1
00:00:00,400 --> 00:00:02,234
Pasta, pasta, pasta.
2
00:00:02,236 --> 00:00:05,371
- [judges cheering]
- Yeah baby.
3
00:00:05,373 --> 00:00:08,340
You'll be making pasta dishes
for every round.
4
00:00:08,342 --> 00:00:10,342
The pasta Gods are
cheering me on,
5
00:00:10,344 --> 00:00:12,277
they're on my side
for this round.
6
00:00:12,279 --> 00:00:14,213
I'm not sure if she has time
to make the dough
7
00:00:14,215 --> 00:00:16,081
within a twenty minute
time frame.
8
00:00:18,284 --> 00:00:20,986
There is chaos in the
kitchen right now.
9
00:00:20,988 --> 00:00:22,654
My heart is basically beating
outta my chest.
10
00:00:23,189 --> 00:00:24,656
This needs to work.
11
00:00:24,658 --> 00:00:26,125
Let's go y'all, let's go.
12
00:00:26,127 --> 00:00:27,359
Two minute warning chefs.
13
00:00:27,361 --> 00:00:28,460
Are you serious?
14
00:00:28,462 --> 00:00:30,596
This is just heartbreaking.
15
00:00:32,499 --> 00:00:34,400
[screams]
16
00:00:35,635 --> 00:00:39,371
I grew up making pasta,
I have pasta in my vein.
17
00:00:40,440 --> 00:00:42,207
Pasta's always been a huge
part of my life.
18
00:00:42,209 --> 00:00:43,876
It's one of the most special
things to me,
19
00:00:43,878 --> 00:00:45,210
I'm feeling super confident.
20
00:00:45,212 --> 00:00:48,647
I've been cooking pasta since
I was six or seven years old
21
00:00:48,649 --> 00:00:50,549
and I'm ready to compete,
I'm ready to win.
22
00:00:52,152 --> 00:00:53,652
I'm not Italian,
23
00:00:53,654 --> 00:00:55,788
but my heart and my hands are.
24
00:00:55,790 --> 00:00:57,956
I've made thousands
of pounds of pasta.
25
00:01:00,326 --> 00:01:02,261
Ray you're not gonna
be able to do it.
26
00:01:02,263 --> 00:01:04,296
- Oh, no, no!
- Towel.
27
00:01:04,298 --> 00:01:06,999
Hell yeah, I fix problems,
that's my job.
28
00:01:09,602 --> 00:01:10,936
I'm a consulting chef.
29
00:01:11,938 --> 00:01:14,106
Ya bring me in as the closer.
30
00:01:15,108 --> 00:01:17,276
I just have to be sharp,
whether I'm in the kitchen
31
00:01:17,278 --> 00:01:19,478
or at a home, I have to be
on top of my game.
32
00:01:22,849 --> 00:01:26,652
I wanna prove whether
you're a gal in the kitchen
33
00:01:26,654 --> 00:01:29,588
whether you're a mom,
you can do it.
34
00:01:34,227 --> 00:01:38,931
I'm from Rome, the most
beautiful city in the world.
35
00:01:38,933 --> 00:01:43,268
My plate is my canvas, I can
paint with my ingredients.
36
00:01:43,270 --> 00:01:46,271
I'm very competitive and I'm
not scared.
37
00:01:46,873 --> 00:01:48,240
Italians do it better.
38
00:01:48,242 --> 00:01:49,541
Meraviglioso.
39
00:01:52,112 --> 00:01:55,781
Whoa, I got goosebumps.
[chuckles]
40
00:01:55,783 --> 00:02:00,152
I'm half Italian, half Israeli I like to
cook Italian food and fusion Israeli.
41
00:02:01,054 --> 00:02:02,855
I grew up playing basketball,
42
00:02:02,857 --> 00:02:04,022
I made it to the pros.
43
00:02:04,024 --> 00:02:06,492
Then I went to the Israeli army.
44
00:02:06,494 --> 00:02:11,497
I'm here to compete and
I'm here to just like... arrrh.
45
00:02:12,132 --> 00:02:13,265
[laughing]
46
00:02:19,639 --> 00:02:21,807
There's a really special place
in my heart for pasta,
47
00:02:21,809 --> 00:02:25,611
I've worked at some of the best
pasta restaurants in the country.
48
00:02:25,613 --> 00:02:27,446
I studied abroad in Italy,
I lived in Florence,
49
00:02:27,448 --> 00:02:29,381
so I bring in some
of those influences.
50
00:02:29,716 --> 00:02:31,617
The perfect pasta to me is,
51
00:02:31,619 --> 00:02:36,188
rich and yolky, super smooth and
just a perfect little bit of al dente,
52
00:02:36,190 --> 00:02:37,556
just so you get that
little bit of bite.
53
00:02:38,458 --> 00:02:39,992
Pasta is my life.
54
00:02:39,994 --> 00:02:41,493
I've got this in the bag.
55
00:02:44,230 --> 00:02:44,997
Hello chefs.
56
00:02:44,999 --> 00:02:46,165
Hello Ted.
57
00:02:46,167 --> 00:02:48,734
Chefs it's no mistake that the
four of you are here.
58
00:02:48,736 --> 00:02:52,004
You live and breathe
pasta everyday.
59
00:02:52,006 --> 00:02:54,840
You'll be making pasta dishes
for every round.
60
00:02:54,842 --> 00:02:57,676
Appetizer, entree and dessert.
61
00:02:57,678 --> 00:03:01,113
- Do you wear the stretchy pants?
- [all laughing]
62
00:03:01,115 --> 00:03:04,349
Well nothing is jumping out of the basket
yet, but let's get them open, just in case.
63
00:03:08,087 --> 00:03:09,221
Go for it.
64
00:03:10,223 --> 00:03:12,191
And you're appetizer
ingredients are...
65
00:03:12,193 --> 00:03:13,258
The heck is that?
66
00:03:13,260 --> 00:03:15,761
- Sunday gravy.
- [Ted] Sunday gravy.
67
00:03:15,763 --> 00:03:17,930
[Merrin] A Sunday gravy is,
68
00:03:17,932 --> 00:03:23,602
tomato sauce, meat balls, pork
ribs, simmered for a very long time.
69
00:03:24,037 --> 00:03:25,337
I love you guys.
70
00:03:25,339 --> 00:03:28,106
[Ted] Dried porcini mushrooms,
71
00:03:28,108 --> 00:03:31,043
- arugula.
- Arugula, nice.
72
00:03:32,645 --> 00:03:34,880
White anchovies.
73
00:03:34,882 --> 00:03:36,548
[Ted] And white anchovies.
74
00:03:37,650 --> 00:03:39,384
Holy guacamole.
75
00:03:39,386 --> 00:03:43,188
Remember chefs this is the
super speedy 20 minute round.
76
00:03:43,190 --> 00:03:44,289
Twenty minutes is fast.
77
00:03:46,993 --> 00:03:47,993
Clock starts now.
78
00:03:47,995 --> 00:03:51,630
[judges cheering]
79
00:03:51,632 --> 00:03:53,065
Let's go chefs, let's go.
80
00:03:53,067 --> 00:03:56,368
Amanda, Scott, you are joined
by our special guest judge.
81
00:03:56,370 --> 00:03:58,837
Celebrated food journalist,
Nilou Motamed.
82
00:03:58,839 --> 00:04:00,038
Welcome back, Nilou.
83
00:04:00,040 --> 00:04:02,808
-Thank you Ted. Hi guys.
-[Scott] Great to see you Nilou.
84
00:04:02,810 --> 00:04:07,746
I'm so happy to be here and for
pasta challenge. Very exciting.
85
00:04:07,748 --> 00:04:10,015
Let's get that pasta in first.
86
00:04:10,017 --> 00:04:12,584
[Amanda] Pasta is one of my
favorite things to make.
87
00:04:12,586 --> 00:04:14,019
It can end up with butter
and cheese,
88
00:04:14,021 --> 00:04:17,089
it can be complicated with a
braised meat sauce but it starts off
89
00:04:17,091 --> 00:04:20,225
with simple ingredients and
becomes this beautiful thing.
90
00:04:20,227 --> 00:04:23,929
You're so right, you combine
the most humble of ingredients.
91
00:04:23,931 --> 00:04:27,699
You take some flour, you take
some water and you create magic.
92
00:04:27,701 --> 00:04:29,901
Coming down, coming down,
down the line. Down the line.
93
00:04:29,903 --> 00:04:33,071
The important thing when cooking
pasta is you need to have enough water,
94
00:04:33,073 --> 00:04:36,508
that when you add the pasta is doesn't
drop the temperature to a non-boil.
95
00:04:36,510 --> 00:04:41,280
- And salty like the ocean, yes? No?
- No, salty like broth.
96
00:04:43,816 --> 00:04:45,183
Yeah, baby.
97
00:04:45,185 --> 00:04:48,420
I'm the queen of the pasta and
I'm the one to beat.
98
00:04:49,122 --> 00:04:51,723
Let the smell come to mama.
99
00:04:51,725 --> 00:04:55,027
I grew up by making pasta
almost everyday with my mother,
100
00:04:55,029 --> 00:04:58,497
so I feel pretty confident
in this competition.
101
00:04:58,998 --> 00:05:01,867
Okay. Here we are.
102
00:05:01,869 --> 00:05:06,838
I'm making paccheri, stuffed
with the meat in the Sunday sauce.
