Up next in 10
3 Romantic Italian Dinner Recipes - Frank Pellegrino tells how to make Rao's marinara sauce recipe from scratch. Then, together, they make a chicken cacciatore recipe and a delicious tiramisu cake recipe. Paula’s Best Dishes, Season 12, Episode 8.
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00:00 Intro
1:21 Tiramisu Cake Recipe: https://www.pauladeen.com/recipe/tiramisu-cake/
4:01 Frank's Marinara Sauce Recipe: https://www.pauladeen.com/recipe/franks-marinara-sauce/
8:33 Chicken Cacciatore Recipe: https://www.pauladeen.com/recipe/chicken-cacciatore/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:01
- Y'all today,
0:02
I've got somebody very special stopping by.
0:05
My friend Frank is coming all the way
0:08
from New York to bring a little Southern Italian flavor
0:11
to a Southern lady with his homemade marinara.
0:15
I'm undeserving.
0:17
- No, you are more than deserving.
0:19
- Which will be fabulous
0:21
with my Southern chicken cacciatore.
0:24
Perfect, we're a great team, Frank.
0:26
And finally, I'm showing Frank how dessert is done
0:29
with this ultimate tiramisu cake, yum.
0:33
(upbeat music)
0:43
♪ Look me, I said I am free. ♪
0:46
(doorbell rings)
0:47
- Frank is a great guy.
0:49
You would probably recognize Frank
0:51
from the Sopranos, Goodfellas.
0:55
His restaurant is probably the hardest restaurant
0:59
to get a sit in, here in America.
1:03
Well, let's go into the kitchen.
1:04
Okay, well I've got you some- - I've got some...
1:05
- Southern Italian to the deep South.
1:08
- Southern Italian.
1:09
- Yes, I came down here to visit Paula
1:11
because I think there's a real kinship.
1:15
She does the Southern cooking
1:17
and I do Southern Italian cooking.
1:20
- Well, Frank, I'm gonna make you a tiramisu cake
1:25
and I will help you get tied up.
1:29
- That's it.
1:30
- You are precious.
1:31
You know who you remind me of, Al Pacino.
1:35
- Oh.
1:36
- Yum.
1:37
All right, I want you to put in one cup of hot water
1:40
in this bowl, dilute this two tablespoons
1:44
of granulated espresso.
1:47
- Okay.
1:48
- And then one cup of vegetable oil
1:53
and then we've got three eggs.
1:54
We've got a cup of sour cream
1:57
and I'm gonna come down here
1:58
and I'm gonna put our dry ingredients
2:00
and then you and I are gonna meet in the middle.
2:03
(Frank laughing)
2:04
Okay?
2:04
And I'm gonna put in two and a half cups
2:08
of all purpose flour.
2:10
(upbeat music)
2:12
I'm gonna add one and three quarters of sugar,
2:16
one and a half teaspoons of baking soda,
2:20
one teaspoon of baking powder
2:23
and a fourth of a teaspoon of salt.
2:25
Now you can go ahead and add the eggs to that
2:28
and the sour cream is gonna be last.
2:30
- Okay.
2:31
- We'll stir that into our batter.
2:34
What we're gonna do now is
2:36
if you would just add your wet to my dry.
2:40
Look at that beautiful, milky, chocolatey looking batter.
2:45
So if you would just whip that together.
2:48
- Okay.
2:48
- And I'll be getting our sour cream ready to go in.
2:51
There you go.
2:52
(machine buzzing)
2:54
I may have wished I'd joined you with the aprons,
2:57
'cause I don't know if you noticed,
2:58
but I really dressed up today for you.
3:01
- My Nana, who was the head chef at Rao's for many years,
3:04
she would wear white cashmere sweaters, silk blouses.
3:09
- No.
3:10
- White wool slacks.
3:11
- In the kitchen?
3:12
- And she'd work all night in the kitchen and come out,
3:14
not a spot on her.
3:15
- No.
3:16
- It was unbelievable.
3:17
- How did she do that?
3:19
- No one knows it's still a mystery, but she did it.
3:22
- After you blend in our cup of sour cream,
3:24
I've got three buttered cake pans over here waiting.
3:27
And what we're gonna do is try
3:29
to evenly distribute our batter.
3:32
And that look right. - You're ready?
3:34
- Yes.
3:35
(upbeat music)
3:38
So there we go.
3:40
(upbeat music)
3:44
So there we go.
3:45
Perfect, we're great team, Frank.
3:48
Now these are going into the oven, Frank
3:50
at three 350, 18 to 22 minutes.
