People often think Ricotta Salata is hard and very salty but this is not the case in Sardinia.
Here we have many different versions, going from very soft and resembling a fresh ricotta to harder or even smoked versions (Mustia).
Chef Massimilano Giordano, live from Sardinia Italy, from Amare Risorantino, is going to make some hand made pasta and show you a couple of different ways to use this heavenly ingredient. Join us and find out how versatile, healthy and delicious this ingredient is.
We will be joined live by an American Chef as well , who will cook with us and help us reveal everything you wanted to know about Ricotta Salata but were afraid to ask!
Part II of the weekly Series from Trigu Italia, Live and Cooking behind closed doors.
Mar restano um it’s a special day today today we are celebrating one of my favorite ingredients Rota Salata um so let’s uh cut to the chase immediately and let me tell you what we’re doing tonight so we’re going to cook two different pastas one is pastal La noral
Which is let’s say the typical uh pasta the most famous pasta when using rikota Salata we’re also going to make Chef Mas Milano’s pasta $0 normal or an abnormal outside of the norm pasta L Norma and you’ll see what that is it’s his Sardinian version and then um we’re
Going to these shows are focused on really um we would like to of course introduce you to studing traditions and the colonary culture but we also really want you to learn how to cook these dishes so we’re going to go slowly we’re going to really try and teach you the
Dish and we have a box at the end of the show which has all the ingredients in it which you can buy and then you can replicate the recipe so it’s almost like a game um and in that box since we’re getting near to to Easter and pesak uh
We thought we added we’d add some more goodies inside that box to make it worth it sending it from Sardinia to uh to to you wherever you are in the world um today today actually it’s a special day uh it’s uh a Sardinia has been declared
A white zone in Italy we have different zones and and each color has a different rules the white zone is the Zone where you basically you’re almost back to normal so uh you know let’s hope that this is good news for the rest of the world and we’re going in the right
Direction okay white zone Sardinia let’s all um everybody be careful don’t lay your guard down so we can stay in the white zone and keep our restaurants open Chef Masano jordano who is the chef at Amar and the owner of Amaria restino uh he was so nice because we actually
Decided to do this show when the restaurant was closed and he decided even though he could open tonight to um to to keep the restaurant shut down for all of you so we could uh we could do the show without any noise and with um a
Clean kitchen um we also the format of the show is we like to have guests from around the world and um tonight we have two special guest stars um they’re in San Francisco uh titiana patri you there yes we are hello bye hello hello
Um we um as I was saying we have guest stars to help explain the recipes and the ingredients and uh Patricia since you’re a gelat artist of gel gelato thank you this is Chef Max everybody Max hello Max and since uh tisana is from Alba and is a I’m
Actually so oh you’re next on neighbor you know each other we’re from pedmont as well okay so the idea is we would like to show how versatile R ricot Salata is and it’s a really complex ingredient so you can use it you can combine it with vegetables you
Combine It with Fish you can combine it with dessert dessert so tonight tonight we’re going to try to do everything all right so let’s let’s um get to the uh the recipe first the max uh let’s uh explain the ingredients for pasta Alan Norma a pasta for Norma so the classical pasta L
Nora is made with tomato sauce and it’s made with fried Orin with basil with some garlic and with some extra virgin olive oil and at the end some ricotta Salata okay so if we were in sisily okay yes it’s a Sicilian pasta this is pasta L Norma okay basil eggplant ricotta
Salata tomato olive oil garlic that’s it okay and pasta of course and pasta like maybe a short diini or something s but since we’re not just normal people but we’re also a little crazy we decided to make a Sardinian version of pasta La Norma Max can you tell us a
Little bit about the crazy version our version is made with homemade spaghetti that we do here in the restaurant a Sardinian homemade spaghetti of course because it’s Sardinia semolina okay and uh we finish it with a ju of cimon tomatoes okay which are sardin and tomatoes okay um time out real quickly
So in Sardinia these actually come from Max’s family’s organic garden okay vegetables and this is the Pomodoro Kona it’s a Sardinian indigenous tomato they are we often eat them um even Greener yes um they’re meaty they have a wonderful acidity a wonderful tang and they’re sweet and so that is a special
