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Full Episode Fridays: Paula's Take on Italian Food - 3 Italian Recipes with a Twist
Jun 22, 2018
On this full episode of Paula's Home Cooking, Paula whips up some of her favorite Italian dishes.
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#pauladeen #blastfromthepast
Dustin's Chicken Spedini - perfect for appetizers
https://www.pauladeen.com/recipe/dustins-chicken-spedini/
Stuffed Shells
https://www.pauladeen.com/recipe/spinach-and-ricotta-stuffed-shells/
Savannah Tiramisu
https://www.pauladeen.com/recipe/savannah-tiramisu/
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0:00
ciao y'all you know just cause i can't
0:03
speak italian don't mean i can't cook it
0:06
so i'm gonna prove it to y'all today by
0:08
taking y'all on a tour of italy with
0:11
just a few of my recipes but first we're
0:14
gonna have to stop by davis proteus to
0:16
pick up some tomatoes and onions and
0:18
then we'll head back to the kitchen
0:20
where i'm gonna put together some
0:21
wonderful chicken spadini and then next
0:24
up is a northern italian favorite
0:27
stuffed shells and this recipe comes
0:30
from my friend barbara
0:32
last
0:33
but certainly not least it's my tiramisu
0:37
but this time it's savannah style so
0:40
y'all open up a bottle of your finest
0:42
italian wine and mangia mangia
0:47
me looking through my drawer i'm looking
0:49
for a picture because i want to
0:51
show you one of my
0:53
computer friends oh here it is
0:56
i'm actually making this lady's recipes
0:59
today
1:00
my life is so blessed and so full in the
1:02
fact that i get to make so many
1:04
friendships with so many people across
1:07
the united states that watch my show and
1:10
barbara platoni had noticed that i
1:12
didn't make a lot of italian dishes so
1:14
barbara wanted to share with me some of
1:16
her mother-in-law's recipes
1:18
just in case i ever wanted to do
1:21
a show about italian cooking well guess
1:25
what today is the day barbara and you're
1:27
a lifesaver
1:29
so we're going to make these recipes
1:31
today but before we do that we're off to
1:34
davis produce
1:41
randy and sherry down at davis produce
1:44
carries the freshest veggies from all
1:47
over the south so i know they'll have
1:49
just what i need
1:53
hey don't babysit my name is paula how
1:55
are you today i'm good good to see you
1:58
me too i got italian night going on at
2:00
my house come on back i got the best
2:02
things for you come on back i was trying
2:04
to see if i could scope out me some bald
2:06
peanuts we done sold them all
2:08
or ate them all
2:10
i need some tomatoes randy well i got a
2:12
couple for you here all right tell me
2:14
what you got today what you got in we
2:16
got these pretty red ones right now
2:17
they're coming in from ruskin florida
2:19
and then i got these aroma tomatoes
2:21
which are doing a little italian cooking
2:23
i love roma tomatoes they are the best
2:25
some people prefer those all year
2:26
because they consistent and the taste
2:28
and yeah it's a good firm tomato too i
2:31
went up to texas sweet onions they're
2:33
coming in right now right they just
2:34
started up i think sherry's got you a
2:36
basket of man it's really good good good
2:38
thank you darling
2:39
there they are well i will see y'all
2:41
later well thank you miss connor i got
2:43
to see you guys
2:44
thank you bring us those leftovers
2:46
bye-bye
2:48
i'm really excited to try these roma
2:50
tomatoes in some sauce in fact it's
2:52
going to go on top of one of barbara's
2:54
recipes and i also picked up some onions
2:57
for the first dish that i'm preparing
2:59
today so what y'all say let's get back
3:02
to the kitchen and start cooking
3:05
all right this dish i'm gonna be making
3:07
is called spadini's
3:09
and i'm gonna serve this as an appetizer
3:11
today i've never eaten these
3:14
or
3:16
fix these before in my whole life but
3:18
dustin walls a young man that's very
3:20
near and dear to my family and i loves
3:22
these and he was telling me about him
3:24
one day and i said well i'm going to be
3:26
in the kitchen doing some italian
3:27
cooking so so tell me about these little
3:30
puppies
3:31
and he described them to me and i said
3:33
well sounds delicious so i think i'll
3:35
try my hand at that
3:37
so we're going to see what we come up
3:39
with
3:41