103
00:05:06,840 --> 00:05:10,208
[Scott] I saw Barbara
taking paccheri and stuffing it.
104
00:05:10,210 --> 00:05:12,778
Paccheri is kind of a large
rigatoni that's a little
105
00:05:12,780 --> 00:05:15,747
floppy when it's cooked.
And she was stuffing it with
106
00:05:15,749 --> 00:05:20,152
chopped up meat balls and meat
from the Sunday sauce, it's a great idea.
107
00:05:20,154 --> 00:05:22,321
Behind you. Behind you.
Behind you.
108
00:05:25,158 --> 00:05:29,695
Unique part about this competition
today, is that there is already pasta dough
109
00:05:29,697 --> 00:05:31,797
made and rested in the pantry.
110
00:05:31,799 --> 00:05:33,832
[Scott] Merrin is making
her own dough right now,
111
00:05:33,834 --> 00:05:36,001
I mean that dough needs
to rest after you work it.
112
00:05:36,003 --> 00:05:38,970
I'm really hoping she has
enough time to be able to make
113
00:05:38,972 --> 00:05:41,073
- this pasta and it's just not too...
- Dense.
114
00:05:41,075 --> 00:05:43,075
You know, it's just not
too tight.
115
00:05:45,678 --> 00:05:49,214
[Merrin] I've been working in
Italian restaurants for about 10 years.
116
00:05:49,216 --> 00:05:54,052
From south of Italy, all the
way to Jersey, Americana.
117
00:05:54,220 --> 00:05:56,254
Me making pasta is like a
118
00:05:56,256 --> 00:06:00,158
musician playing their
instrument, it's just, part of me.
119
00:06:00,993 --> 00:06:02,928
Come together.
Come together baby.
120
00:06:02,930 --> 00:06:08,934
I am making a hand rolled
capunti with a pomodoro sauce
121
00:06:08,936 --> 00:06:13,205
and it's going to be garnished
with a porchini breadcrumb.
122
00:06:13,207 --> 00:06:14,373
The pasta challenge
123
00:06:14,807 --> 00:06:16,475
it's like go big or go.
124
00:06:16,477 --> 00:06:19,111
Capunti is generally made with
three fingers and
125
00:06:19,113 --> 00:06:22,214
you drag it across and
you make three little seats.
126
00:06:25,818 --> 00:06:28,954
[Jake] Using the meat from the
Sunday gravy with anchovies is gonna be
127
00:06:28,956 --> 00:06:32,023
difficult to figure out in a way
that's not over powering either one.
128
00:06:32,325 --> 00:06:33,458
All right.
129
00:06:33,460 --> 00:06:35,894
But I know immediately
I'm gonna make pasta salad.
130
00:06:35,896 --> 00:06:38,797
One of my former chefs who
is very Italian, always talked
131
00:06:38,799 --> 00:06:40,799
about pasta salad as being
this terrible dish.
132
00:06:40,801 --> 00:06:45,036
But I've made it for her often and
now, she's actually in love with it.
133
00:06:45,038 --> 00:06:48,373
So I wanna make arugula pasta
salad with anchovy vinaigrette
134
00:06:48,375 --> 00:06:50,942
and porchini dusted croutons.
135
00:06:51,210 --> 00:06:53,078
Chef Jake, how are you sir?
136
00:06:53,080 --> 00:06:57,516
- I'm feeling great thanks, ready to eat some pasta?
- [Scott laughing]
137
00:06:57,518 --> 00:07:03,555
Alright, the key for perfect pasta
is keep it simple, don't overwhelm,
138
00:07:03,557 --> 00:07:06,057
make it with a lot of love.
139
00:07:06,059 --> 00:07:08,894
I'm a little bit behind in
time, but I'll make it happen.
140
00:07:08,896 --> 00:07:11,630
Alright, give me that,
come on, all right.
141
00:07:11,632 --> 00:07:16,635
I'm making a meat tortellini with
porcini mushroom and anchovy sauce.
142
00:07:16,637 --> 00:07:20,172
My plan is to mix the arugula
within my pasta dough
143
00:07:20,174 --> 00:07:22,374
to give it a bright green color.
144
00:07:25,978 --> 00:07:32,050
Rony has fresh pasta and he's trying to
incorporate the arugula into the dough.
145
00:07:32,052 --> 00:07:34,453
Give me that. Come on,
come on, come on, come on.
146
00:07:34,455 --> 00:07:36,021
Go for it. Go for it.
Go for it.
147
00:07:36,023 --> 00:07:38,990
But that dough is just
sticking to the side of the bowl
148
00:07:38,992 --> 00:07:41,126
- and it's spinning around.
- [Amanda] And it's just bouncing around.
149
00:07:41,128 --> 00:07:42,494
This needs to work.
150
00:07:46,132 --> 00:07:48,333
[Ted] Chefs,
less than nine minutes.
151
00:07:48,335 --> 00:07:50,101
Nine minutes, thank you.
152
00:07:50,103 --> 00:07:52,170
The time, it flies.
153
00:07:52,172 --> 00:07:53,371
I feel like it just started.
154
00:07:55,007 --> 00:07:56,141
Starter sauce.
155
00:07:56,208 --> 00:07:57,709
[Merrin] I'm making a sauce
to go with my pasta.
156
00:07:57,711 --> 00:08:01,746
I melt down the white
anchovies in a little bit of olive oil
157
00:08:01,748 --> 00:08:05,650
and I start shredding the meat from
the pork ribs, from the Sunday gravy.
158
00:08:07,320 --> 00:08:10,989
I believe that chef Barbara is
tough competition.
159
00:08:10,991 --> 00:08:14,192
She's from Italy. She's gonna
give me a run for my money.
160
00:08:15,528 --> 00:08:16,495
That's pretty good.
161
00:08:17,196 --> 00:08:19,965
Yep, baby.
162
00:08:19,967 --> 00:08:23,935
[Barbara] So next I took the Sunday
gravy and I saute with some butter,
163
00:08:23,937 --> 00:08:25,937
just to give
a little bit sweetness.
164
00:08:26,272 --> 00:08:27,472
Is everybody okay?
165
00:08:27,907 --> 00:08:28,940
Oh, yeah.
166
00:08:29,141 --> 00:08:30,475
Okay.
167
00:08:31,978 --> 00:08:33,411
Let's get these anchovies goin'.
168
00:08:33,413 --> 00:08:35,947
The white anchovies are gonna
be generally a little bit more acidic
169
00:08:35,949 --> 00:08:37,916
and I really want more of that
salty fish flavor,
170
00:08:37,918 --> 00:08:41,586
so I'm grabbing fish sauce to
add a little bit of extra
171
00:08:41,588 --> 00:08:44,823
anchovy flavor to my
anchovy vinaigrette.
172
00:08:44,825 --> 00:08:48,360
I'm using the meat from the
Sunday gravy for my pasta salad.
173
00:08:54,433 --> 00:08:57,636
[Rony] So my dough is not
coming together.
174
00:08:57,638 --> 00:08:59,271
Plan A didn't work.
175
00:08:59,273 --> 00:09:02,607
I'm looking at the clock and
I see that I'm really behind.
176
00:09:02,609 --> 00:09:04,609
So I grab pasta sheets
177
00:09:04,611 --> 00:09:07,479
and I want to put arugula,
within the dough.
178
00:09:08,214 --> 00:09:09,347
Six minutes Rony.
179
00:09:09,682 --> 00:09:11,149
Yeah, I'm really behind.
180
00:09:12,218 --> 00:09:16,621
Rony is doing a classic
technique of taking sheeted dough
181
00:09:16,623 --> 00:09:19,457
and then layering arugula
in between those sheets.
182
00:09:21,127 --> 00:09:22,494
It's not happening.
183
00:09:24,230 --> 00:09:26,231
- [Amanda] He's struggling.
- [Scott] He's struggling.
184
00:09:26,966 --> 00:09:28,133
I'm really behind.
185
00:09:29,101 --> 00:09:30,635
Five minutes to go chefs.
186
00:09:30,637 --> 00:09:32,103
Five minutes thank you.
187
00:09:33,205 --> 00:09:34,339
Rony did you hear that?
188
00:09:34,341 --> 00:09:36,608
You know the time, you need
plates, you need sauce.
189
00:09:36,610 --> 00:09:39,044
You gotta start getting it
together brother.
190
00:09:39,046 --> 00:09:41,146
[Rony] Plan B is
not working either.
191
00:09:41,148 --> 00:09:42,981
He's really in the weeds.
192
00:09:54,126 --> 00:09:58,997
I look at the clock, I've no pasta, no
plan A, no plan B. I'm moving to plan C.
193
00:09:59,265 --> 00:10:01,132
I'm really behind.
194
00:10:01,134 --> 00:10:06,171
I decided, I'm going to cut the
sheets, make the ravioli out of those
195
00:10:06,173 --> 00:10:09,107
and use the arugula as
a small side salad.
196
00:10:09,508 --> 00:10:11,176
Four minutes. Okay, bro.
197
00:10:11,611 --> 00:10:13,178
Come on, Rony.
198
00:10:16,949 --> 00:10:19,484
I'm hoping that the mushrooms
and the breadcrumbs will add
199
00:10:19,486 --> 00:10:22,287
texture and umami to my capunti.
200
00:10:22,455 --> 00:10:25,123
Yeah.
201
00:10:25,125 --> 00:10:28,226
I'm gonna take my mushrooms throw 'em into
a spice grinder and just get them powdered
202
00:10:28,228 --> 00:10:31,096
so it's easy to season the
bread with at the end.