Ingredient coming from Sardinia okay what else okay then we we finished the pasta with the juice of Pomodoro Kona so you’re going to cook the pasta in the in the tomato juice okay they going to come red come red kind of yes it becomes red and then we
Finish it with a a kind of salad of fried Orin of muscles and some wild fennel oh and some extra virgin olive oil of course cuz we are in Sardinia in the mediterran sea so you know right now in Sardinia the wild is all over the place and so we’re going
To add Max’s idea some muscles and some wild fenel okay and the rot Sala as well and the rot Salada and tonight we’re going to talk about rot Salada is a universe okay and you can have fresher harder softer Americans think that ricot salot is often very hard and very salty
That is one version it in Italy we have so much cheese making and so much ricotta we have an infinite number of variables smoked saltier less saltier smoked smok smoked so today we went to the market yes and we went to spoke to a friend one
Of the guys that I respect most let’s go see what he can tell us about this wonderful ingredient one of my favorite things to do in the morning is to come to the marato Sano it’s the most beautiful fish and vegetable market in Europe and today
Here we’re I came to the fish section today cuz I I love this part of the market but today we’re here for rot Sal okay let’s go upstairs The island of Sardinia is 2/3 the size of Sicily it’s a big island there are 1.5 million people on the Island 3 million sheep 1.5 million goats and about 3,000 Shepherds to understand the Sardinian cheese market is extremely complicated So today we’re here at Keri
Fori to speak with Mikel Keri who is the expert on Sardinian cheeses so he’s going to tell us the true story the whole story about rot Salata mik the first time I went to America with Rota Salata I brought different kinds of rot Salata softer sheep goat Musta smoked
And my American friends they were shocked because when I said rot Salata they said said H it’s salty it’s hard I said no no no there are many kinds of ricotta Salata can you give us a brief since today we’re celebrating rotta Salata and its versatility can you give
Us a brief introduction to what is rot Sal for the for sard okay first of all rotta is not a cheese okay it’s made from the way and so officially it’s not a cheese okay so since rot is made from a byproduct of making cheese from the
Serum you heat it up and the ricotta comes to the top and in Italy for a cheese to be a cheese it needs to either be made from milk or from P that’s very interesting so another reason why ricotta is not cheese is because you don’t make ricotta with
Renit okay you’re making it by heating up the milk at 8080 80 to 85 degrees and therefore to make cheese to coagulate cheese use renit with ricot you just use Heat okay so of course we have fresh ricotta then as Mikel says he doesn’t call them
Rot Salat he calls them dry ricotas okay and then we have different versions of dry ricotas you just have a seasoned dry ricotta you can add some salt to the rot or you can have what we call in Sardinia Musa which is a rotta that you will find
In other parts of Italy too but in Sardinia we call it rot musti and it’s smoked and this is similar to what when we when we introduce fiori sardo mikeli says it’s like Serendipity it’s like you know we we have we’re we live in an island so we use salt to conserve food
So the smoking the Shepherds weren’t using to conserve the cheese it was s indp M says they were in a in a hut they were warming themselves after a long day with the fire and the cheese was up uh up uh drying and so it was smoked that
Way so mik we’re celebrating the versatility of this wonderful ingredient H soft hard smoked salty less salty what are your favorite ways to pay respect to rot Sal okay so mikel’s favorite is uh rotta smoked rot Musa tonight we want to celebrate ricot Salata what should we do
What should we make to first of all celebrate rotta Salata so you heard it from the expert if you want to understand rot Sala start with pasta L Norma and Miki says let’s try smoked so tonight we’re going to do both smoked we’ll try a version with
Smoked and we’ll try a version with simple and then we’ll decide which one we like better so let’s go make our pasta La Norma thank you mik okay thank you Mikel he’s a great guy if you ever come to Sardinia go to the mer Sano or his place in uh called
Sal in vino it’s a it’s a bar Bakery beastro and he’s incredibly knowledge knowledgeable about Sardinian cheeses and just great food in general okay so max ready ready let’s start making some fresh pasta this is a pasta called malus okay we often have it in Sardinia with sausage and tomato sauce and it’s
