresh ground we did a little garlic little salt and pepper parsley little bit of the

Mozzarella nice and melt down and that’ll melt and spread a little bit it w spread out and then we’re going to go for the Regala cheese nice and light how many layers of this three three should work so we go back down with the noodles sauce parmesan brown beef mozzarella

Ricotta and then again and again we bake open on the top layer yes 350 for about 45 minutes fantastic a look at that see those layers in there m that’s delicious exactly how it’s supposed to be done nothing’s pouring out you could taste the meat the

Rota stands out that’s up there with any of the best lasagnas there are great job thank you I can’t get enough of the filling a lot of flavor this is where I get authentic lasagna all that they serve here is D traditional you can come here here and do your grocery shopping

Also now not only can they shop they get a bite they get an espresso a glass of wine they do everything wonderfully they love their sandwiches hemade Italian subs are just excellent this one’s stacked with Bruto caola and soetta and they’ve got their own sausage you can definitely tell that this is authentic

Sweet Italian sausage handmade from scratch it really mixes well with the fresh mozzarella Yep they’re doing that fresh too how many pounds of mozzarella do you guys make a week 200 lb cuz they’re using it on just about everything from lasagna to sandwiches and for the banini the little ones in

Capr salad it’s not a recipe it’s a technique you have to make a lot of batches in order to to really get it straight starting off with the curtain small badge curtain submerge the C no salt or anything in this right regular hot water yes you want them all to kind

Of soften up and start to break down yes I can work it look at that make sure all the lumps are out okay didn’t I see this in Gladiator the sacred mozzarella or we won’t eventually get it to a ball kind of like I’m working pizza dough now

We’re going to go into the salt water yeah this this solution gives it a salty outside but a sweetness inside it also helps in the preservation yes cover them and they sit in here for about 40 minutes and then we eat them mozzarella is so fresh when you pull it up she just

Keeps coming you can taste all the fresh flavors so this is the mozzarella that we made you need to taste it nice little salty exterior firm on the inside but melts in your mouth definitely a little richer more flavorful you can’t find this in any restaurant this is the real

Deal Italian anything you’d expect lasagna and a Sicilian favorite called Aran the rice and the cheese it just kind of melts together really amazing when we come back EA squal in Baltimore is a takeout Deli what kind of dress think would you like turn sit down joint thank you for

Homecooked favorites I’ll come here get some nice pastas salads and things like that definitely some of the best food I’ve ever had I’ve never had a lasagna like this out of this world I feel like I’m at in Italy yeah yeah or down at sicy for this one the ad and it’s

Delicious it’s all melted together amazing in the center are we going to fry these or bake them we are going to fry them my favorite word fry no let’s begin this this is actually beef stock half gallon and we make that here yes we do going to wait for that to

Boil we’re using the aboro rice which is a nice big thick short grain rice great to work with when you’re making some kind of rice ball easy to to mold going to give this a quick stir just let this simmer going to add in our ingredients

I’m add in a little bit of sea salt okay little white pepper white pepper a teaspoon of butter all right when it’s halfway cooked we throw in the saffron look at that it’s beautiful the saffron can’t last that long that’s right you kind of put it in there let it Bloom and

Boom let it Bloom and then boom we let that finish cooking and then what’s going to happen let it cool down for about 20 minutes all right now are we doing this traditional style yes I’m learning it the right way yes grab some rice there make a little bowl a little

Now we’re going to press down on it make like a little well in there my well of friendship sure we’re going to grab a little bit of this ground meat mixture that we made earlier beef and pork with marinara and veggies little mozzarella now we kind of bring the top over so we

Kind of get so that gets buried in the center then you’re going to dip it in your little flour and water then into the breadcrumbs that’s right just putting a crust on them yes 350° oil yes okay and then we’ll serve them with a little bit of this warm minara or tomato

Sauce just till they’re nice and golden brown which one you like I think that one’s perfect okay look at that pretty the melted mozzarella it’s beautiful pour a little sauce over it if I was taught how to make those at home I never would have left home the

Rice has got a nice little firm Center to it but nice creaminess on the outside that is just fantastic I love the peas in there too mhm that’s about it right there winter winter rice ball dinner first things that hits me is the crispiness of the outer frust the meat

And the rice and the mozzarella all blend together it’s really good one meet lasagna the best homecooked Italian meal you’ll ever have on a scale 1 to 10 I’d give it a a 12 in the world of Baltimore Italians is this one of the best this is

The best I would recommend it to everybody it has an authentic Italian feel look at the porches they give you a porches on how big you are look yeah is that what you do you scale in and then they serve you right if I don’t come back here just for the mozzarella and

The pasta and the sausage and the whole thing just to hang out with these cats