Taste of Italy Party

Ciao, y'all

Tonight on Paula's Party, we're getting a taste of Italy. Talk Italian to me

Bella Ragazzi. Beautiful woman. Oh, the fabulous Lorraine Bracco is going to be making a chicken fried tortellini

Oh, my God! And my favorite Italian uncle, Tony Danza, is going to show me family recipes for Sunday sauce

with meatballs. Your bed? Oh, my God! And funny lady, Sherry O'Terri, is going to be joining me to make taste like lasagna soup, y'all

So everybody out there, get ready to manja, and let's party! How are y'all

Thank you. Well, welcome, y'all. I'm so glad you're here with me today

We're going to have a great time on Paula's party. Do you know where we're visiting today

Italy. You know, who doesn't love that country? And Italian food is, like, orgasmic

You know? And they really kind of remind me of Southerners. The first guest that I've got coming out..

The first guest we've got coming out is a fabulous woman, y'all

She has been nominated for Academy Awards, a supermodel in the 70s

With age, she has truly, like good wine, she has become better and better

Lorraine Bracco! Come on out! Hey! Hi, boy! Look at you

Thank you! You're beautiful! Look at her! Look at you! Hey, everybody

I have been so excited to meet you. Let me tell you something

My husband, Michael, adores the Sopranos. That's a good guy. I like that

He loves it, and he loved you, and she played the psychiatrist, y'all, on the Sopranos. Y'all

Y'all. And let me ask you this. Good. Did you have an affair with what's-his-name

That would be Jimmy Gandolfini or Tony Soprano. Tony Soprano. No, but Jimmy, I would definitely, I would have liked that

Didn't he have a crush on you? Yeah. He did. He did. But he didn't get to first base with you

He got a little kissing in. I didn't want to be a little kissing

If I could have cooked for him like you, in the bag

Well, you've had the most interesting career. I tried. This woman was a supermodel, y'all, in the 70s

Oh, my goodness, Lorraine, look. You got legs, honey, from your chin to your feet

Wow. Legs can't hurt. And you have just gone on to be an entrepreneur in the business world

I buy wine from all different regions in Italy. That's what I've been doing

So you bottle your own wine. Correct. And how about the olive oil

That comes from Sicily. Well, I am so ready to see your talents come alive on this stove

Y'all, we're making chicken fried tortellini. We're going to marry two of the best worlds in the world

Oh, yeah. Together. Okay. Chicken fried tortellini. I don't know what you're doing

Fresh rogota. Are you making us a snack? Yeah. Do you like that? Yes, I love it

Okay. I had a spoon. What'd I do with it? You put it right there

Oh, s***. That's my girl. That's my girl, y'all. I'm sorry

I'm sorry. You know what? Until you came along, Lorraine. Oh, boy

I was the first and only person bleeped on Food Network. Now there's two of us

Okay, so it's, you know what? Fresh ricotta is so good, and it's really not that fattening

Mmm. You know, I don't worry about that at this point. A little salt

No, me neither. That is yummy. It is yummy, right? And it's so easy to mix. Mmm

Okay, come on. Tortellini. All right, ricotta, olive oil. A little salt and pepper

A little salt and pepper. It's delicious. Right? All right, well, we're going to use this ricotta

to make chicken fried tortellini. We're using about a cup of ricotta

about a half a cup of parmesan cheese. So just put that together, Lorraine

Oh, I love that. I know it, I know it, I know it. I love them, too

All right, now we've got a little fresh nutmeg. Oh, I love that, too. So you grate that

I'm going to beat up our eggs. And like I said, this is our filling for our chicken fried tortellini

For the pasta. Yes. Is that enough? Whatever. Yeah, whatever. You know, this is kind of..