Called and peino it’s called malan which is where we are we’re in the campidano but today we’re going to uh make it with the abnormal foror normal way so how do you make the pasta okay very simple two parts of flour one part of water okay so two parts of uh this in
Sardinia we’re using semolina remin yes okay two in one that’s easy yes that’s easy okay 200 uh 50 g of flour and 125 G of water okay so we add the the water like this very simple and then we mix it together okay and I guess if it depends
If it’s a humid day it might you might need to add less or if it’s a dry day you might need to add more I don’t know yes you can by touching yes but usually the the recipe is the one I told you okay okay that’s it okay that’s easy I I can
Do that okay then you have to let it rest for a bit okay how long Al an hour it’s okay okay okay you cover it you put in refrigerator Ator do you uh yes you can cover it with clean film or with a wrap okay and you leave it outside you
Don’t put in the refrigerator no no no no you can also do it the the day after but if you you let it rest to so so it’s not the gluten it has time to why do you let it rest to relax to relax to relax otherwise it’s too tough
Yes it’s too tough okay it’s too elastic okay okay so that’s itell then you have to let to have to let it rest because it’s too now it’s too elastic after uh 30 minutes it’s okay okay last week when we made pasta my sister was in Seattle
And she told me that you can’t find semolina remata so she added some flour I think uh I think she added 2/3 semolina which wasn’t REM maata just it’s bigger and one3 flour but flour comes from different grains yes so it’s not it’s not the same you you don’t have
The exact result if you substitute the no no I understand but what she was saying is with the semolina that they get in America it’s bigger so if you just do what you do it won’t you won’t be able to really work the pasta I don’t
Know maybe you can blend it that’s what we said we said you could you could grind it yes exactly okay after after one second Tiana Patricia do you have a similar problem when you’re making pasta uh like my sister was saying when cuz you know in Italy it’s easy for us to buy
Semolina remata uh do do what do you do when you’re making handmade pasta do you mix in flour yeah pretty challenging of course you need to always start with a good ingredient and fortunately in California we are able probably more than any other state to get great s as well rinata is
Slightly very specific uh we are able because we find the way to bring in some maata but it’s true it’s not so familiar and um I I would say that if you don’t have the seol machata just to refine double in in California you you can get these ingredients a little more easily
Because there are people like you who are fantastic importers who search the best absolute best ingredients in Italy and bring them to chefs and to people who want them no matter how much work it takes that’s what you do this is our mission every day absolutely you true is real okay sorry I
Interrupted you okay so now you let me talk I’ll keep talking I’ll keep talking okay so now we’re going to make the Mal right uh so we start making from the do some little bowls yes okay like this very simple it’s a little round ball yes handmade handmade pasta so
Therapeutic yes you know it I mean it takes a long time but it I made it since I was 15 and I always love it to do it cuz it’s you look forward to it yes that’s called Labor of Love okay so now we put it on this how can you call it
It’s a Sardinian malus maker okay then you do so everybody in Sardinia you know a lot of the bread making in the pasta making it’s with a lot of people sitting around a table often Only Women and Children and the children love to do this part of making the
Pasta okay that’s it okay easy what does it mean do you think it means Mal I don’t know actually I’m not from sardia so fine I’m not the right person yeah okay anyway okay they’re pretty and and and you can see the the juice the sauce it’ll really you know pick up the
Sauce yes this is to pick up the sauce inside you know so okay it gets stuck inside okay so now we put it in the boiling water I’m going to I’m going to ask patri and Tiana question while you start while I do the sauce yes yes okay
You want to explain quickly what you how you made the sauce so I had the tomato sauce I made from the uh show the camera cuz the color is so pretty from the cimon tomatoes and how did you do it because the color is just wild I peeled
It yes and then I cook it in the in a pan with some onion yes some extra virgin olive oil for a few hours okay and then we we blend it and we strain it so you cook it a very low heat yes for for a long time without the without the
