Gino Is Disappointed In Holly's Cooking Knowledge | This Morning

[Music] now i remember like he was yesterday when my grandfather because now he kind of i remember now where this come from my grandfather showed me this with tomato sauce and when i came to england i changed it with cream i'm laughing because i'm not laughing it's because i made a little mistake about my auntie uh sally you got the wrong member of the family earlier on yeah uh so often do this recipe okay you rely on the italians the auntie was sofia i think sofia sally i'm getting there sally was the neighbor my auntie sophia had a neighbor called sally and i always get it confused no guys come on don't i always get confused but this is my grandfather's recipe my brother sally my mother always said to me if you're going to lie lie consistently i am no line i've just given the wrong informations about auntie and uh saffron now here we relying very much on the italian sausage why because we got leeks we got porcini we got a bit of pasta bitter cream and a bit of wine but really the secret of this sauce and this recipe is the sausage you know i'm sort of a convert to an italian sausage i have today because there's more fennel is it fennel a little bit more a little bit more fennel you can really taste the difference i've been saying this for 20 years on television try the italian sausage and you will taste the difference but nobody listens now what you do when you get the sausage if you can get italian one you can get a good fatty sausage you don't get the cheap sausage because it won't do the job take the skin off and use the meat in the sausage as a flavor so the sausage does everything so you start to crumble like this in a little bit of olive oil in there we're going to put some chopped leeks if you can find the leaks don't panic an onion chopped onion will do the job so you put in there okay and again fry the sausage and the leeks together the licks what they do they give a sweetness to the sausage now let's talk about porcini mushroom now is the time to go collect them if you want to go in the forest to collect them but please you have to do me a favor unless you know your mushrooms 100 don't you dare even thinking about it to go pick up mushroom because they're extremely dangerous and also when we picked you nature is so naughty because whenever there's a good one right next door to it is always a bad one always always can i tell you something very quickly okay it's a sad story i'm gonna do it so fast because i want the people to know i've got a friend of mine i used to have a friend of mine 70 40 years old okay that i knew for 25 years big porcini mushroom collector the best or the best or the best okay three years ago one porcini mushroom that he picked up in epping forest by the way in the middle of the porcini mushroom in the middle of it it was one poison mushroom no now we're talking about a guy that's picked the mushroom for 50 years so can you imagine his experience he went into his restaurant a restaurant like me slice it rosemary olive oil mushroom goes in there on his own he was in the middle of the afternoon oh no on the third bite his liver exploded oh my god this is the reason why i tell you this story very sad story is because no matter how many books you read or anything like that about mushrooms they are extremely dangerous if you don't know 100 what you're doing so do be careful the safe way to get the flavor the safe way for the porcini mushroom is to buy them dry and it's the same flavor you're not missing out too well let's put you know like everything else in life if it's fresh it's got a different flavor a little bit more punching it's beautiful flavor this one you are 80 percent there with flavor the way to deal with porcini mushroom you soak them in water okay so the water he he regenerates the mushroom so once you soak it like this you then squeeze it this is great when you make a risotto do you use the water yeah i use the water when i make a result it can so you gotta be careful because it can be a little bit gritty sometimes at the bottom so when you use it use always don't throw the water in just pick it up from the top now with porcini mushroom one thing you need to do is to make sure you uh roughly chop them before you use them into a sauce because otherwise the stock sometimes it can be a little when it's dry it can be a little bit tough so i got the porcini i got the sausage the leeks now i'm going to put in there the porcini okay i could use philip that's very good point about the sauce because if i wanted to just to add a little bit more flavor look i could use a little bit of beautiful a mushroom stock so don't throw it away which is very important don't throw it away now um tell me when to put the pasta four minutes now okay now pasta we know holly please explain everybody how do we cook the perfect pasta you cook it in hot water no you put the pasta to the sauce and not the sauce on the pasta no this is how we're after how what do we need you put it in hot water you have the [Applause] um you don't need to put salt in it gino it's it's a nonsense gino no okay guys okay am i right boiling water about four liter in a pot for half kilo pasta the salt that you need in there okay oh you do personally is one whole tablespoon of salt if it's olive oil you don't need in there it's the olive oil you haven't been here for a bit i forget okay no it's very important to put the salt that was the pasta tasteless it's got to be as salty as the sea to taste uh yeah yes kind of not too salty though in there we're gonna put a little bit of white wine remember pasta what people they need to get their head around is a vehicle for flavor if you have it on its own it doesn't mean anything you need to give a little bit of flavor with salt seasoning making a good sauce so we got in there chopped rosemary we got the sausage we got the mushroom a touch of white wine and we allow the wine to evaporate otherwise okay it gets bitter because it's beef alcohol very good so we keep for the flavor but we take the wine away right then we're gonna uh bravo philly bravo in there we're gonna put a touch of don't do like that i gave you the chance nearly 12 years cooking together give me another one okay i'm going to give another okay don't worry now we're going to put a touch of cream okay if you don't want to use cream we could use a beautiful uh uh creme fresh is bitter so we need to go something like mascarpone or something a little bit smoother now when we cook any other suggestions now is your time now is your time remember what you said before okay okay now what is hardly the secret of a good plato pasta how do we put them together well you put the sauce on that you put the spaghetti on the sauce spaghetti we don't have spaghetti to the sauce and then you have a bit of the water because it thickens it up very good so we pick up the pasta straight into the sauce remember we never poured the sauce on top of the pasta no like they showed you on that they show you on some weird uh advertise you need to make sure that the pasta remember what i said pasta is a vehicle of flavor so you make sure that the pasta and the sauce they get together for a good 30 40 seconds so the pasta sausage is so delicious you've done it i've never a guy everybody at home and you guys can you imagine if you got a little bit of fresh truffle or even a bit of truffle or olive oil to drizzle on top oh it's just so good it's so good is it so good it's so good but can you understand now if you choose the wrong sausage the one with no flavor yeah you just don't wanna it's not the same it's not the same i put a little bit of parsley in there okay i'm gonna make this but this is super easy holly you should try this with the kids i won't they will absolutely they will like love it to do it i have been making a lot of sausage pastas honest to god because i normally do like a bolognese or something with mince but i've been using like you do taking the sausage meat out oh well so you do the bolognese with a little bit of uh sausages in there yeah i like that you go by april where is my camera that's yeah you got my approval to do that i do love this idea so you get the sausage i do like that because you then use the flavor of the sausage to get your uh you just carry on chatting there whilst i just do this on the this morning

Channel: This Morning

Views: 647,831

Rating: 4.9150414 out of 5

Keywords: this morning, holly willoughby, phillip schofield, this morning funniest, Holly & Phillip funny

Id: _ZpiBPX2tog

Length: 9min 21sec (561 seconds)

Published: Tue Oct 13 2020