(lighthearted music)
And we all put wine in everything.
Of course you could just substitute beef stock,
but the flavor is spectacular when you add that nice, dry,
slightly spicy red wine down at the bottom
of the pot to combine with all of the meat juices.
Now you could do your potato layer first,
and you can make this as pretty or as messy as you like.
If you're very fastidious, you can shingle the potatoes
very nicely back and forth,
evenly, methodically, annoyingly.
(audience laughing)
So you get to the edges of the meat,
and then the potatoes, you're gonna drizzle with oil.
And then you're gonna season with salts and pepper.
Sprinkle generously with the rosemary,
and sprinkle with the Parmigiano-Reggiano, lovely.
Then you're gonna put your onions on top of that.
(audience oohing)
Wow.
(audience laughing)
It appears that we have extended my family
by 150 people or so.
(audience applauding)
Then you have your onion, thyme, garlic layer.
Then you have, hello tomatoes,
then you have, really smart of me
to wear a white silk T-shirt for this one.
You squish up the tomatoes very carefully,
hopefully not making your shirt into a Pollock painting.
And you arrange that on top with a little bit of the juice.
The basil, I won't forget.
(audience laughing)
Then the basil.
A few leaves torn.
And then it gets really silly
and you repeat the whole thing.
(audience applauding)
And then any extra little snipply bits of your potatoes,
you just throw down around the sides of the pot.
But this is a one-pot true wonder.
All you need is crusty breads for the drippings.
It's one stop shoppin'.
Throw our extras along the sides.
Everybody into the hot tub!
(audience laughing)
Rosemary,
salt and pepper,
olive oil,
parmigiano,
onions,
and garlic.
I know!
It's ridiculous, we're almost there.
It's so big and beautiful, it's almost I don't know,
like watching somebody have a food baby or somethin'.
(audience laughing)
(audience applauding)
They're like, "Aw that's such a cute baby,
"and it's got hair!"
(audience laughing)
(laughs) Pour your extra tomato down over the top.
Little extra basil.
Gill the lily with a little extra olive oil.
And we're gonna put a lid on her,
and then I'm going to attempt. (audience applauding)
So this meal would feed in my mom's family
up to 12 humans, 10 kids, and the parents.
(audience applauding)
So I have to say ironic to the theme of the show,
they probably did not have leftovers of this meal.
But even if you're just cooking for a couple of people,
you're gonna wanna make a huge pot of this
'cause the meat is just falling apart,
it's almost impossible to get it out of the pot,
and the juices are spectacular from this.
Even if you turn the juices and the scraps
into just a simple soup, it is an amazing amazing meal.
So please please please even if you're just cookin'
for two people, do not make less.
Less is always more when it comes to food.
Now, when the kids (audience applauding)
would come around the table,
Grandpa would shove the bread right down into the pot.
You serve this beauty right from the pot,
and it's a beautiful holiday meal too, super affordable.
But you can do the same thing in each individual dish.
This is dessert.
Crusty bread in all that juice,
save it for the last, delicious.
You can pass around a little extra cheese,
you can drizzle a little extra olive oil.
(audience applauding)
You can add an extra little bit of torn basil,
but this is mind blowingly good.
(lighthearted music)