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I'M THE BAREFOOT CONTESSA, AND THIS IS ALL ABOUT EASY ITALIAN.
I'M STARTING WITH JUICY, RIPE TOMATOES,
ROASTED WITH PARMESAN AND HOMEMADE PESTO
TO MAKE AN INCREDIBLE LUNCH OR SIDE DISH.
MY FRIEND ANTONIA IS SHARING HER FAMILY RECIPE
FOR DIVINE EGGPLANT PASTA THAT'S REALLY CLASSIC COMFORT FOOD.
AND ITALIAN LIQUEURS AND DESSERT WINES
ARE THE INSPIRATION FOR THREE IDEAS FOR SHORTCUT DESSERTS.
THEN IT'S OVER TO YOU FOR "ASK INA" ON EVERYTHING ITALIAN.
♪♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
♪♪♪
I THINK EVERYBODY THAT HAS A GARDEN GROWS TOMATOES,
AND I'M NO EXCEPTION.
THE FIRST TIME I GREW THEM, I THINK I MUST HAVE PLANTED
1,000 PLANTS, AND I HAD LIKE 200,000 TOMATOES.
BUT NOW I JUST FIND I GROW SMALL TOMATOES
AND CHERRY TOMATOES LIKE THESE.
THEY'RE ALWAYS PERFECT.
WHEN YOU GROW BIG TOMATOES, SOMEBODY ELSE GETS THERE
TO EAT THEM BEFORE YOU.
ARE THEY CHIPMUNKS? ARE THEY DEER? I DON'T KNOW.
SO I'M JUST GONNA COLLECT SOME TOMATOES,
AND I'M GONNA ROAST THEM, WHICH IS MY FAVORITE WAY TO EAT THEM.
AND I HAVE TO HAVE BASIL.
BASIL AND TOMATOES, THEY ALWAYS GO TOGETHER,
BUT I THINK WE CAN DO BETTER THAN TOMATO CAPRESE SALAD.
OHH, THEY SMELL SO GOOD.
♪♪♪
ROASTED TOMATOES WITH PESTO AND PARMESAN
IS HAPPILY ONE OF THOSE DISHES YOU CAN MAKE ALL YEAR-ROUND.
THERE'S SOMETHING ABOUT ROASTING TOMATOES
THAT REALLY BRINGS OUT THE FLAVOR.
I'M GONNA SHOW YOU HOW TO DO IT, SO I'M STARTING WITH
THESE SMALL, ROUND TOMATOES THAT I HAVE IN THE GARDEN,
AND I'M JUST SLICING THEM 1/2 AN INCH THICK.
I'M JUST GONNA PUT THEM ON A SHEET PAN.
YOU DON'T WANT TO PUT PAPER UNDERNEATH IT.
YOU JUST WANT TO DO IT DIRECTLY ON THE SHEET PAN,
BECAUSE YOU WANT THEM TO BROWN NICELY.
THE ONE THING YOU WANT TO MAKE SURE IS THAT THIS DISH THAT
IT GOES WITH IS QUIET, 'CAUSE THESE ARE REALLY FLAVORFUL.
SO JUST LINE THEM UP ON A SHEET PAN.
YOU'RE NOT GONNA BELIEVE HOW EASY THIS IS.
A DRIZZLE OF OLIVE OIL ALWAYS GIVES THEM LOTS OF FLAVOR.
THAT LOOKS GOOD ALREADY.
AND THEN I'M GONNA PUT OREGANO ON IT.
I USUALLY USE DRIED OREGANO. I DON'T LOVE FRESH OREGANO.
I THINK IT'S REALLY TOO STRONG.
WHAT I DO IS I PUT IT BETWEEN MY HANDS AND JUST RUB IT.
IT REALLY BRINGS OUT WHATEVER OILS ARE IN THE DRIED HERBS.
AND JUST SPRINKLE IT RIGHT ON TOP.
SO THIS HAS BASIL AND OREGANO ON IT BECAUSE OF THE PESTO.
LOTS OF SALT AND PEPPER.
PEPPER, AND IT'S GONNA GO INTO THE OVEN,
425 DEGREES,
FOR ABOUT TEN MINUTES, SO THEY JUST START ROASTING,
AND THEN WHEN THEY COME OUT AFTER TEN MINUTES,
I'M JUST GONNA SLATHER THEM WITH PESTO AND PARMESAN.