Oh, gosh, it's so aromatic. Isn't it? Mmm. Mmm. Smells yummy. Smell

You don't like it? I like it. I'm teasing you. All right

Okay, this looks good. You want to take a look? Yeah, let's mix it up a little bit more

Okay. Mix that egg in there good, girlie. Okay, Mama. All right

Well, come on over here now. Our pasta that we're using is just a store-bought pasta, y'all

Y'all. Y'all. You know, I'm going to end up talking like you for the rest of the day

Oh, boy. All right, we're going to cut these in squares. Right. Just like this

I can do that. And then we're going to... I thought we had to put the egg wash

Well, we are when we do the center. Two of those, right? Yes, two of them

We're going to try two of them. Okay. All right, now is when we would do the egg wash on

Yeah, just around the edges. Just give me a little right there. All right, so we're just going to seal it up

All right. Look, right? Oh, yours is already prettier than mine. That makes me so mad

Except mine are a little gushy. Oh, my goodness. Your stuff is going to come out

That is so wrong. Y'all, it's gonna take Lorraine and I just a few minutes to put these together

So don't go anywhere. We'll be back in just a second. The fabulous Lorraine Bronco, y'all

Next y a marinara cream sauce for our chicken fried tortellini and a singing surprise just from Lorraine Santa Lucia And later the good times roll on with Tony Danza

Thanks, thanks, thanks, thanks. Oh, I see. I'm in one. Dance, dance, amiibo. Welcome back, y'all

I'm here. Lane, you're here in New York. You have to tell everyone you're here in New York

I am in New York City. That's right. Living a dream. For a little old southern girl, I am living the dream, y'all

And I have to pinch myself. When I look over here, I am standing next to a very, very multi-talented, fabulous woman, Lorraine Bracco

You're sweet. You're sweet. You're sweet. You're very sweet and kind. I'm pulling at the tortellini

So, y'all, today we are kind of marrying together southern-style cooking and Italian

Yes. Is it Brooklyn? I'm from Brooklyn. Are you really? I am

See? Gay Ridge. All right, so now we cooked our tortellinis, y'all

for about two minutes. All right, now we're going to make a marinara

sauce because after we get these bad boys fried, we're going to need

a dipping sauce. So all we're going to do, Lorraine, is use

like a jarred marinara and we're going to add a half a

cup of cream. We're going to cream it up. A little salt

A little pepper. And we're just going to let that heat up

That looks like a little vodka kind of sauce. It does look like a vodka sauce, doesn't it

We need some vodka. Grab my pastas. Mm-hmm. And bring them down here

Now, we've got just some flour here, about three eggs here, and then we've got breadcrumbs mixed with a little fresh parsley

Which I love. And parmesan cheese. Which is my favorite. It's exactly how I love to have my breadcrumbs

Okay, so. And we're just going to dip these in our flour. Just toss them lightly in your flour. Okay

And my egg. Mm-hmm. My egg wash. And then your egg. Okay

How am I doing? You're doing great. I'm a finger girl. You know me, too

These are the best utensils in the whole entire world right here

You know, Lorraine, I don't know. Oh, I'd love some. I knew you would

I don't know about you, Lorraine. I know you. It's like my southern kindred spirit

Oh, yes. I like to drink and cook. All right, let me check the legs. Yeah, what do you think

That's all I know about wine is it's got legs. It's got legs

Like you. I have legs. That is delicious, Lorraine. Thank you, thank you

All right, so we're going to drop these down, and we're going to cook them for about two minutes

So I understand that you're a huge practical joker. Oh, I am, I am

Is that right? Yes. Tell me some of your good jokes. I need some new ones. Like what I did with Jimmy Gandalf, Jimmy, on the show

I got a hold of the property master, and I asked him to help me make some jokes for Jimmy

So I got him to get me one of those exploding boob machines

I don't know about that. Okay, so it's a bra kind of thing and you put on and with air your boobs grow

I love it. I know you would. And then they like explode

So they didn't explode but what happens is, you know, when the property master would push the button it would make a lot of noise

and he was so intense in the scene that he never noticed that my boobs grew up in here

