Hey guys, I've got a really nice little teaser for you to see the dishes I've been cooking around Italy
on our brand new cooking show. So, check out the dishes.
We've got classic pizzas the old-school way, we've got amazing lamb dishes,
we've got seafood dishes. Come on you're gonna love it.
I want to show you how to make the most amazing pizza at home.
Starting with the ultimate Neapolitan classic, Pizza Margherita.
While Gennaro preps the base, we take really good-quality plum tomatoes,
some cow's milk mozzarella and then we want the basil
and then a little parmesan.
Then the final Neapolitan touch, a drizzle of extra virgin olive oil.
Top of the oven.
There you go.
It needs about five minutes in the oven. Time to crack on with number two.
My ultimate broccoli and spicy sausage pizza.
Gennaro has really beautifully blanched some broccoli,
then you fry in a pan of olive oil, chilli, garlic, crushed olives and sausage meat.
Mozzarella or provolone? What do you prefer?
Well we use a little bit of Provelone on this one.
In we go.
My simple pizzas
with a classic Neapolitan thin base, a crispy crust and killer toppings.
A beautiful Margherita.
Mmm!
Come on let's get in there.
Oh! That combination...
you have to try it.
You know what? I love it!
My Aqua Pazza, is a two in one meal.
Delicate fragrant fish and that magical broth they call crazy water.
What's gonna happen is Gennaro is gonna scale and gut the fish.
Right, I'll start prepping the veg and I'm gonna cut these veggies
so they cook in the same time it takes to cook that fish, which is about 10 minutes.
The olives, I'm just gonna squash.
Let the beautiful veg sizzle in hot olive oil.
Come on Genar!
I'm coming look!
With the fish something I like to do is just lightly score it.
It helps the heat penetrate the fish, it helps the flavour penetrate the fish.
I might just take some fennel and put it into the cavity and then
we're going to go in with white wine until Gennaro says stop.
Go! Go! Go! Go!
Enough!
Bring that to the boil, chuck in a centimetre of water and more herbs.
Ten minutes in the pan and my crazy fish should be cooked to perfection.
Oh my gosh!
The juices are so good. All I want to do is dunk some bread in that.
I just love it.
I want to give the Great British favourite, the roast leg of lamb a proper Italian twist.
We've got capers, anchovy and garlic.
It'll just disintegrate. It'll just be an amazing depth of flavour.
Mint and lamb, best friends. I've also got a bunch of parsley as well, thyme, chilli.
So, I'm gonna get some white wine, pour that into the bread.
Do ya know Jamie? I'm gonna put a little zest of lemon in as well.
Yeah! Go on Genar!
I've got a nice big wodge of this, I'm gonna pack it into the lamb.
I can smell all the herbs inside here.
Wow!
To hold the stuffing inside, tie up the lamb with a bit of string.
I'm roasting my lamb over a fire,
but at home you can pop it in the oven at 200 degrees Celsius or 400 Fahrenheit
for about an hour.
It's gonna be incredible!
Hahaha!
Oh its still blushing! Ah oh yes,
The stuffing is sublime!
So good!
This is ridiculous.
This spicy sausage and sweet pepper pasta
is deceptively simple, but tastes outrageously good.
Olive oil in the pan, dried hot chilli and a dried pepper,
fire in some fresh thyme
to infuse that oil with some really heady, herby aroma
and I'm gonna sprinkle that on the finished dish later.
I'm using local Locanica sausage. Mash up the meat
and then in with a handful of chopped onion and garlic. We want to keep frying
it to bring the sweetness out in the onions. After 10 minutes of simmering add
half a glass of white wine then whack in a tin of plum tomatoes.
Let that just blip away for like 15-20 minutes and I've come up with a new pasta shape.
Bless it look like a hedgehog.
Little hedgehog.
Yeah!
How do you say that in Italian?
Porcospino!
In we go, they look amazing,
We're gonna put some of this beautiful gorgeous sausage sauce on,
beautiful cheese on top.
I just want to finish it with some of these fantastic crispy bits.
Oh my god!
I can almost cry!
Wowzers!
Beautiful, spiced chilli and tomato sauce with porcospino pasta.
Delicious!