203
00:10:31,098 --> 00:10:34,299
That's like this is a unique
twist on the porchini.
204
00:10:35,868 --> 00:10:40,639
[Barbara] When you eat the porchini
mushroom, you can taste the forest.
205
00:10:40,641 --> 00:10:44,042
So, basically I re-hydrated
the porchini and then
206
00:10:44,044 --> 00:10:48,346
I sauteed them and
I added at the end, anchovies.
207
00:10:49,915 --> 00:10:50,982
Come on, baby.
208
00:10:51,317 --> 00:10:53,284
Two minute warning chefs.
209
00:10:53,286 --> 00:10:54,819
Are you serious?
210
00:10:54,821 --> 00:10:57,889
[Amanda] You guys got to think about
time here, we need food on the plate.
211
00:10:57,891 --> 00:11:01,459
I only have time to make one
tortellini for each plate,
212
00:11:01,461 --> 00:11:05,497
I throw it into the water so they
can be cooked as quick as possible.
213
00:11:06,098 --> 00:11:08,166
How do you say
nervous in Italian?
214
00:11:10,002 --> 00:11:13,605
[Ted] Chefs, are your pasta
plates ready for their close-up?
215
00:11:13,607 --> 00:11:16,875
Ten. Nine. Eight
216
00:11:16,877 --> 00:11:20,045
- Seven. Six. Five.
- Let's go. Let's go.
217
00:11:20,047 --> 00:11:22,947
Four. Three. Two.
218
00:11:22,949 --> 00:11:23,982
One.
219
00:11:24,650 --> 00:11:25,884
Time's up.
220
00:11:25,886 --> 00:11:27,018
Yes.
221
00:11:31,290 --> 00:11:34,092
It didn't go as planned, sadly
222
00:11:34,094 --> 00:11:36,094
I hope the taste will win but...
223
00:11:37,463 --> 00:11:38,997
[exhales deeply]
224
00:11:42,468 --> 00:11:45,270
I am feeling amazing
225
00:11:45,272 --> 00:11:48,940
and I rolled pasta,
in 20 minutes.
226
00:11:48,942 --> 00:11:49,841
Isn't that crazy?
227
00:11:49,843 --> 00:11:52,110
I am so confident
for this round.
228
00:12:02,788 --> 00:12:04,789
Chefs, the first round we
challenged you to make
229
00:12:04,791 --> 00:12:07,525
pasta appetizers
with Sunday gravy,
230
00:12:08,494 --> 00:12:10,095
dried porchini mushrooms,
231
00:12:10,396 --> 00:12:11,463
arugula,
232
00:12:11,964 --> 00:12:13,398
white anchovies.
233
00:12:15,167 --> 00:12:17,669
Chef Merrin May, please
tell us about your dish.
234
00:12:17,671 --> 00:12:21,740
Here, chefs, I made for you a
hand-rolled capunti
235
00:12:21,742 --> 00:12:26,077
and on top is seasoned breadcrumbs
with the porchini mushrooms.
236
00:12:29,648 --> 00:12:32,917
[Scott] I think the texture is very good,
I think it could be a little bit thinner,
237
00:12:32,919 --> 00:12:35,086
it's a little bit dense
it's a little heavy.
238
00:12:35,654 --> 00:12:36,988
But there's so much flavor here.
239
00:12:36,990 --> 00:12:39,324
You used the breadcrumbs on top
240
00:12:39,326 --> 00:12:42,460
great textural contrast with
everything else that's goin' on here.
241
00:12:42,462 --> 00:12:44,529
So, good stuff chef, thank you.
242
00:12:44,531 --> 00:12:46,297
Chef, this is fantastic.
243
00:12:46,932 --> 00:12:47,966
Thank you.
244
00:12:47,968 --> 00:12:50,034
Yes, it's dense, but
the texture,
245
00:12:50,036 --> 00:12:52,537
the toothsomeness of it,
is really great
246
00:12:52,539 --> 00:12:55,173
and really full sauce.
247
00:12:55,175 --> 00:12:58,243
I love the brightness
of this sauce.
248
00:12:58,245 --> 00:13:00,378
The amount of acid
that you have is
249
00:13:00,780 --> 00:13:02,080
so wonderful.
250
00:13:02,082 --> 00:13:04,616
So I feel like this
is a real success.
251
00:13:06,018 --> 00:13:07,452
Next up, Chef Rony.
252
00:13:08,988 --> 00:13:11,589
So my dish is...
253
00:13:13,092 --> 00:13:19,297
um, tortellini filled with meat
and with the Sunday gravy.
254
00:13:19,299 --> 00:13:21,266
Where did your love of pasta
come from chef?
255
00:13:21,268 --> 00:13:26,070
So, born to Italian family and
we were raised, "spoiled"
256
00:13:26,072 --> 00:13:29,140
because we didn't want to
put food in a microwave.
257
00:13:29,142 --> 00:13:33,411
So we literally started cooking,
me and my brother food everyday
258
00:13:33,413 --> 00:13:37,148
and going to my nonna,
my grandma, in Italy
259
00:13:37,150 --> 00:13:40,985
and making fresh pasta,
fresh gnocchi, fresh ravioli.
260
00:13:41,020 --> 00:13:42,187
Chef,
261
00:13:42,788 --> 00:13:45,390
it was absolute chaos
in your station
262
00:13:45,392 --> 00:13:49,227
and I think when you're under
pressure like that you have just decide
263
00:13:49,229 --> 00:13:53,198
you know what, this isn't working
and obviously it's undercooked.
264
00:13:53,200 --> 00:13:56,267
It's not really filled properly,
265
00:13:56,269 --> 00:13:58,503
and we would want a lot
more on this plate.
266
00:13:58,505 --> 00:13:59,204
Thank you.
267
00:13:59,206 --> 00:14:00,571
However,
268
00:14:00,573 --> 00:14:04,475
I think it's a good idea to utilize
the porchini with the sauce.
269
00:14:05,945 --> 00:14:08,880
The porchini themselves have
really nice texture to 'em
270
00:14:08,882 --> 00:14:13,151
but usage of the
arugula, it's dry.
271
00:14:13,153 --> 00:14:16,588
Even if you had a little bit of
olive oil over the top of it, I think that
272
00:14:16,590 --> 00:14:20,191
it would have showcased
a little bit better.
273
00:14:20,193 --> 00:14:23,294
There's no need for us to tell you what
went wrong when you know what went wrong.
274
00:14:23,296 --> 00:14:24,195
Yeah.
275
00:14:24,197 --> 00:14:27,098
But what I think went
right is that you
276
00:14:27,100 --> 00:14:30,001
stayed the course, you rallied
and you put something on the plate
277
00:14:30,003 --> 00:14:31,402
and you're standing
here proud, so I think
278
00:14:31,404 --> 00:14:33,638
that I'm gonna commend
you on, for sure.
279
00:14:34,273 --> 00:14:35,273
Thank you, Chef Rony.
280
00:14:35,275 --> 00:14:36,274
Chef Barbara.
281
00:14:36,276 --> 00:14:37,976
Please tell us about your dish.
282
00:14:37,978 --> 00:14:41,212
It's paccheri cooked
extremely al dente,
283
00:14:41,214 --> 00:14:46,084
and I stuffed with the meat that
we have in the Sunday sauce.
284
00:14:47,286 --> 00:14:49,621
This is such a
creative appetizer.
285
00:14:49,623 --> 00:14:52,824
I love the paccheri it's really
fun that you stuffed it and fried it.
286
00:14:52,826 --> 00:14:55,660
The tomato sauce
for me is a lot.
287
00:14:55,662 --> 00:14:58,229
It's so heavy and dense
'cause it has all the meat in it.
288
00:14:58,231 --> 00:14:59,764
Yes, okay.
289
00:14:59,766 --> 00:15:02,433
But a fantastic way to start.
290
00:15:02,435 --> 00:15:05,103
That little package,
that little bite, is so fun.
291
00:15:05,137 --> 00:15:06,137
Thank you.
292
00:15:06,139 --> 00:15:09,173
I have to say your
porchini mushrooms
293
00:15:09,175 --> 00:15:12,243
are the best version of porchini
we have had in this round.
294
00:15:12,245 --> 00:15:13,278
Aw, thank you.
295
00:15:13,280 --> 00:15:16,648
I think it's the perfect
amount for an appetizer.
296
00:15:16,650 --> 00:15:19,918
It feels like you really gave
this some thought
297
00:15:19,920 --> 00:15:22,053
and I love that you carry your
vision all the way through.
298
00:15:22,055 --> 00:15:23,221
Thank you.
299
00:15:24,156 --> 00:15:25,456
Chef, what're you looking
to prove here?
300
00:15:25,724 --> 00:15:27,258
Umm...
301
00:15:27,260 --> 00:15:33,131
So in 2009, I was diagnosed
with breast cancer.
302
00:15:34,967 --> 00:15:38,336
And my doctor told me that I
couldn't use my arm anymore.
303
00:15:40,139 --> 00:15:41,205
They told me that.
304
00:15:41,207 --> 00:15:42,774
And I didn't believe it.
305
00:15:42,776 --> 00:15:44,442
And I didn't want to believe it.
306
00:15:44,444 --> 00:15:47,612
No matter whatever they are
going to tell you is wrong.
307
00:15:47,614 --> 00:15:50,848
That you cannot do this, just
you need to prove the opposite.
