Hey! I'm Tommy the Tache. And I'm Jimmy the Tickle.
And welcome to Chicago Italianate Cooking.
Look at this - the Windy City! Yes!
And it is a bit windy, I've got to say.
This is our homage to the Italian migrants
who created their own food culture.
Eeee! Eeee!
We're going to be doing braciole.
Braciole. Braciole.
It's kind of a meaty Swiss roll.
We roll it up with ham, with cheese,
and a filling made from parsley, lemon zest, garlic.
And we've got a tomato sauce, and we'll serve this with pappardelle.
Dave, sorry, mate, look at that!
That's beautiful, isn't it? That is... I mean,
it's a nice bit of meat.
A bit of topside, is it? It is a bit of topside, yeah.
I'll proceed to beat that out.
LAUGHING: I can help! Can you? Yeah.
We're in America! What better way to beat your steak out
than with your Chicago slugger?
Ho!
What are you supposed to do with that? Beat it.
You know, it's novelty cooking. Idiot.
Put that away! I'll have YOU.
Hey, he's got a little one! HE LAUGHS
After putting my slices of beef between two sheets of clingfilm,
I'm going to use my..."little one" to give them a flippin' good bashing
to tenderise them.
This is very effective. It's not as effective as this!
That's how Dave the Tache does it.
Sorry. I'll do my Parmesan cheese.
Get on with your flamin' Parmesan!
My "flamin' Parmesan" is actually a couple of cloves of garlic,
chopped parsley, cheese and some grated lemon zest.
Now...tomato sauce.
I'm going to heat some olive oil, add a chopped onion
and, once that's sweating, some grated garlic.
To this, I want to bubble down some wine, some white wine,
and for this I have a little Pinot Grigio. Pinot Grige. Pinot Grige.
A good glass for this, we want to boil off the alcohol.
Next, I'm putting in some chopped fresh oregano -
you can, of course, use dried.
# When the moon hits your eye like a big pizza pie... #
And now a tin of tomatoes...
..goes in there.
Now, some pepper and some salt.
And we just let this simmer down
into a lovely, rich, garlicky tomato sauce.
Right, Dave, the meat's bashed and the sauce is bubbling.
Time to start on our braciole.
Now, we take some ham, Parma ham, some air-dried ham.
We start at the bottom,
and we want to leave a gap at the sides and the top,
cos the cheese will spread.
Now, this hard mozzarella is the one you want.
Do we need any more in the sides? No, I think that's lovely.
So, to that, now my magic mixture
which, to reiterate, is garlic, chopped parsley, Parmesan cheese
and lemon zest.
Can I have a bit of pepper on top?
Think that's enough? I think that's perfect.
Now, this is our personal little touch of genius.
We take a basil leaf - or "bay-sil" -
place it on the bottom.
To that, an anchovy - again, for seasoning.
It's like that old English way,
where you use anchovy to season lamb.
It just works so well, it's such a delicate savoury seasoning.
It's just like a roly poly.
And secure with a toothpick.
Then pass it to your mate, who will fry it off to a lovely brown.
And so we just repeat. And these need to be browned off.
Just keep an eye on them - you want a really lovely deep colour on them.
Now simply repeat the process until you have a plateful.
Then into the sauce they go for an hour and a half.
Yeah, man, it's ready! DAVE CHUCKLES
Look at those.
The smell is wonderful.
We take these out onto a board, and they're carved.
Oh, look at the cheese.
There's just enough ooze.
I love ooze. It's just on the side of decency.
But all the juices from the beef are now into that tomato sauce.
Ooh-hoo-hoo! All the herbs.
All the flavours have gone into the beef.
It's such a good eat, this.
Now, we've cooked the pasta like that great Italian gangster,
Al Dente. In true Italian style, we always put the pasta
to the sauce - never the sauce to the pasta.
Whizz this around.
All that's left now, Kingy, is to serve up.
That's what you're after - that mixture of ham, the herbs,
the cheese, the meat. Miss World, that.
It's Miss World. ..of the beef world.
There it is! Hairy Bikers braciole - a beef-lover's dream.
Infused with the wondrous Italian combination
of basil, anchovies, tomato and cheese.
What a privilege, Si, to eat this on the shores of Lake Michigan
at the start of our great adventure. Yes.
Cos the next big bit of water we'll see, it'll be the Pacific.
Carry on like this, I'll be Dave the Fats again!