Making Frittata 'The Gino Way' In Naples | Gino's Italian Escape E2 | Our Taste

join me tonight as i get passionate about local produce it looks like we're going to get married i taste italy's craziest coffees that makes me smile already that makes me buzz already and i heated the spot with my mum's home cooking flavor of the garlic the oregano absolutely beautiful this is my italian escape if you ask me to name my favorite placed in italy it has to be naples the food the people and the scenery are so inspiring without a doubt my heart truly belongs here this is where i was born where i grew up when i was a little boy i study here to become a chef in the catering college there's a lot of memories if you look at the boots of italy the province of naples is on the uncle today i'm starting in the home of my favorite street food naples city [Music] ask any italian what makes naples famous and they will tell you it's pizza neapolitans are credited with inventing the margherita pizza it's said that in 1889 a tomato mozzarella and basil pizza was presented here to queen margherita of italy she loved the colors as they reminded her of the italian flag and so the pizza was named in her honor it's lunchtime and i've spotted a crowd queuing for a unique neapolitan pizza that takes me right back to my childhood it's the ultimate neapolitan street food which is a deep fried pizza with tomato sauce i know it sounds a bit strange but believe me is sensational i grew up with it and i want everybody to see the d mateo pizzeria has been deep frying their traditional pizzas for over 106 years i want to see how it's made so i'm meeting the man behind the fryer award-winning pizza chef salvatore salvador ciao everything all right so pizza pizza where do you start okay we got them fresh cheese fresh ricotta cheese which is absolutely beautiful in there so you can understand the freshness that you're going to get from the deep-fried pizza is usually cooked pancetta i can see that this is not going to be very good for my cholesterol by the way then which is the smoked mozzarella absolutely beautiful then a little bit of tomato and fresh basil and the job is done salvatore seals in all that lovely filling with more pizza though [Music] my tummy is starting to rumble it's like being a kid again i've never been so excited in my life bravo maestro the master now we're going to have to eat mushrooms [Music] it feels like that it's never been deep fried since cha has been baked and the flavor is fresh and it's unique it's really unique it's incredible it's delicious but you can't eat deep fried pizza every day so when i was growing up here my mom created something special just for me i used to love pizza and if it was for me i would have pizza every day so what she did she came up with this dish where it uses the same flavors that you would have on a pizza by using chicken and the recipe is called pollo alla pizzayola chicken in breadcrumbs with pizza sauce and even today i still make the same dish for my boys my pizza sauce starts with fried garlic and of course i have to have tomatoes a bit of seasoning and the herb you get on loads of pizzas dried oregano so you mix everything together like this okay after two minutes is absolutely done now for the chicken get a breast chicken put on a chopping board and cover it with a little bit of cling film next i get a cooking mallet you can also use a rolling pin very simply what you want to do you just want to bash it down until you get about half centimeters thick breast or cheek that's it and the reason why i do that is because you wanted to cook it very fast and if it keeps nice and thin all the moisture is going to be into the chicken but before i fry the chicken i need to coat it in toasted breadcrumbs so i need some eggs i like to do the eggs because i remember when i was little is the only job in the kitchen my mother would give to me is whisking the eggs and that's it in there we're gonna pour salt and pepper i'm seasoning toasted bread crumbs and flour with parmesan cheese go straight on top [Music] fantastic so you get your breast chicken it goes into the eggs just like this and then straight away from the eggs onto the bread crumbs like this put it on top just press it down before you fry the chicken bash it with a back of a knife then it won't curl up in the pan straight into the oil look at the sizzling that's exactly what i'm looking for beautiful there is time to make a salad now but no heavy dressings italians like to taste the leaves a little drizzle of extra virgin olive oil which is going to go straight on top and a nice squeeze of lemon juice like this okay i can hear that my chicken is ready to go the other way oh yes nice and crispy fantastical coat the leaves using your fingertips nice and gently once you've done that go straight into a little bowl fantastic now i'm ready to serve i can smell that pizza sauce the flavor of the garlic the oregano the tomato going through and it's absolutely beautiful then we get the chicken the chicken is going to sit on top and the last thing that i'm gonna do i'm gonna use a buffalo mozzarella two to three slices on top and this to finish a bit more oregano black pepper and a little extra virgin olive oil beautiful and this is how you make my mother polo alla pizza [Music] neapolitans love to eat and sometimes they overdo it so in the evening they'll find something to settle their stomachs they have a little drink called coche aperte which you translate into legs wide open but i'm going to explain why so now i'm going to have this drink which is simply freshly squeezed lemon juice then very cold sparkling water and the last thing that is going to put in is bicarbonate of soda now is the time where the legs wind open comes into the thing because you need to have the legs open otherwise it's going to go everywhere as soon as you put the bicarbonate in i have to drink it very quickly pronto uno do it there you go amazing now i feel light dirty polite [Music] it's so good to be back in naples the area where i was born one thing i know from growing up here is how seriously we neapolitans take our coffee it isn't just a drink it's a way of life anyone who knows me they know that i love my coffee but when i say i love my coffee i'm talking about 10 to 15 coffees per day [Music] coffee first came to italy through venice in the 16th century however the people of naples embraced the drink and moved it forward claiming to have invented the espresso [Music] in the heart of the city there is a man who's continuing the neapolitan obsession with innovation they call him the professor and he's taking coffee to a whole new level perfect for my first hit of the day [Music] that and i can't wait to taste it okay i'm gonna try to guess what it is because i don't want to know i just want to see if my palate will pick it up you make me nervous okay [Music] it's go and hazelnuts [Music] i got that so a little bit of acer not going there is like hot hazelnut ice cream we see about that i'm gonna i'm gonna make the recipe now this one looks unusual it's definitely coffee but really creamy and slightly cheesy i know exactly what it is [Music] okay cheese cheese cheese coffee yeah ricotta cheese she's like a coffee cheesecake i'm so intrigued this one comes with special instructions [Music] okay is frothy cool and definitely herby i can't get it mentally who would have told them the professor's crazy coffees have attracted stars from all over the world and i'm keen to know who's been here sofia lauren again [Music] how [Music] [Music] i'm so happy to be back in naples i love the food and the people here but there is one obvious landmark that makes my home so unique [Music] you know a lot of people that do forget that the vesuvius is a live volcano in the middle of the city neapolitan people they should fear him but they don't you know that actually is the other way around they respect him and then and i like that [Music] this region has been shaped by eruptions over thousands of years leaving it with a rich soil that grows the most amazing crops to find out just how good they are i'm heading 30 kilometers west of vesuvius to a restaurant hidden high in a fantastic location this is the extinct volcanic crater of fondi de bayer it last erupted 10 000 years ago and is now fertile farmland i mean look at this view i mean i i really can't believe i'm inside a volcano and you know the first thing that he comes into my mind is how peaceful around here is stunning absolutely stunning [Music] at the restaurant today is chef tobia and his mama the kitchen only uses food from the crater and it's all organic tobias son jamarco has offered to show me the fields starting with the basil you can smell it straight away the fresh basil is it's unbelievable the aniseed yes the smell of our bell has a different taste and different smell than that would you buy in a supermarket it's absolutely fantastic our ground is rich in minerals thanks to the volcano blast more or less ten thousand years ago the soil so the soul yes well i have to say one i'll give you that the flavor of this basil is really beautiful this stuff is so good it makes me want to cook for jamarco and his family i have a dish in mind but now i need some i want this one there that's the one that this this this the one behind ah yes now i've got a bokeh flower it looks like we're gonna get married ah yeah okay i'm the bride and you just say behind me i've never cooked with ingredients from a volcano before so i really hope i can make jamarcus family proud with a simple italian peasant dish to show off their vegetables frittata now a frittata is like an omelette but bigger and if you like courgettes is one of the best recipe ever because corgets and frittata just work fantastic a good frittata starts with red onions what i want to achieve here i want to make sure that they get nice and crispy and caramelized [Music] now i'm going for color and sweetness with red and yellow peppers [Music] and of course to make this one even more caramelized the best thing to do is to put salt straight away you take away all the moisture from the vegetable and it cooks much quicker then i'm going to add a little bit of black pepper [Music] and the job is nearly there now of course the crochets just slice them in about half centimeter circles it will do the job and again straight in the frying pan get a good shake like this now you can see where my frittata is going right while the vegetables fry i'm going to make a beautiful fresh tomato salsa i'm just chopping the tomatoes roughly leaving the skin and seeds in i remember when i used to cook with my mother when i used to be a little boy she always said to me that whenever you cook with tomato it's such a beautiful fruit that you don't want to waste anything and and i think that is very important olives works so well with tomatoes for a little kick i like a bit of chili so a couple of pinches will do the job salt very important because it helps the tomatoes kind of marinade and the essentials in any italian kitchen lemon juice and extra virgin olive oil let's not forget those incredible basil leaves they are going to make this salsa really take off [Music] and just tear them in there like this very kind of rough and ready look mix everything together and look at the color huh that's how you make a proper tomato salsa my fried vegetables are ready all i need are the eggs you cannot make a frittata without eggs in go some lovely golden eggs beaten and seasoned the eggs are gonna get all the flavor from the courgettes the onions and the pepper and a gino frittata needs a good parmesan cheese and now i'm going to show you a technique how to turn your frittata around okay i get myself a lid any lid will do or you can use a flat plate and this is the technique first of all make sure that the frittata is cooked on the bottom i pour my frittata onto the lids like this okay then i'm going to put the pan on top and that's it job done tuck in the sides so make sure that everything is in there oh the smell is unbelievable more grated parmesan cheese and we are good to go let's see my frittata is beautifully ready oh come on look at the color the green from the crochets the red pepper the melting parmesan cheese on top and there is only one way to serve my frittata the gino wave the salsa looks beautiful if you scatter it on the top of the frittata [Music] perfecto and i really hope that the guys are going to like my frittata [Music] i'm joined at the table by john marco tobia and mama and i just hope i've done justice to these incredible ingredients for me this sums up everything special about the place where i grew up good company great surroundings and fantastic food napoli tiamo naples i love you [Music] tips [Music] you

Channel: Our Taste

Views: 303,305

Keywords: Our Taste, Documentary, Food Documentary, Full Episode, Full Length Episodes, Food, Drink, Cuisine, Recipe, Cooking, Cooking Show, Meal, Chef, Restaurant, Vegetarian, Vegan, Cooking Hacks, Food Hacks, Cooking Videos, Cooking Competition, Cooking Ideas, Food Ideas, Easy Recipes, International, Travel, Food Around The World, Tasty, Meals, Desserts, Dinner, Breakfast, Lunch, Food From Around The World, British Food, American Food, French Food, Foodie, How To Cook, Cooking For Beginners

Id: 3C6UBcEs9A8

Length: 22min 29sec (1349 seconds)

Published: Fri Jul 15 2022