Molto Mario “The Olive Episode” Italian Cooking Show (1996)

#molto #90s #cooking #olive #pesto #1996 #cookingshow #lostmedia #italiancooking

Welcome to a lost episode of the Molto Mario cooking show. This show aired on the TV Food Network in 1995. Molto is making green olive pesto (olives, olive oil, garlic, red onion, pine nuts). Next we’re cooking up some grilled tuna with roasted peppers and green olives. Lastly we have a goat cheese truffle and winter squash salad. Also, any jarring cuts are because the person who recorded this tried to edit out the commercials with their VCR. Stay tuned for more lost media. You never know what might show up next.

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Mario Batali:

NEW YORK’S MARIO BATALI: COOK IN MOTION

If you liked this one, you’ll LOVE these lost and weird cooking shows. Whoever thought a guy eating an artichoke could be such an amusing story. And don’t even get me started on how you can microwave anything. For that, you should listen to Mr. Microwave himself…

TASTE with David Rosengarten: “I Hope You Don’t Die Eating This Artichoke!” (1996) Lost Cooking Show

“You Can Microwave Anything, Says Mr. Microwave” Weird 90’s Pro Microwave Propaganda (Lost Media)

Want some commercial compilations from the 90s? I got you dawg. https://www.youtube.com/playlist?list=PLU3KsR1T2c6LiqHOLwZPtlQlQQnVxDOZa

What about the 2000’s?

You need these 80’s commercials in your life:

And let’s not forget about other Lost Media:

1996. TV Food Network

Ash of Olives over here today with the jumbo Sicilians the chinola and the uh green neon and then here we have some specific olives that myself and a a friend of mine named Bobby fle from Mesa Grill have cured an expectation of actually starting an olive company next year the olives came

Out these all all four of these olives started as the exact same color shape and size these are called seano and the size is super colossal this one is cured with h lemon time oregano and garlic this one is cured with salt and then soaked in ancho chili brine this one

Here was cured with lie and now soaked in um thy and rosemary and this one here was cured with salt and water and is now with uh Tamarind uh and cumin seed any of these are all made from the same fruit and the fruit is Cho is uh picked

From the trees either green unripened or black ripened these were all four started as ripened dark colored olives the the the level of cure and the amount of time that you actually brine them in will make a difference in their shape size and color when they’re finally

Finished the ones that we’re going to use for the green olive pesto that today is going to be the basis for most of our recipes is this Sicilian but you could equally use any of these other ones these particularly bright chinolas would be nice these green ones from neon

France would be good the only ones that I wouldn’t recommend would be these which are uh the ones with the Pento stuffers they’re actually used in really only one good recipe and that’s for a perfectly dry martini to start we’re going to consider the ingredients that we’re going to use it’s

Important in this green olive pesto that you use it high quality extra virgin olive oil the one I’m going to use is from a Tuscan single uh estate called capitana which is also a wine maker in Tuscany but there’s also other olive oils that you may be happy with ones

From Spain or Morocco or from Greece any ones that you’re going to be happy with are going to are going to work well so we’ll start with this Olive this is a sicilian Olive and we’re going to pit it now to pit harder Olive you sometimes have to use your pairing

Knife some softer OLS you can just give it a good press and eventually it’ll uh the seed will extrude itself but on the these harder ones it’s not going to work that way so what we’re doing is we’re going to take our pairing knife and just slide down the sides along where you

Know the Pit’s going to be the pit is always centered here it’s not like a mango or anything where the pit is kind of like a skew and off to the side and you just pair them off like that now we’re going to do a couple like

This and then we’re going to put them all in the food processor with our other ingredients now the other ingredients included in this dish today are a little bit of garlic a little bit of red onion which is actually a half of a medium red

Onion and then a/4 cup of pine nuts pine nuts interestingly enough right now are all the raids there’s a great Restaurant in Boston based on the name of pine nuts and there’s pine nuts right now coming from China and from the uh Eastern Mediterranean these ones here are from

The Eastern Mediterranean the Chinese ones are a little smaller I understand although I’m not that familiar with them anyway we’ve got about a cup and a half of olives and we’ve taken their pits off that’ll yield this much of their uh of their fruit we’re going to put that in

The blender with the garlic this is just one clove of garlic thinly sliced you could chop it up but it wouldn’t really make any difference because it’s finally going to get processed these pine nuts have not been toasted we’re looking more for a textural this um textural help

