Tip:
Highlight text to annotate it
X
I'M THE BAREFOOT CONTESSA, AND I'VE INVITED
OUR DEAR FRIENDS BARBARA AND BOBBY LIBERMAN OVER
FOR AN ITALIAN DINNER.
IT'S TO MEMORIALIZE OUR FANTASTIC TRIP TO FLORENCE.
IT'S ALL SUPER EASY.
THERE'S HERB-ROASTED FISH,
JUST LIKE THE ONE WE HAD IN ITALY.
AND TO GO WITH IT, I'M MAKING CREAMY PARMESAN POLENTA
AND A FABULOUS CRISP CELERY AND PARMESAN SALAD.
THE APPETIZERS ARE JUST LIKE THE ONES WE HAD IN THE HOTEL,
AND I DON'T NEED TO COOK A THING.
AND THE DESSERT--IT'S AFFOGATO--
HOT COFFEE, COLD ICE CREAM,
SOFT WHIPPED CREAM, CRUNCHY CHOCOLATE-COVERED COFFEE BEANS,
AND NOTHING TO MAKE.
THE TRIP MAY BE DONE, BUT THE FUN'S NOT OVER.
IT'S DINNER PRONTO, AND WE MIGHT NOT BE GOING TO ITALY,
BUT ITALY'S COMING TO US.
♪♪
WHEN THE FOUR OF US WERE IN FLORENCE,
WE WENT TO AN AMAZING RESTAURANT CALLED CIBRèO.
JEFFREY ORDERED THIS FISH THAT I WAS COMPLETELY KNOCKED OUT BY,
AND I CAME RIGHT HOME AND MADE IT.
I'M CALLING IT HERB-ROASTED FISH,
AND IT'S SO EASY TO MAKE,
I, LIKE, MAKE IT A COUPLE OF TIMES A WEEK.
IT'S ACTUALLY FISH WRAPPED IN PAPER AND THEN ROASTED.
COOKING IN PARCHMENT PAPER IS ACTUALLY GREAT.
IT SEEMS FANCY, BUT IT'S ACTUALLY NOT,
AND IT'S REALLY NOT COMPLICATED TO DO.
AND WHAT HAPPENS IS THE FISH AND ALL THE FLAVORS
ALL STEAM TOGETHER, AND IT'S REALLY FAST.
SO I'VE GOT FOUR PIECES OF COD,
THEY'RE ABOUT 6 TO 8 OUNCES EACH.
I'M JUST GONNA PUT THEM ON THE TOP HALF
OF EACH PIECE OF PARCHMENT PAPER.
SO I'M GONNA DO 1/2 A TEASPOON OF SALT
ON EACH PIECE OF FISH.
IT SEEMS LIKE A LOT, BUT IT'S REALLY IMPORTANT
TO SEASON IT WELL.
1/4 OF A TEASPOON OF PEPPER.
1 TABLESPOON OF LEMON JUICE, JUST POUR IT RIGHT ON TOP.
A TABLESPOON OF OLIVE OIL.
YOU CAN REALLY USE ALMOST ANY FISH YOU LIKE FOR THIS,
ANY KIND OF WHITEFISH.
IF YOU WANT TO USE SOMETHING THINNER LIKE FLOUNDER,
I JUST PUT ONE LAYER ON TOP OF THE OTHER.
OKAY, NEXT, BIG SPRIGS OF THYME.
I DO A LOT OF THYME, ACTUALLY,
'CAUSE I THINK IT REALLY FLAVORS THE FISH NICELY.
THIS IS THE KIND OF PLACE YOU ALWAYS WANT TO USE FRESH THYME,
'CAUSE IT HAS SO MUCH MORE FLAVOR.
AND THEN TO GIVE THEM EVEN MORE FLAVOR,
I'VE GOT THESE GREEN CERIGNOLA OLIVES.
WHEN OLIVES ARE HOT, THEY HAVE SO MUCH FLAVOR,
AND IT'S GONNA GET INTO THE FISH.
SO NEXT, I'M GONNA MAKE A LITTLE BIT OF EGG WASH
JUST TO SEAL THE EDGES OF THE PARCHMENT PAPER.