I'M GONNA MAKE THE PESTO NEXT.
♪♪♪
SO I'VE GOT 1/4 CUP OF WALNUTS, 1/4 OF A CUP OF PINOLIS,
AND LOTS OF GARLIC.
SO 3 TABLESPOONS OF GARLIC.
THAT'S ABOUT NINE CLOVES.
OKAY, I'M JUST GONNA GIVE IT A QUICK WHIR.
NEXT, LOTS OF BASIL.
SO I NEED 5 CUPS OF FRESH BASIL LEAVES.
JUST PICK THE LEAVES OFF THE STEMS. (inhales)
OHH, I LOVE THE SMELL OF FRESH BASIL. I THINK EVERYBODY DOES.
IT'S JUST FABULOUS.
BASIL TURNS BROWN WHEN YOU STORE IT IN THE REFRIGERATOR,
BUT WHAT I FIND IS IF YOU WASH IT AND THEN SPIN IT DRY
WITH A SALAD SPINNER SO IT'S REALLY DRY
AND THEN PUT IT IN A BIG PLASTIC BAG
WITH A SLIGHTLY DAMP PAPER TOWEL,
IT'LL STAY GREEN FOR DAYS IN THE REFRIGERATOR.
OKAY, NOW I NEED A TEASPOON OF SALT...
1 TEASPOON OF PEPPER,
AND JUST GIVE IT A BLITZ.
THEN I'M GONNA PUT IN LOTS OF OLIVE OIL.
IT'S ALREADY SMELLING LIKE PESTO.
OKAY, NEXT IS 1 1/2 CUPS OF OLIVE OIL.
THIS IS WHAT MAKES IT INTO A SAUCE,
WHICH IS REALLY WHAT PESTO IS.
I USE GOOD CALIFORNIA OLIVE OIL.
I THINK IT'S GOT A NICE FRUITY FLAVOR.
SOMETIMES, OLIVE OIL CAN BE KIND OF TURPENTINE-Y
OR A LITTLE BITTER.
I-I DON'T LIKE THAT FLAVOR IN AN OLIVE OIL.
SO JUST POUR IT IN SLOWLY, THE WAY YOU WOULD MAKE MAYONNAISE,
SO IT GETS ABSORBED INTO THE SAUCE.
AND THE LAST THING IS LOTS OF PARMESAN CHEESE,
SO I'M GONNA PUT IN ABOUT A CUP OF PARMESAN CHEESE.
IT'S GROUND. I THINK IT'S A BETTER WAY TO MEASURE IT--
GRINDING IT RATHER THAN GRATING IT.
JUST GIVE IT A LAST WHIR...
AND IT'S DONE, AND I THINK THE TOMATOES ARE READY, TOO.
MMM, THEY SMELL GREAT. THIS IS WHY I LOVE ROASTING TOMATOES.
NO MATTER HOW THEY START OUT,
THEY ALWAYS SMELL LIKE SUMMER TOMATOES.
OKAY, SO NEXT IS THE PESTO.
SO THIS RECIPE FOR PESTO MAKES ABOUT 4 CUPS,
AND I'M ONLY GONNA USE ABOUT 1/2 A CUP.
I'M GONNA TAKE EACH ONE, JUST PUT A LITTLE DAB OF PESTO
ON EACH TOMATO.
DOESN'T THAT LOOK FANTASTIC?
AND THEN I'M GONNA PUT PARMESAN CHEESE ON TOP
FOR EVEN MORE FLAVOR.
SO THE LEFT-OVER PESTO I'M GONNA STORE IN THE FREEZER,
AND IT'S GOOD ALL WINTER LONG.
WHAT I DO IS PUT IT IN SMALL CONTAINERS,
PUT A LITTLE DRIZZLE OF OLIVE OIL ON THE TOP OF THE PESTO.
YOU DON'T WANT ANY AIR TO GET TO IT,
'CAUSE THAT'S WHAT TURNS IT BROWN.
AND THEN JUST PUT IT IN THE FREEZER,
AND THEN JUST DEFROST IT ALL WINTER.
OKAY, AND THEN ABOUT 1/2 A CUP OF PARMESAN CHEESE.
