Up next in 10
4 Italian Food Recipes - Paula is sharing how to make calzones, a seafood cioppino stew recipe, and an easy cannoli recipe. Paula’s Best Dishes, Season 2, Episode 2.
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00:00 Intro
0:39 Baked and Fried Calzone: https://www.pauladeen.com/recipe/baked-and-fried-calzone/
9:20 Seafood Cioppino Stew: https://www.pauladeen.com/recipe/seafood-cioppino-stew/
18:49 Chocolate-Dipped Cannolis: https://www.pauladeen.com/recipe/chocolate-dipped-cannoli/
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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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0:00
hey y'all come on in the kitchen today i
0:02
want you to look up here on my cutting
0:05
board y'all
0:06
i got more dough than an armored car
0:10
today's show is all about
0:13
italian cooking i called him my favorite
0:15
savannah pizza maker patrick to come in
0:17
and help me with a baked
0:19
and fried calzone that is one
0:22
fat cow it sure is he also is going to
0:26
chip in to help with the chopino seafood
0:29
that smells delicious and then we top it
0:32
all off with an italian dessert staple
0:34
chocolate dipped cannolis cheers cheers
0:40
patrick is from vinnie van gogh's one of
0:43
the local favorite
0:45
pizza parlors here in town absolutely
0:47
you may know southern cooking but uh
0:49
you know we're gonna show you a little
0:50
bit of the uh a little bit of the
0:52
italian today
0:53
i think that's great i can't wait grab a
0:56
little piece of dough here get it all
0:58
all good and covered in flour so it
0:59
doesn't stick to your hands just
1:01
beat right into it there with your
1:02
knuckles yep um we're going to be making
1:05
some calzones with this time you could
1:06
also uh
1:08
do this to make dough for the pizza pies
1:11
and so once you got that slapped out
1:13
into a nice little uh circle there
1:15
and just pick it up put it in the palm
1:17
of your hand there and basically what
1:18
we're going to do is just slap it out so
1:20
we can get it nice and
1:21
thin and so little quarter turns every
1:24
time
1:25
you go back and forth here make sure
1:26
your fingers stay together that way you
1:28
won't rip the dough
1:29
oh yours is getting real much bigger
1:33
than mine and then once again oh my
1:35
rings are tearing up
1:38
we'll just use mine how about that oh
1:41
see there you go so we've got a nice
1:43
circle of dough here
1:44
now is that just for one calzone that's
1:46
for two calzones actually okay i was
1:48
gonna say that's a lot of dough yeah
1:49
we're gonna need a few things to put
1:51
inside of it though so
1:52
we'll make a little ricotta cheese
1:53
mixture to put in there first
1:55
all that is is uh about a pound of
1:57
ricotta three tablespoons of basil
2:01
and three tablespoons of oregano and
2:03
what we've got here is a little
2:05
concoction that we call duck butter
2:06
mixture of garlic and olive oil and
2:09
we'll take a a tablespoon of that
2:11
why don't you mix this okay and then
2:13
we'll start over here on some on some
2:14
pesto
2:15
to dip your calzone in it as you're
2:17
eating it and the pesto
2:19
is just uh a couple of cloves of garlic
2:22
and then a third of a pound of fresh
2:24
basil two cups of pine nuts
2:26
one and three quarter cups of shredded
2:28
parmesan and then
2:29
a cup and a half of olive oil so we're
2:31
just going to start that to blend them
2:33
okay
2:33
and we're going to slowly add our olive
2:35
oil
2:36
[Music]
2:41
see that sort to start a firm there we
2:44
go it's
2:45
knocking around now isn't it so now that
2:48
we've got
2:48
our uh ricotta and our pesto all
2:51
finished up we're just gonna take them
2:52
back over here
2:55
we're gonna uh spread on a decent amount
2:58
onto our dough here how about my side oh
3:01
i'm sorry a gentleman should always
3:04
spread ricotta for a lady that's so i've
3:06
been told
3:09
yeah don't forget my ricotta what are
3:12
you gonna put on your side i think i
3:14
know what i'm gonna put on mine
3:15
well one of my favorites and this is one
3:17
of the most popular ones at the
3:18
restaurant
3:19
is a little sausage a little mushroom
3:22
and some onions in my calzone
3:24
what kind of sausage is that it's just
3:25
some spicy italian sausage
3:27
and you want to cook it before you put
3:29
it in that's yeah that's crucial
3:30
this has been um this has been cooked
3:32
