Get ready for another gastronomic experience!
In the Series Finale of Season 1, Tatyana, Ottavia, and Celeste embark upon a cooking adventure… Join them as they make two types of pasta and a luscious italian desert!
Menu of the day…
– Fettucine with three kinds of tomato
– Spinach and ricotta ravioli with butter and sage
– Tiramisu
To experience Italian Cooking for yourself, join us on one of our amazing cooking classes here in Rome! LINK BELOW:
And to experience Italian Food and it’s finest, join us on one of our award-winning Food & Wine Tours! LINK BELOW!
This video is part of our series called BEST OF ROME. Season 2 coming soon – stay tuned!
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Video by: Infanta Film Arts
Producer: Stefano Ferrara
Editor: Alan Higgison
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#cooking #chef #cookingvideo #pasta
Throughout this series we will be presenting you with the absolute best food that grome has to offer from classy restaurants oia enot and all manner of street food from neighborhoods across the city this part of the series will cover bra the portier which proudly hosts St Peter’s Basilica the Vatican
Museums and the legendary three onal Food Market thank you for joining us for the finale of our miniseries on body today I’ll be inviting both my colleagues along to join me today we’re going to be doing something a little bit different we’re going to be cooking join
Us as we make two traditional types of Italian pastas and a super famous Italian dessert as you can see the workstations have already been pre-prepared let’s see what kind of mess we make and what kind of masterpieces we create which means that the only thing missing from this cooking class are the
Students where are they you ready yeah I’m super excited food always tastes better after you make it so come with me this way a how cute it’s all ready and set up nice amazing so we need the aprons take off your coats get ready all ready so today we’re going to
Be making two different kinds of pasta fuina and ravioli and we’re also going to be creating a luscious tiu and because this particular type of dessert needs to sit in the fridge for a little bit of time we’re going to be starting with that okay so the first thing that we
Need to do is make the cream it’s not made of cream it’s made of eggs sugar and Muson and cheese first things first we’re going to be putting the sugar into the egg Yol all right now that we’ve got that all whisked up we got to whisk up the egg whites too a tiami St has to be light and Airy so just a quick recap we’ve already mixed in the sugar with the egg yolks and we’re still whisking the egg white
It does take time and patience because we are looking for the correct texture we want that light Airy yet stiff quality to it if we were to turn this bowl over ideally it would not fall out we’re almost there now we can move on to the next
Step well um you want to mix the mascaron and the sugar and the egg yolk it’s going to bring so much flavor where the fluffiness comes from the egg white and what are we looking for in terms of texture uh creamy not sofy like the egg light look at that smooth velvety dirty
Look all right it’s done obviously now we have to mix them but the whole point of splitting them up in the first place is so that we can get air into the egg white so whilst we mix them obviously we don’t want to lose that air so we’re
Going to actually gently gently fold it in and I’ll show you what I mean when I say F all right look at this oh look at this texture so we’re making tamami for 50 people all right we’re going to start by filling the the cup with a layer of the
Cream that we created you just want to coat to the very end then we’re going to take our savati or lady finger biscuits break them into two then we’re going to throw them into the unsweetened coffee give them a little twirl and put them straight into the cup looking good time
For layer number two so we go back to the cream coat the biscuits time for the saoti once more looking good so there’s one remaining step which is to decorate the top with some unsweetened cocoa powder but ideally you want to do that when it’s reached a more
Consistent temperature so we’re going to leave it in the fridge this in the fridge it’s actually pretty good out of the fridge well rules are made to be broken okay little mini break now that we finished assembling our tiiu and placed it in the kitchen so that it can set for
A little bit of time we can start making the first of the two pastas the fetu we’re going to be serving it with a sauce consisting of three different types of tomato fresh San Marano Tomatoes a cherry tomato Ki so oven baked and a Pata that’s going to be
Prepared for us by our beautiful Chef Danel who’s patiently waiting for us in the kitchen so we should really get a move on now is when the fun starts we’re about to make the pasta itself let’s Go he stole we lost one Egg all right should we start mixing we’re just mixing the egg into the flour and you you may not need all of the flower by the way but you just got to play it as it is in this case so when was the very first time you guys made pasta tell me about
It my dad got me one of those machines for my birthday and he was like so ready to show me how it was done and we feel miserably you learn right yeah how’s mine looking what do we think I guess I can start needing it well the good thing
About living in Italy is that you can always just go and buy fresh pasta from any Market literally at the market you can buy it right now it’s starting to feel like pasta was supposed to feel I maybe wouldn’t need it so hard it should breathe yes mine’s springing back so I
Think it looking okay [Applause] fine so you’re going to be cutting it for the Fucina that looks great it’s kind of thi like and just cutting it into strips to get Your amazing you ready for part two we’re about to make the ravioli which is going to be stuffed with ricotta and spinach and then cooked in a white sauce consisting of milk butter and sage sometimes the simplest sauces are the best here we go there we go now it’s looking good
We’re stretching it out before you know it we’ll have our own Pasta Pasta Factory so this is ricotta with spinach a little bit of parano oh yes we were talking about the the variety that we created for you today which I I hope that you as in appreciate
We have square shaped ravioli we also have circles and we have the half as well so you were just saying that this is not only cooking this is this is Art this is Art I mean it’s a way to express your creativity this is art with Heart so our job is now complete we’re going to hand this over to our Master Chef Daniel who’s over there in the kitchen and uh then all it’s left to do is to eat it with a white lady on the side you know what else is a difference
Between our cooking session and the cooking class the cooking class serves alcohol yeah that’s Miss that’s what was missing I can make you a light lady should we just ask for permission oh smells good too are you ready to dive in to our marvelous creation let’s all go yeah style I can’t
Get I give it a a four out of 10 this was an overwhelming success and more important than that we had a blast my D was the best I mean they may not all have the same shape or the same size but you guys at home cannot taste It wow it’s a big moment because we’re about to try the best made ravioli well I think it’s the best I ever made so we’ve eaten the pasta we’ve laughed we’ve cried we have cried it’s now time for the final tasting which is the tin it’s been chilling in the fridge
In the kitchen for a little bit of time we just have to execute the final step which is to add some Coco powder on top you ready we have to change jobs where’s theie thank you for joining us today for the finale of our miniseries on bratti if you have missed
Any of the previous episodes then make sure to check them out otherwise we’ll see you at the next minseries where we continue our discovery of culinary Delights in different parts of the Eternal City let us know your thoughts by leaving a comment down below and don’t forget to like And subscribe for
For even more upcoming content until then from all of us here at the Roman food tour Sal