Well known Melbourne restaurateur Caterina Borsato from Caterina’s Cucina e Bar sits down with Rita and Lucia to talk about food from the town of Carpineto Romana in this segment from her Channel 31 cooking series (aired on 6 April 2013).
[Music] well thank you for staying tuned and of course on this note we’re going to go into the kitchen and cheer now I know you’ll be waiting in the wings I will I’ll leave you to the cooking pad and I’ll join you for the eating papers and let really do what she does best many’s dr. Leakey now Rita tell us what we are going to do today we are going to make turtle icky dr. Leakey is that the bromine would yes it is they’ve got lots of cheese and hikes and uppers and this another chance I make it very difficult for us anyway now the thing about this this specialty is really used around distict on festive times here um just feel like Easter Christmas Saints days maybe will you would love to make them at home with your mom never Mother’s saw all those kids out of the kitchen they’ve even Australia they say even bolder children I don’t understand that either if the kids involved you know instead we were told get out the kitchen don’t make a mess today actually effective never made things always made mother versus my brother’s never made them by eyes actually she has she’s telling me you’re going to change this now that your daughter’s growing up and you’re going to get her involved I will when she grows up a little yes all right now let me ask you so what are the ingredients of these topic leaky very simple it’s a potato sugar lemon eggs and a little bit of grappa or brandy but whatever you have yeah I’ve been told mm-hmm and five potatoes so we’re making a small batch today so yes you just peel your potato now these are des roots these are Derick Desiree’s and their old potatoes well yeah I’d say they’re holdin back see if you use a fresh potato they tend to just when you boiled them up yeah break down right and so they’re not good so these Desiree’s are good for knock you yeah so it’s the same process because you want them gentle eyes or eye potato yep the flour all right and you know if it’s a dry potato when you cut into it it actually doesn’t weep Drita water it stays you know that would be very unhappy look at the wastage good bad not so right yeah you know all the tricks that you learn I think when you’re growing up you know I guess in the old days I used to but of course they used to use the peelers to deny to make a graph out here I’m there you may be here perhaps as y’all know what did that a long time ago too long all right so it aliens do not make rubber they they imported from overseas any is the stuff that we buy yes we go I love making shows of these so cheeky although these they tell me that what so you peel the potatoes and what’s next step so then you cut them in in halves or in quarters mm-hmm and then you just bring them up to the boil in a pinch of salt and cook them till they’re tender mm-hmm so they don’t take it could be 25 minutes 30 minutes whatever mmm yeah so now I’ve got my cold water and with my potatoes and I’m gonna bring it to the boil reaches with is you potato since the the boiled potatoes and they’ve been drained and so now I just some absolutely put them through more or is there any do if you’re back with a ball yeah cause it sort of gets stuck so you have to unstick it okay that’s it taking pot to him beautiful good potatoes have got upward smell you smell yeah and you said that you you actually lure them when they’re still quite warm yes it have to be hot must be hot okay okay so now you add a bit of sugar into the into the hot potato and it’s half a cup four five potatoes and just mix that just really for just a bit before cuz it’s a little bit sticky and we don’t need to add any more salt to because we already salted I’ll just put us we’ve just put a pinch of salt you don’t go to that small mm-hmm oh I see so that the sugar mill met with the potato and then flour or now now listen with it you are going to give us some accurate measurements I’m just watching this like you at home say how much oh my god I would say it’s probably bad umm maybe better yeah cuz I guess it depends on how much it’s like when you make a gnocchi you don’t really know so now you break from the eggs cracking the eggs internet beautiful well that’s exactly what I guess that these taught the leaky are like your key because you just simply don’t know the member they will absorb no true and zest of one lemon mmm-hmm look this plane is fantastically that they dangerous you think scare me like children do you find that yeah I know that you know all ships now only what buzz forget these the old-fashioned greatness star is a little bit old-fashioned seal but I thought I’d bring it out today because it’s a bit high-tech but I actually still use my old I do okay okay lemon one lemon and salt anise uh-huh but these option but you prefer to have well it does go with the dish I mean it does go with this is traditional that you add them but if you don’t like sultanas well you don’t have to and a little splash of grappa yes food subpoena dig it up I just a little and that would be like eight seconds and so they need beat your eggs okay or you can do it by hand raising you know when I first met you I just remember you making pasture and it really is such a up when your first always seems to come out so silky no no is it just something that you are the no it’s just something that you know I don’t know I think so I don’t know it’s a terrible question week tit I don’t know why that happens I suppose you need to know what you’re doing really and once you know what you’re doing you know pedina so how much do you think thank you no that’s probably enough well that’s a little bit then you cut up little pieces cut it again my mother always did this not me yeah so I’m not the best at it we must have been a very attentive child look at that okay yeah that’s it that’s very little shape and it’s I’ve seen it’s night desserts like this or other pastries that are made in southern Italy that are kisses and they’re often faked have you seen them they’ve got their honey yes the Sicilians have got a vision of this it must be a traditional singer under hello Aleta I know that there is one thing you’re going to tell our viewers at home that perhaps Italian lumbers don’t have at home deep fry it’s some great idea to use a wok yeah it’s specially for things like these it’s just um you don’t need to use as much oil and it’s a great service areas quite a wide service area and so I’ve I recommend a wok to use for deep frying and what sort of world I’m a vegetable oil because you never know and they will color quite quickly so there’s sugar in them so we just take them out of the oil straight into the strainer a plastic container we found later you know no really what sort of sugar do we have here that’s our normal sugar a trade sure cast sugar okay and this is these are think they cook their heart them in the sugar and then you mix them into the sugar another fantastic show and of course arm I’m being very tempted by these beautiful tortellini Arisa thank you so much I mean you always make it look so easy and of course I must extend a big thank you to your beautiful mom because I guess this is the recipe really that was made by the non-linear now urine or not yeah let’s try that’s my mother used always make la próxima [Music] [Music]