it's been cooked and drained
3:34
so we're just gonna we're gonna grab a
3:35
nice handful of that
3:38
and some mushrooms i don't know what you
3:40
want to put in yours
3:41
okay that's about what i'd like i love
3:44
spinach believe it or not some onions oh
3:47
yeah yes
3:48
i love fresh spinach so i think i'm
3:51
gonna
3:51
bed mine down and that can kind of act
3:54
as
3:55
a grease absorber absolutely
3:58
for my sausage i think that's the way
4:00
i'm gonna go
4:03
and our cheeses are we've got some some
4:06
shredded parmesan and some shredded
4:08
mozzarella here
4:09
and we're just gonna grab a little bit a
4:11
little bit of the farm
4:13
and you know i like the same thing that
4:15
you did
4:16
i just you know like the spinach too
4:20
and i like the onions am i too close to
4:23
the edge over here patrick
4:24
uh you want to leave a little bit of
4:26
room we're just going to stretch it all
4:27
out and then a
4:28
a big handful of mozzarella okay i
4:31
really like the mozzarella
4:33
we've got our toppings down we just want
4:35
to take the back edge
4:37
stretch it out we're going to fold that
4:39
over a little little half moon and then
4:41
we're just going to press down the edges
4:43
there
4:44
so we get a nice seal and you want to
4:46
make sure you've got it
4:47
good and good and sealed up because you
4:49
don't have to wet it
4:50
nope you don't have to wet it you just
4:52
got to press it down that is
4:54
one fat count it sure is that's going to
4:56
be good
4:58
it might be on the other side you want
5:01
to make sure you've got a
5:02
a good seal because once it once it
5:04
heats up the the air that's left inside
5:06
of there
5:07
will stretch at the dough and blow it up
5:08
a little bit the cheese will all leak
5:10
out
5:11
and i would be so unhappy i know it if
5:14
my calzone came to the table and the
5:16
cheese was gone
5:17
it's it's a crime so we're just gonna
5:20
follow that seam that we made with our
5:21
pizza cutter
5:22
y'all always make two at the time um
5:25
well we
5:26
we try to get two out of each dough but
5:28
i mean sometimes if people only order
5:30
one then you know we only make them one
5:34
that is ever more beautiful piece of
5:36
dough patrick absolutely good enough to
5:38
eat
5:38
good and uh so once we've got that we
5:41
just want to
5:41
pick it up by the edge there and give it
5:43
a little shake so that there's some air
5:45
in there
5:46
and then we'll take it that is a beauty
5:50
we're just going to take this we're
5:52
going to throw it on our stump
5:53
right onto the stone in there we have
5:55
our oven set at 550 degrees
5:58
it'll just bake right up nice and brown
6:01
and then
6:01
you want to throw yours in the fryer
6:06
i would love to throw mine in the fryer
6:08
and let's give that a try
6:10
if you're gonna deep fry it you want to
6:11
have a little bit of an egg wash on
6:13
there
6:14
so we'll brush that on okay
6:17
get it nice and nice and coated there
6:19
and then
6:20
we will uh scoop that up into this guy
6:24
that's a big calzone ease that into the
6:28
deep fryer i had the peanut oil
6:29
preheated at 350 degrees
6:33
fine that is gonna be awesome there's no
6:35
way i can eat that whole thing by myself
6:37
or can i come back and find out coming
6:41
up
6:41
patrick and i are gonna dig into both
6:43
the baked
6:44
and fried calzones oh that's good
6:48
then we get started on the vegetables
6:50
for the chipino
6:51
stew oh no no baby i'm going to do this
6:54
oh you tell me what to do and i'm more
6:55
than happy to do it and later y'all
6:57
an italian dessert nobody can resist
7:03
i so hope y'all are enjoying the show
7:06
and if you
7:07
do be sure to click like subscribe and
7:10
the notification bell
7:12
so you'll never miss a video and we'll
7:15
be right back
7:16
after the break
7:18
[Music]
7:23
hey y'all we're back and i'm in here in
7:25
the kitchen today with
7:26
a guest chef from one of the local
7:30
favorite pizza parlors this is patrick
7:34
y'all and he works at vinnie van gogh's
7:36
well we have made two different
7:38
calzones one we baked in the oven
7:41
one we deep fried we've just pulled him
7:43
out so are you ready to get our other
7:45
couchsurfing
7:46
fake one is all finished up oh it's
7:48
perfect
7:49
oh he looks delicious and
7:52
you can see we baked him on a pizza
7:55
stone
7:56
i'll let you use my granny spatula oh
7:59
yeah
7:59
look at the date on that patrick 1945.
