Mastering Italian Cooking | Category | JEOPARDY! MASTERS

That’s a spicy meatball in the Italian Cooking #Jeopardy! Masters category.

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#jeopardy

I’m Giada De Laurentiis.
You supply the vino and the Parmigiano,
and I’ll give you clues about mastering
Italian cooking.
Italian cooking, 1000.
Here is Giada De Laurentiis.
Rich in omega three fatty acids.
Anchovy adds amazing umami flavor.
But if you hate the texture,
try this traditional fermented
Italian fish sauce
that’s just anchovies and salt.
It’s called Colatura.
Back to you, Matt.
I don’t think I’ll be trying that.
Italian cooking eight.
Back to Giada.
One of my favorite dishes
to make is a lemony roasted
chicken named for this beautiful city
on the Gulf of Salerno,
whose coast is known
for breathtaking views.
Matt.
What’s Amalfi? Yes.
600.
Giada.
The simplest dishes can often
be the most satisfying.
Like this classic Roman dish that uses
nothing more than pasta
salted water, pepper and Pecorino Romano.
James. What’s Cacio e Pepe?
You’re right. 400. Giada De Laurentiis.
Literally bone with a hole in Italian.
This hearty
veal dish needs time to braise,
to let the marrow in the shanks add
rich flavor to the dish.
Matt, what’s Osso Buco? Right.
Do not, under any circumstances,
bring it.
I will not, but Giada De Laurentiis
will bring it.
Here’s the final clue.
Mincemeat is used in the Alla Bolognese
type of this
classic four letter sauce.
While the Alla Napoletana made
with a big chunk of beef,
is often called Sunday sauce in America.
James. What’s Ragù? That is correct.
You’ve pulled off a bit of a comeback
after Matt’s early lead.