Skin do you have to add water no I don’t okay I do it very low and he gets his water outside and then he cook okay and you do you cover it uh yes I do okay I cover I tasted it and it The
Taste is oh my God I mean I I I’m Max is going to teach me how to make that because it’s Tangy it’s sweet it’s the consistency is wonderful and the color just you want to dive into it like a like a you want to swim in it we will we
Will okay so can I ask am I interrupting you if I ask p question sure Patricia Tiana you saw you saw the um the the interview with the the mik and the different ricotas uh did you have any comments about what he was saying about rot today we’re celebrating rot so he
Was talking about all different kinds of ricotta soft hard smoked not smoked do you have any preferences for example is very T of driot honestly is not wonderful of the same to Sardinia but thank you for Tiana arrived the very wonderful ingredients and wonderful product and I love the rotta I make her
In every in many in many place and my family love the pasta Alan too and is very interesting too in this in this situation maker the gelato with the r Sal and it’s very wonderful opportunity for know the new ingredients and with very and interesting characteristics and I think the most
Popular for the um the way that they see the chef they are using they like especially theot from Sardinia they’re not hard but the semi semi hard because if they want to make more Was a little dry a little salty starchy water and yes so how long you going to cook the the handmade malus 3 minutes three minutes okay and so you took you basically just took the sauce you made and the fried eggplant and you combined
Them and and then that’s it at the end I will add the basil yes cuz the basil has to be add at the end of the sauce I will why because it comes black and it and it and it keeps the flavor okay and uh I
Will add some extra olive oil okay and at the very end in the dish I will add the ricotta Salata to finish the plate okay and do you prefer regular rot salot or smoked your preference both but what is your preference smoked smoked I prefer smoked yes because it gives it
More more complexity or yes cuz I like the Smokey taste okay in everything so okay cool there really there’s a huge distinction there there are some people when I go sell a smokey cheese they no no no no no no smoke and then there are some people who say oh I love smoke
Bring it on it’s a huge difference yes tast I love the Smoky one okay see if any questions Chef Jano s Italy from am Mar Restaurante James K and please give us the name okay and here too you see when he’s bringing the pasta into the sauce
He’s doing it my I learned this with my mother-in-law the the the the the salty starchy water is going in with the pasta and so you can use less olive oil that way too but you’re also just you’re you’re you’re completing the sauce with that wonderful it’s an ingredient right
It’s it’s sea water yes if you don’t salt enough the the water uh the diff the the the dishes comes different less quality less good inp yes oh so you m a little bit some extra virgin olive oil Beauty good a good bit yes that was probably what
Tablespoon because I love to cook how I love to eat so I love a lot of extra virgin olive oil it’s good for you good for your veins okay that’s it okay so since we’re paying homage to Rota Salada Max uh one of my favorite things with Rota Salada is whenever there’s a
Tomato okay so in the summer get a kimona tomato you cut it you know and just you don’t even need any olive oil you just grate some ricotta salot on top and you’re done that’s great as well or a soup you know some sort of a any kind
Of soup I love gritting R Salada and actually the the the the r Salada we import into America aru uh we actually uh it’s we’ve looked for a long time for the right ricot SL to import and he uh the owner of foru he told me he likes it
Grated on a steak right off the grill or a hamburger nice very great taste so I love it on eggs as well the one yeah um okay so when you don’t have um truffles right Tiana if you don’t have truffles you can use R Sala instead of truffle
Yeah exactly okay so we finish it we can do one with the Smoky one and one with the I I prefer plane yeah okay so you do smoke and I do plane okay friends so here the the trick is the the tomato sauce of course the
Way ma Max made it is he had fresh tomatoes and he really he you know sauteed some onions and then slow peeled the tomatoes and then slowly cooked them for 2 hours and then he he Blended them um so that and you can see the color of
The sauce because of the the onion and the Tomato together that’s a very important part of this dish the fried eggplant I saw that you you cut very small squares to fry it yes you it didn’t probably didn’t take long to fry the eggplant uh no no it doesn’t mean if