8:03
my grandmother used that in her
8:04
restaurant oh that's great
8:06
yeah so scoop this up oh yeah and let me
8:09
get this stone out of your way
8:12
and you can pull that over
8:16
and we're gonna taste look at the
8:19
difference now y'all between the deep
8:21
fried
8:22
and the baked these look fabulous oh
8:25
they do
8:26
i'm ready to eat i think i'm just gonna
8:28
use my pizza i'll just
8:29
wheel on this and cut us off a piece
8:32
pork and mate
8:33
is that knife gonna work for you oh yeah
8:37
look in there y'all give you a piece of
8:40
mine
8:41
oh these are perfect okay give you a
8:43
peace of mind
8:46
[Music]
8:48
all right let's dig in i'm ready we've
8:51
got a little bit of pesto here and a
8:53
little bit of a little bit of marinara
8:54
if you want to try to
8:55
try to dip some
8:59
salsa oh that's good i think the baked
9:02
patrick i'm just going to pick up and
9:05
eat it like
9:05
i would a sandwich sandwich
9:07
[Music]
9:11
oh gosh they're both really really good
9:14
patrick well come on down here with me
9:16
uh because i've got a recipe that i want
9:19
to share with you
9:20
and it's called chipino it started in
9:22
san francisco
9:24
great place for food yes and as the
9:27
fishermen would get in
9:29
they'd say well let's get together and
9:31
and cook up
9:32
something and they'd say you chip in
9:34
this and i'll chip in that
9:36
and so everyone just threw something
9:38
into the pocket chipped it in
9:39
so it's called chopino
9:43
it does sound italian doesn't it all
9:45
right now i'm gonna put you to work
9:47
uh we need this one onion diced we've
9:50
got a rib of celery and
9:52
uh a little bit of fresh garlic so i'm
9:54
gonna get
9:55
another knife oh no no baby i'm gonna do
9:58
this
9:59
oh you're gonna do that one you get the
10:01
onion oh
10:03
thank you just cause i'm the boss of
10:05
this kitchen
10:06
you just you tell me what to do and i'm
10:08
more than happy to do it because they
10:10
burned my eyes
10:12
uh but you're not gonna have to worry
10:14
about it cause guess what
10:16
these are onion goggles really you see
10:19
the foam around there so they seal off
10:21
your eyes oh where are these been all my
10:23
life
10:24
all right there you go all right these
10:27
look good on me
10:28
you're right i'm ready for the chocolate
10:29
those onions no tears this time
10:31
i'm gonna get me a cutting board and a
10:34
knife
10:35
and i'll be working on the celery and
10:37
the garlic
10:38
while you're taking care of that onion
10:40
okay
10:42
[Music]
10:43
all right and i've about got my celery
10:47
done over here so let's put a few
10:50
tablespoons of olive oil
10:52
slice up a couple of cloves of garlic
10:54
and then we can just toss our vegetables
10:57
in
10:57
and our garlic this is gonna be like
11:01
almost like a uh
11:03
[Music]
11:05
[Laughter]
11:07
hard to take you seriously patrick
11:09
anyway this is gonna be
11:11
um like almost like a vegetable soup
11:14
stock or base starting to smell good oh
11:17
yeah
11:18
you know there is nothing like the smell
11:21
of
11:21
onions and peppers all right so i've got
11:24
some ingredients over here that we're
11:25
gonna add to that
11:27
i'm gonna put in about a half a cup
11:29
roasted red peppers
11:31
i've got four cups of canned diced
11:33
tomatoes with the juices
11:35
and i'm gonna add a teaspoon of thyme
11:39
a teaspoon of oregano about a third of a
11:42
teaspoon of red pepper flakes
11:44
and i'm only adding a tablespoon of salt
11:46
now because later on
11:48
i'm gonna be adding some clam juice and
11:50
you know that can be
11:51
really really salty a little black
11:54
pepper
11:56
my hand is definitely gotten heavier
11:58
looking good yeah it is
12:00
and i'm gonna measure up about a half a
12:03
cup of white wine
12:05
so let's see if i got that salty enough
12:07
[Music]
12:09
oh yeah i think so
12:12
all right so in with the one
12:15
in with our two cups beef stock
12:20
and if you'll just stir that up we're
12:22
gonna just