I'LL SHOW YOU HOW I DO IT.
A TABLESPOON OF WATER.
WHAT YOU WANT TO DO IS MAKE A LITTLE PACKET,
SO THAT ALL THE STEAM FROM THE FISH AND THE OLIVE OIL
AND LEMON JUICE STAYS IN THE PARCHMENT PAPER,
AND THEN THAT COOKS THE FISH.
SO JUST SEAL THE OUTSIDE EDGE OF THE PARCHMENT PAPER.
AND NOW I'M JUST GONNA FOLD IT OVER IN HALF.
SO JUST FOLD THIS EDGE IN.
JUST KEEP FOLDING THE PAPER OVER ITSELF
AND THEN GO ALL THE WAY AROUND,
AND JUST AS YOU GET TO THE END,
FOLD THAT ONE UNDERNEATH SO IT WON'T COME UNDONE.
OKAY, AND THEN JUST WITH A SPATULA,
I'M GONNA PUT IT OVER IN A BAKING PAN.
AND WHEN THESE BAKE TOGETHER, ALL THE FLAVORS OF THE OLIVE OIL
AND THE LEMON JUICE AND THE OLIVES AND THE FISH
ARE ALL GONNA BAKE TOGETHER.
OKAY, THREE MORE TO DO.
♪♪
OKAY, LAST ONE. AND THEN THEY'RE ALL GONNA GO IN THE FRIDGE.
A NICE THING ABOUT THIS DISH
IS YOU CAN ACTUALLY PREPARE IT IN ADVANCE,
AND THEN JUST BAKE IT OFF BEFORE DINNER.
IT'S GREAT FOR ENTERTAINING.
♪♪
SO FOR THE TABLE SETTING, I THOUGHT,
WHAT'S MORE ITALIAN THAN ALFRESCO?
SO WE'RE GONNA EAT OUTSIDE.
AND I THOUGHT I'D DO A TABLE SETTING.
INSTEAD OF FLOWERS--I MEAN, HOW BORING IS THAT?--
I'M GONNA DO A BIG BASKET
FILLED WITH LEMON LEAVES AND LEMONS.
SOMETHING ABOUT ITALIANS-- I DON'T KNOW, THEY LOOK LIKE
THEY GET UP IN THE MORNING, THEY WRAP THEMSELVES
WITH A SCARF, AND THEY GO OUT IN THE STREET,
AND THEY LOOK SO CHIC.
SOMEHOW IT NEVER TRANSLATES WHEN YOU'RE AN AMERICAN
TRYING TO LOOK LIKE AN ITALIAN,
BUT AT LEAST I CAN HAVE AN ITALIAN DINNER.
I ACTUALLY GOT ALL THESE LEMON LEAVES AT THE FLOWER SHOP.
OKAY, THE LEMONS.
I'M JUST GONNA LINE THEM UP IN THE LEMON LEAVES.
I'M PUTTING THESE STEM END DOWN. I THINK THEY LOOK BETTER.
MUCH MORE INTERESTING THAN A BORING FLOWER ARRANGEMENT.
I THOUGHT FOR AN ITALIAN TABLE SETTING,
IT'D BE NICE TO DO SOMETHING VERY MODERN,
SO I'M GONNA USE SQUARE THINGS OR RECTANGULAR THINGS.
SO I'VE GOT RECTANGULAR MATS.
WHEN YOU DO A TABLE SETTING THAT HAS A RECTANGULAR THEME TO IT,
THERE'S A PRECISION THAT YOU NEED TO DO.
SO I'VE GOT SQUARE PLATES...
RIGHT IN THE MIDDLE.
AND I HAVE LITTLE SALAD PLATES FOR THE CELERY SALAD.
THEY GO RIGHT ON TOP.
WHETHER YOU USE THEM OR NOT, THEY LOOK GREAT.
AND THE NAPKINS ARE VERY SIMPLE,
AND THEY'RE ALSO RECTANGULAR.
YOU REALLY WOULDN'T WANT TO DO SOMETHING
LIKE A TRIANGULAR NAPKIN NEXT TO A SQUARE PLATE.