I was so aggravated. Well, tell all of us about Goodfellas. That was a huge deal

You got an Academy Award nomination for that. I did, I did

Look, it was a great movie. I mean, I think people still watch it

It's unbelievable. Absolutely, absolutely. One of the fun things that I could tell you in Goodfellas is Martin Scorsese's mom made all the meals that everybody ate

She always made all the salt. Did she really? Yeah, it was great. All right, now dip us up some marinara

Oh, boy, here we go. It should be hot. Oh, it's boiling

Oh, I like this. It's chunky. Yes. I like chunky. I do, too

Oh, it looks delicious. Stay. All right. Steady. Here, now, I'll bring our chicken fried tortellinis over here

And let's get our wine. Oh, okay, this looks good. Now, talk Italian to me

Oh. Bella Ragazzi. Bella Ragazzi. What did we just say? A beautiful woman

Oh. Bella Ragazzi. Back to you. All right, here you go. Here, honey

Here. Oh, boy. Woo! I can't stand eating in front of folks

You know, my mama always taught me if I didn't have enough to go around, you don't eat it

That's a good quality. Mmm. That's good. Isn't that delicious? Yeah, that's very good

Since you're in New York. I really like this marinara. Oh. That is so good

Okay. So since you're in New York, okay, and we all love you

you can't make chicken fried tortellini without three tenors. We'll be back in just a few minutes, y'all

Don't go anywhere. Up next, Tony Danza is making me a sauce and meatballs

And later, funny lady Sherry O'Terri and a soup that tastes like lasagna

Sim-a-dum-a-dum-a. Sim-a-dum-a. Welcome back

Lorraine Bracco. Wasn't she great, y'all? She was a fabulous guest, a wonderful Italian woman

So, you know, I felt like that I had to have the bookend to Lorraine

You know for you girls I wanted to bring this Italian stud out for y This guy is so good looking so talented

and he's got such a wide range to him. He can sing, he can dance, he can act

he can stand there and look real good. And let's don't miss another second

Tony Danza! Oh, yeah. Thank you. Thank you. Thank you. Oh, thank you

Good to see you. Hello, guys. How are you? Thank you. I'm good

How are you doing? I'm good. You've had a haircut. Yeah, I had a haircut. Only my hairdresser knows for sure

I love your hair color. Oh, yes. We kind of match, don't we, though

It looks so very good. Thank you very much. Well, I enjoyed so much looking at your new cookbook

Oh, thank you. I think it's grand. you and I have something in common

We have grandson. Yeah, my grandson. What a ride. What is his name? His name is Nick

And now he's known as Nicky Macaroni. No? Does he like macaroni or something

This is what happened. We took him to lunch. So I said, what do you want? He says, I want pasta

Grandpa. He calls me Grandpa. Makes me... For a while he was calling me Gramp-na

He was like mixed up. But now it's Grandpa. But anyway, he calls me and he says, I want pasta, Grandpa. I said, that's all you ever

eat this pasta. I said, you know what? From now on, your name is going to be

Nicky Macaroni. So now every time I see him, Nicky Macaroni. It's so great

Well, I saw his picture. Yeah. He's adorable. He reminds me of my grandson, Jack

He's got dark skin and dark eyes. I said, great time of day

You know, Italians remind me so much of Southerners. I've got to wash my hands

I'm washing my hands. Oh, okay. Well, give me some. All right. Okay. I didn't want to say, you need to wash your hands, Paul

Okay. Yes. Perfect. You've been cooking all day. You know, I've got a sink over there

All right, here we go. You know what? We're going to make meatballs? We are going to make Tony's meatballs

I love this. I made meatballs last week. This is the key

At home. What's the key? Tell me the key. This is the key to a great lasagna, to a lot of the meals that Italians make

If you can make the meatballs, you can make anything else. And the meatballs are very important

I see here you have three different kinds of... I do. Of meat? Uh-huh. For my meatballs, I normally use beef, chicken, and pork

And pork. But you have veal. How much meat is that? Oh, that's like probably a third, a third, and a third

Okay, so let's use... Maybe a pound or so. All right, so let's use... We use two eggs

Okay. Now, I'm starting some garlic over here. I'll do this. While you do that..