With this we’re not really looking for the really heavy toasted pine nut flavor and a lot of people when they make pesos somewhat like this a lot of pesos of course are made with basil or other herbs and toast their pine nuts what that gives it is a very toasty he nut

Flavor that you may or may not be looking for in this case we’re not we’re looking for the Olive to be the uh main dancer on the floor so we’re going to add those untoasted we’re going to add the red onion and then we’re going to add about

A/2 cup of this oil we’ll start with a little bit less and then we’ll see how much it seems to be able to take and then you just zap it like that or sometimes in your food processor you’ll notice that it starts to jump like that what that means is that there

Is one pit in there and we’ll see if we can find it it’s usually right between the blade and the wall of the food processor and there it is right there now it’s making a oh it sounds like there’s still maybe one more in there we’re going to add a whole cup of

The extra virgin olive oil and then we’ll just scrape down the sides now if you wanted to add there’s a thousand variations on this theme if you wanted to add hot chilies to this or if you wanted to add um mustard or mustard seeds or cumin or Rosemary any herb that

You wanted to use that you felt comfortable with keep in mind these are just blueprints all of my recipes are merely blueprints from which you’ll be able to uh improvise I hope and come up with your own things also allow the bulk of your recipes to be based on Market

Availability when you go to the store in the morning and you’re talking to your Market guy and there you are at the at your pine nut stand or your nut guy hopefully you’re shopping other things other than the giant American grocery stores there’s still one more little pit

In here but we’re going to have to find him later anyway that’s what it’s going to end up looking like and we’ll just scrape it down but the idea that I was trying to get across is that when you get to the store or your market and you find that

There’s things that aren’t exactly in the recipes that I have I want you to feel very free in improvising and coming up with an idea that seems to work well with you once you get the basic idea of all this cooking down in the cooking is really based only on heat transfer and

Flavor extraction heat transfer coming from how you heat your food up and flavor extraction meaning how you treat your ingredients the way you compromise your a not compromise the way you combine your acid and your sweet your tart and the four flavor components that your tongue is going to feel so what I

Want you to do is feel very comfortable take these ingredients and if you didn’t find the green Sicilian olives that i’ been talking about here earlier and could only come say to Poe and buy the olives that I cured this year then that would be fine too and just use the ones

That you’re most comfortable with anyway the basic green olive pesto that we’re going to use for a couple more recipes will look just like this and it’s not that green as you notice because oliv is once they’re cured don’t have that really bright green color but what this

Does have incredible fragrance of the Mediterranean cooking it’s just got everything together in it with the olive oil a little bit of the nuts and you can just smell it it smells absolutely alive that is green olive pesto don’t go away we’re going to make an olive vinegret with some fish next This Program welcome back this is a wonderful way to dress up grilled fish you can use any fish you’d like today we’ve chosen tuna cuz everyone seems to recognize it but we’re going to cook it we’re going to do something interesting with this tuna the first thing we’re going to do

Is we’re only going to cook it on the one side as you see I’ve already got two pieces going here I’ll throw these other ones on we’re going to cook it on the one side and we’re going to serve it charred and grilled only on the one side

That’ll keep it rare on the other side it’s an interesting way to serve your tuna the dish is going to be grilled tuna but you can substitute any fish you’d like with roasted Peppers loran olives and then we’re going to make a pesto I mean we’re going to make a

Vinegret out of the green olive pesto that we just made here so let’s start first of all we’ve got the tuna on and we’ve got Peppers roasting the way you roast peppers is you just splash them with a little oil what the oil does before you

Put them on the grill is it immediately attracts the heat so that they Char more quickly the Skins will then more quickly Char the idea behind roasting Peppers is to char them as quickly as possible because what you want to do is have the flesh remain as meaty inside as possible

So what’ll what you doing by putting the oil on is it makes the skin hotter quicker it chars more quickly it leaves the inside of the flesh more intact more rich and more thick so what you’ll do is you’ll take these off and you’ll take that pepper off now you’d either put

That into cold water or just let it stand there for a few minutes A lot of people put it in a bag and what that does is it seems to steam the skim this the uh crispy skin away from the rest of the flesh we don’t do that at the

Restaurant all we do in the restaurant is either put in a bowl of cold water or we just set them aside for a few minutes what we’ve got here is one of those roasted Peppers it’s now been peeled if you were going to peel it now my hands

Can take a little bit of heat but keep in mind that inside this pepper is exceptionally hot and even my hands won’t want to deal with that but all you do to get the skin off is you just pull on it and just pull away at it and you’ll see