with these
3:43
spadinis
3:45
foreign languages get me y'all
3:48
all right so we're gonna start with a
3:49
strip of chicken tender
3:51
and i've got some asiago cheese and from
3:55
what i understand
3:56
you can use different cuts of meat for
3:58
this
4:00
i understand that veal is real good but
4:03
as you can see i'm using chicken today
4:06
all right we've got those rolled up i'm
4:08
just going to roll them in olive oil
4:13
and then i'm gonna roll them into
4:14
seasoned breadcrumbs
4:17
and then put them on our baking sheet
4:23
all right i'm gonna saute these off now
4:25
dustin told me to just put them in the
4:27
pan and put them on into the oven but i
4:30
think i'm going to brown these off just
4:32
a little bit and saute the onions a
4:34
little bit and then let them just finish
4:36
it in the oven it won't take them but
4:37
just a minute
4:39
so we got our pan going and we're gonna
4:42
let that heat up and i'm gonna add just
4:44
a little olive oil
4:47
okay where's the phone
4:52
hello
4:53
hi this is mario batali molten mario
4:55
from the food network mario i just
4:57
wanted to call and say not only do i
4:59
love you but i want to help you i'm
5:01
watching your show here and i'm bleeding
5:03
who's telling you what i'm doing the
5:06
whole world knows what you're doing
5:07
paula particularly us italians well
5:10
what's wrong now mario this dish you're
5:12
cooking you're killing me with this
5:14
pronunciation i'm cooking spadini's yeah
5:17
isn't that what i said no paula it's
5:20
spidini i call it spintina ass
5:25
[Music]
5:27
spadini it's italian it's a beautiful
5:30
word
5:30
spanino
5:33
spadini spadino
5:36
spitting
5:37
is that right
5:39
[Music]
5:42
ciao baby we'll see you soon
5:44
[Laughter]
5:45
i think he just ought to come down here
5:47
and and let me cook and him pronounce
5:49
the words for me
5:52
he's on my case
5:54
i bet if i brought him here in the south
5:56
he couldn't say some of our words the
5:58
way we say him either could he i just
6:00
wanted to brown those off now i'm going
6:01
to put them on our baking sheet and
6:03
we're going to stick these in the oven
6:06
and let them finish cooking off because
6:08
they're not done on the inside but
6:10
they're nice and brown and pretty
6:13
on the outside before i do that i'm
6:15
gonna toss in our onions
6:18
and just roll them around in that
6:21
olive oil and those little bread crumbs
6:23
that's fallen off
6:29
that looks like that'd make some good
6:30
gravy to me
6:34
i'm gonna just kind of pour those right
6:36
over the
6:39
spandini
6:41
i hope that was close
6:43
all right just distribute those onions
6:45
and
6:46
drop on the bay leaves
6:49
and in they go
6:51
looks pretty good doesn't it
6:56
and when we come back we're going to
6:58
taste this and we're going to taste
7:00
northern italian stuffed shells
7:03
[Music]
7:10
[Music]
7:18
okay we've got our spadini in the oven
7:20
and i'm going back to a recipe that
7:22
belonged to barbara's mother-in-law
7:25
and it's northern italian stuffed shells
7:29
and we're going to start by browning our
7:32
hamburger meat
7:33
our ground beef
7:36
we're going to kind of just crumble that
7:38
up
7:39
and i'm going to go ahead and season
7:40
this with a little salt
7:43
and a little pepper
7:48
i think i'll drizzle just a little bit
7:50
of olive oil over it
7:53
just to make sure it doesn't stick too
7:55
bad all right now i'm going to toss in
7:57
some chopped onions
8:01
and i'm just gonna let that brown away
8:05
while i'm putting together my other
8:06
ingredients over here
8:08
i've got three boxes of frozen spinach
8:12
now you'll want to make sure that you
8:13
drain this really really good because
8:16
you want this to be nice and thick
8:20
here's a tip for dishes like these
8:23
this frozen spinach works so much better
8:26
because in order to yield this much
8:29
spinach i would have had to have cooked
8:31
probably a sack of spinach that big
8:34
and it still got that real strong
8:37
spinach flavor
8:39
okay i'm gonna
8:40
take our meat
8:42
and just add it to this bowl
8:45
for this particular recipe i've used a
8:47
leaner grade of beef
8:50
because i'm actually putting more fat in
8:52
this
8:54
all right now i'm gonna just take our
8:56
softened cream cheese
8:59
kind of just work that in there
9:02
i love do ahead things
9:05
you can do this