You like more juicy you cut it bigger if you like it more dry you cut it smaller depends on the taste I like it a little bit uh not too much not not too big but not too small okay just right okay not too big not too just right that’s
Right hey um so tisana and Patricia what do you think of this uh pasta La Norma is this like what you would make in Italy or does your family does your family do it differently is amazing wonderful very compliment is I think it’s a very tasty
And yeah I make it in Italy too and my son loved the pasta La nor I I I buy the rotta Salata but I repeat honestly the sardia rotta is is the best in the world absolutely is the best family make it like Max does or do you do it
Differently sorry do you make the pastal LA normal like this in your family or do you do it differently yeah I make the past nor and I make honestly I I think the ricotta cheese too the ricotta Salada cheese too sometimes I make it to the just the
Pasta and olive oil is amazing too because I like the smell of the Rota salada great great ingredient for just pasta I repat oil s oil and we got the Salada is the first the first make the pasta when I like baby Fantastical Fantastical okay so you send please so that was pasta
You know I wanted to tell all the chef’s feed And the reporter Gourmet viewers that this is a really hard job and it takes a lot of backbreaking work and somebody has to do it somebody’s got to do it right I want to
Do it cuz I love it no you got tell it’s a hard job okay so now let’s do the pasta 4 Norma okay the abnormal Norma so we have the except of the muscles the same ingredients of the normal normal okay but in a different way so you’re
Going to mix muscles with the eggplant and the tomato and rot Salata you’re right so this is what I’d like to say because today’s a special day we’re paying homage to ricot Salada and it’s so versatile yes it is you can put in a dessert you can put it with muscle
You can put it in a steak everywhere you can put in your pillow okay let’s see how you make and you sleep even better yes let’s see how you make this one okay and I I’ll keep eating so we got a pan of course okay then okay so we start making a kind
Of salad with Orin fried obber jeans with musles and um with the tomatoes we have here okay let’s start okay so we have some muscles just opened you just boil them I mean you just put them in a open them in a in a pan with some vermentino wine
Okay okay I like to open it with some vermentino wine it’s a good excuse to open a bottle of vermentino to have always vermentino in the kitchen okay and then we’re going to add some fresh cimon tomato okay so um massan Tiana patri Simone viewers
We the the one of the themes of Italian cuisine that I like to emphasize and especially Sardinian Cuisine is the Simplicity um and I just saw a comment from James so simple so delicious looking and um when you have the right materal Prim raw raw material when you
Have the right ingredients you really want to respect them and you don’t want to get in the way right Italian food it’s all about the right material Prima the right uh how can you say vegetable or uh everything comes from the ground but it’s almost
Like if you think about it like when you when you when after you have the raw material the other ingredients they’re like they’re helping the ingredient the main ingredient come out yes so this is one thing that I love about ricot Salata it’s like the olive oil you’re talking
About it’s like you know um really good salt it it’s those ingredients which are guest stars they help you express the main thing so much better yes but they don’t get in the way no no no that’s true pero okay here we are here we have we
Have our salad then I got my spaghetti pasta so now that we’re getting into white zones and we’re getting vaccines and we’re hopefully getting back to normal we are waiting for you to come here and do this with us literally come in this kitchen and cook with us and in
The meantime Max said he’s he’s willing to do Zoom lessons so if you want to there’s minimum of three people but if you want to Max will do a zoom lesson with you we’re in Italy so it’s 6 hours from the East Coast uh we’re 6 hours
Later and 9 hours later um West Coast but you know and Max runs a restaurant so you have to find the right time you are you um Clos them Mondays yes so Monday could be a good zoom lesson a good yes a good day so yeah uh that’s um
One of the ideas of this show is to help chefs um share their their their Mastery and monetize their Mastery and so you know if you’re looking for a fantastic Chef who also has a really good knowledge of wine you have uh I guess when you come from your part of the
World even more than most parts of Italy you guys really know your wine yes I really I really love wine I’m soia actually so okay oh okay so let’s talk about something really important and TI I want to hear your your idea too so with this wonderful