And a little olive oil. I'll do that. While you're putting our meatballs together

Throw that in. Uh-huh. Okay. A couple of breadcrumbs. And you just use a store-bought bread grunt

Garlic. Or do you make your own? Well, I use the store-bought. I use the Italian style. Yes

They have all the things. And milk. A little salt and pepper. And you'd be surprised

You need a little bit of salt when you make meatballs. Absolutely. A little pepper

Do you cook often at home? All the time. All the time. Do you really? I even cook for myself

I'm out of my mind. Uh-uh. I do. So what's your, like, favorite food that really just you love

Well, you can always make a sauce. You know, you can always whip up a sauce, So you can always whip up garlic and oil

You know, that's what I try to do is just be ready at any moment. So you cook mainly Italian dishes, Auburn

Yeah, I'm mostly an Italian guy, you know. By the way, but I do like cookbooks

There's this cookbook Paula Deen book. It's really terrific. And there's not a lot of Italian food in it

You're so sweet. A little bit more great food. You know what, Tony? In our restaurant, The Lady and Sons in Savannah, Georgia

we do not have the first Italian on our staff. But I have to say, you make the best

So if I need a job, I can. Yes. Yes. Come down there and join the team

Right now, things are a little rough, so I don't know. Well, we make the best baked spaghetti and the best lasagna I have ever put in my mouth at the Lady and Sons

You know what I really love? What do you love? Oh, here we go

Does this thing work? Yes. All right. Great. Listen, this is a first-rate store

Could be just a set. So I like to use a little bit of water when I'm rolling them

Uh-huh. It just moistenes them up. Oh, I like the way you roll your bones

I mean, you did that good. Nobody saw that coming. I mean, you look like you've done that once or twice

You want to do that? You want to move them in the... Yes, I will move them in it

Listen, y'all. Y'all go get you something to drink. Because we'll be right back

After the bone rolling. Tony Jones, everybody! Up next, y'all, things are gonna get real saucy

when Tony adds his meatballs and ribs. And later, y'all... You wanna buy it

Funny Lady Sherry O'Terri cracking up for our lasagna soup. Welcome back

I'm here in the kitchen, y'all, with Tony Danza. Yeah, I'm just making sure that we're not part of it

The Italian of Italians. Yeah, they call me the macaroni pony. The macaroni pony

You heard of the Italian stallion? No, but I've heard about the bologna pony

Ah, touche. Well, anyway, we're frying the meatballs now, right? Yes. And we're frying them in garlic and garlic

And we're making your sundae sauce. And this is the sundae sauce. And what we would do is... Did you make this on Sundays

Is that why you call it sundae sauce? Hence the name. So we take..

Listen, you can't pull nothing over on me. tomatoes, you know, whole tomatoes with basil, peeled tomatoes, and then we strain them through

the colander like this, okay? And then we will get that juice

All right, I'm going to be watching your balls while you're doing that, because we don't

want these to burn. And then once we get this stuff down, we throw away the pulp, and then we would add it to

our onions, our garlic, red pepper flakes, salted pepper, okay? Oh, gosh

I love garlic. All right. Now, tell me about when you were growing up

Hold on. Let me just finish this. I'm going to put a little wine in there. You know, there's a chapter in a book called Don't Be Afraid

Because my father used to say that as we were cooking. He'd be going, is that enough? He'd say, don't be afraid

Put something in there. So that's what we're doing. So I understand that your mama worked and she didn't do much cooking

My father got home earlier than she did. Oh, okay. So they both worked. And so he cooked every night

Complained, you know, moaned and groaned about it. But he cooked every night for the family

You probably couldn't run him out of the kitchen, though. Oh, he liked it. He actually did like it

I also add a little bit of Parmesan cheese to the sauce. I know a lot of people don't like that