12:23
let that simmer and when we come back
12:26
we're gonna start adding all those
12:29
wonderful seafoods
12:31
so we'll see y'all back here in just a
12:34
minute
12:34
coming up y'all we prepared some
12:36
crostinis for
12:38
chipino got a lot of teenies going on
12:41
here then we add all the seafood for our
12:44
stew doesn't that look delicious
12:46
and later we top off our cannolis i hope
12:52
y'all are enjoying the show
12:54
and i want to hear from you tell me what
12:56
recipes or videos you'd like to see me
12:58
make
12:59
by just leaving a short comment below
13:02
now let's get back to the show y'all
13:10
so we're in here in the kitchen now
13:12
y'all we've got our chapini
13:14
going and now we're gonna make some
13:16
crustini
13:18
we just got a lot of teenies going on
13:20
here
13:21
so as i cut this if you would patrick
13:25
just take some of that fresh garlic and
13:28
rub our bread with it
13:29
sort of infuse the bread with the flavor
13:31
there yes
13:33
you could chop it up and and uh mix it
13:36
in with the olive oil if you wanted to
13:38
it'd just be a little stronger
13:40
this is just gonna give you a hint all
13:42
right so you do
13:43
that uh i said this wasn't an italian
13:47
dish
13:48
it it didn't start in italy
13:51
but the story goes that the fishermen
13:55
that started this dish in san francisco
13:58
were indeed italian italian-american
14:01
dish
14:01
yes all right now we're gonna we're
14:04
gonna bake these off
14:06
after we oil them and salt and pepper
14:09
them for about 10 minutes in the oven
14:12
and we're going to use these to soft up
14:14
that
14:15
wonderful broth that's in our chippino
14:18
but it tastes as good as it smells we
14:20
won't want to waste any of it yeah
14:22
i'm hungry i'm ready to eat now you want
14:25
to just brush those with
14:26
olive oil
14:30
then add a little kosher salt and a
14:33
little
14:34
pepper all right so you got a good hold
14:38
on that don't you patrick
14:39
yep so i'm gonna be moving on down here
14:44
and oh i got the seafood smells
14:47
you want to go ahead and pop that love
14:49
and sweetie
14:50
and that's going to take about 10
14:52
minutes
14:54
and look at this
14:58
look at that doesn't that look delicious
15:01
i told you earlier that i was gonna
15:03
watch out
15:04
for our salt because i'm using clam
15:07
juice
15:08
this is just about a cup eight ounces of
15:11
clam juice
15:14
and you want to give that a stir
15:17
and over here i have some wonderfully
15:20
fresh sea scallops
15:23
i have a nice white fish and you'll want
15:25
to be careful that you use
15:27
a white fish that will hold up for you
15:30
that it won't
15:31
come apart so i chose to go with halibut
15:34
and i also have a pound of shrimp
15:36
and about 24 little clams that we're
15:39
gonna throw in
15:41
and certainly you know play around with
15:44
this pot
15:45
because remember everybody was just
15:47
chipping in
15:48
whatever they had so let's see what i
15:51
want to put in first
15:52
the fish is not going to take long well
15:55
actually nothing is going to take long
15:57
i'm going to throw in a half a pound of
15:58
scallops first
16:01
and you can give those a stir and then
16:03
i'm going to go ahead and
16:05
drop in our fish it'll be a pound of fat
16:08
our shrimps and clams are going to take
16:10
about three minutes
16:11
i'll put them in last so they won't
16:13
overcook
16:16
stir that in it's a beautiful beautiful
16:19
dish isn't it
16:20
it sure is all the colors in there and
16:22
look at all that garlic
16:25
you can see the fish is already starting
16:27
to lose its
16:29
transparent look so let's go ahead now
16:33
and toss in our shrimp now we have
16:36
peeled and de-veined our shrimp
16:38
these are 21-26's they're
16:42
they're nice large shrimp they'll cook
16:45
about the same time that
16:47
that our clams take to cook
16:50
let's just give that a little shake
16:52
patrick i'm worried about our
16:54
fish tearing up now let's just cover