Tangy pasta La Norma what wine should I be drinking I think uh acid acid wine but also strong one like I think the okay um some some wine from South Sardinia like Carano okay I think Carano it’s a great wine with Norma because it’s acid it’s characteristic it’s fruit
But it has his strength so it goes well with the normal yeah cuz you you have a lot this is this is a wonderful pasta but you do need you need something to yes to be at the same level at the same level Tiana what about you how would you pair this uh
Dish ma because now is we are going to the season of Springtime I think they can now it’s maybe too much when is the red version but I will do the Rosé that become very floral but keep the acidity very high so you have this cranberry this perfume of the spicy veggie
Vegetation typical of svia so I will do this Ros ah okay um uh actually Max is coming to Mel kuso’s dairy farm we’re bringing 20 chefs next week so he’s going to taste that Ros from mikel’s M makes a wonderful organic Canon Ros from the Canon grape about 72 hours in the skin
That’s why it’s a really nice uh it’s so almost it’s a little darker than most roses it’s almost like a fake Rosé I think it’s perfect with the pastel Nora because it’s not the Bal red can now but at the same time it’s still the characteristic of out with more
Character so here this is a magic move of Masano this is a a signature dish of Max is that a like a water tomato water it’s centrifug C how do you say centrifug centrifuge I can’t remember now can’t remember my English T come see okay anyway you’re going to you’re going to
Finish cooking the pasta in that tomato water yes so I I put the pasta in the salty water for 1 minute okay 1 minute instead of three yes instead of three you you only make fresh pasta in your restaurant only fresh pasta yes I don’t buy pasta from them fantastic so you
Save a lot of money yes but I spend it in other things okay okay then we’re cooking the pasta so 30 second remaining then we making the SAU the sauce with the tomato juice we we’re going to add some a little bit of sugar okay cuz it balance the sauce and some
Salt of course okay okay when we are here we will uh low the the heat okay and we are waiting for the pasta of course we will add some extra virgin olive oil okay of course of course cuz it’s it uh make it the sauce
More stuck to the pasta how can you say more uh legata how do you say legata it’ll make creamy it’ll stick to the pasta but it’ll make it more creamy okay here we are so no it’s the sorry about that pasta is cooked pasta’s ready okay pretty it’s very pretty and the
Flavor as well is very Taste of tomato so can you explain to everybody how you made this sauce this is different yes it’s different it’s more light yeah how did you make it I make a juice from the cimona Tomato the same one of the sauce
How how how did you make the juice with the machine that makes the juice oh you juice you Juiced the tomatoes yes okay I Juiced the Tomato did you cook them first no row okay this are this was row tomato okay I put it in the pan for the
The cooking time of the pasta I got you so 2 minutes of to make the sauce okay and then here we are so this is even more simple even more simple than the you just taking the juice of the the Tomato you take two minutes you cook it
A tiny bit you add a little bit of olive oil and that’s did you add salt or just a salt salt and salt some salt as well and some sugar to balance the sauce but a little bit so simple so simple so healthy yes it’s healthy as well you can
So you can e more pasta good good idea okay I like you thank you so now it’s we’re going to Plate this is the magic move wow good job Beauty I want to learn how to do this that’s pretty so we don’t waste any no no waste
Waste not want not no it’s not the time to waste all and that’s it so we finish it with this kind of sauce your salad of salad sorry we made before okay so cut tomato No Seeds uh eggplant fried eggplant and muscles and muscles that’s
Pretty so pretty this I think uh are you going to put this on your menu I will in summer this is a great summer summer um summer dish so now now this what wine would actually this is cold yes so yes room temp yes what what um wine would
You pair this with sorry what wine would you pair this with uh I don’t know maybe uh Sardinian wine as well but like probably white wine okay but as well with a the right uh body cuz also the flavors are very intense so you have to
You need a very intense wine as well and not flowery not um flowery wine uh flower flower taste no flowery no okay so we’ll finish it with the rotta Salata okay so today the gods of ricot Salada I think they should be happy because we really have paid homage and