IT JUST DOESN'T WORK.
YOU WANT TO TAKE THE THEME AND REALLY GO WITH IT.
OKAY, SILVER.
IT'S GONNA BE SO NICE EATING OUTSIDE.
OKAY, AND LAST, THE GLASSES.
SO THE SAME THING WITH THE GLASSES.
IF THEY'RE LINED UP STRAIGHT,
THEY GO WITH THE SQUARE AND RECTANGULAR THEME,
BUT IF THEY'RE ALL OVER THE PLACE,
IT ENDS UP BEING A MESS.
SO EVERYBODY'S GOT THEIR GLASSES LINED UP
RIGHT IN FRONT OF THEM, JUST LIKE THIS.
OKAY, IT'S SIMPLE. IT'S MODERN. IT'S VERY ITALIAN.
I'VE GOT THE LEMON LEAVES AS BOOKENDS,
SO IT HAS A NICE FEELING TO IT.
I'D SAY WE'RE GONNA HAVE A VERY GOOD TIME.
NEXT, I'M MAKING A DELICIOUS CELERY AND PARMESAN SALAD,
THEN, CREAMY PARMESAN POLENTA,
AND I'M ROASTING FISH AND HERBS IN PARCHMENT PAPER.
FOR DESSERT, THERE'S AFFOGATOS
WITH COLD GELATO AND HOT ESPRESSO.
MY FRIENDS BARBARA AND BOBBY ARE COMING FOR DINNER,
AND I THOUGHT IT WOULD BE REALLY FUN TO DO A MEAL
THAT'S REMINISCENT OF OUR WONDERFUL TRIP
TO FLORENCE, ITALY, SO IT'S ALL ITALIAN THINGS.
I'M MAKING A BAKED FISH WITH HERBS.
I'M MAKING PARMESAN POLENTA-- IT'S SO GOOD.
AND I'M GONNA SERVE IT WITH A FRESH CELERY SALAD.
ITALIANS REALLY LOVE CELERY,
AND THEY USE IT MUCH MORE THAN WE DO.
SO I'M GONNA START WITH 5 CUPS OF REALLY THINLY SLICED CELERY.
YOU CAN DO IT ON A MANDOLINE OR WITH A SHARP KNIFE.
RIGHT INTO THE BOWL.
OKAY, 5 CUPS IS A LOT.
WHAT YOU WANT TO DO IS USE
JUST THE TENDER INNER STALKS OF THE CELERY.
THEY'RE CALLED HEARTS OF CELERY.
YOU CAN BUY THEM AS HEARTS
OR YOU CAN BUY WHOLE CELERY STALKS.
JUST USE THE INSIDES.
OKAY, AS THINLY AS POSSIBLE.
IT'S GREAT TO DO IN A MEAT SLICER,
BUT, I MEAN, HOW MANY PEOPLE HAVE A MEAT SLICER?
I'M GONNA PUT SOME LEMON JUICE RIGHT ON THE CELERY,
JUST ABOUT A TABLESPOON.
AND WHAT THAT DOES IS ABSORB DIRECTLY,
AND IT'S GONNA HAVE LOTS OF FLAVOR THAT WAY.
AND ABOUT 1/2 TEASPOON OF SALT.
THERE'S SOMETHING ABOUT JUST HAVING THE PLAIN LEMON JUICE
RIGHT ON THE CELERY THAT SORT OF GIVES IT
THAT LITTLE EXTRA SHARPNESS.
NOW I'M GONNA MAKE A LEMON VINAIGRETTE.
IT'S MY FAVORITE VINAIGRETTE.
SO I'VE GOT 1/4 OF A CUP OF LEMON JUICE,
1/2 CUP OF OLIVE OIL.
THIS IS ACTUALLY GREAT ON ANY KIND OF SALAD.
2 TEASPOONS OF LEMON ZEST.
SO CELERY'S A PRETTY BORING VEGETABLE,
UNLESS YOU REALLY BRING OUT THE FLAVOR OF IT,
BUT THIS LEMON VINAIGRETTE'S GONNA MAKE ALL THE DIFFERENCE.