3:55
And I kinda have a feeling
3:58
with all those beautiful ingredients you just brought,
4:00
(screen whooshing)
4:01
you're gonna teach me how to make a marinara sauce.
4:04
- A quick, easy-
4:05
- Rao's way?
4:06
- Rao's quick, easy marinara sauce.
4:08
- How old is your restaurant?
4:09
How old is Rao's?
4:10
- Rao's is 115 years old. - oh, come on (laughing).
4:13
- Same family, same place.
4:14
- Who is the most famous to come into your restaurant?
4:18
- Bill Clinton.
4:19
We had a great time with him.
4:21
- Oh, oh.
4:22
- yeah.
4:22
- How did Bill Clinton get a table?
4:24
- I'm not telling you, but...
4:25
(both chuckling)
4:26
- So I'm tearing up some basil
4:28
and Frank, I see you're chopping the three cloves of garlic
4:32
- Paula, we need about less than half of that onion.
4:34
- Less than half. - I need diced.
4:35
- Okay Frank.
4:36
And what do you got there?
4:38
Salt pork?
4:39
- Yeah, we got a little salt pork (mumbling).
4:42
(upbeat music)
4:43
So I'll do a little bit of this fatback.
4:45
You put it in, skin side down, low heat
4:50
and you let it render.
4:51
- I see you got some oil and your garlic already in there.
4:55
You know what I think I'm gonna do?
4:57
I think I'm gonna come over here
4:59
and just see if I have an apron.
5:03
I don't wanna get grease on my top.
5:07
- This is turning a little golden brown under there.
5:09
- It's already...
5:10
- Yeah, And you can already get a little bouquet.
5:14
I'm gonna take this off now.
5:15
- Okay.
5:16
- And I'm gonna add now, a little bit of that onion.
5:19
We're gonna saute that.
5:21
Okay, we give that about a minute or so.
5:23
- What do you need baby?
5:24
- I gotta crush these tomatoes.
5:26
- Oh, okay. - So let's lower that.
5:28
- Okay, I'm actually just gonna take that off
5:32
the heat for a minute.
5:33
- Yeah.
5:34
- All right, that's the same way I crush mine.
5:36
- Okay, this is what we do.
5:37
(upbeat music)
5:41
- The way I add ingredients,
5:45
I'm a believer in when you get the perfect aroma,
5:48
when it's released it's bouquet,
5:50
that's when you add the next ingredient
5:52
so that you capture it at its moment
5:56
and it'll kind of stay that way.
5:57
- Have you been to chef's school, culinary?
5:59
- Never.
6:00
- Me neither.
6:00
- Okay, yeah.
6:01
- I learned from my grandmother.
6:03
- So did I.
6:04
My grandmother, my aunt, my uncle, my mother, everybody.
6:07
- Those are the best teachers in the world.
6:08
- Absolutely.
6:09
Raise that heat, when I put the tomato in,
6:12
I like to add salt.
6:13
We're just gonna bring this to a boil,
6:15
then we're gonna reduce it to a simmer
6:17
and believe it or not, this will only take 10, 15 minutes.
6:21
- Oh, I smell the salt pork. (Frank chuckling)
6:25
- This will smell even better when we finish it
6:27
with the basil.
6:28
- Oh my gosh.
6:29
(screen whooshing)
6:30
Up next, Frank's marinara may just be too good
6:34
for words, y'all
6:36
- I love this stuff.
6:37
(air whooshing)
6:38
- And later Frank's bringing a little Southern Italian charm
6:41
to the Georgesyl.
6:43
Oh, Frank.
6:45
- It couldn't be better than this.
6:49
I so hope y'all are enjoying the show.
6:52
And if you do.
6:54
Be sure to click like, subscribe and
6:57
notification bell so you'll never miss a video.
7:01
And we'll be right back after the break.
7:06
(upbeat music)
7:10
- So Frank, the marinara is smelling wonderful, okay.
7:13
- Sure, if you would just tear up that basil,
7:16
'cause what I'm gonna-
7:17
- You want me to drop it in as I tear or is it too soon?
7:20
- You can and the only thing I'm going to add now
7:22
is a little bit of black pepper.
7:24
- Yes.
7:25
- Now by the way, if you like your source hot.
7:27
- Yes.
7:28
- Then you would add the red pepper flakes.
7:30
Okay and I'm going to add just a pinch of oregano.
7:35
Now I'd love you to taste.
7:37
- I was gonna say, "Please."
7:37
- That because that's done and that's-
7:39
- You know what, I've got some garlic toast right here.