9:07
actually the night before or the morning
9:09
of and stick it in the refrigerator so
9:12
you can have all of this part done
9:18
all right i'm probably gonna have to
9:19
wash my hands
9:20
a couple of times on
9:23
on this dish but we're almost there
9:27
i'm gonna throw in a couple of eggs
9:32
just break those up a little bit
9:34
and i'm gonna add the parmesan cheese
9:39
you can put as much of that cheese
9:42
as you want
9:44
all right that's ready and all we're
9:45
going to do is take our shells
9:48
and stuff them i bet you could even
9:51
freeze these just like this i bet that
9:53
they would freeze well to this point and
9:55
then just pull them out and let them
9:57
thaw and bake them off
10:02
all right now i think that'll get it one
10:04
more hand wash
10:10
all right now put my tomato sauce in one
10:13
of my canning jars
10:14
and i'm gonna just pour it all over
10:17
those shells
10:22
all right i'm just gonna finish up a
10:24
little cheese cause i love a lot a lot
10:26
of cheese
10:29
sprinkle this with a little extra asiago
10:33
then we're gonna cover it with tinfoil
10:36
and bake it for about an hour okay i
10:38
think our spadini is probably ready so
10:41
let's check on it
10:46
i think this padini is ready
10:49
so let's see what we've got here
10:52
can't wait this is the first time y'all
10:56
for spadini to hit these southern lips
11:00
oh it looks really really good
11:10
it's really really good
11:13
i love the flavor of the bread crumbs
11:16
and that delicious cheese i've got to
11:18
take a quick break i'm going to put our
11:20
pasta shells in the oven and i'm going
11:22
to give this one more taste and when we
11:24
come back we're going to taste this and
11:26
we're gonna taste savannah tiramisu
11:30
and that one's mine mario
11:34
[Music]
11:40
[Music]
11:48
we're back and i'm ready to take these
11:50
stuffed shells out of the oven and i can
11:52
smell them and they smell heavenly oh
11:59
all right let's take a peek and see what
12:00
we've got
12:04
oh gosh
12:06
they look delicious
12:08
and i can see
12:10
that that's way too hot to put in my
12:12
mouth i won't have any lining left in my
12:15
mouth so i'm going to let that cool and
12:17
while it's cooling
12:19
i'm going to be showing y'all my recipe
12:21
for savannah tiramisu and it's very
12:23
simple and very delicious now i'm
12:26
starting today
12:28
with some store-bought macaroons that
12:30
have been dipped in chocolate and i've
12:32
crumbled those up and i'm going to take
12:35
my bourbon
12:36
and let that sit while i'm putting the
12:38
rest of our dish together and over here
12:41
i've got two sticks of softened butter
12:43
and we're gonna throw those in our mixer
12:46
along with some sugar
12:50
and we're just gonna cream those two
12:52
things together
12:56
now to the creamed butter and sugar i'm
12:58
gonna add six egg yolks
13:04
now if you're wondering where the egg
13:05
whites went
13:07
i beat them up earlier into the state of
13:10
a meringue and i've got them in the
13:12
refrigerator when we get through we're
13:13
going to be folding the beaten egg
13:15
whites into our yolk mixture i'm going
13:18
gonna add about a teaspoon of vanilla
13:22
and a half a cup of nuts i'm gonna beat
13:25
in our chocolate macaroons that have
13:27
been soaked in that bourbon
13:30
all right now to this
13:32
we're gonna add our melted chocolate and
13:35
the chocolate that i'm using is
13:37
unsweetened
13:43
okay now i'm gonna go to the
13:45
refrigerator and get our egg whites and
13:48
i'm gonna fold them into our chocolate
13:50
mixture
13:58
i'm gonna just
14:00
fold this in
14:03
and look how good that looks
14:07
now we're gonna come over here and we're
14:09
gonna be using a springform pan for our
14:12
dessert
14:13
and i'm gonna need to spray our pan
14:16
because when we take the side off
14:19
we wanna make sure that nothing sticks
14:23
all right we're using a plain
14:25
store-bought ladyfinger so i'm gonna
14:28
take them apart
14:30
and
14:31
just cover the bottom
14:35
now we're going to come in here and
14:37
layer it with our chocolate mixture and
14:40
i'm going to spread that around evenly
14:43
over those ladyfingers
14:45
and then we're gonna come back in here
14:46
with another layer of ladyfingers
14:54
now we're gonna come in here with
14:55
another layer of the chocolate just