JUST SPRINKLE ON TOP.
IT'S GONNA GET ALL BUBBLY AND DELICIOUS.
IT'S GONNA BE FANTASTIC.
OKAY, INTO THE OVEN, KEEPING AT 425,
FOR ANOTHER SEVEN TO TEN MINUTES.
THEN THEY'RE GONNA BE BROWNED AND BUBBLY AND SO DELICIOUS.
♪♪♪
OKAY, A LITTLE BIT OF SALT-- GIVE IT LOTS OF FLAVOR.
AND THAT'S TOMATOES WITH PESTO AND PARMESAN.
HOW GOOD DOES THAT LOOK? IT'S VERY ITALIAN, VERY DELICIOUS.
IT'S GREAT AS A SIDE DISH.
IT'S GREAT SERVED WARM OR ROOM TEMPERATURE.
I CAN'T WAIT TO TASTE IT.
MMM. IT'S SO GOOD.
(Ina) NEXT UP, I'M GOING OLD-SCHOOL ITALIAN
WITH EGGPLANT PASTA, MY FRIEND ANTONIA'S OLD FAMILY RECIPE.
THEN IT'S THREE ASSEMBLED DESSERTS--ALL DELICIOUS,
AND THEN ALL THINGS ITALIAN IN "ASK INA."
♪♪♪
ANTONIA BELLANCA IS ONE OF MY DEAREST FRIENDS IN THE WORLD.
YEAH.
AND SHE'S COME TO MAKE HER FAMILY'S FAVORITE--
MELANZANA PASTA, OR IS IT PASTA A LA MELANZANA?
IT'S PASTA WITH EGGPLANT.
SO ARE YOU GONNA SHOW ME HOW TO DO IT?
I AM. SO WE'RE STARTING WITH DICING UP
AND SO, WHAT? YOU HAVE ONE ONION?
I HAVE ONE BIG ONION.
ALL RIGHT, WE ARE GONNA PUT ABOUT 1/2 A CUP OF OLIVE OIL IN,
AND THEN WE'RE GONNA PUT A TEENY BIT OF BUTTER,
OKAY.
AND ALL THAT STUFF.
♪♪♪
ALL RIGHT, NOW WE'RE GONNA PUT SOME EGGPLANT IN.
OKAY, YEAH.
YEAH, THERE YOU GO.
IS THIS TOO MUCH?
YEAH, I THINK THAT'S GOOD,
ANTONIA IS A VERY NATURAL COOK.
ABOUT 15 MINUTES,
EXCELLENT.
OKAY, FABULOUS.
SO NEXT, TOMATOES
THERE'S A MILLION WAYS TO BLANCH A TOMATO...
AND WE'RE GONNA DO THE SIMPLEST WAY.
OKAY.
OKAY, PERFECT.
OH, SHE CAN'T HELP HERSELF. (laughs)
AND HOW LONG DO THOSE BLANCH FOR?
UH, WE WANT TO BRING IT BACK UP TO A BOIL
OKAY, GREAT.
OKAY.
YOU KNOW, WE'RE GONNA DO THIS ALL IN TWO PANS.
WE'RE GONNA ACTUALLY, UM, COOK THE PASTA IN THE SAME PAN
OH, THAT'S A GOOD IDEA.
IT'S JUST--YOU KNOW, IT MAKES IT EASIER FOR THE CLEANUP,
AND IT ALSO JUST GIVES A LITTLE BIT
OF AN EARTHY FEELING TO THE PASTA WATER.
THAT'S A LOT OF TOMATOES. HOW MUCH PASTA ARE WE MAKING?
OKAY.
YOU KNOW WHAT WE'RE GONNA DO NOW?
OKAY.
OKAY.
JUST WHOLE BASIL LEAVES?
OH, I LIKE THIS ITALIAN COOKING.
JUST THROW EVERYTHING IN.
THAT LOOKS GORGEOUS.
EXACTLY.
WE'RE GONNA CORE THEM AND PEEL THEM,
AND WHILE I'M DOING THIS, YOU CAN BE CHOPPING UP THAT CHEESE.
OKAY, SO THIS IS FRESH MOZZARELLA,
MM-HMM.
OKAY. WHY ARE WE USING TWO KINDS OF MOZZARELLA?