7:43
- Okay, oh boy.
7:43
- Oh my, yes.
7:49
(upbeat music)
7:52
Is it yummy?
7:54
- And this takes 20 minutes.
7:57
- That's what blows me away.
7:58
- That's it.
8:00
I love this stuff.
8:02
- Oh my gosh.
8:02
- I can live on that.
8:03
- Frank?
8:04
- Yes, my dear.
8:06
- It's how I refer to my food, "It's honest."
8:11
- In Italian, we say "Polito," clean, pure.
8:17
And that's what this is.
8:19
- Well, I wanna do something now for you,
8:21
if you would help me.
8:23
I need a couple of cloves of garlic.
8:25
If you would pass, no, no, I know what I want.
8:31
- Aha (laughing), okay.
8:33
- I'm gonna make you a chicken cacciatore.
8:35
- Okay, the hunter-style chicken.
8:37
- What did you say?
8:38
- That's the hunter-style chicken, it's cacciatore.
8:41
That's what it means. - Like the hunter
8:42
that goes out with a gun?
8:43
- Exactly.
8:44
- Now, how did that be?
8:45
- I wish I knew.
8:46
(Paula laughing)
8:47
You know what else, they should do this with?
8:49
- What? - I mean this rabbit,
8:51
you can make rabbit cacciatore, it's out of this world.
8:55
- My daddy used to get up in the mornings and go hunting,
8:58
when we lived at River Bend
9:00
and he would shoot the rabbits and squirrels,
9:03
bring them back and grandma would cook 'em for breakfast.
9:06
- Right.
9:07
- And then when I started enjoying a little success
9:12
and got to move about
9:14
I would go into a fancy restaurant and they'd serve rabbit.
9:18
- Sure.
9:18
- I said, "Oh my goodness, I was eating gourmet
9:20
and didn't know it."
9:22
- Absolutely.
9:23
- All right, so what I'm gonna ask you to do Frank
9:26
is to dice up this bell pepper.
9:29
- Okay.
9:30
- All right, you got my garlic ready.
9:31
- I got your garlic.
9:32
- And I gotta finish chopping this onion
9:35
and I will season these boneless chicken thighs.
9:38
I love dark meat.
9:40
that's where the flavor is. - It's sweeter and tender.
9:42
- And all of that.
9:43
So hopefully I'm gonna render out what you left
9:48
of the salt pork.
9:50
Now I'm gonna get me a knife and just finish off my onion.
9:54
(upbeat music)
9:56
(loudly chopping)
10:00
Now, Frank exactly how many movies
10:03
do you think I've seen you in?
10:05
- Well, I've probably done about 35 movies.
10:09
- Wow over how long of a period of time?
10:12
- Over 35 years, so it's been a long time.
10:15
I even cooked in the movies because I was in Goodfellas.
10:19
And in the jail scene in there,
10:21
I was the guy cooking the steaks.
10:23
And I say to one of the other guys,
10:25
"How do you want your steak?"
10:26
'Cause I was frying steaks and he said, "Medium rare."
10:29
And I said, "Mmhh, an aristocrat."
10:32
And it turned out to be one of the most famous lines
10:35
in the movie, okay?
10:37
And that whole scene was done imprompt.
10:40
Martin Scorsese, he just told us,
10:42
"Talk about the neighborhood, talk about food,
10:44
talk about things like that."
10:46
The reason that line came to me was,
10:48
my father overcooked meat.
10:51
My father loved meat so well done that you couldn't eat it.
10:54
- The older generation, yes that's-
10:55
- That he liked that.
10:58
And that was my father's line,
10:59
if someone said to my father,
11:01
they wanted their meat medium rare or rare.
11:04
My father would say, "Mmhh, an aristocrat."
11:06
So that immediately came
11:07
to my head and that's what we did.
11:09
- Brilliant, it was so genius of your father.
11:12
- So, it was a lot of fun, it was a great film.
11:14
- I'm gonna scoot on over here.
11:16
- Okay.
11:17
- So now I'm just gonna salt and pepper my chicken, y'all.
11:20
(upbeat music)
11:24
All right, so I'm just gonna sear
11:26
off these boneless thighs along with that.
11:32
(Frank laughing) Piece of gold in there.
11:34
- Yeah.
11:35
- So you know what?
11:36
We've gotta get a table set, so.
11:38
- Well, how about I set the table for us
11:41
and you and I can have a little reporte together.
11:45
- You would set the table?
11:46
- I certainly would.