14:58
keeps getting better doesn't it
15:01
we're gonna spread that out
15:03
now we're gonna put our last layer of
15:06
ladyfingers on it
15:08
and put them up close enough to almost
15:10
make the size of a serving of pine
15:14
now i'm going to cover this and i'm
15:15
going to put it in the refrigerator and
15:17
we're going to let it set overnight but
15:20
i have another one that's ready
15:22
so we'll go in with this one because i
15:26
really do want to show y'all how i
15:28
finish it off
15:36
and you can see that this has sat up
15:39
nicely now i'm gonna gently remove our
15:42
springform pan
15:46
looks good all right and i think i'm
15:48
gonna move it to our pedestal and finish
15:51
it up
15:56
and i'm just gonna take our whipped
15:58
cream
15:59
gonna come in between each of those
16:01
ladyfingers
16:02
and you can do this any way you want it
16:05
there's really no right or wrong way and
16:08
now for the center i'm just gonna come
16:10
in here and build it up with stars
16:13
and then i'm gonna take one of my little
16:15
leftover chocolate macaroons and drop
16:18
right in the center
16:19
and she looks beautiful doesn't she and
16:23
now all i'm gonna do to finish her off
16:25
is just dust her with a little cocoa
16:28
powder look how pretty
16:31
when she's done
16:34
i think it's time to taste we stuffed
16:36
shells i'm going to come in here in the
16:38
middle and get me a piece with a lot of
16:41
cheese
16:42
it's still steaming hot
16:47
not bad for a first timer
16:56
hmm
16:57
can't hardly think about leaving these
16:59
stuffed shells
17:02
but i just gotta try the tiramisu
17:05
just looks sinful
17:12
so very good i know y'all are gonna love
17:14
it i'm only gonna leave for a couple of
17:16
minutes and when we come back i want to
17:18
take y'all outside
17:20
and show y'all the neatest trick about
17:23
how to plant your tomatoes y'all not
17:25
gonna believe it
17:26
i learned this from a country boy from
17:28
mississippi
17:29
[Music]
17:36
[Music]
17:43
i can't wait to share this little tip
17:45
with y'all from what i hear
17:47
all all italian families or most all
17:50
italian families
17:52
grow their own tomatoes because they
17:54
take them very very seriously well i
17:56
want to show you a trick that brandon
17:58
branch taught me uh a little country boy
18:01
from mississippi
18:03
this is a great way to grow your own
18:05
tomatoes if you have a very limited
18:07
amount of space all you have to do is go
18:11
find you a couple of bales of hay and
18:14
you can get this from your ag way
18:15
possibly even a hardware store and you
18:18
can see how it's bundled up with twine
18:20
now you want to leave that twine on your
18:23
hay
18:24
and all you're going to do
18:27
is take you a sharp knife
18:31
and just cut through that hay
18:34
and that serrated knife works real good
18:37
it'll kind of just cut right through
18:38
your
18:39
your
18:40
hay and then we're just gonna dig it out
18:46
and then we're gonna put us some dirt in
18:47
there
18:49
just gonna pour a little
18:52
real good soil
18:55
want to make sure that you use a soil
18:57
that's good for growing vegetables in
19:00
and i'm going to take our tomato plant
19:02
and gently pull it out of the container
19:08
and i'm going to just break up
19:10
some of that dirt
19:13
and then just tuck it down in that hole
19:16
that i made in the hay
19:18
and these are going on the patio
19:22
and i'm just gonna water this
19:25
and i'm going to wait about a week
19:27
before i fertilize it and before you
19:29
know it we're going to be eating
19:30
tomatoes and to give my precious little
19:33
tomato plant a little extra added
19:35
protection i'm going to just stick a few
19:37
marigolds around in it because the smell
19:40
will keep the bugs off
19:45
i've had so much fun in the kitchen
19:47
today with this meal it was really fun
19:49
kind of getting outside my box and
19:51
fixing other people's recipes barbara's
19:54
stuffed shells is so good and dustin
19:58
spadino
20:00
is delicious and i really like the
20:02
tiramisu because it was my recipe and i
20:05
hope that y'all will try some of these
20:07
and love them as much as i did and so
20:09
until next time america i send you love
20:12
and best dishes from my kitchen to yours
20:17
ciao baby
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