308
00:15:50,850 --> 00:15:53,551
Chef, just talking your
using your arms.
309
00:15:55,020 --> 00:15:58,256
It's physical therapy every
time you act like an Italian.
310
00:15:59,325 --> 00:16:01,859
You're inspiring a lot
of people, Chef.
311
00:16:01,861 --> 00:16:03,328
- Yeah.
- Thank you. Thank you.
312
00:16:03,330 --> 00:16:05,096
Thank you so much.
313
00:16:05,098 --> 00:16:08,166
Chef Jake, please tell
us about your appetizer.
314
00:16:08,168 --> 00:16:12,003
Alright, for your appetizer, chefs,
I made a arugula pasta salad with
315
00:16:12,005 --> 00:16:15,540
anchovy vinaigrette and
porchini dusted croutons.
316
00:16:19,778 --> 00:16:23,881
The thing that I'm drawn to over
and over again is the croutons.
317
00:16:23,883 --> 00:16:29,020
I think they are such a nice play
with the acid from the dressing
318
00:16:29,022 --> 00:16:31,656
- and I love that anchovy.
- Awesome.
319
00:16:31,658 --> 00:16:36,260
Umm, honestly, I think this salad
would be better without the pasta.
320
00:16:36,262 --> 00:16:39,063
The greens with that
vinaigrette, are so delicious.
321
00:16:39,065 --> 00:16:41,966
The pasta is almost an
afterthought here.
322
00:16:41,968 --> 00:16:45,370
Because it's also not dressed
enough, you know, it feels a little dry.
323
00:16:45,372 --> 00:16:48,272
I agree, I feel like
the pasta is...
324
00:16:48,941 --> 00:16:50,074
superfluous.
325
00:16:50,076 --> 00:16:50,775
Right.
326
00:16:50,777 --> 00:16:52,110
Chef Jake, thank you.
327
00:16:54,246 --> 00:16:56,914
[Rony] I'm definitely
not happy with my appetizer.
328
00:16:56,916 --> 00:16:59,884
They saw the struggle, the
struggle was real. [chuckles]
329
00:16:59,886 --> 00:17:02,553
I think there is a good chance
I'm going home.
330
00:17:03,856 --> 00:17:05,990
[Jake] The judges felt like
the pasta salad needed
331
00:17:05,992 --> 00:17:07,258
probably a little bit
more dressing.
332
00:17:07,260 --> 00:17:09,594
I feel like I've so much
more to show the judges.
333
00:17:11,030 --> 00:17:14,265
So, whose dish is on
the chopping block?
334
00:17:14,267 --> 00:17:18,503
[dramatic music playing]
335
00:17:27,012 --> 00:17:30,114
So, whose dish is on
the chopping block?
336
00:17:39,124 --> 00:17:40,825
Chef Rony, you've been chopped.
337
00:17:40,827 --> 00:17:42,493
Judges.
338
00:17:42,495 --> 00:17:47,031
Chef Rony, it's so hard to do this cause
we saw your over ambition in that round.
339
00:17:47,033 --> 00:17:51,102
We liked what you did with the Sunday gravy
to make the filling for the tortellini.
340
00:17:51,104 --> 00:17:53,404
We felt the arugula
was under dressed,
341
00:17:53,406 --> 00:17:54,639
pasta was under-cooked.
342
00:17:55,307 --> 00:17:56,974
So, we had to chop you.
343
00:17:56,976 --> 00:17:57,975
Thank you so much.
344
00:17:57,977 --> 00:17:59,911
I'm a little upset.
345
00:17:59,913 --> 00:18:03,981
I knew I could do better, but it's
not about what you encounter in life,
346
00:18:03,983 --> 00:18:06,050
it's about how you react.
347
00:18:06,052 --> 00:18:07,618
I'm walking out proudly.
348
00:18:07,620 --> 00:18:08,753
Good luck guys.
349
00:18:08,755 --> 00:18:11,289
And thankful for all this
journey I went through.
350
00:18:15,094 --> 00:18:18,096
Chef Barbara, Chef Jake,
Chef Merrin Mae.
351
00:18:18,098 --> 00:18:19,764
Are you ready to take
on round two?
352
00:18:19,766 --> 00:18:21,432
- Yes, absolutely.
- Oh, yeah. Let's go.
353
00:18:21,434 --> 00:18:24,402
The second basket contains
more culinary treasures.
354
00:18:29,641 --> 00:18:30,942
Go on and open it up.
355
00:18:32,945 --> 00:18:35,346
- Oh. Hello.
- Oh.
356
00:18:35,348 --> 00:18:40,485
[Ted] And you'll be making pasta
entrees with basil-flavored cotton candy.
357
00:18:40,487 --> 00:18:42,954
Cotton candy, perfect.
358
00:18:43,188 --> 00:18:44,522
Hello.
359
00:18:45,057 --> 00:18:46,124
[Ted] Langoustines.
360
00:18:46,126 --> 00:18:48,159
- [Jake] Beautiful.
- Mortadella.
361
00:18:48,660 --> 00:18:50,995
Oh, mortadella, yes.
362
00:18:50,997 --> 00:18:52,163
[Ted] Mortadella.
363
00:18:53,031 --> 00:18:54,932
This bread.
364
00:18:54,934 --> 00:18:56,300
[Ted] And garlic bread.
365
00:18:56,302 --> 00:18:59,570
Some nice suspects and some
really unusual suspects.
366
00:19:00,506 --> 00:19:03,040
Thirty more minutes to
flex your expertise.
367
00:19:06,211 --> 00:19:07,378
Clock starts now.
368
00:19:07,380 --> 00:19:09,647
[screaming] Let's go.
369
00:19:12,251 --> 00:19:16,053
Judges, who invited basil flavored
cotton candy to this pasta festival?
370
00:19:16,055 --> 00:19:17,088
[all laughing]
371
00:19:17,090 --> 00:19:19,790
Some twisted basket
maven decided that
372
00:19:19,792 --> 00:19:22,660
this was the thing that was
gonna take them for a spin,
373
00:19:22,662 --> 00:19:24,896
- but at least it's basil flavored.
- [Ted] That's true.
374
00:19:24,898 --> 00:19:27,932
Mortadella is one of my
favorite ingredients ever.
375
00:19:27,934 --> 00:19:31,936
It's kinda like baloney, with
pepper corns and pistachios
376
00:19:31,938 --> 00:19:35,640
but it is the entree round of
the pasta competition
377
00:19:35,642 --> 00:19:38,876
and these chefs really need
to bring it in this round.
378
00:19:38,878 --> 00:19:42,914
[Merrin] When I first started off, one of
the first pastas I made was a casarecce.
379
00:19:42,916 --> 00:19:44,248
Okay.
380
00:19:44,250 --> 00:19:46,350
And I love pastas and soups.
381
00:19:46,352 --> 00:19:51,989
I'm making a langoustine casarecce
zuppa with crispy mortadella bits.
382
00:19:52,424 --> 00:19:54,926
There we go, beautiful.
383
00:19:54,928 --> 00:19:58,262
Crunchy mortadella is
delicious mortadella.
384
00:19:58,264 --> 00:20:01,899
Little spiced bits of ooh-hoo
porky goodness
385
00:20:01,901 --> 00:20:04,835
and a zuppa is soup.
386
00:20:04,837 --> 00:20:07,205
And it's comfort food in a bowl.
387
00:20:11,143 --> 00:20:15,646
Alright, gotta get these out
of the shells get the guts out.
388
00:20:15,648 --> 00:20:17,982
Langoustines are basically
389
00:20:18,049 --> 00:20:19,450
smaller lobsters.
390
00:20:19,452 --> 00:20:23,521
With more of a shrimp-like
tail really delicious and sweet.
391
00:20:23,523 --> 00:20:25,990
Seeing this basket as a whole, I
know I'm gonna make a stuffed pasta.
392
00:20:25,992 --> 00:20:29,360
So I'm making this filling out of
the langoustine and mortadella.
393
00:20:29,362 --> 00:20:31,862
Also in the filling I'm gonna
throw the breadsticks.
394
00:20:31,864 --> 00:20:33,564
All right.
395
00:20:33,566 --> 00:20:37,235
Jake took the langoustine, he took
the mortadella and he took the bread,
396
00:20:37,237 --> 00:20:40,371
he put it inside the food
processor all three ingredients.
397
00:20:40,373 --> 00:20:41,439
Wow!
398
00:20:42,274 --> 00:20:43,608
Oh, yeah.
399
00:20:43,610 --> 00:20:45,276
Being from the North West,
400
00:20:45,278 --> 00:20:48,212
langoustine and seafood in general
are just a huge part of my background.
401
00:20:48,214 --> 00:20:51,182
Also, as a kid, I went from
baloney sandwiches
402
00:20:51,184 --> 00:20:53,951
to being able to have mortadella,
when I first lived in Italy.
403
00:20:53,953 --> 00:20:55,720
So, it's a nice way to be able
to tie everything together.
404
00:20:55,722 --> 00:20:57,154
All right.
405
00:20:59,291 --> 00:21:02,927
[Barbara] Langoustine is like
one of my favorite ingredients.
406
00:21:02,929 --> 00:21:05,963
It's something that in
Italy we use a lot.
407
00:21:06,665 --> 00:21:09,367
Barbara, I just love
her instincts.
408
00:21:09,369 --> 00:21:13,271
She took all the interior,
all the stuff outta the heads
409
00:21:13,273 --> 00:21:15,973
and she has that in a saute
pan and she's roasting that
410
00:21:15,975 --> 00:21:19,043
to develop a great
depth of flavor.
411
00:21:19,978 --> 00:21:23,714
I'm building the broth that is
going to be the base of my sauce
412
00:21:23,716 --> 00:21:30,021
with langoustine head and body because
with the head you've a lot of flavor.
413
00:21:30,023 --> 00:21:34,292
So I'm making fettuccine with
langoustine and mortadella.
414
00:21:36,895 --> 00:21:38,162
Okay.
415
00:21:38,930 --> 00:21:40,531
Twenty three minutes.
416
00:21:43,035 --> 00:21:46,203
You don't wanna over cook the
langoustine so you gotta keep an eye on it.
417
00:21:46,205 --> 00:21:51,242
When you start seeing a little
bit of the shell start changing color
418
00:21:51,244 --> 00:21:54,945
you wanna take it off, cause you
know that the heat is gonna carry through
419
00:21:54,947 --> 00:21:56,614
while it's sitting and
waiting for you.
420
00:21:57,215 --> 00:21:58,316
Go faster.
421
00:21:58,318 --> 00:22:00,618
Gotta step it up a little bit.
422
00:22:00,620 --> 00:22:04,121
I'm starting to pipe the
filling into the agnolotti
423
00:22:04,123 --> 00:22:06,791
that you just cut them off into
individual pieces and you have
424
00:22:06,793 --> 00:22:09,260
these cute little
pasta envelopes.
425
00:22:09,262 --> 00:22:13,964
- Jake has made something beautiful, beautiful.
- They're gorgeous.
426
00:22:13,966 --> 00:22:16,167
- Really nice.
- Really stunning.
427
00:22:16,169 --> 00:22:18,936
- Jake clearly knows his way around pasta making.
- Holy cow!
428
00:22:18,938 --> 00:22:20,504
- Pasta making technique.
- Yeah.
429
00:22:20,506 --> 00:22:21,572
Oh, yeah.
430
00:22:23,375 --> 00:22:25,076
Ohh-ho. Perfect.
431
00:22:25,078 --> 00:22:25,876
Mazel tov.
432
00:22:25,878 --> 00:22:27,945
Everybody wins.
433
00:22:30,148 --> 00:22:33,617
[Barbara] You know, it's pasta,
for me, when I talk about pasta
434
00:22:33,619 --> 00:22:35,219
it's homemade pasta.
435
00:22:35,221 --> 00:22:36,387
That's it.
436
00:22:36,788 --> 00:22:38,055
That's my baby.
437
00:22:38,057 --> 00:22:42,293
So I just have to roll the
pasta into nice fettuccine.
438
00:22:42,295 --> 00:22:44,795
Chefs less than
12 minutes to go.
439
00:22:44,797 --> 00:22:48,899
Barbara has touched only one
of her basket ingredients.
440
00:22:48,901 --> 00:22:53,104
She's not dealt with anything
else aside from langoustine.
441
00:22:55,107 --> 00:22:56,273
Okay.
442
00:22:56,275 --> 00:22:57,842
Merrin Mae how you doin'?
443
00:22:57,844 --> 00:22:59,210
Doin' good, doing good.
444
00:22:59,212 --> 00:23:00,311
Coming together?
445
00:23:00,313 --> 00:23:02,780
Coming slowly, but surely,
together, yes.
446
00:23:02,782 --> 00:23:04,482
Can't go slow now, speed it up.
447
00:23:05,684 --> 00:23:08,919
I think every soup should
come complimentary with
448
00:23:08,921 --> 00:23:10,955
a good dipper, that's like one
of the best things.
449
00:23:10,957 --> 00:23:14,458
I take the garlic bread and I
griddle those to get crisp up.
450
00:23:18,997 --> 00:23:22,633
I've got another food processor
so I can make a basil pesto
451
00:23:22,635 --> 00:23:25,102
out of that delicious basil
cotton candy.
452
00:23:25,104 --> 00:23:27,204
The cotton candy is
inside that pesto in
453
00:23:27,206 --> 00:23:29,607
Jake's station that he's
making right now.
454
00:23:33,612 --> 00:23:37,181
The langoustine are very soft
so I wanna do some crunchiness.
455
00:23:37,183 --> 00:23:41,185
So I just sauteed the garlic
bread with mortadella
456
00:23:41,187 --> 00:23:43,854
just to give the crunchiness
that I needed.
457
00:23:43,856 --> 00:23:48,058
Barbara, you've got three and a half
minutes, are you okay to-- on time?
458
00:23:48,060 --> 00:23:49,994
Yeah, I think so.
459
00:23:50,028 --> 00:23:52,396
Okay, you have to be.
We wanna taste your pasta.
460
00:23:54,132 --> 00:23:57,468
- Chefs, let's go, let's go, get the food on the plate.
- Let's go.
461
00:23:59,271 --> 00:24:02,273
Just worried about Barbara
getting her food on the plate.
462
00:24:02,275 --> 00:24:05,009
She hasn't even touched
the cotton candy.
463
00:24:05,011 --> 00:24:08,078
Barbara, you gotta get it on the plate,
you gotta go quicker Chef, let's go.
464
00:24:09,114 --> 00:24:11,348
Leave no plate behind chefs.
465
00:24:11,850 --> 00:24:13,751
Ten. Nine.
466
00:24:13,753 --> 00:24:16,287
I realized that I didn't
touch the cotton candy.
467
00:24:16,289 --> 00:24:19,356
- I just grab it and put just a touch.
- Seven. Six. Five.
468
00:24:19,358 --> 00:24:22,626
Four. Three. Two.
469
00:24:22,628 --> 00:24:23,594
One.
470
00:24:24,463 --> 00:24:25,663
Time's up.
471
00:24:25,665 --> 00:24:28,032
- Okay.
- [all cheering]
472
00:24:31,636 --> 00:24:34,638
[Barbara] I feel great,
that pasta tastes amazing.
473
00:24:34,640 --> 00:24:36,807
I'm proud about
the flavor a lot.
474
00:24:36,809 --> 00:24:40,544
The flavor is amazing, the only thing,
I'm not happy about the presentation.
475
00:24:43,815 --> 00:24:47,284
[Merrin] That was more intense
than the app round.
476
00:24:47,286 --> 00:24:49,820
If I win, I feel like I'm swingin',
I'm swingin' before and
477
00:24:49,822 --> 00:24:51,989
I'm just hoping
I make a grand slam.
478
00:24:59,898 --> 00:25:03,467
Chefs, in round two you set out
to make flawless pasta plates with
479
00:25:03,469 --> 00:25:05,503
basil flavored cotton candy,
480
00:25:06,037 --> 00:25:07,137
langoustines,
481
00:25:07,139 --> 00:25:08,272
mortadella,
482
00:25:08,274 --> 00:25:09,406
and garlic bread.
483
00:25:10,909 --> 00:25:12,243
Chef Merrin Mae,
what do we have?
484
00:25:12,245 --> 00:25:16,180
Here for you guys is a
casarecce zuppa
485
00:25:16,182 --> 00:25:19,149
that is adorned with
crisped up mortadella
486
00:25:19,151 --> 00:25:24,355
and langoustine that was dressed
with olive oil basil and lemon zest.
487
00:25:25,190 --> 00:25:27,992
Chef, you got so much
depth of flavor,
488
00:25:27,994 --> 00:25:30,194
for the limited amount
of time that you had.
489
00:25:30,196 --> 00:25:33,964
I feel like your mortadella is
exceptional in the crunchiness,
490
00:25:33,966 --> 00:25:35,966
those little crispy bits
that you gave us.
491
00:25:36,968 --> 00:25:39,270
Yeah, this is definitely
comfort food,
492
00:25:39,272 --> 00:25:41,005
even though it's quite elegant,
493
00:25:41,007 --> 00:25:42,806
the way you developed flavor.
494
00:25:42,808 --> 00:25:44,241
And I love your choice of pasta.
495
00:25:44,243 --> 00:25:45,976
[Scott] I think your flavors
are great here.
496
00:25:45,978 --> 00:25:48,679
The langoustine in particular
is beautiful flavor,
497
00:25:48,681 --> 00:25:51,849
great texture, cooked
perfectly, really special.
498
00:25:51,851 --> 00:25:55,252
The pasta, I don't think you
had enough salt in the water,
499
00:25:55,254 --> 00:25:58,122
or any, for that matter.
500
00:25:58,124 --> 00:26:01,392
It's a pasta competition. And if
you're not salting your pasta water,
501
00:26:01,394 --> 00:26:03,661
that's the foundation of it all.
502
00:26:03,663 --> 00:26:07,898
[Ted] Chef Merrin Mae, why would it
be meaningful for you to win Chopped?
503
00:26:07,900 --> 00:26:10,801
Well, I'm playing for my family.
504
00:26:10,803 --> 00:26:15,172
I have two kids at home, and it was
crazy when we were homeschooling my son,
505
00:26:15,174 --> 00:26:20,110
we were literally cooking pizzas,
Neapolitan style, off of my drive way.
506
00:26:20,112 --> 00:26:24,648
With the $10,000,
my kids and I would want to
507
00:26:24,650 --> 00:26:27,751
put our pizzeria on wheels
and take it to town.
508
00:26:27,753 --> 00:26:30,187
Go, get 'em, you know?
509
00:26:30,189 --> 00:26:33,090
Thank you, Chef Merrin Mae.
Next up, Chef Barbara.
510
00:26:33,792 --> 00:26:36,226
So, basically, I made
fresh pasta,
511
00:26:36,228 --> 00:26:39,897
and I add to the,
little tomato sauce.
512
00:26:39,899 --> 00:26:42,633
At the end, I finish
with cotton candy
513
00:26:42,635 --> 00:26:44,401
and I put on top.
514
00:26:46,271 --> 00:26:49,239
Well, Chef, you obviously
developed so much good flavor,
515
00:26:49,241 --> 00:26:51,609
the way you made that sauce
with the langoustine.
516
00:26:51,611 --> 00:26:54,178
I like the texture of the pasta.
517
00:26:54,180 --> 00:26:57,147
The cut is a little rough, but
obviously, you made it by hand.
518
00:26:57,149 --> 00:26:58,749
- We watched you do it.
- By hand.
519
00:26:58,751 --> 00:27:01,151
[Amanda] I got one piece
of the toast that was perfect,
520
00:27:01,153 --> 00:27:03,821
and one must've had
a lot of cotton candy on it,
521
00:27:03,823 --> 00:27:06,156
and it was super sweet!
522
00:27:06,158 --> 00:27:10,227
Um, I know cotton candy was
the last thing to go on this plate.
523
00:27:10,229 --> 00:27:13,931
We were worried. You hadn't even touched
your mortadella for a long time too.
524
00:27:13,933 --> 00:27:16,333
You were in love
with the langoustine.
525
00:27:16,335 --> 00:27:20,037
I was in love, you're right. I was
making love with the langoustine.
526
00:27:20,039 --> 00:27:21,772
[all laughing]
527
00:27:21,774 --> 00:27:23,140
[Scott] Chef, I think
your flavors are great.
528
00:27:23,142 --> 00:27:24,942
I love the usage
of the langoustine.
529
00:27:24,944 --> 00:27:28,679
I love the texture of the sauce,
the way it coats the pasta.
530
00:27:28,681 --> 00:27:32,883
But I think the usage of the
mortadella is a little too disjointed.
531
00:27:32,885 --> 00:27:34,952
Couple of those ingredients
got the better of you
532
00:27:34,954 --> 00:27:38,355
as you were so focused
on the actual langoustine.
533
00:27:40,058 --> 00:27:42,559
[Ted] Thank you, Chef Barbara.
Finally, Chef Jake.
534
00:27:42,561 --> 00:27:44,428
Please tell us about
your main dish.
535
00:27:44,430 --> 00:27:48,232
All right, Chefs, what I have for
you is kind of a Surf & Turf Agnolotti.
536
00:27:48,234 --> 00:27:50,834
With the langoustine tails
and mortadella.
537
00:27:50,836 --> 00:27:54,605
Sauce is a super simple
fumet with langoustine heads.
538
00:27:57,142 --> 00:27:59,943
[Nilou] Your pasta
is so beautiful,
539
00:27:59,945 --> 00:28:02,946
and the execution, I think
is so lovely for me,
540
00:28:02,948 --> 00:28:06,050
it eats a little bit dry
and al dente.
541
00:28:06,052 --> 00:28:07,317
- Yeah.
- [Nilou] I do feel like
542
00:28:07,319 --> 00:28:10,921
- it is a little toothsome.
- Got it.
543
00:28:10,923 --> 00:28:13,090
[Amanda] Yeah, Chef, this is
an amazing effort.
544
00:28:13,092 --> 00:28:17,061
We were watching you pipe,
and there was a pile of agnolotti.
545
00:28:17,063 --> 00:28:18,128
Like, it was fascinating.
546
00:28:18,130 --> 00:28:21,965
And I like that you made pesto
with cotton candy.
547
00:28:21,967 --> 00:28:24,768
It makes a lot of sense, you
know, the garlicy-ness of the pesto
548
00:28:24,770 --> 00:28:27,004
can really tempt
on that sweetness.
549
00:28:27,006 --> 00:28:30,174
But, the whole thing
needs moisture.
550
00:28:30,176 --> 00:28:32,943
- More sauce, more broth, more fat.
- For sure.
551
00:28:32,945 --> 00:28:34,678
[Scott] Chef, this is
one of those dishes I wanna
552
00:28:34,680 --> 00:28:36,780
take you in the kitchen
and make with you,
553
00:28:36,782 --> 00:28:39,783
because I feel like there's
so many great elements here
554
00:28:39,785 --> 00:28:42,019
that just need to be nuanced
a little bit better.
555
00:28:42,021 --> 00:28:45,656
I feel like the filling in
particular, it's a little bit dense.
556
00:28:45,658 --> 00:28:48,926
So I think you have
a seed of greatness.
557
00:28:48,928 --> 00:28:51,562
But you really have to nurture
it a little bit more.
558
00:28:52,197 --> 00:28:53,430
[Ted] Okay.
559
00:28:54,933 --> 00:28:56,633
You all looked chopped
in the eye,
560
00:28:56,635 --> 00:28:59,636
without flinching and it's
a difficult competition.
561
00:28:59,638 --> 00:29:02,039
So, who's moving on?
562
00:29:07,245 --> 00:29:08,645
[clock ticking]
563
00:29:16,354 --> 00:29:20,057
[Ted] So, whose dish
is on the chopping block?
564
00:29:25,296 --> 00:29:28,899
Chef Jake, you've
been chopped. Judges.
565
00:29:28,901 --> 00:29:34,304
Chef Jake, you beautifully
embraced this pasta challenge
566
00:29:34,306 --> 00:29:38,242
by giving us some
house-made agnolotti.
567
00:29:38,244 --> 00:29:41,211
Honestly, it looks like
it's ready for a photoshoot.
568
00:29:42,213 --> 00:29:44,882
That said, we end up with
a dry filling,
569
00:29:44,884 --> 00:29:49,119
and unfortunately, your pasta
was a little bit undercooked.
570
00:29:49,121 --> 00:29:51,355
So, we had to chop you.
571
00:29:51,357 --> 00:29:53,590
- Well, thank you all very much.
- Good luck with everything.
572
00:29:55,426 --> 00:29:56,994
[Jake] I agree with
the judges' decision.
573
00:29:56,996 --> 00:29:58,629
I know exactly what went wrong,
574
00:29:58,631 --> 00:30:00,731
and I wish I could do it
over again.
575
00:30:00,733 --> 00:30:04,268
Gotta get back on my feet and cook food
and do the thing I love more than anything.
576
00:30:08,206 --> 00:30:10,741
[Ted] Chef Barbara,
Chef Merrin Mae,
577
00:30:10,743 --> 00:30:14,111
pasta for dessert
might be challenging for some.
578
00:30:14,113 --> 00:30:16,313
- Are you up to the job?
- Absolutely, yes.
579
00:30:16,315 --> 00:30:17,915
I'm ready.
580
00:30:17,917 --> 00:30:20,517
[Ted] Excellent. Baskets
are packed with goodies.
581
00:30:25,356 --> 00:30:26,523
Check them out!
582
00:30:27,091 --> 00:30:29,359
Okay!
583
00:30:29,361 --> 00:30:34,031
[Ted] And, you'll be making pasta
desserts using an Italian cookie tray,
584
00:30:35,466 --> 00:30:37,401
strawberry liqueur.
585
00:30:37,403 --> 00:30:39,169
Not so bad, so far.
586
00:30:39,171 --> 00:30:41,371
- [Ted] Pears.
- [Barbara] Pears?
587
00:30:42,607 --> 00:30:44,975
[Ted] And espresso powder.
588
00:30:46,811 --> 00:30:48,579
That's something.
589
00:30:48,581 --> 00:30:50,948
Thirty minutes back
on the countdown clock.
590
00:30:51,850 --> 00:30:54,151
Let's start it... now!
591
00:30:54,153 --> 00:30:55,886
- [all cheering]
- [Ted] Let's go.
592
00:30:55,888 --> 00:30:57,387
[Merrin] Yes!
593
00:30:57,956 --> 00:31:00,290
Pasta, pasta, pasta!
594
00:31:00,292 --> 00:31:02,759
[Nilou] I actually have
no idea what to expect
595
00:31:02,761 --> 00:31:06,830
when we're talking about the two
words, dessert and pasta together.
596
00:31:06,832 --> 00:31:09,166
I've only seen chocolate
pastas and coffee pastas.
597
00:31:09,168 --> 00:31:10,067
- Things like that.
- Yeah.
598
00:31:10,069 --> 00:31:11,735
[Scott] I think you can make
a pasta dough,
599
00:31:11,737 --> 00:31:14,238
- and then fry it, cover it with powdered sugar. Right?
- [Amanda] Right.
600
00:31:14,240 --> 00:31:18,008
I think another option is kind of like
what Merrin Mae is doing right now.
601
00:31:18,010 --> 00:31:20,277
She's taken the orzo,
she's broken it down,
602
00:31:20,279 --> 00:31:24,982
kinda back into semolina
after she's buzzed it.
603
00:31:24,984 --> 00:31:29,419
[Merrin] I'm using the ground
up orzo flour in my Zeppole batter.
604
00:31:29,421 --> 00:31:32,623
I'm gonna be making
and espresso zeppole
605
00:31:32,625 --> 00:31:35,659
and a pear and strawberry
liqueur sauce
606
00:31:35,661 --> 00:31:38,295
that will be hiding
underneath a pasta nest.
607
00:31:38,297 --> 00:31:40,797
[Nilou] Merrin Mae, what
are you making with that orzo?
608
00:31:40,799 --> 00:31:43,166
I'm making a little pasta nest,
609
00:31:43,168 --> 00:31:46,403
and then a homage, I'm
gonna make little zeppole eggs
610
00:31:46,405 --> 00:31:48,105
to represent the mama bird.
611
00:31:48,107 --> 00:31:49,907
It's really cute.
That's really--
612
00:31:49,909 --> 00:31:51,942
[Scott] To represent that mama's
coming home with ten grand!
613
00:31:51,944 --> 00:31:53,343
- [Merrin] That's right!
- [Scott laughs]
614
00:31:54,212 --> 00:31:55,279
I'm in the dessert round.
615
00:31:55,281 --> 00:31:58,548
So, how can I not think
about my kids?
616
00:31:58,550 --> 00:32:01,418
So, I wanna win it!
I wanna take it home.
617
00:32:01,420 --> 00:32:04,922
The Italian cookie tray, I
wanna use all the nutty cookies
618
00:32:04,924 --> 00:32:06,556
for the zeppole batter.
619
00:32:08,126 --> 00:32:11,995
I throw in about a spoonful
of espresso powder as well.
620
00:32:14,165 --> 00:32:15,532
[counter clinks]
621
00:32:16,768 --> 00:32:19,703
I think it's really amazing
where we're at in this competition.
622
00:32:19,705 --> 00:32:21,138
Two incredibly fierce
competitors,
623
00:32:21,140 --> 00:32:24,841
two women competing
for the grand prize.
624
00:32:24,843 --> 00:32:29,046
[Amanda] You have Merrin Mae,
who's clearly passionate about pasta.
625
00:32:29,048 --> 00:32:31,949
Filipino, but her soul,
her hands are Italian.
626
00:32:31,951 --> 00:32:33,317
We're under 20 minutes, Barbara!
627
00:32:33,319 --> 00:32:34,918
Thank you!
628
00:32:34,920 --> 00:32:37,254
[Nilou] We have Chef Barbara,
she's from Rome.
629
00:32:37,256 --> 00:32:40,824
Of course, you can't forget about
the fact that she beat breast cancer,
630
00:32:40,826 --> 00:32:44,127
she came back from what was
a horrible diagnosis.
631
00:32:44,129 --> 00:32:46,630
- She's an inspiration.
- [Scott] She is an inspiration. 100%.
632
00:32:46,632 --> 00:32:47,998
[Amanda] Unbelievable.
633
00:32:49,000 --> 00:32:51,301
[Barbara] I'm feeling
extremely anxious.
634
00:32:51,303 --> 00:32:54,004
I have one step to win
this competition.
635
00:32:54,006 --> 00:32:55,906
But as soon as I see
these ingredients,
636
00:32:55,908 --> 00:32:58,375
I knew that I have a plan.
637
00:32:58,377 --> 00:33:02,946
I'm making pasta mille-feuille
with strawberry and the pears.
638
00:33:02,948 --> 00:33:04,348
[Merrin] Coming down,
coming down.
639
00:33:06,617 --> 00:33:08,385
Chef Barbara,
are you making pasta?
640
00:33:08,387 --> 00:33:10,187
I'm making pasta again!
641
00:33:10,189 --> 00:33:11,288
[Amanda laughing] Again!
642
00:33:11,290 --> 00:33:13,156
[Barbara] Sweet this time!
643
00:33:14,225 --> 00:33:18,929
[Ted] Fifteen minutes on the
clock. Chefs, half your round is gone.
644
00:33:18,931 --> 00:33:20,831
[Scott] Let's go, Chefs,
get it done. Get it done.
645
00:33:20,833 --> 00:33:21,865
[whirring]
646
00:33:21,867 --> 00:33:24,234
[Barbara] This time, I make
a sweet pasta,
647
00:33:24,236 --> 00:33:26,803
basically in the regular dough
for making fettuccine,
648
00:33:26,805 --> 00:33:29,172
I add some sugar, some butter,
649
00:33:29,174 --> 00:33:33,744
and I used the strawberry
liqueur, and the espresso powder,
650
00:33:33,746 --> 00:33:36,613
let me sprinkle in the middle
and they start to do and then,
651
00:33:36,615 --> 00:33:38,315
suddenly, this is
the best idea ever.
652
00:33:38,317 --> 00:33:41,151
Okay, now, this is...
can go inside.
653
00:33:41,153 --> 00:33:43,720
When I discovered I have
breast cancer, I said,
654
00:33:43,722 --> 00:33:45,622
"I'm a fighter. I will
never give up."
655
00:33:45,624 --> 00:33:50,427
I just need to win. It's just something I
have in my blood, in the Roman blood.
656
00:33:53,898 --> 00:33:55,298
[exhaling] Okay.
657
00:33:56,067 --> 00:33:57,534
[clinks]
658
00:33:58,803 --> 00:34:01,204
[Merrin] With the pears,
I wanna make it a sauce.
659
00:34:01,206 --> 00:34:03,473
So, I sliced them up thinly,
660
00:34:03,475 --> 00:34:06,243
and I cook it with some butter
and the strawberry liqueur.
661
00:34:09,881 --> 00:34:11,081
[exhaling] Okay.
662
00:34:11,083 --> 00:34:14,084
[in sing-song voice]
You are so beautiful!
663
00:34:14,086 --> 00:34:17,421
So, as soon as the pasta was
ready, I bring it back to the station.
664
00:34:17,423 --> 00:34:19,956
And then, I start to saute
the pears,
665
00:34:19,958 --> 00:34:23,093
we are topping with
the strawberry liqueur.
666
00:34:24,095 --> 00:34:25,529
Okay, now.
667
00:34:27,031 --> 00:34:31,601
[Merrin] I am making my pasta
nest with fresh sheets of pasta.
668
00:34:31,603 --> 00:34:35,305
And I cut them into thin little
strips that I know that will fry well,
669
00:34:35,307 --> 00:34:39,376
and kind of mimic the little
ribbons that you'd see of twigs
670
00:34:39,378 --> 00:34:41,244
for a bird's nest.
671
00:34:41,246 --> 00:34:43,146
Coming down, coming down!
672
00:34:43,148 --> 00:34:44,381
[Ted] Chefs, two-minute warning!
673
00:34:44,383 --> 00:34:45,549
[clinks]
674
00:34:46,384 --> 00:34:47,884
[Scott] Let's go, Chefs!
675
00:34:47,886 --> 00:34:49,352
[Amanda] Under! Under
two minutes.
676
00:34:50,354 --> 00:34:52,856
Barbara has made coffee pasta.
677
00:34:52,858 --> 00:34:55,125
And she's gonna make
a layered Mille-Feuille.
678
00:34:55,127 --> 00:34:56,126
[Nilou] Ah!
679
00:34:56,128 --> 00:34:58,929
[Amanda] So, she's making
a layered dessert.
680
00:34:58,931 --> 00:35:00,964
[Barbara] When I piped
the cream on the pasta,
681
00:35:00,966 --> 00:35:02,799
I saw the Italian cookies.
682
00:35:02,801 --> 00:35:06,036
So I decide to sprinkle
and give like a little kick.
683
00:35:07,672 --> 00:35:09,139
[Amanda] Check all your
ingredients.
684
00:35:09,141 --> 00:35:12,109
Make sure you have all four
ingredients incorporated.
685
00:35:12,777 --> 00:35:14,277
Plating time!
686
00:35:19,851 --> 00:35:22,285
[Ted] All right, Chefs, final
seconds of the final round!
687
00:35:23,121 --> 00:35:25,222
Ten. Nine. Eight...
688
00:35:25,224 --> 00:35:27,457
- [Nilou] Oh, my gosh.
- [Ted] Seven. Six...
689
00:35:27,459 --> 00:35:29,459
- Push, push, push!
- [Ted] Five. Four...
690
00:35:30,128 --> 00:35:34,264
Three. Two. One. Time's up!
691
00:35:34,632 --> 00:35:36,399
[all cheering]
692
00:35:38,002 --> 00:35:40,270
[Nilou] Oh, look at the
high five... Oh, I love that.
693
00:35:40,938 --> 00:35:42,706
Holy guacamole!
694
00:35:42,708 --> 00:35:44,141
[intense music playing]
695
00:35:45,209 --> 00:35:49,279
[Amanda] This pasta competition
has been so impressive, so inspiring!
696
00:35:49,281 --> 00:35:52,182
These two chefs that have so
much passion for what they do.
697
00:35:52,750 --> 00:35:54,184
At this stage,
698
00:35:54,186 --> 00:35:57,020
Chef Barbara and Chef
Merrin Mae are neck-in-neck.
699
00:35:57,022 --> 00:35:59,990
They both did well on appetizer,
they both did well on entree.
700
00:35:59,992 --> 00:36:02,492
So, it all comes down
to dessert right now.
701
00:36:06,297 --> 00:36:08,031
[clock ticking]
702
00:36:13,971 --> 00:36:15,939
[Ted] Chef Barbara,
Chef Merrin Mae,
703
00:36:15,941 --> 00:36:18,175
in the final round, we asked
you to use your pasta skills
704
00:36:18,177 --> 00:36:20,877
with an Italian cookie tray,
705
00:36:20,879 --> 00:36:24,414
strawberry liqueur, pears
and espresso powder.
706
00:36:25,983 --> 00:36:27,617
Chef Barbara, what do we have?