16:58
that
16:59
up we're gonna let it cook for about
17:01
five minutes
17:03
and when we come back our toast should
17:06
be ready
17:08
this'll be ready to bowl up and eat
17:10
coming up it's
17:12
dessert italian style cheers cheers
17:18
i so hope y'all are enjoying the show
17:21
and
17:21
if you do be sure to click like
17:24
subscribe and the notification bell so
17:28
you'll never miss a video
17:30
and we'll be right back after the break
17:33
[Music]
17:38
patrick and i have got our chipino ready
17:41
how about the crustini let me just pull
17:43
them out yeah take a look at that
17:46
oh they look perfect oh and look over
17:48
here
17:50
great time of day bring that over here
17:52
baby
17:54
we need that bread smell that
17:58
oh that's delicious smells like heavenly
18:03
and look our seafoods are cooked
18:05
perfectly
18:06
and look at our little clams they're
18:09
they're
18:10
opened up and just beautiful
18:13
i'm gonna put just a little parsley on
18:15
them and i'm gonna squeeze
18:17
just a little fresh lemon juice on them
18:20
let's taste you want to oh yeah i'm
18:23
ready
18:27
to the italians to the italians god
18:30
love them honey
18:35
the seafood flavor is just so
18:37
outstanding incredible isn't it
18:40
whoa well those crostinis just do a
18:42
great job of soaking up all those
18:44
flavors too
18:45
i love this oh this is great
18:48
[Music]
18:50
you can't have an italian meal
18:55
without a cannoli so to make a cannoli
18:58
we have bought our shell just from the
19:01
grocery store
19:03
that makes everything so so simple now
19:05
i've got two thirds of a cup
19:07
of fresh whipping cream a third of a cup
19:10
of confectionary sugar and three
19:13
tablespoons
19:15
of amaretta and i've just whipped those
19:19
together
19:21
and i'm gonna add a little bit of
19:23
cinnamon to this
19:25
can i help you with that yes toss in
19:28
about a teaspoon of cinnamon
19:33
we don't want to overbeat it that's
19:35
great
19:36
all right now we've got a cup of ricotta
19:39
cheese right here oh let's toss in our
19:42
pistachios
19:43
fourth of a cup unsalted pistachio nuts
19:47
all right stir that in and then fold in
19:50
about
19:50
half of our whipping cream and you know
19:53
i'm gonna be kind of gentle
19:55
don't want it to deflate on us
19:58
all right then we're gonna take the
19:59
other half fold it
20:02
in all right so we're just gonna fold
20:04
that in so
20:06
we've got everything mixed together now
20:08
let's take our pastry bags
20:11
we're not going to have to put a tip in
20:12
it or anything
20:14
we just want to stuff our shells
20:18
all right so there you go there's your
20:19
bag
20:21
i'll load me up a bag
20:24
[Music]
20:25
all right so pick you up a shell and
20:28
we're just gonna
20:29
squirt that filling right on into our
20:35
shell
20:35
pretty easy isn't it absolutely the
20:38
first time i've ever made a cannoli
20:40
really well i bet it won't be the last
20:44
now that i know how to do it all right
20:47
so we've got all those stuff
20:49
so we're just gonna take our cannolis
20:51
and we're just gonna dip them down in
20:53
our chocolate
20:54
if they weren't gonna be good before
20:56
they're gonna be even better now
20:58
look at that let's just sprinkle that in
21:01
has the chocolate with some more
21:03
pistachio nuts
21:08
after a couple of hours in the
21:10
refrigerator they've gotten
21:11
firm okay well i'll try
21:15
the one with the goopy chocolate uh oh
21:18
it's nuts fell off the spot cheers
21:22
cheers
21:24
[Music]
21:28
hey y'all it's paula dean now if y'all
21:31
enjoyed this week's full episode friday
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be sure to like it and click the
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subscribe button
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as well as the notification bell to be
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loving best dishes friends
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