OH, THAT'S INTERESTING.
OKAY. OKAY, GOOD.
OKAY, THAT'S THE MOZZARELLA, TWO KINDS.
ABSOLUTELY.
OKAY, GREAT.
YEAH.
OKAY, AND IT'S DRIED PASTA, BUT IT'S LIKE FETTUCCINE, RIGHT?
THAT TAKES EIGHT MINUTES, LOTS OF SALT.
AND SHOULD I STIR THIS?
OH, GOD, THIS SMELLS SO GOOD.
I COULD JUST EAT IT LIKE THIS AS A VEGETABLE.
WOW, HOW FABULOUS. OKAY, WHAT'S NEXT?
I AM SQUISHING THE TOMATOES...
WHICH IS SOMETHING I WOULD DO--
BUT THIS IS SOMETHING I WOULD DO EVEN IF THEY WERE IN THE CAN.
THIS IS ONE MESSY JOB.
BUT IT IS THE WAY TO GET THEM THE BEST.
NOW THE FIRST THING THAT HAPPENS,
EVEN WHEN YOU HAVE A CAN OF TOMATOES,
YEAH?
OH, THAT'S GREAT.
YEAH, IT MAKES A GOOD SAUCE.
AND NOW YOU CAN PUT SOME SALT TO TASTE AND PEPPER...
AND A LITTLE PINCH OF SUGAR.
AND I HAVE NO IDEA.
THEN WE'RE DOING IT, TOO.
(laughs) OH, GOD, THIS SMELLS SO GOOD.
I KNOW IT TOOK A LITTLE WORK, BUT IT'S JUST INCREDIBLE.
THANK YOU, GRANDMA.
SO THE NEXT THING, THE LAST THING, THAT WE'RE GONNA DO
OKAY.
IS WE ARE GOING TO PUT WHAT WE'VE--
OH.
OH, ISN'T THAT INTERESTING?
EXACTLY.
YOU CAN DRAIN THE PASTA,
I'M DRAINING THE PASTA? OKAY, GOOD.
I'M GONNA PUT ASIDE A LITTLE BIT OF THE SAUCE
SO THAT WE'LL BE ABLE TO TOP IT WITH THAT,
'CAUSE IT LOOKS SO MUCH PRETTIER IN THE BOWL.
OKAY, GREAT.
ACTUALLY, I LOVE THIS IDEA OF MAKING THE SAUCE
AND PUTTING THE PASTA INTO THE SAUCE,
YEAH, EXACTLY.
YEAH.
THIS IS WHEN I LIKE TO PUT THAT MORE COATING CHEESE ON IT,
THE PACKAGED MOZZARELLA? THE WHOLE THING?
OKAY, JUST PUT IT IN?
YEAH. SO WHAT'S NEXT IS WE CAN PUT
THIS BEAUTIFUL, MIXED-UP, CHEESY, EGGPLANT-Y PASTA
OKAY.
OH, HOW GORGEOUS.
YES.
ABSOLUTELY.
I WOULD DO THIS, UM, ALL IN A GROUP,
OH, LIKE A BEAUTIFUL THING?
THAT GOES ON TOP?
ALL RIGHT, AND NOW WE CAN DO
OH, GOOD.
OH, MY GOD, IS THIS FANTASTIC.
YES, JUST FORKS, NO BOWLS.
(laughs)
WELL, HERE'S TO ANTONIA'S GRANDMOTHER.
SHE REALLY KNEW HOW TO COOK.
MMM.
NEXT, I'M USING ITALIAN LIQUEURS AND DESSERT WINES
TO TURN UP THE VOLUME IN THREE EASY ASSEMBLE DESSERTS.
THEN I'M ANSWERING ALL YOUR ITALIAN QUESTIONS IN "ASK INA."
♪♪♪
♪♪♪
I'M ALL ABOUT EASY DESSERTS,
BUT I NEVER WANT TO SACRIFICE FLAVOR,
SO I THOUGHT, WHERE AM I GONNA START?
AT THE LIQUOR STORE.
HELLO, INA.
NICE TO SEE YOU.
I'VE GOT THREE IDEAS FOR EASY DESSERTS,
AND EACH ONE'S BASED ON AN ITALIAN LIQUEUR
OR A SWEET DESSERT WINE.