Inside is really hot it’s kind of like a little steam vent going on in there so what we do is we just pull them off and there you go you can see it’s come right off that’s what I have right here now you’ll have the pepper roasted

And you’ll have removed the seeds and you’ll see that still a lot of beautiful red flesh here then we’re going to cut it into what we refer to at the restaurant as fancy shapes fancy shapes for Cooks can be anything from diamonds to squares we often just cut them

Straight into thin strips called juli end which is just thin straight strips these we’re going to cut into diamonds because that’s the kind of mood we’re in today so there you’ve got them into diamonds and then what we’re going to do is we’re going to dress a little salad

With these leguan olives here legua being a the province in the northwest corner on the Mediterranean Coast near the corner of uh near the border of France actually on the border of France and this dish is inspired by that area they have a more delicate fruity olive

Oil than the Tuscan olive oil that I like to use but they say that that’s better for making the traditional disc of pesto that comes from the lioran or the area in around Genoa there’s some beautiful towns up there the shin what they call which means five lands which

Is a town a group of towns that you can only reach by walking down this one road it’s all along these beautiful Cliffs and each town is more beautiful than the next there’s no automobile traffic it’s a beautiful place to go on vacation it would be a beautiful place to live if

You were an olive farmer anyway we’ve got these Peppers together with the luran olives and we’re just going to stir them up a little bit and that’s going to be kind of the salad that we’re going to serve this tuna with now we’ve got the tuna going along with the other roasted

Peppers and I’m just going to flip it to give the cross hatch again now as I said earlier we’re not going to turn this over we’re just going to cook it on that one side and that’s going to keep that beautiful medium rare rare on that one

Side if you were going to throw these on the grill and you see that today we bought them with the skin on it’s really easy to remove the skin and don’t be afraid when you buy fish from your fishmonger to remove the skin and perhaps even that little fatty bit there

That’s kind of the uh kind of a tough little seny end you don’t have to remove it but when you remove the skin you see that it just easily comes away and I’ll show it again just like on swordfish and on a lot of other fish you just take the

Uh knife and slide it along the skin and there you have it the skin is separated from the tuna anyway that’s already been done on those so now what we’re going to do is make the vinegar the vinegar calls for 1/4 cup of the green uh green olive pesto that we’ve just

Made and that’s about that much and then we’re going to add a little bit of uh Cherry vinegar 1/4 cup and we’ll whisk it now you can make this in the blender if you wanted but you don’t have to a lot of times a lot of chefs on TV use a blender

For almost every single thing and that’s because that’s what we do in the restaurants we don’t necessarily have to do that when you’re at home and if you don’t feel like getting the blender all out and taking it out of its Dusty compartment up above the refrigerator

Near the old bottle of J&B that you got up there that you never drank and you just don’t be afraid to use the oldfashioned way with just a whisk and a little kitchen bowl and you bring it together you’re not trying to emulsify something that’s really hard or difficult the important ingredient again

In this is to make sure that you use a good quality olive oil now we’re using tusum because I prefer it but you could also use a uh Lan oil the loran oils are a little uh more delicate they have what they consider a highly sweet fruit

They’re not as green they’re a little more yellow and again people that live in that area up there in the Northwest would definitely want to use that I prefer the tuskin so that’s what I use anyway so now we’re going to whisk in about a half a cup of the extra virgin

Olive oil we had 1/4 cup of the uh green olive pesto and a half a cup of the olive oil with 1/4 cup of the green uh the Sherry vinegar we’re using cherry vinegar in this add a different sweetness to it there’s that pit I was looking for about 10 minutes ago now

There’s the sauce it’s really simple now to present the dish you take your tuna off take your tuna off we’ll remove the tuna from the grill and we’ll let it just sit here for a second when you let it sit for a second everything you take off the grill

If you let it sit for just one second will always set up just a little bit so what we’ll do we’ll put the roasted pepper and the green olive salad on there and that looks like we could use a few pieces of herbs I’ll take some of

This beautiful margom from over here and we’ll just put a little bit like that on the plate now if you keep herbs around in the kitchen it’s going to be a lot easier for you to use them so what you should do is at the beginning of the

Week when you’re at the store or at your Market buy a couple of Bunches of herbs that you’re not necessarily familiar with just pick them up and during the week if you leave them in a little jar with uh with cold water in it they’ll stay fresh put them in the fridge every