THAT SHOULD DO IT.
THAT'S A LOT.
2 TABLESPOONS OF SHALLOTS, JUST MINCED SHALLOTS.
1 TEASPOON OF CELERY SEED--
IT'S A VERY COMPLEX FLAVOR.
1/2 A TEASPOON OF CELERY SALT,
1/2 A TEASPOON OF ANCHOVY PASTE--
GIVE IT A LITTLE SORT OF PUNCH.
2 TEASPOONS OF SALT,
AND 1 TEASPOON OF PEPPER.
JUST GIVE IT A WHISK, AND THAT'S THE VINAIGRETTE.
THE NICE THING ABOUT THIS SALAD--
IT'S GREAT FOR ENTERTAINING, 'CAUSE THE LONGER IT SITS,
THE MORE FLAVOR GETS INTO THE CELERY.
SO I'M GONNA POUR THIS ON THE CELERY,
AND THIS IS GONNA SIT FOR A FEW HOURS.
AND THEN, ACTUALLY JUST BEFORE I SERVE IT,
I'M GONNA ADD THINGS LIKE BIG SHAVINGS OF PARMESAN
AND SOME WALNUTS, TOASTED WALNUTS.
IT'S GONNA BE A DELICIOUS SALAD.
I LOVE THAT THIS IS JUST GONNA SOAK IN.
MAKE SURE THIS IS GOOD.
MMM, YOU CAN REALLY TASTE THE LEMON,
AND THE SHALLOTS GIVE IT A LITTLE PUNCH.
MMM, THE CELERY'S CRISP.
WHO KNEW A LOWLY VEGETABLE LIKE CELERY COULD BE THIS GOOD?
OKAY, INTO THE FRIDGE.
I CAN'T WAIT FOR MY FRIENDS BARBARA AND BOBBY TO COME.
I'VE SENT THEM TO BUY WINE.
WE HAVE APPETIZER OLIVES AND THINGS LIKE THAT,
SOUNDS GOOD.
OKAY.
SO I MIGHT DO A WHITE WINE WITH THAT.
ANY IDEAS?
YEAH, I HAVE SOME RIGHT OVER HERE.
I HAVE A GREAT BIG SUPER TUSCAN.
YEAH, SO DO I.
BIG, RICH, SUCCULENT RED THAT USES INTERNATIONAL GRAPES
DO YOU THINK IT'S TOO BIG FOR APPETIZERS?
YEAH, YOU KNOW, I THINK IT IS A LITTLE TOO BIG.
WHAT ELSE DO YOU HAVE IN MIND?
UM, HOW ABOUT A TRADITIONAL CHIANTI CLASSICO?
THIS ONE ACTUALLY IS VERY NICE-- DRIED CHERRIES...
WE'VE HAD THIS. IT'S DELICIOUS.
YEAH, WE DRANK A LOT OF IT IN FLORENCE, TOO,
OKAY, WE'LL TAKE THIS.
HOW ABOUT A NICE VERNACCIA FROM TUSCANY?
OH, IT'S A GREAT COLOR.
THIS IS LIKE TUSCAN SUNSHINE IN A BOTTLE.
SOUNDS GOOD.
DRY, CRISP, SOME ALMOND NOTES,
AND THE PEARS-- IT'S LOVELY.
IT'LL BE GREAT.
OKAY, WE'LL TAKE THAT, TOO.
EVERY NIGHT AT THE BAR IN FLORENCE,
WE USED TO HAVE A LITTLE DRINK,
AND THEY WOULD PUT OUT LITTLE BOWLS OF LIKE NUTS AND CHIPS
AND OLIVES, AND ALL THEY HAD TO DO WAS JUST PUT IT IN A BOWL.
SOME SALTED CASHEWS, SOME CURED OLIVES--
JUST WHATEVER IT IS, JUST PICK REALLY GOOD ONES.
AND YOU KNOW WHAT?