11:48
(upbeat music)
11:49
- Frank, we're not gonna have any marinara sauce left.
11:54
- Paula, leave some.
11:57
Paula, I think you have enough blinnins for an army.
12:00
- I know, I never know how many people
12:01
are gonna show up around here, Frank.
12:04
Are you smelling my stuff?
12:05
- I'm smelling, it smells great.
12:08
Paula, I'm gonna set all this stuff up outside
12:10
and we're gonna have a little Rao's right outside here
12:13
on your porch, okay?
12:15
- I'm undeserving.
12:17
- No, you are more than deserving.
12:19
(upbeat music)
12:22
- After I add the sauce, we're gonna cover it
12:24
and let it simmer all together.
12:27
(upbeat music)
12:36
All right, now I'm gonna cut down my heat
12:39
and I'm gonna put a lid on this, look at this.
12:42
Up next, the finishing touches to our chicken cacciatore.
12:47
- That's a pretty dish.
12:48
- Oh my God, I may be in love.
12:50
(Frank laughing)
12:51
And later, do you think our tiramisu cake
12:54
can get any better?
12:56
I'm gonna put a mascarpone filling.
13:02
I hope y'all are enjoying the show
13:05
and I want to hear from you.
13:06
Tell me what recipes or videos you'd like to see me
13:09
make by just leaving a short comment below.
13:13
Now, let's get back to the show, y'all.
13:17
(upbeat music)
13:21
So did you get our table set, Frank?
13:24
- I have the table all set for us, it's gonna be lovely.
13:27
- I know it is.
13:28
What do you think? - And that's gonna make
13:29
your suspenders twitter.
13:31
- Yes.
13:33
So we need to take the salt pork out of our pan now, Frank.
13:36
So if you would take that out.
13:38
- And again though, people should remember that's optional.
13:42
I mean you and I love it but it's-
13:44
- In my world, it's not an option.
13:46
(both laughing) - But it is optional.
13:48
- Yes. - It'll be great without it.
13:51
- And I have to tell you,
13:53
that was the most incredible marinara sauce,
13:56
I've ever tasted.
13:57
- Wow, thank you very much.
13:59
- The simpleness of it.
14:01
- And you get it.
14:02
- I don't know what to say.
14:04
- It happens.
14:04
- All right, if you'll take the salt pork
14:06
and we'll cut this off and cover it
14:09
because I've got some other things for you to do.
14:12
- Okay, this is ready.
14:13
- We need to get, we got our water boiling back here.
14:16
We need to put our linguine on
14:19
and then we're gonna finish putting our tiramisu together.
14:23
And I've got a bottle of coffee liqour, Frank.
14:28
- Okay.
14:29
- And I've got me a little pastry brush.
14:31
So I'm gonna just brush.
14:34
If you would darling, put the linguine
14:36
and do that part any way you want to.
14:41
- I'm gonna salt this water.
14:42
- Yes, baby.
14:43
This kitchen is yours for the day.
14:45
Yum, this smells so good.
14:48
So this is gonna help moisten up our tiramisu cake.
14:53
(upbeat music)
14:57
All right, there we go.
14:59
All right, so Frank, I've got you eight ounces
15:03
of a semi-sweet chocolate.
15:05
You can either chop it or just break it,
15:08
however you wanna do.
15:09
I've got your pan on, heat your heavy cream,
15:13
melt the chocolate in the heavy cream.
15:16
- Okay.
15:17
- I have got our cakes to soak in.
15:19
So I'm gonna put a mascarpone filling in between each layer.
15:25
Do you love mascarpone? - Love mascarpone.
15:27
- Oh my goodness, I adore it too.
15:29
(upbeat music)
15:32
Now I'm gonna take our mascarpone, put it in our bowl.
15:36
I'm gonna add a fourth of a cup of white sugar
15:39
and use that whole cup of heavy cream
15:42
to melt the chocolate, please Frank.
15:44
(upbeat music)
15:49
I'm gonna beat my mascarpone.
15:51
(machine buzzing)
15:53
There we go, get that nice and smooth.
15:58
Now, I'm gonna measure us out, a half a cup of heavy cream
16:04
and I'm gonna beat that in there.
16:07
All right, yours is really boiling over there, Frank.
16:10
- It's coming, we're getting there.
16:11
- Yeah, might wanna give it a stir darling.
16:13
- I will.
16:15
- And our linguine back there is just boiling.
16:19
Oh, I can't hardly wait to eat the chicken cacciatore.
16:22
(Frank chuckling)
16:23
I can't hardly wait.