Oh, I like that. I like that. All right. And now, as you see here, one of the things you've got to do with your meatballs is that as soon as you can pick them up, they're done

Oh, okay. Don't make them cook too long because they've got to cook in the sauce. In the sauce, yeah

And so once you can pick them up, they're finished. Uh-huh. See that one? Not done. He ain't ready

He ain't ready. He wants to stay in the pot. Uh-huh. Yeah. That's a great tip, y'all

If you can pick your meatball up with a fork and it stays on, it's cooked long enough

Yeah, because it's kind of cooking. Like 10 minutes is really all you need for a meatball, isn't it

It really is, unless you want to eat some of them before they go in the sauce, and then you want to cook them a little bit more I don like All right so after we finish the meatballs right Now we got the tomato paste and put it in with the oil and the garlic and the meat juices right And you cook this for a while like a couple of minutes until it softens up

And then you would add it to the sauce and stir it all together

All your fat and everything. And then all your... everything. And then you can..

By the way, you can take out if you want. You can... You can... No, I don't want..

No, but you'll see. You'll see. You know what will happen here? Yeah. This paste will absorb a lot of it. Uh-huh

The paste is going to absorb a lot of it. And if there is a little leftover, you can't dump it out. Oh, no

I kind of like the flavor. The flavor. That's what I'm doing for. Okay. Yeah. So let's say this is done, okay

Uh-huh. This is done. And we would do this. Okay. We'll stir this up. Okay

And then we would add all of our meatball. Oh, you got your wine in there

No, it's all in there. Yeah. Everything's in. Now, the tomatoes, they were just canned tomatoes, right

Yeah, it's just that those whole peeled tomatoes with basil, the Italian-style tomatoes

Sometimes I add a little bit of water, feel this, and feel this

That's the difference about letting it cook too long. Yeah. These are things cooked a little bit too long. These feel lighter

Yes, exactly. And more tender, and that's a heavier one. Now, by the way, we would have browned the ribs as well in the garlic and oil

and then we add everything to it, let it cook for a couple hours. All right, well, what are these ribs doing up here

Well, they're supposed to be in the pot, but you... You're kidding. Oh, yeah. You put spare ribs in with your..

Yes, you need it for flavor is what you need it for

Let's see here. I can't drive this stuff. Shut up, Tony. Damn. No, you do

You need it for flavor. All right, what do you want, honey? Up or down? I'm trying to shut this one. There you go. Okay, there you go

And so... All right, I'm going to throw these balls back over in here and let them... And this is the final thing

Oh, my goodness. Yeah, so you have ribs for flavor. And they're delicious. If you get the good ribs, they're also good to eat

I mean, it's not just for flavor. You know, in the South, we love us some spare ribs. Well, you know, in our family, I think they used to use neck bones, pork neck bones

But they weren't, you can't eat them. They're great for flavor, but this way you can eat it, too. Yeah, they got a lot of bones, but I love neck bones with my collard greens and things like that

Great flavor. Well, that sauce just looks so rich. And by the way, you can make this a quick sauce

This used to be our date sauce. Your date sauce? Yeah, you know, this is how you'd impress a date

You'd have her come over and you'd make a sauce. take 30 minutes and you'd look like

you know what you're doing. I am so impressed. And then you have a shot, baby

Oh, I think you'd have a shot if you didn't cook. Don't y'all girls

Taste, taste, taste, taste. Oh, I can't really wait. Taste that meatball. I don't have a fork

Taste this meatball. I'm so excited. You know, the great thing is

the food stylist says, hey, the food's good. You know, because you come in, maybe the food stylist says, you know, the recipe doesn't work

No bad? Oh. Tony, thank you. Thank you so much for being here

I'm in Roger Evans. Don't go anywhere. Don't fill up on the antipasta

Up next, y'all, Saturday Night Live. Sherry Oteri and a soup that tastes like lasagna