I'M NEVER GONNA MAKE AN HORS D'OEUVRE EVER AGAIN,
BECAUSE THEY'RE SO DELICIOUS,
AND WITH A DRINK, IT'S ALL ANYBODY EVER WANTS.
JUST HOMEMADE POTATO CHIPS.
THE GOOD NEWS--
IT WAS SOMEBODY ELSE'S HOME THAT MADE THEM.
I MEAN, HOW EASY IS THAT?
NEXT, I'M MAKING AN ITALIAN CLASSIC--
CREAMY PARMESAN POLENTA.
THEN, IT'LL BE MEMORIES OF FLORENCE
WITH DRINKS, DINNER, AND A KNOCKOUT DESSERT.
OH, AND DID I MENTION? IT'S ALL EASY.
I THINK IT WAS ONE OF THE GREAT VACATIONS,
BECAUSE THERE WERE A LOT OF THINGS TO SEE,
I AGREE.
I'D LOVE TO GO BACK THERE.
MY FRIENDS BARBARA AND BOBBY ARE HERE, AND I'M MAKING
AN ITALIAN DINNER IN CELEBRATION
OF OUR WONDERFUL TRIP TO FLORENCE LAST FALL.
I'M MAKING CREAMY PARMESAN POLENTA.
IT'S SO DELICIOUS.
SO I'VE GOT TWO CLOVES OF GARLIC MINCED UP,
4 CUPS OF CHICKEN STOCK THAT ARE HEATING RIGHT HERE.
I'M JUST GONNA COOK THOSE TOGETHER FOR A FEW MINUTES.
THEN I'M GONNA ADD CORNMEAL.
I USE A MEDIUM GRIND OF CORNMEAL,
1 CUP.
AND SO ONCE THE STOCK HAS STARTED TO SIMMER,
JUST SORT OF SPRINKLE ON THE CORNMEAL VERY SLOWLY
WHILE WHISKING IT.
WHAT THIS DOES IS AVOID LUMPS.
NOTHING WORSE THAN LUMPY POLENTA.
SO AS SOON AS ALL THE CORNMEAL IS IN,
I'M GONNA ADD SOME SALT AND PEPPER--
TABLESPOON OF SALT,
TEASPOON OF PEPPER.
AND AT THIS POINT, I'M GONNA SWITCH TO A WOODEN SPOON.
I WANT TO BE SURE I GET ALL OF IT STIRRED.
AND WHILE IT'S COOKING FOR ABOUT TEN MINUTES,
I JUST WANT TO MAKE SURE THE BOTTOM DOESN'T BURN.
NOT TOO HIGH OF HEAT.
IT'S A GREAT BASE.
INSTEAD OF POTATOES
OR SOME OTHER STARCH,
POLENTA IS JUST SUCH A WARM, HOMEY,
JUST WONDERFUL BASE FOR THINGS.
HEY, SWEETIE.
YEAH.
BRING ME A LITTLE MORE WINE?
UH-OH.
HOW ARE YOU GONNA COOK NOW?
WHAT DO YOU WANT ME TO DO?
THERE'S SOME FISH IN THAT REFRIGERATOR ON A SHEET PAN.
DO YOU THINK I CAN DO IT?
I KNOW YOU CAN DO IT. HE'S A SMART GUY. (laughs)
OKAY.
HOW DID I DO?
YOU DID BRILLIANTLY. TURNS OUT YOU'RE A COOK.
NOT BAD.
I THINK ITS TIME FOR YOU TO GO OUT
OKAY.
I LOVE YOU, SWEETIE.
HOW SWEET WAS THAT, THAT HE MADE SURE I WAS OKAY IN HERE?
OKAY, SO I HAVE THREE MORE THINGS TO ADD TO THE POLENTA.
OFF THE HEAT.
THESE ARE THE GOOD THINGS--
A CUP OF PARMESAN CHEESE...
1/4 OF A CUP OF CRèME FRAîCHE--
YOU WANT TO MAKE SURE YOU TURN THE HEAT OFF
BEFORE YOU PUT THE CHEESE IN,
SO IT DOESN'T, LIKE, GET ALL GUMMY...
AND 2 TABLESPOONS OF BUTTER.
I'M JUST GONNA LET THAT MELT RIGHT INTO THE POLENTA.
AND THAT'S PRETTY EASY.
WHEN YOU THINK ABOUT, LIKE, MAKING MASHED POTATOES,
WHICH IS REALLY WHAT THIS IS LIKE,
THIS WAS PRETTY EASY COMPARED TO THAT.
I'M JUST GONNA PUT IT IN A NICE DISH TO SERVE IT.
IT'S CREAMY. IT'S FLAVORFUL.
YOU CAN SMELL THE GARLIC, PARMESAN.
OKAY, A LITTLE BIT OF PARMESAN CHEESE,
SO EVERYBODY KNOWS EXACTLY WHAT'S IN IT.
MMM, THAT LOOKS AMAZING.
SO THE ONLY THING I HAVE LEFT TO DO IS TO ASSEMBLE THE SALAD.
THE CELERY'S BEEN MARINATING, AND ALL THE LEMON JUICE
AND OLIVE OIL HAVE GOTTEN INTO IT.
I BET IT TASTES GREAT.
AND NEXT, I'M GONNA PUT BIG SHAVINGS
OF REALLY SPICY PARMESAN CHEESE RIGHT ON TOP.
I JUST USE A VEGETABLE PEELER.
JUST RIGHT ON TOP OF IT. DOESN'T THAT LOOK GORGEOUS?
IT'S SUCH A CLASSIC ITALIAN SALAD.
NEXT IS SAUTéED WALNUTS.
I'VE JUST WARMED THEM IN A PAN
SO THEY'RE JUST A LITTLE BIT TOASTED.
IT JUST GIVES THEM SO MUCH MORE FLAVOR.
RIGHT DOWN THE MIDDLE.
ISN'T THIS INTERESTING--
ALL THE LAYERS OF FLAVOR IN THIS?
JUST ONE MORE THING-- SOME PARSLEY LEAVES.
AND INSTEAD OF CHOPPING IT, I'M JUST GONNA TAKE
WHOLE PARSLEY LEAVES AND JUST PUT THEM RIGHT DOWN THE MIDDLE.
OKAY, THAT'S IT. WE'VE GOT PARMESAN POLENTA.
WE'VE GOT A CELERY SALAD.
THE ONLY THING I HAVE LEFT TO DO IS TAKE THE FISH
OUT OF THE OVEN, AND DINNER'S READY.
INA, THAT'S EXACTLY WHAT WE HAD IN FLORENCE.
OH, BOY.
REMEMBER WHAT JEFFREY ORDERED AND WE ALL WANTED?
WELL, I HOPE YOU LIKE IT.
DELICIOUS.
OKAY.
OH, THAT LOOKS GOOD.
ALL RIGHT.
A LITTLE WINE? HOW DO YOU SAY IT IN ITALIAN?
UN POCO DE VINO?
SOMETHING TELLS ME THAT'S JUST WRONG. WHO KNOWS ITALIAN HERE?
NOT ENOUGH TO SAY THAT.
NOT ENOUGH TO SAY A GLASS OF WINE? THAT'S REALLY BAD.
YOU KNOW EVERYTHING ABOUT WINE.
BUT NEVER A LITTLE.
(laughing)
OH, IT'S EASY.
OH, THIS LOOKS GREAT.
SO IT'S LEMON, OLIVE OIL...
AND THERE ARE OLIVES IN IT, TOO.
(chuckles)
IT'S BETTER THAN ITALY.
INA, THIS IS BEYOND DELICIOUS.
OH, YOU'RE MY BEST FAN, AREN'T YOU?
NOW THE MOMENT OF TRUTH--
YOU KNOW WHO PUT THIS IN THE OVEN?
YOU KNOW WHO GETS CREDIT?
NEXT, IT'S A CLASSIC ITALIAN TREAT--
AFFOGATO SUNDAES WITH WHIPPED CREAM DONE MY WAY.
IT'S OVER THE TOP AND SO EASY. HOW COOL IS THAT?
THERE ARE NOT A LOT OF DESSERTS THAT YOU CAN MAKE
WHILE YOUR GUESTS ARE SITTING AT THE TABLE,
AND PROBABLY EVEN FEWER THAT INVOLVE DESSERT AND COFFEE,
BUT ONE IS AFFOGATO.
SO IT STARTS WITH HOT ESPRESSO AND ICE CREAM.
AND THE HOT ESPRESSO MELTS THE ICE CREAM,
WHICH IS JUST AMAZING.
BUT I MIGHT HAVE DONE IT A LITTLE MORE OVER THE TOP.
SO I'M JUST GONNA PUT A SCOOP OF VANILLA ICE CREAM
IN EACH DISH.
SO THAT'S ONE SCOOP OF VANILLA
AND ONE SCOOP OF HAZELNUT.
I MEAN, REALLY, YOU CAN USE ANY KIND OF ICE CREAM YOU LIKE.
BUT THE KEY IS THAT IT'S COLD ICE CREAM AND HOT ESPRESSO.
MY FRIENDS THE LIBERMANS ARE HERE FOR DINNER.
WE HAD A FABULOUS TRIP TO FLORENCE AND I THOUGHT,
I'M GONNA MAKE AN ITALIAN DINNER TO COMMEMORATE IT,
AND DESSERT IS AFFOGATO.
OKAY, NOW SOME GREAT THINGS TO PUT ON TOP--
SOME ESPRESSO, ABOUT 2 TABLESPOONS ON EACH.
SO IT'S HOT ESPRESSO. IT'S GONNA START TO MELT THE ICE CREAM.
MMM, SO GOOD.
2 TABLESPOONS OF COFFEE LIQUEUR--
I HAVE TO PUMP UP THE FLAVOR A LITTLE BIT.
MMM, IT'S LIKE A PUDDLE IN THE MIDDLE
THAT'S JUST SO GOOD.
AND JUST BECAUSE I CAN'T LEAVE WELL ENOUGH ALONE,
I'M GONNA MAKE SOME WHIPPED CREAM TO GO WITH IT.
SO I HAVE A CUP OF HEAVY CREAM IN THE BOWL...
A TABLESPOON OF SUGAR...
AND JUST A SPLASH OF VANILLA.
AND WHIP IT UNTIL IT'S NICE AND THICK.
PERFECT. YOU JUST WANT NICE, SOFT PEAKS.
OKAY, SO JUST A LITTLE DOLLOP
OF WHIPPED CREAM ON EACH ONE.
ACTUALLY THE WORD AFFOGATO MEANS "DROWNED" IN ITALIAN.
I'D LIKE TO DROWN MYSELF IN THIS.
THE LAST LITTLE GARNISH
IS A CHOCOLATE-COVERED ESPRESSO BEAN, WHICH IS LITERALLY
A CHOCOLATE-COVERED ESPRESSO BEAN.
YOU CAN BUY THEM--THE CHOCOLATE IN THE SHAPE OF A BEAN,
BUT THIS ACTUALLY HAS THE ESPRESSO BEAN RIGHT INSIDE,
SO IT'S SWEET AND CRUNCHY
AND THAT SORT OF ESPRESSO FLAVOR.
SO I JUST CHOP THEM UP
AND JUST PUT A SPRINKLING ON TOP.
SO IT'S COLD ICE CREAM, HOT ESPRESSO,
THE SWEET LIQUEUR,
THE CRUNCHY CHOCOLATE-COVERED ESPRESSO BEANS,
AND A LITTLE WHIPPED CREAM.
I MEAN, WHO DOESN'T WANT THAT FOR DESSERT?
DESSERT'S READY.
OH.
OH.
OH, INA.
IT'S LIKE BEING IN FLORENCE.
THIS IS BETTER THAN BEING IN FLORENCE. YOU KNOW WHY?
THERE'S NO JET LAG, BUT WE WENT TO FLORENCE,
AND NOW WE GET TO DO IT AGAIN.
SO IT'S LIKE-- IT'S TWICE. (laughs)
HMM?
MMM.
AND THE MEMORIES AND THE FOOD.
YEAH!
Closed Captions provided by Scripps Networks, LLC.