16:25
So you said you've done three Woody Allen movies.
16:29
- Right.
16:30
- What was it like working with him?
16:33
- It was actually wonderful.
16:35
I mean, I think the man is brilliant
16:38
and what's great is when you're on the set and he's working,
16:44
you can watch him think, he never stops thinking.
16:49
And you can see him look and watch
16:51
and look for nuisances that he'll stop in the middle
16:54
and say, "But, let's shoot that because I like that.
16:57
It was unexpected, but it works.
16:59
So let's do a whole new set up," and we'll do that.
17:01
- So he recognizes something special when he sees it.
17:05
- He does and so you're gonna see the man,
17:07
his brain is always, always working.
17:10
- All right, now we're gonna have to let this cool
17:13
for like 15 minutes
17:15
because it would do terrible damage to our mascarpone, hot.
17:20
So we're gonna put that aside, let it cool.
17:23
Check on your linguine.
17:24
- Oh.
17:26
- Because in a couple of minutes,
17:27
when this is cooled Frank,
17:29
we're gonna be ready to build our cake.
17:31
(upbeat music)
17:34
Coming up, I think Frank's learned a thing
17:37
or two about dessert at my house.
17:40
Beautiful, you might ought
17:41
to think about opening a restaurant.
17:43
- I will but our (mumbling).
17:44
(both laughing)
17:46
- Then it's time for our Italian get away at home, y'all.
17:50
- See, I knew you were Italian.
17:52
(both laughing)
17:56
I so hope y'all are enjoying the show.
17:59
And if you do.
18:01
Be sure to click like, subscribe and
18:04
notification bell so you'll never miss a video.
18:08
And we'll be right back after the break.
18:13
(upbeat music)
18:17
- Are you ready to get this tiramisu together?
18:19
- I'm ready to help you.
18:21
- I need your help.
18:22
I'm gonna put a little bit of that mascarpone right there,
18:25
just so my cake won't move around.
18:29
All right, the first thing we're gonna do
18:32
is put a layer of chocolate
18:34
and I'm gonna use like half of it.
18:40
How yummy does that look.
18:41
- It looks great.
18:43
- Now we're gonna put our layer of mascarpone.
18:47
So we want a nice layer of that.
18:51
Now we're gonna put a layer of ladyfingers.
18:55
- Okay.
18:58
- Just get them all around there.
18:59
- Are we gonna go around the whole?
19:01
- Yes, yes we're gonna cover the whole layer.
19:03
I'm going to put one more on
19:05
and we're gonna do the same thing.
19:11
Beautiful.
19:13
You might ought to think about opening a restaurant.
19:15
- I will but our (mumbling).
19:17
(both laughing)
19:18
- I'm gonna try that.
19:20
- Now we'll use these sticks to keep our cake layers
19:23
from sliding.
19:24
Then we're gonna do the same thing all over again,
19:27
starting with the melted chocolate.
19:28
Look at that, I mean this is like a masterpiece, aint it?
19:32
- It is a masterpiece.
19:33
(upbeat music)
19:38
- Yum, yum.
19:39
(upbeat music)
19:46
All right, so while I'll slap this frosting on,
19:52
if you would get that wonderful entree.
19:55
- Okay.
19:56
- Going where, gonna go to a beautiful table.
19:59
(upbeat music)
20:10
- That's a pretty dish.
20:11
- Oh my God, I may be in love.
20:13
(Frank laughing)
20:15
(upbeat music)
20:20
Oh, Frank.
20:22
- How beautiful is this?
20:23
- I almost can't believe this moment.
20:27
- Neither can I, it's beautiful.
20:28
And this is the way- - It's magic.
20:30
- On your porch, in this beautiful setting,
20:34
it couldn't be better than this.
20:36
(upbeat music)
20:39
Let's eat.
20:40
- I am so hungry.
20:42
- It looks good to me.
20:43
- Oh my goodness.
20:44
Now, I'm kinda messy when I eat spaghetti.
20:48
(Frank laughing)
20:50
(upbeat music)
20:55
- This is great, you can taste all of that flavor in here.
20:58
- Look at that, I'm getting better,
21:00
I'm getting tighter knots.
21:02
- See, I knew you were Italian.
21:05
(both laughing)
21:08
(upbeat music)
21:12
- Look at this (laughing).
21:19
Hey, y'all, it's Paula Deen.
21:21
Now, if you enjoyed this video, be sure to like it
21:25
and click the subscribe button as well as the notification
21:28
and bail to be alerted when I post a video.
21:32
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure