WEEKEND AT FLAMES OF HOPE.
Will: IF YOU ARE GOING TO
MAKE ITALIAN FOOD, YOU WANT A
GUY NAMED GIUSEPPE COOKING THAT
FOOD.
WE HAVE RAVIOLI AND WE'LL BE
MAKING SOME PIZZA IN A LITTLE
BIT, TOO.
TELL US ABOUT THIS THE FIRST
DISH.
THIS DISH IS PRETTY SIMPLE.
SO, FIRST I WANT TO SAY THAT
WHAT I COOK IS 100% AUTHENTIC.
WE PUT IN THREE OR FOUR INAGREE
-- INGREDIENTS AND THAT IS IT.
SO BASICALLY WE USE SOME WHITE
ONIONS, SOME MUSHROOM
PORTOBELLO AND THEN WE'RE GOING
TO PUT ON PARMESAN CHEESE.
SO THIS IS BASICALLY EVERYTHING
I'M GOING TO PUT IN MY PLACE.
SO, THIS IS FRESH AND
EVERYTHING IS FRESH.
Will: I MEAN THEY LOOK SO --
EVERYTHING LOOKS SO GOOD AND
SMELLS GREAT.
AND YOU ARE ALSO GOING TO PUT
TRUFFALO?
MOST OF MY INGREDIENTS I
IMPORT FROM ITALY.
THIS IS UNBELIEVABLE.
Will: I WAS GOING TO SAY.
I KNOW WE'VE HAD FOLKS IN THE
KITCHEN HERE BEFORE AND THEY
HAVE USED THE TRUFFLE OIL IN A
LOT OF THE INGREDIENTS.
IT HAS A GREAT FLAVOR TO IT AND
INTENSES EVERYTHING, THE FLAVOR
OF EVERYTHING THAT YOU ARE
MAKING.
YES.
LIKE I SAID, IT IS GOING TO
GIVE YOU LIKE A DIFFERENT TASTE.
Will: LIKE AN EARTHY TASTE
TO IT AS WELL.
THE TRUFFLE IS SOMETHING TO
HAVE.
THE TRUFFLE IS EXPENSIVE SO IF
YOU PUT JUST A LITTLE BIT, YOU
ARE GOING TO FEEL THE DISH WITH
ANOTHER FLAVOR.
Will: SOUNDS GOOD TO ME.
I CAN'T WAIT TO TRY THESE OUT.
THE DISH THAT YOU ARE GOING TO
PUT TOGETHER.
WE'LL HAVE PIZZA AND TALK ABOUT
Michaela: WE ARE BACK IN THE
KITCHEN.
THIS IS ABOUT AS ITALIAN AS
WE'LL GET.
CHEF GIUSEPPE IS HERE.
I'M NOT ITALIAN.
BUT I SOUNDED IT, RIGHT?
[SPEAKING ITALIAN]
[LAUGHTER]
Michaela: WHAT HE SAID.
LET'S GET TO THE RECIPE THAT
WE'RE MAKING TODAY.
BASICALLY NOW I SAUÉ THE
MUSHROOMS, THE ONIONS AND THE
LITTLE BIT OIL I PUT INSIDE.
AND PROSCIUTTO.
I WANT TO REMEMBER PROSCIUTTO
IS IMPORTANT.
Michaela: OH, WOW.
THIS IS THE REAL DEAL.
YEAH.
SHOULD BE THE REAL DEAL.
Michaela: AND THIS IS OUR
FILLING.
I FILL WIT PANCHETTA,
RICOTTA.
SO, THEY ARE READY NOW.
AND WHEN THE PASTA IS GOING TO
BE READY, WE THROW IT IN THE
WATER BUT THIS IS GOING TO BE
USED FOR THE CONDIMENT.
AFTER WE COME UP, WE'LL PUT IT
TOGETHER AND THEN PUT IN HEAVY
CREAM.
I MADE THIS HEAVY CREAM, TOO.
IT WILL BE ONE DELICIOUS PLATE
THAT YOU ARE GOING TO SAY, OH,
YES.
I WANT IT MORE.
Michaela: I ALREADY WANT
MORE OF THIS.
THE MUSHROOMS ARE VERY, VERY
FINELY CHOPED IN THERE.
THE PANCHETTA IS REALLY THE
ONLY THING THAT IS CUBED.
THAT'S RIGHT.
I WANT IT TO GO WITH THE
RAVIOLI.
SO, YOU SEE THEM AND YOU SAY
YES, I WANT IT, I WANT IT.
TALK ABOUT THE PLATER THAT YOU
JUST PULLED OUT OF THE FRIDGE
THERE.
WE SELL THIS IN THE
RESTAURANT AND WE HAVE A
PROSCIUTTO FROM ITALY.
Michaela: AND THAT IS THIS
ONE RIGHT HERE?
YES.
THIS IS ONE.
IT IS IMPORTED PROSCIUTTO FROM
ITALY.
AND THIS IS VERY -- IT'S ALMOST
SWEET.
SO, YOU'LL FEEL THE DIFFERENCE
BETWEEN THE PROSCIUTTO.
Michaela: IT LOOKS DELICIOUS.
I'M GOING STEAL AN OLIVE RIGHT
NOW.
AND --
AND A GRAPE.
Michaela: THERE YOU GO.
Will: AND WE ARE BACK ON
"THE RHODE SHOW".
CHEF GIUSEPPE HAS BEEN COOKING
UP A STORM THIS MORNING.
IT SMELLS INCREDIBLY GOOD.
CATCH EVERYBODY UP TO SPEED ON
WHAT YOU HAVE DONE SO FAR.
I BOILED IT AND THEN I PUT
IN MY HEAVY CREAM AND I PUT IT
ON A PLATE --
Michaela: AND FLAVORED IT
WITH --
YEAH.
PARMESAN CHEESE AND PARSLEY
LEAF.
Michaela: THE FACT THAT YOU
ARE MAKING YOUR OWN HEAVY CREAM
REALLY SAYS SOMETHING ABOUT THE
CARE TAN LOVE OF THE FOOD THAT
YOU MAKE.
YEAH.
MY MOM TAUGHT ME HOW TO DO ALL
THIS.
[LAUGHTER]
AND NOW DO IT IN MY RESTAURANT.
SO IT IS HOME MADE.
I PUT IT ON THE PLATE AND IT IS
READY.
Will: AND YOU USE THE
DIFFERENT CHEESE AND ITALIAN
MEATS AND YOU SAID THAT WAS
SNAKE IT JUST LOOKS BEAUTIFUL
AND INVITING.
AND SOMETHING THAT YOU WANT TO
DIVE INTO AND EAT.
Michaela: YOU ORDER THAT
PLATTER AT THE RESTAURANT?
YOU COME AND WE COOK FOR
PEOPLE AND YOU HAVE A GREAT
NIGHT AND IT'S VERY NICE.
Michaela: YOU NEED MORE
OLIVES ON THERE.
[LAUGHTER]
AND WE HAVE THE PIZZA AND
THE SIGNATURE PIZZA.
SO, BASICALLY IT IS A
MARGHERITA PIZZA.
AND WE USE SOME PROSCIUTTO, NOT
TOO SALTY AND IT IS KIND OF
SWEET AND PARMESAN CHEESE T
SHREDDED PARMESAN.
Michaela: YUM!
Will: IT LOOKS SO GOOD.
WHAT DO I WANT TO TRY?
BECAUSE THERE ARE SO MANY
CHOICES.
I'M GOING TO HAVE A LITTLE OF
THIS.
Michaela: A LITTLE OF THIS,
A LITTLE OF THAT.
I REALLY WANT TO TRY THIS MEAT
UP TOP THAT YOU SAID -- --
SANDENIERE.
LIKE SAND.
SAND.
HOW IS IT?
Will: IT'S BEAUTIFUL.
TASTES SO GOOD.
AND YOU CAN TASTE THE MUSHROOM
IN THERE.
YOU CAN TASTE THE OIL THAT YOU
PUT ON TOP OF IT.
THAT IS REALLY, REALLY GOOD.
Michaela: LIKE YOU SAID, NOT
AS SALTY.
Will: NOT AS SALTY?
Michaela: I THINK I LIKE
THAT BETTER.
OK.
95% OF PEOPLE DON'T LIKE THE
TASTE OF PROSCIUTTO BECAUSE OF
THE SALT AND YOU CAN COMBINE
AND --
Michaela: WOW.
AND YOU ARE GOING TO DIVE INTO
THE PIZZA.
Will: WE'LL TRADE PLACES.
IN ITALY, AS YOU KNOW, AS
YOU MENTIONED IT, WE SPEND TWO
AND A HALF HOURS WHEN WE EAT.
Michaela: TWO AND A HALF
HOURS JUST TO EAT?
Will: EVERYBODY IS THERE.
WE HAVE A LUNCH AND A DINNER.
AND RED WINES.
Will: MM!
HOLD ON.
Michaela: WOW.
HERE.
HE MAY NEED --
[LAUGHTER]
Will: OH, MY GOD.
SO GOOD!
Michaela: NICE, THIN CRUST.
YOU OBVIOUSLY DO FRESH,
HOME-MADE PASTA AND DELICIOUS
DESSERTS.
WE HAVE A PANINI SANDWICHES.
Michaela: OH, YUM.
YEAH.
AND WE MAKE OUR OWN DOUGH,
OUR OWN BREAD.
Michaela: CAN'T BEAT THAT.
VERY QUICKLY, WHERE ARE YOU
LOCATED?
IN CRANSTON.
WE'RE OPEN FOR TODAY 11:30 TO
9:30 EVERY DAY.
Michaela: ABSOLUTELY
DELICIOUS.
YOU CAN FIND THIS RECIPE ON OUR
WEBSITE.
THANK YOU FOR JOINING US FOR
"THE RHODE SHOW".
Will: ABSOLUTELY.
IF THERE IS ANYTHING YOU SAW
TODAY TON RHODE SHOW, YOU CAN