I'm fixing to eat. Y'all, today's party is all about Italy

So today's food and today's guests revolve around that Italian theme. And I'm not going to waste another second

because the little girl that's fixing to come out is, like, I love her to the moon and back

She has personally given me so many pleasures through that television. One of my favorites, Sherry O'Terry

Come on out! Hi! I'm bringing this to you. Look! You are so adorable

Look how tiny she is, y'all! I eat like a dock worker, though

No, a dock worker. I eat like a dock worker. Sherry, did you make this

Yeah, my friend Chef Jay, when he found out I was doing this show, he said, let me make her my three chocolate cheesecake

You heard what I said. This is from Chef Jay and... Chef Jay, thank you

And so we'll eat that after. Put it to the side. Oh, listen, I will so eat it, Sherry

Everybody in your crew is going to eat it. They already saw it. Oh, listen, I'll have to share

I'll have to share. Well, you're just too cute. That sure is a low shirt you got on

It's just a B cup. Just a B cup. Well, you're making the most of that B, baby

Well, come over here. You know what we're going to make? Lasagna soup

Yes, how'd you know? Word on the street. They're talking about us out there

I'm so excited to make us. Where did you get that name, Sherry O' Terry? It like rhymes

Isn't that the cutest name? It suits you perfectly. I'm from Philadelphia, and it was always Sherry O'Terry

And then I moved to Los Angeles, and they said, O'Terry. And I said, oh, I guess it rhymes now

Are you cold? Just a little. Yeah, you feel a little cool. Well, I'm going to heat you up here at the stove because I can't wait for you to taste this dish

I love Italian soup. Do you? Well, I grew up, my grandma used to make scuttle, escarole

Uh-huh. It was like with little meatballs and escarole, the green leaf

Yeah. And so I was looking at the ingredients in here, and it's kind of similar

You're kidding. Well, these are very simple ingredients, and I'm going to have you do it, okay

Okay. We have started with a pound of ground chuck, y'all, that we've browned off

I love the way she's ground chuck, y'all. I said you should do like an after-hours show, porn show, Paula Porn, and call it Mike and Biking with Paula Dine

All right, let's get started on this soup, honey. Because you can cook and talk, can't you

Yeah. Okey-doke. You got peppers, you got onions, you got garlic. Throw it all in, honey bunny

My favorite garlic. You know, now, I've just got to talk just for a second about your life on Saturday Night Live

Okay. I just have to, because you know that you were probably involved in this when the most wonderful Saturday Night Live women

were on. Thank you. You know my favorite thing that you did

What? The cheerleading with Will Fowler. Oh. You were so stinking cute

Thank you. You know, I was a cheerleader. I heard that. Yes, I was a cheerleader

I so loved it. Were you as bad as our characters were? Probably. All right

This sounds so good. I'm going to put a little time. I'm gonna put a little brown sugar just to give it a little sweet taste

Now that was an ingredient, that was really interesting to me, brown sugar. You know, just, it'll cut the acidity and the tartness of the tomatoes

Nobody gets hurt. No, nobody's gonna get hurt. Alright, chicken stock. Ah

Two cans of petite diced tomatoes. Ah. Doesn't that look yummy? This is when it gets hot

See, look at, Sherry, look at the few ingredients. All right, so I want to hear what all you've been doing

What's going on in your life? I'm cooking a lot. Tell Mama. Let's put the rest of that in

Well, I'm developing a television show with J.J. Abrams, a half-hour comedy

Are you? Yes. Will we see it this year, next year? I'm hoping for this fall

But you know what I want to talk to you about? Talk to me about anything you want to talk about

Anything you want to talk about. You know, Italian tradition, you have this special that you're doing about Italian

And we used to do Night of Seven Fishes, which was every Christmas Eve

I heard about that. Now, would you get in with your grandmother, your mother

Well, my grandmother. And when she would have it, it was fishes that, like, you never heard of