707
00:36:27,619 --> 00:36:32,155
So, I make pasta Mille Feuillet
with pears and strawberry liqueur.
708
00:36:39,096 --> 00:36:41,031
Chef, this is um...
709
00:36:43,167 --> 00:36:45,235
This is great.
710
00:36:45,237 --> 00:36:48,104
I love the cream. The pasta
has perfect texture,
711
00:36:48,106 --> 00:36:52,175
the strawberry isn't
necessarily a flavor in there.
712
00:36:52,177 --> 00:36:55,645
But the texture of that pear
really has great mouth feel.
713
00:36:55,647 --> 00:36:58,014
Thank you,
I really appreciate that.
714
00:36:58,016 --> 00:37:02,219
[Nilou] Chef Barbara, the
judicious use of sweetness and acid
715
00:37:02,221 --> 00:37:03,787
is my favorite thing about this.
716
00:37:03,789 --> 00:37:05,889
- It feels very Italian.
- Thank you.
717
00:37:05,891 --> 00:37:11,328
I mean, it feels like I'm having
a little dessert at a local trattoria.
718
00:37:11,330 --> 00:37:16,733
But for me, the pasta itself, after
frying it, really needed some sugar on it.
719
00:37:16,735 --> 00:37:20,136
- That would bring this whole thing together.
- Okay.
720
00:37:20,138 --> 00:37:23,106
- [Ted] All right, Chef Barbara, thank you!
- Thank you, thank you.
721
00:37:23,108 --> 00:37:26,977
Finally, Chef Merrin Mae, please
tell us about your sweet treat.
722
00:37:26,979 --> 00:37:28,912
Here, you guys have
in front of you,
723
00:37:28,914 --> 00:37:32,115
two baby zeppoles
inside of a pasta nest.
724
00:37:32,117 --> 00:37:37,153
I am a mama bird, and I kinda
want to pay a little homage, like,
725
00:37:37,155 --> 00:37:39,422
"Hey, even when mama's
working, I'm thinking about you."
726
00:37:39,657 --> 00:37:41,758
Aw.
727
00:37:41,760 --> 00:37:43,960
I think you have some really
good flavors here. You really do.
728
00:37:43,962 --> 00:37:46,096
I think this is
a really good plate of food.
729
00:37:46,098 --> 00:37:49,132
You cook from your heart,
and it's incredible to experience.
730
00:37:50,835 --> 00:37:53,637
The flavor on the zeppole
is delicious.
731
00:37:53,639 --> 00:37:56,640
I love the idea of having
these pasta strips
732
00:37:56,642 --> 00:38:00,076
dipped in either caramel sauce
or the mascarpone,
733
00:38:00,078 --> 00:38:02,646
and you represented pasta
in two ways.
734
00:38:02,648 --> 00:38:04,581
One worked I think
and one didn't.
735
00:38:06,717 --> 00:38:09,886
We saw you going through
the pastas in your mind,
736
00:38:09,888 --> 00:38:12,956
and the first thing you thought
of, was to grind the orzo.
737
00:38:12,958 --> 00:38:14,658
A great idea.
738
00:38:14,660 --> 00:38:16,926
But I think in this preparation,
739
00:38:16,928 --> 00:38:20,030
you might've had to
part cook it to get it tender.
740
00:38:20,032 --> 00:38:21,231
Sure.
741
00:38:21,233 --> 00:38:25,035
That makes me wonder what
is the texture of a zeppole like
742
00:38:25,037 --> 00:38:26,836
when it's made
with pulverized orzo?
743
00:38:26,838 --> 00:38:28,638
- Crunchy.
- Crunchy.
744
00:38:30,574 --> 00:38:36,413
Chef Merrin Mae, there are
pieces of pear that are so delicious,
745
00:38:36,415 --> 00:38:40,083
so perfectly cooked, I wish I
could have an entire bowl of these,
746
00:38:40,085 --> 00:38:42,052
and I would be so, so happy.
747
00:38:43,154 --> 00:38:46,156
Okay, please give the judges a
few minutes. Thank you, Chefs.
748
00:38:46,158 --> 00:38:47,523
[both] Thank you.
749
00:38:52,229 --> 00:38:56,099
I think this was a great day of
pasta eating and pasta cookery!
750
00:38:56,101 --> 00:38:58,968
I agree. Obviously, Chef
Merrin Mae and Chef Barbara
751
00:38:58,970 --> 00:39:00,970
have brought so much love.
752
00:39:00,972 --> 00:39:05,075
Even in the first round Chef
Barbara's stuffed, fried paccheri
753
00:39:05,077 --> 00:39:07,677
with the porcini mushrooms.
754
00:39:07,679 --> 00:39:11,848
She represented them the best
out of anybody in that round.
755
00:39:11,850 --> 00:39:15,985
What about the fact that Merrin
Mae made her pasta from scratch?
756
00:39:15,987 --> 00:39:17,787
She ended up creating a sauce
757
00:39:17,789 --> 00:39:20,824
- that we were all kind of obsessed with.
- [Scott and Amanda] Yeah.
758
00:39:20,826 --> 00:39:23,126
I mean, she came out
of the gate swinging.
759
00:39:23,128 --> 00:39:25,261
We should definitely talk
about entree round.
760
00:39:25,263 --> 00:39:28,198
Chef Merrin Mae made
this broth with pasta...
761
00:39:28,200 --> 00:39:30,800
of this Zuppette
as she called it.
762
00:39:30,802 --> 00:39:34,904
I was impressed. Flavor-wise,
again, I think she really stepped it up.
763
00:39:34,906 --> 00:39:38,742
Che Barbara made a really delicious
pasta but there were some missteps there.
764
00:39:38,744 --> 00:39:42,112
[Nilou] Yeah, the tenderness
of the pasta was exceptional.
765
00:39:42,114 --> 00:39:44,714
But she'd only came back
to most of the ingredients
766
00:39:44,716 --> 00:39:48,218
late in the game. It needed
three more steps.
767
00:39:48,220 --> 00:39:52,355
So, do you know which chef
came closest to pasta perfection?
768
00:39:52,923 --> 00:39:53,656
We do.
769
00:39:54,158 --> 00:39:55,458
Excellent.
770
00:40:03,000 --> 00:40:06,302
[Merrin] I'm gonna be honest,
I'm scared. But I'm excited.
771
00:40:06,304 --> 00:40:09,639
And I am praying on the
pasta Gods, that I did enough.
772
00:40:11,942 --> 00:40:14,611
I want to win so badly!
773
00:40:14,613 --> 00:40:19,082
I have adrenaline all over and
it's like fighting all over my body.
774
00:40:19,084 --> 00:40:21,184
I think I have
a good chance to win.
775
00:40:22,420 --> 00:40:25,588
[Ted] So, whose dish
is on the chopping block?
776
00:40:35,232 --> 00:40:39,135
Chef Merrin Mae,
you've been chopped. Judges.
777
00:40:39,137 --> 00:40:41,938
[Scott] Chef, you have
an incredible talent
778
00:40:41,940 --> 00:40:46,209
and an incredible passion for
pasta and we taste it in your food.
779
00:40:46,211 --> 00:40:49,579
But I think the fatal flaw for you
really was your dessert round.
780
00:40:49,581 --> 00:40:52,182
Those little pasta pieces
of orzo
781
00:40:52,184 --> 00:40:55,318
that you had inside your zeppole,
just couldn't be overlooked.
782
00:40:55,320 --> 00:40:57,454
And so, we had to chop you.
783
00:40:58,155 --> 00:40:59,789
Fair enough.
784
00:40:59,791 --> 00:41:01,090
Thank you so much, it's been
an honor. Thank you.
785
00:41:01,092 --> 00:41:03,126
[Scott] Our honor, chef,
thank you.
786
00:41:03,128 --> 00:41:06,062
[Ted] Really fun to have you here today.
Thank you. Best of luck to you, Chef.
787
00:41:06,064 --> 00:41:08,231
[all clapping]
788
00:41:10,000 --> 00:41:12,902
I'm sad inside, of course, duh!
789
00:41:12,904 --> 00:41:14,904
I was so close!
790
00:41:14,906 --> 00:41:18,208
But I did it! So I'm very
proud of everything that I did.
791
00:41:20,344 --> 00:41:23,146
And that means,
Chef Barbara Pollastrini,
792
00:41:23,148 --> 00:41:26,316
you are the Chopped champion.
Congratulations!
793
00:41:26,318 --> 00:41:28,084
[all laughing and clapping]
794
00:41:28,719 --> 00:41:31,087
Thank you, thank you, thank you!
795
00:41:31,089 --> 00:41:34,357
I'm glad because pasta is,
you know, I would...
796
00:41:34,359 --> 00:41:37,961
- They wouldn't take me back in Italy if...
- [all laughing]
797
00:41:37,963 --> 00:41:39,896
Or else... you need to
adopt me.
798
00:41:39,898 --> 00:41:43,032
You're an inspiration.
The way you overcame,
799
00:41:43,034 --> 00:41:46,236
survived and then said,
"I'm not gonna take
800
00:41:46,238 --> 00:41:48,338
what you're telling me.
I will overcome everything."
801
00:41:48,340 --> 00:41:50,273
Thank you so much.
802
00:41:50,275 --> 00:41:53,576
I'm Barbara Pollastrini.
I'm a fighter, I'm a survivor,
803
00:41:53,578 --> 00:41:55,345
and I'm Chopped champion.