SO THE FIRST ONE'S FRANGELICO. I'M GONNA MAKE AN AFFOGATO.
SO FIRST, I BREW UP AN ESPRESSO IN MY FABULOUS NEW MACHINE.
IT'S REALLY EASY.
EVERYONE GETS ONE SCOOP OF VANILLA ICE CREAM.
THEN I DROWN THE ICE CREAM IN HOT COFFEE--
AFFOGATO MEANS "DROWNED" IN ITALIAN.
THAT'S WHERE IT GOT ITS NAME--
FOLLOWED BY A GENEROUS SPLASH OF FRANGELICO.
IT'S A HAZELNUT LIQUEUR.
SCATTER OVER SOME SHAVINGS OF GOOD DARK CHOCOLATE,
AND THEN TO GO WITH THE HAZELNUT LIQUEUR,
I SPRINKLE OVER A TABLESPOON OF HAZELNUTS
THAT HAVE BEEN TOASTED AND JUST ROUGHLY CHOPPED.
AND FINALLY, FOR EXTRA ITALIAN FLAIR,
ADD AN ITALIAN BISCOTTI. AND HOW EASY WAS THAT?
NEXT ONE I'M GONNA USE IS AMARETTO.
IT'S AN ALMOND LIQUEUR. IT'S ACTUALLY DELICIOUS.
JUST ON ITS OWN IT'S DELICIOUS,
OR WITH GRILLED PEACHES, OR SOMETHING LIKE THAT.
I'M GONNA MAKE A REALLY DELICIOUS DESSERT WITH IT.
JUST CUT A THICK SLICE OF REALLY GOOD POUND CAKE.
I ALWAYS HAVE A HOMEMADE ONE IN MY FREEZER,
BUT A GOOD STORE-BOUGHT ONE IS JUST FINE.
NEXT, DRIZZLE OVER THE AMARETTO.
YOU DON'T WANT TO GO CRAZY AND SOAK THE CAKE,
BUT BE GENEROUS.
THEN A SCOOP OF SOME SWISS CHOCOLATE ICE CREAM--
THAT'S VANILLA ICE CREAM WITH CHOCOLATE-COVERED ALMONDS--
AND FINALLY, JUST TO GIVE IT MORE FLAVOR,
SPRINKLE OVER SOME SLICED ROASTED ALMONDS,
THAT YOU'VE TOASTED IN A DRY PAN FOR JUST ABOUT FIVE MINUTES,
UNTIL THEY'RE LIGHTLY BROWNED.
HOW'S THAT FOR AN EASY ASSEMBLED DESSERT?
BUT WHAT I CAME FOR IS VIN SANTO. THIS IS SO EASY.
IT DOESN'T REALLY COUNT AS A RECIPE,
BUT IT'S ABSOLUTELY DELICIOUS.
VIN SANTO IS A SWEET DESSERT WINE FROM TUSCANY.
THIS IS GONNA BE A GOOD ONE.
HI, INA.
IT LOOKS GORGEOUS. DO I SERVE IT CHILLED OR ROOM TEMPERATURE?
OKAY.
ABSOLUTELY.
(scanner beeps)
YOU'RE WELCOME. NICE TO SEE YOU. BYE-BYE.
♪♪♪
THIS IS REALLY ALL YOU NEED FOR AN EASY DESSERT--
DELICIOUS THINGS THAT GO WITH VIN SANTO.
SO I'VE GOT A LITTLE GLASS FOR THE VIN SANTO.
I MEAN, EVERY ITALIAN RESTAURANT IN AMERICA
PUTS BISCOTTI AND VIN SANTO TOGETHER, AND IT'S FOR A REASON.
THEY'RE DELICIOUS, SO JUST--
JUST SOME BISCOTTI ON A BIG PLATE,
AND EVERYBODY CAN JUST TAKE A BISCOTTI
AND DIP THEM IN THE VIN SANTO.
BUT I'M GONNA TAKE IT A STEP FURTHER.
I JUST THINK CLEMENTINES WOULD BE GREAT WITH VIN SANTO, TOO.
JUST LOTS OF LITTLE CLEMENTINES. EVERYBODY HELPS THEMSELVES.