Or you didn't want. Like dry cod, salt cod and smelt and anchovies

Just like, it was kind of very old school. So what I did this year is we did Night of the Seven Fishes at my house

And we did it like with tuna tartare. And we just modernized, you know, with the crab cakes

Lumped crab cakes. Some of those fishes I ain't sure about. Come on, where do they swim

I never heard of them. I don't know. But my grandma was into that stuff, too

It's like an older generation. It's kind of just that. You put it all in one pot

Tell me how you do it. No, we put it, and then I made like little baked potatoes and put creme fraiche and like caviar

and smell tags on it. And then hamachi, which is a sashimi

Do you like that? Yellowtail. Sashimi. That's like sushi. Yeah, that's because in L.A. people like sushi

Anybody can cook sushi. No. I know, I know. Ain't that goofy

It is. It is. All right, let's get back to it. Well, I want to hear all about it

But we got to push the pause button. Pay the piper. Pay the piper

We got to pay the piper, honey, if we're going to do the jig. So y'all don't go anywhere

I'm here with the cutest, cutest girl from TV. And she's also Italian and cooks up a mean schmelt

Y'all don't go anywhere. It's all about Italy. Cheerio Terry. Coming up next is crostini for our lasagna soup, y'all

Man, that's good. Ha, ha, ha, ha, ha. Welcome back, y'all

I'm here with one of TV's legends, Sherry O'Terry. I just could eat her with a spoon She is so cute And we here making a taste like lasagna soup Now what we would do Sherry is we let this simmer for 20 or 30 minutes

And you know, in your pasta box, you know how you get all these little broken

Yeah, the broken pieces. Save them. Put them in a plastic bag and save them

Don't throw them out anymore, gang. No, never throw them out. because we're going to finish breaking them into kind of small pieces

and we're going to throw them over into our soup, and we're going to let that simmer until they're done

Simmer down now. Simmer down now. Oh, I love that accent that you did

Do it again. It's kind of like yours. Simmer down now. Wait, now teach me

Simmer down now. Simmer down now. Did I get it? You know, I wish you and I had a whole hour together

I know, I know. All right. Now, this is our soup, Sherry. Okay

After it's simmered. Look at that. Oh, sweet baby Jesus. You know what

Oh. Nobody gets hurt. What? No. We're not going to let anybody get hurt

And I know what you're going to put in it now. What? Geez. You know, I so am

We're going to make some little toast rounds to eat with our soup

Uh-huh. So get over here now and slice us some rounds. Perfect

Ah! I love you! That is so good

Is it good? You want a bite? Okay. Chef Jay, I love it

It is good. Yum. I couldn't resist that. Woo! Okay, so you're doing those perfect

All right, now we've got some fresh garlic here. I'm going to crush it

I'm just going to crush it. Wow, with your hand. Yes, I'm going to try to. And your diamonds. Yes

I don't take my diamonds off. I wouldn't either. Did you get to meet my husband

I don't know where he went. He was out here a few minutes ago. He's so cute. He's got the beard

He buys me. He's Santa Claus. Looks like Santa Claus. He buys me these diamonds

He does? Yes. What do you do for him? I love him. You cook

Yes. You cook. You should cook in the morning. You got chocolate all over you

Now, you know what I heard? Are you going to spit under a tissue? I may. Because mamas do that

You know, mama spit can fix anything, Sherry. So, you know what

I heard a rumor that she was afraid of certain foods. Well, I'm afraid of, I don't cook red meat very

Why? Because, I don't know. I'm intimidated. I'm always a, I don't know

I guess I didn grow up with eating a lot of red meat because my mother really couldn cook See she couldn But your grandma cooked because that who inspired you wasn it Yeah well when my mother cooked we just chewed That was it

It was that bad? Yeah, it was just like, nothing ever broke down. Michael told me that when he was a kid growing up, they cooked steak on the grill

Well, his mother would buy round steak for the grill. And Michael said the meal lasted a very long time

Because you chewed. And you chewed. And you chewed. Yeah. All right, roast

Whoa, look at our soup down here, Sherry. Oh, it's a party

Whoo! I walked off and forgot to turn it down. Let me ask you something

Now, you're cooking the noodles in with this broth. Yes. Do you ever worry about the starch from instead of boiling the noodles separately

and then draining the water and then putting? Is there any difference

You could do that. No. No, I don't worry about it. Because, see, I love what the starch does to the soup

it's going to act kind of as a thickener. Okay, all right. You know, but you could certainly do it the other way

Right. But, no, I'm not scared of that at all. You're not scared. I ain't scared

I don't scare easily. Look at that. Myself, so. This is Paula World, baby

I love it. So we put those in, and we just cooked them

Cooked them until they're crisp. All right, so now all we're going to do

You see how crisp this is? Yeah, we're just going to do like this

Okay. And that bread is so crispy, look, that it almost acts like a grater

Oh, wow. All right, so you rub all our bread, and I'm going to come over here, and I'm going to finish our soup

Where are you going? I ain't going far. Okay. I ain't going far

All right, now I'm going to put some grated Parmesan cheese into our soup

What kind of cheese? Right there. Parmesan? Parmesan. Okay. I can't say it like y'all say it Italian

My grandmom used to always drop the last vowel off of every Italian word

Like if it was Parmesan, it was always Parmesan, Lugatel. I think that's the way I say it

Oh, yeah? Yeah, Southerners kind of have a lazy tongue, you know

A lazy tongue. A lazy tongue. All right, now we're going to finish off our soup

This is great, I'm glad I ate. Oh, yeah, look at you go, honey

All right, now I'm going to bowl us up some soup. Look at that, y'all

Do you add the cheese at the end? Yes. Or go on top? I can't wait to show you what I'm fixing to do for us

You know, this is one of those hearty, honest, unpretentious meals. It would be so fabulous on a cold night

Oh, yeah. You know, it feels so good sitting in front of the TV and eat your almost-tastes-like lasagna soup

All right, now we're going to take some cheese. What kind of cheese is that

What do you smell? Smell. Mozzarella. Okay, that's what we're using. But you know what

You could use any kind you wanted to. And we so fixin to do something fun I love fixin to do stuff I fixin to eat No wait honey you can It not time

We got to get it ready. Yeah! I knew you would love this

What are you doing? We got to melt our cheese. Stand back now

Don't let me hurt you. Do you like it? Yeah

So instead of putting it in the oven... Yeah, you could put it under a broiler, but it's not nearly as much fun

You know, this just brings a little interest to it. Yeah! Look how pretty that is

Isn't that getting pretty? It almost looks like marshmallow. Kind of like onion soup, you know? Yeah

It's got all that cheese. And everybody has something like this handy in the kitchen, sure

You know what? I heard that you had a dog. And I heard he had the funniest name

His name is Ricky. Ricky. But if he's bad, I call him by his full name

And I yell at him in the park, Richard Milhouse Nixon. And it's just so funny, like, in the park with everybody with their dogs

Did she just yell Richard Milhouse Nixon? But he comes. Because he knows he's been bad, if I call him that

We've got five dogs, and one of my dogs came from safe shelter

Oh. They make wonderful pets. There's so many dogs out there. I don't know what I would say

You know, that our homeless. I'm saying, please adopt. Yes. Oh, look at that

Look at this. Is that not the bomb? Oh, my gosh. All right. Oh

All right. It is like a French onion soup with this on top

Yes, it is. And I'm going to make a toast to Sherry Oteri

one of the greatest gifts that TV has given us. Oh, my gosh

You're adorable. Thank you for coming. My pleasure. Look

Up, up, up, up! Ha, ha, ha, ha, ha! It's good, huh

Man, that's good! I've had a great time going to Italy tonight

And until next time, you know what me and Sherry always say us

Say it, my mouth is full. Okay. We always send y'all love and best dishes from our kitchen to yours

See you at the next party! Thank you so much