>>> WE’RE BACK.
8:51.
"TODAY FOOD."
ONE OF OUR FAVORITES, GIADA DE
LAURENTIIS.
>> KNOWN FOR HER COOKBOOKS AND
HIT SHOWS ON THE FOOD NETWORK.
KIDS, SHE’S BACK WITH A
BRAND-NEW SERIES ON DISCOVERY
PLUS.
IT IS CALLED "BOBBY AND GIADA IN
ITALY."
IT SHOULD BE "GIADA AND BOBBY."
ANYWAY, IT IS A FUN,
MOUTH-WATERING TOUR.
>> GIADA WAS TEACHING BOBBY ALL
ABOUT ITALY.
THIS MORNING, SHE’S GOING TO
TAKE US ON A TOUR OF HEALTHY AND
EASY ITALIAN RECIPES.
OUR MOUTHS ARE WATERING.
>> YEAH.
>> THAT LOOKS LIKE SO MUCH FUN,
TOOLING AROUND ITALY.
HOW WAS DOING THAT?
>> IT WAS FUN.
I MEAN, ESPECIALLY NOW, I
REALLY, REALLY APPRECIATE IT,
SINCE IT’S BEEN SO LONG SINCE WE
CAN GO ANYWHERE.
IT WAS FANTASTIC.
I MOANEAN, I THINK IT WAS LONG,
I WAS AWAY FROM JADE FOR QUITE
SOME TIME.
BOBBY AND I HAD A BLAST, WE
REALLY DID.
WE NEEDED OUR DAYS APART FOR A
LITTLE BIT OF A BREATHER FROM
EACH OTHER.
OTHER THAN THAT, IT WAS REALLY
FUN.
>> LOOKS LIKE A MOVIE, LIKE A
JAMES BOND FILM MORE THAN A
COOKING SHOW.
INCREDIBLE.
>> I ALSO DID A LOT OF
TRANSLATING.
I FEEL LIKE I WAS SORT OF THE
TRANSLATOR THROUGH THE WHOLE
SHOW.
>> BOBBY ADMITTED HE DIDN’T
SPEAK ANY ITALIAN.
>> TAKE US TO THE DISH YOU’RE
MAKING, GIADA.
WHAT DO YOU GOT?
>> AN ITALIAN PASTA. I DON’T KNOW IF YOU KNOW WHAT
I DON’T KNOW IF YOU KNOW WHAT
THIS IS, BUT FREGOLA.
THIS IS COOKED LIKE A COUSCOUS.
COOK IT IN CHICKEN BROTH.
TOOK THIS IN ADVANCE IN CHICKEN
BROTH AND SALT, LIKE REGULAR
PASTA.
I’M MAKING IT WITH CITRUS, WHICH
IS REALLY POPULAR, ESPECIALLY IN
THE SOUTH.
SO ORANGE AND GRAPEFRUIT.
>> INTERESTING.
>> WHAT?
>> MINT AND BASIL, WHICH I CHOP
CHOPPED EARLIER WHILE LISTENING
TO JOSH GROBAN, WHICH WAS
LOVELY.
A LITTLE ROMANCE WHILE I’M DOING IT.
SOME TOASTED FENNEL SEEDS, POP
POPULAR IN ITALIAN COOKING.
YOU’RE USING EVERYTHING IN THE
DISH.
IF YOU WANT TO TOP IT OFF WITH
SLICED ONIONS.
NOT REALLY MY FAVORITE AT 5:00
IN THE MORNING, BUT STILL.
I, TOO, AM IN LOS ANGELES.
THEN WE JUST TOSS IT ALL
TOGETHER.
SEE HOW PRETTY THAT IS?
>> WOW.
>> THIS IS GREAT.
>> SO FRESH.
>> MAKE IT IN ADVANCE.
LOOK HOW PRETTY.
IT IS FRESH, PRETTY, AND VERY
COMFORTABLE
COMFORTING.
>> DOES THAT HOLD UP THE NEXT
DAY, TOO, OR DO YOU EAT IT
IMMEDIATELY?
>> NOPE, THE LONGER IT SITS, THE
BETTER IT IS.
LIKE ANY PASTA SALAD, IT
ABSORBS.
>> WHAT ABOUT THE --
>> OKAY, SO I MADE THIS LAST
NIGHT AND WORKED ON IT THIS
MORNING.
SO THIS IS THE END PRODUCT RIGHT
HERE.
IF YOU CAN SEE, SEE THAT?
>> PRETTY.
>> I MADE TWO DIFFERENT ONES.
GRAPE AND ROSEMARY.
MANDARIN ORANGE AND FENNEL.
BASICALLY, HOMEMADE DOUGH.
YOU NEED TO LET THIS REST A
COUPLE TIMES, SO IT DOES TAKE A
MINUTE TO DO.
IN QUARANTINE, I THINK WE HAVE
THE TIME.
WE STICK IN THE FINGERS, PUT
OLIVE OIL ON, AS WELL AS ON THE
BOTTOM OF THE PAN BEFORE THE
DOUGH IS ON IT.
STICK YOUR FINGERS LIKE THIS,
KIND OF FUN.
IT POPS BACK.
KIND OF COOL.
THEN I SPRINKLE IT WITH LOTS OF
SALT.
I LIKE A LOT OF SALT ON MY
FOCOCCIA AND A LOT OF OLIVE OIL.
THEN I TAKE GRAPES, AS SMALL AS
I CAN FIND THEM.
IF YOU CAN’T FIND SMALL GRAPES,
CUT THEM IN HALF.
YOU PUT BLUEBERRIES ON THIS,
PRETTY MUCH ANYTHING, SAVORY OR
SWEET.
THAT’S WHAT I LOVE ABOUT THIS.
DURING QUARANTINE, EVERYBODY HAS
BEEN MAKING BREAD.
WHY NOT MAKE THIS FROM SCRATCH, AS WELL?
AS WELL?
>> HOW HARD IS FO C O KRCOCCIA.
>> SUPER EASY FOR GIADA.
>> NOT JUST ME, SUPER EASY IN
GENERAL.
RIGHT ON TOP, 30 MINUTES.
>> 30 SECONDS, GIADA.
CUT TO THE EXCITING CONCLUSION.
WHAT HAPPENS NOW?
>> NOW?
>> YEAH.
>> PUT IT IN THE OVEN, AND IT
COMES OUT LIKE THIS, SAVANNAH.
>> LOVE IT.
>> TAH-DAH.
>> YOU DO THIS, SAVANNAH. >> EAT IT.
>> EAT IT.
NOW, THAT IS SOMETHING I CAN DO.