I LOVE THE SORT OF FAMILY-STYLE THING
WHERE IF SOMEBODY WANTS CLEMENTINES,
IF THEY WANT TO BE GOOD, THEY CAN JUST HAVE THAT.
EVERYBODY CHOOSES FOR THEMSELVES.
BUT FOR THOSE OF US THAT WANT TO BE REALLY BAD,
I HAVE SALTED CARAMELS
THAT I THOUGHT WOULD BE GREAT WITH VIN SANTO, TOO.
SO I'VE JUST PUT THEM RIGHT ON THE PLATTER.
OKAY, SO THAT'S IT--BISCOTTI, CHOCOLATES, CLEMENTINES,
AND NOW VIN SANTO.
A LITTLE BIT FOR DIPPING,
AND EVERYBODY CAN HAVE A TASTE AFTERWARDS.
MMM, THIS SMELLS GOOD. I LOVE THE COLOR OF IT.
NOW THAT HAS TO BE THE EASIEST DESSERT I'VE EVER MADE.
MMM, A LITTLE BISCOTTI,
VIN SANTO.
CIAO.
THAT'S REALLY GOOD VIN SANTO. MMM, DELICIOUS.
NEXT, IT'S OVER TO YOU FOR "ASK INA,"
AND WE'RE TALKING ITALIAN.
♪♪♪
♪♪♪
OKAY, NOW FOR MY FAVORITE PART.
IT'S LIKE "JEOPARDY!"-- ALL KINDS OF QUESTIONS,
AND WE'RE TALKING ITALIAN.
OKAY, WHAT'S MY FIRST ONE? THIS IS FROM ANDREW DEPASQUALE.
DID I PRONOUNCE THAT RIGHT?
"HI INA, I REALLY ENJOY ITALIAN COOKING,
BUT MY GIRLFRIEND IS VEGETARIAN AND IS LACTOSE INTOLERANT."
THAT'S A PROBLEM.
"SO I WAS WONDERING, ARE THERE ANY GREAT ITALIAN DISHES
OUT THERE THAT EXCLUDE BOTH MEAT AND CHEESE?"
WELL, ANDREW, YOU'VE GOT TWO CHOICES--
YOU EITHER GET RID OF THE GIRLFRIEND,
OR YOU FIND SOME GOOD DISHES, AND I'M SURE
WE CAN DO THAT FOR YOU. HERE ARE SOME SUGGESTIONS--
THE FIRST IDEA IS AN ANTIPASTO PLATTER.
THE SECRET HERE IS YOU CAN PUT ANYTHING YOU LIKE ON IT,
SO HOW ABOUT SOME, LIKE, ROASTED RED PEPPERS,
ARTICHOKE HEARTS,
DELICIOUS, GRILLED CIPOLLINI ONIONS,
BUNCHES OF TOMATOES,
MAYBE SOME BREADSTICKS?
ANOTHER IDEA IS ROASTED EGGPLANT TAPENADE.
IT'S A DELICIOUS, SPICY MIXTURE OF TOMATOES AND GARLIC
AND, OF COURSE, EGGPLANT,
AND IT MAKES A FANTASTIC FIRST COURSE, A PARTY DIP,
OR AS PART OF AN ANTIPASTO PLATTER.
AND YOU CAN'T BEAT ONE OF THE SIMPLEST SAUCES OF ALL--
LOVELY TOMATOEY MARINARA SAUCE.
IT'S DELICIOUS OVER SPAGHETTI.
AND IF YOU'RE NOT VEGETARIAN, YOU CAN ADD SOME MEATBALLS TO IT
AND LEAVE HERS PLAIN.
OKAY, WHAT'S NEXT?
THIS E-MAIL IS FROM TRACEY PERSONS.
"DEAR INA, ONE OF MY HUSBAND'S FAVORITE DISHES IS MEAT LASAGNA,
"BUT EVERY TIME I TRY TO MAKE IT FOR HIM,
IT TURNS OUT WATERY AND RUNNY." NOT GOOD TRACEY.
"WHAT CAN I DO TO MAKE THE CONSISTENCY
THICKER AND MORE 'MEATY'?"
ACTUALLY, I HAVE A COUPLE OF SUGGESTIONS, TRACEY.