Respect to this ingredient yes we so some we finish it with some uh basil extra virgin olive oil basil oil okay and some wild fennel wild fennel by the way the last pasta the pasta Lorma I I never had wild fennel in a in a pasta Lorma and wild fennel is
Just you can put it anywhere it’s so wonderful but it really made a difference yes cuz it’s very intense and you need a very small quantity to to to get a a great taste wow look at that can you see this SIM can you see it sheez look at that that’s like art
Thank you we’re going to have to try it now because somebody has to do this job it’s a hard job no but let’s do it together can’t eat alone that big bad bad luck right that would bring very very bad luck to after you the artist made this
For me just to eat it and you watch not fair wow all the ingredients they really work the the the cool muscle the cooler ingredients It’s a Wonderful summer pasta yes I think I think we should we should patent it but it’s your idea so we will share it we we
Made the idea together okay so G ladies and gentlemen we you have just witnessed we’ve paid respect to rot Salada in all its different ways shapes and forms with uh Masano this special pasta rot with muscles I never would have thought of is fantastic now patri
Tiana take us to another level we heard that you know how to use rotto Salata in a suite can you show us okay okay thank you and yes I think I make her the gelato the Italian gelato with and the ricotta Salata and the artisanal Italian gelato is a very uh
Simple and they make it with just and the three ingredients and the the principal ingredients the milk and the just just a little sugar in this case I work the ricotta Salata with the goat milk for make her just a little more smile for and give this smell and respect the
Original smell to the the ingredients obviously the rotta Salata and I make the gelato with just just a little sugar because my gelato is very low sugar and low fat and the Very characteristic of the Italian gelato is the to taste the smell and the color The Taste is the
Original taste is a very and the pente of rot Sal pant I’m sorry to the ricotta Salata and the color is a wonderful Ivory and the smell I love is a very originally smell quy is a authentic authentic smell and I’m sorry because I make her now the I’m
Going to bring to bring the gelato maybe in the first step and see and make the gelato together and uh um is a is um I think for my culture and my fantasy I want to make her this gelato of the ricot Salata with a small cherry tomato can see that yeah perfect
Wow wonderful and okay I create okay I take the rotta Salata I cre in the plate just a little found because give very very great smell to the gelato too okay perfect to enhance the flavors to the flavor and prepare the plate to take the J
Okay this is is the gelato is the gelato I maker with the uh ricotta Salata and a goat milk I repeat forgive just a little more more patri where is your gelia oh I have the gelia in Union Street in San Francisco 199 okay so everybody in San Francisco
Gio gelato Union Square you saidin and for me it’s a very important maker in the jar you look the small tomato the very small tomato cherry tomato and the dried with the sun and just a little brown sugar H this is for me is very old old family recipent you
Your look is so very interesting it’s so very taste and I make her with a uh in a gelato in a gelato because create the wonderful fragrance you think to the Mediterranean diet this Aria color and is amazing wonderful and diseases the wonderful lemon too because I repeat the
Gelato is very important have the smell the taste and the look too is the original look is a fresh lemon and I want to make her the dester of lemon in in the gelato gelato tomato and just lemon why because rebalance the acid and the strong Taste of the
Ricotta uh the the prince ingredient in every uh type of plate the Italian cuisine the Sardinia Cuisine too is the wonderful oil in this case I have the Sardinia oil his amazing smell his amazing taste and I think and create the balance for the and the the the ingredients for the sver for
Everything is this is uh the Sardinian olive oil that tits and I import it’s called bony mores it’s organic and it’s extremely low acidity under 22 uh and uh wow that looks beautiful thank you and I rep is a thank you thank you so much is a very
Great smell is a very fragrance is a wonderful color too because the Italian food is amazing too to the sentimental food sentimental heat and when I R the plate in the wonderful color every people is so happy okay can you can you show us we want to see you eat it
Because we want to live vicariously so can you take a spoonful sorry because I want to taste it too I’m sorry I always taste it together absolutely the next time and Tiana is a testimonial because these wonderful ingredients arrive to the originally Seria okay please titiana since titiana has one of the