Night but when you’re cooking at home take them out and don’t feel at all intimidated to just improvise you Splash a little bit of fresh herbs on some things and you’ll get to use get used to the idea of Italian cooking where you just simply just throw a sprig of herb

On there will make a big difference in a very simple way to present this tuna I’m just going to cut it in half and then flip it right up on that you got that beautiful medium rare from the one side there and then we’ll take a little bit of the

Vinegrette that we just made out of our green olive pesto and drizzle it over the fish then we’re just going to put a little bit of uh cracked black pepper a couple of more sprigs of this beautiful margar and there’s your dish you’ve got charred grilled tuna with a green olive

Vinegret a luran olive and roasted pepper salad don’t go away a unique way to serve olives in the salad next Welcome back I can name so many uses for this Olive pesto this is just going to be a very elegant one the dish we’re going to create today is made with goat cheese the olive pesto that we’ve made with the Sicilian olives but that you could equally as well make with any of

The olives that I’m going to cure this year um and we’re going to toss it with a little bit of this butternut squash and make an olive oil truffle out of it the first thing you’ll do the first thing you’ll actually do is you’ll take these squash these beautiful

Butternut squash cut it up into pieces remove the skin cut it into cubes just like I’m doing here and then you’ll blanch these cubes just like you would a normal vegetable you drop it into a slightly salted boiling water in these little cubes like this them about 3

Minutes until they’re just soft enough to eat and then remove them and refresh them in ice water that’s what this will look like that’s what this is these are that then you’ll take your goat cheese you’ll set that aside take your goat cheese we use coach Farm goat cheese

Here on molto Mario just like we do always at Po and you roll it into balls this is the fresh stick and you just roll them into balls they’re real simple to do if you wanted to use a Rota cheese or some other soft malleable cheese you

Could if you didn’t like go cheese but really to get the best thing out of this dish you should use the goat cheese that we use then what you’re going to do is you T your Olive pesto that we made on this very show and you’re going to roll

These in it don’t be afraid to get your hands a little dirty you’re just going to kind of coat them around just like that what it’ll do it’ll stick a little bit but it’s not going to stick like a cement just going to be loose on so you

Have to be careful then we have chopped parsley we use Italian leaf parsley you could use chai if you wanted you could use other herbs we use parsley because it’s got a beautiful green and the flavor is delicate enough to not over uh overwhelm the delicate flavor of the

Olive pesto and the goat cheese so there we have it I’ll make another one into the pesto just kind of smoosh it on and then you kind of roll it around your hands once you’ve taken it off the olive pesto and you roll it around in here

Coat it well with the parsley and then set them aside now you could make these the night before without any great loss if you’re going to have a party and you wanted to serve these as the first course you go ahead and wrap them up in plastic and just let them sit overnight

What’ll happen is the parsley will become slightly more moistened but it still be just as good and green and what you’ll do is right before you serve it you’ll just sprinkle a little bit now we’ve got our squash salad our winter squash salad we call

It the B the basics are the cubes that you’ve just made what we’re going to do is add a little black mustard seeds two tablespoons saving a little for garnish same with scallions one scallion thinly sliced saving a little bit for garnish little bit of extra virgin olive oil and

You’ll find that a lot of the things that I use I’m going to dress with just a little bit of extra virgin olive oil and either a little bit of lemon or a little bit of balsamic vinegar that’s very very Italian in that it just just barely dresses gives a little kick to

The Natural ingredient but the natural ingredient becomes the main thing in the whole dish so there we have that I’ve seasoned it with a little salt a little fresh black pepper and there you have your winter squash salad as simple as that literally in real time it would take you about 10

Minutes to get to this point this could also be used if you wanted to cook some grilled fish sauté a little meat meat sauté a little uh Quail some uh some beautiful poultry whatever you wanted to use you could use this as the uh the side dish or the accompanying dish and

You could even actually warm this up once you’ve got this you could just toss it in a little non-stick sauté pan anyway to present it very elegantly we found that a black plate particularly accentuates the beauty of this acorn squash if you were just going

To serve one order like we do at the restaurant put that like so put the Shuffle right in the center sprinkle around with a little bit of the scallions black mustard Seas which particularly bounce well and then just a little extra virgin Olo and we’re going to put a little

Plaque pepper over it and that is the dish the coach Farm goat cheese truffle with a winter squash salad and that’s the sh on olives if you’re interested in copies of today’s recipes the address is coming up be sure to include Today’s Show number also we’re now online so

Check out our website to collect these recipes and recipes from other cooking shows thanks for watching and please join me again for more molto Mario A