YOU WANT TO BE SURE THAT THE MEAT SAUCE IS REALLY THICK,
AND YOU ALSO WANT TO MAKE SURE THE RICOTTA IS THICK,
BUT I THINK THE CULPRIT IS PROBABLY THE PASTA.
YOU WANT TO MAKE SURE THE NOODLES ARE REALLY WELL-DRAINED
BEFORE YOU PUT THE LASAGNA TOGETHER.
MY SOLUTION IS ACTUALLY INSTEAD OF COOKING THE LASAGNA NOODLES,
WHAT I DO IS SOAK THEM IN THE HOTTEST TAP WATER
FOR A COUPLE OF MINUTES,
AND THEN JUST LAYER THEM IN THE LASAGNA.
NOT ONLY DO THE LASAGNA NOODLES NOT GIVE OFF WATER,
BUT, IN FACT, THEY ABSORB THE LIQUID FROM THE LASAGNA.
I HOPE THAT HELPS, TRACEY. NO WATERY LASAGNA EVER AGAIN.
OKAY, WHAT'S NEXT?
"Hi, Ina, My name is Mark Sterancsak,
"and my family and I just love Italian food.
"Now I'm trying to make Italian bread to go along with it,
"and I can make a loaf that looks really good,
"but tastes--unfortunately, tastes very flat.
"Can you help give me some tips on making a loaf
of Italian bread with that fresh-from-the-bakery taste?"
MARK, I KNOW THE ANSWER TO THIS.
THE DIFFERENCE BETWEEN DELICIOUS BREAD AND REALLY BORING BREAD
IS ONE THING--SALT, BUT HERE'S THE KEY--
SALT IS ACTUALLY A RETARDANT FOR YEAST, SO DON'T ADD THE SALT
AT THE SAME TIME YOU ADD THE YEAST.
START HOW YOU NORMALLY WOULD WITH THE YEAST,
WATER, AND SUGAR, JUST TO GET THE YEAST GOING,
AND THEN ADD HALF THE FLOUR.
AND NOW ADD YOUR SALT,
AND THEN STIR IN THE REST OF THE FLOUR SLOWLY,
UNTIL YOU HAVE EXACTLY THE RIGHT CONSISTENCY
FOR REALLY GOOD BREAD, AND THAT WAY,
YOU END UP WITH GREAT-TASTING AND GREAT-LOOKING ITALIAN BREAD.
OKAY, ONE MORE QUESTION.
"Dear Ina, what is the best way
"to preserve my beautiful Italian peppers in olive oil?
I DON'T KNOW
HOW TO PRESERVE PEPPERS, LIKE IN THE PANTRY ALL WINTER,
BUT I DO KNOW THAT YOU CAN KEEP THEM IN THE REFRIGERATOR
FOR ABOUT TWO WEEKS, AND THEY'LL BE FANTASTIC.
I'LL SHOW YOU HOW.
SO YOU PUT THE WHOLE PEPPERS ON A SHEET PAN AND ROAST THEM
AT 500 DEGREES FOR ABOUT 30 TO 40 MINUTES.
JUST TURN THEM A COUPLE OF TIMES WHILE THEY'RE ROASTING.
WHEN THE SKINS ARE COMPLETELY WRINKLED
AND THE PEPPERS ARE CHARRED, THEY'RE DONE.
COVER THE PAN TIGHTLY WITH ALUMINUM FOIL.
WHEN THEY'RE COOL ENOUGH TO HANDLE,
REMOVE THE STEMS AND ALL THE SEEDS
AND CUT THEM IN QUARTERS.
PLACE THE PEPPERS IN A BOWL WITH ANY JUICES THAT HAVE COLLECTED,
POUR OVER OLIVE OIL, JUST TO COVER THEM,
COVER THE BOWL WITH PLASTIC WRAP, AND KEEP IT IN THE FRIDGE.
IT SHOULD LAST FOR ABOUT TWO WEEKS.
I'M WITH YOU, DENISE, I THINK IT'S GREAT
TO HAVE SOMETHING LIKE THAT IN THE FRIDGE,
SO YOU CAN MAKE SANDWICHES WITH GOAT CHEESE AND RED PEPPERS,
PUT IT IN CHICKEN DISHES-- IT'S FANTASTIC.
SO I HOPE THAT HELPS. HAVE FUN. THINK ITALIAN.