Best palletes in the world we’ll see what she says wonderful I love the olive oil and lemon zest that is balancing with the salty of theota is just wonderful yeah yeah thank you thank you but this is only not just fantasy but the respect to the Natural ingredient arrive to the
Wonderful region it’s very important to the respect I’m sorry I have a good friend here in Sardinia his name is fabrio fenu and he is an artist of gelato and uh maybe we could do a show cooking together and showing people how to make Italian gelato with Fabrizio if he’s
Available would you do that very pleasure okay we’ll ask fabrio so thank you so much for sharing that with us and for paying respect to rot Salata uh friends tisana is in San Francisco she has aot Salata plus a ton of other Gourmet Italian products going from Sardinia all all the way through
Umbria to Sicily uh really wonderful products and before we go um again we are doing these shows for free we’re enjoying ourselves we’re all SM small family run businesses and so we really hope that you get excited about what we’re doing and love constructive feedback but we also want you to try to
Recreate these recipes at home and in order to do so with such simple dishes you need the proper ingredients so I’ve put together a box okay it comes in this box okay and actually a lot of stuff fits in this box and since it’s Easter near Easter in the holidays and since
It’s expensive to send the box I’m putting ingredients but also other stuff in the box so you can have fun at Easter pesak but anyway I’m sending you whoops where am I where is the camera there you go okay I’m sending you some Sardinian semolina machata okay some Sardinian Sal
Integral okay this is make proper sea salty water sea water and you can just put that on a steak or even make a fish with salt this is wonderful uh salt of course the king and the queen of what we’re doing tonight is a cone of ricar
Salada and Musa smoked so simple and smoked then we have of course Sardinian canned tomatoes because you need the Sardinian tomatoes okay I’m actually sending you Sardinian water this was voted the best water in the world and you don’t want chlorine in your water when you’re making pasta okay
So you need to use good water um the the low acidic organic olive oil this is 500 milliliters I’m actually giving you a really fun pasta it’s uh these really long thick Hollow bucatini it’s they’re they’re from Sardinia they’re things of beauty really of from the north part of
The island you’re going to get a Sardinian malus maker so you can make your malus I can’t send you Sardinian wild fennel but I can send you a mixed bag of wild fenel and other Sardinian um spices like Mio and I think that’ll be fun to
Play with the pastas so that is the ingredients you need to make the pastas okay um of course you can get the fresh basil and and then we have for Easter and pesak one of my favorite uh uh things in the world is the Sardinian red
Tuna which you just can’t get in America it’s a big can and Sardinian botara which actually goes really well with rotata um and then you can’t get enough of salt in Sardinia this is FL cell it’s the caviar of salt it’s the 1% of salt which you
Get from the the top service and this is lemon flavored and it has a fragrance it’s real lemon real stting lemon in here it has a fragrance like you wouldn’t believe if you pick this up at my local Partners in Seattle it’s Robin on cap Hill or Debbie in a maple leaf in
San Francisco it’s Tiana at presio in Boston it’s West Roxberry so if you pick up the box it’s $180 cuz it cost me less to ship it I ship them in bulk if you want the Box sent to your home it’s $200 but believe me between supporting our
Business you can’t get these products in America if you went to Dean and Dela if you could get them it’d be more than $300 but you just can’t get these so Splurge call us up tell us you want help in making the recipe we’ll help you and
Get this box support us support the local Artisans if you want to take lessons with Max same deal you email me it’s $50 per person per lesson with a minimum of three people and He will you could buy the box and the the the the the lesson and that would be perfect
That’d be a lot of fun you can do with friends and have a real Sardinian party and then that would be like a precursor of coming to Sardinia so um Sim patri Tiana we love you thank you for sharing with us so Friends next next week we are
Going to my friend M’s organic dairy farm and we’re going to learn how to make one of sardinia’s most challenging pastas loritas so join us next week same time same day at the Mikel kusza organic dairy farm and Vineyard to make loritas with Gallo rante with free range rooster ciao Gra All e e e e