πŸ₯£ Italy: Rosetta’s rice & chicory to Ollie’s pasta & beans soup β€” Home Cooks of the World


Hi! I’m Ollie and I travel the world in search of great food. For this series, I’ve come here to Italy to be inspired by Rome’s most talented home cooks. I’m gonna find out their secrets, and then head to the studio kitchen to cook an easy-to-follow recipe that even I can do. Today I put pasta in soup. Soup. A dish held in such high esteem, we even gave it its own spoon. To find out more about soup I’ve traveled 60 minutes east of Rome to here, the beautiful Tivoli to meet Rosetta a talented home cook who likes nothing more than to make a hearty broth. I can’t wait to meet her and see how I can level up my own soups with a bit of Italian flair. So what are we going to cook today? Rice and chicory. Inside for five minutes… Now Ollie, let’s prepare the broth. Great we’re gonna make our own stock? Yes. Fantastic, okay So, do you always start with a cold water to make your stock? Yes. Now we will prepare some soffritto and some broth. Excuse me. What’s soffritto? Soffritto, it’s made by some celery carrots and some onion put inside with some olive oil. It’s like a French mirepoix. Yeah, that’s right. Okay So you’re not you’re not chopping too finely? No. No, no no no… And the quantity depends on your taste. But your ratio is about 1/3 1/3 1/3? Yeah. Okay. We add some garlic. And then this special olive oil. No butter. It’s unbelievable isn’t it? It’s amazing so strong! My father makes it. Your father makes olive oil? Yes yes it’s from Grova [inaudable]. We wait for a few minutes. What are you adding now? Some pepper. Then some guanciale. Oh okay, great. And of course the guanciale is also full of fat right so that fat will render. It gives a stronger taste. Otherwise it’s too mild. Can you smell it? Oh that smells amazing It’s really really beautiful. You can smell the olive oil. You can smell that amazing pork, the smokiness, the garlic… The broth is changing colour. Now we’re ready to add some rice. Okay, so there isn’t much water in here is there? That’s mainly the… …no because later we’re using this broth to cook the rice I see okay You wait for a while and then we added some coarse salt Okay now slowly let’s add some broth So so far this is almost identical to a risotto? Yes it’s very very similar to risotto. So how much broth will we add? Well it depends on the quantity of the rice. About… …half a litre? Okay! So you’re doing most of your seasoning at the end? Yes. You can add some parmesan if you like. Or some smoked cheese. It depends on you. I like smoked cheese very much… it’s from Rome. That’s beautiful. So what for you is the secret of a great soup? I think that the real secret is to add just a little bit of olive oil – fresh olive oil – on the top. That’s the secret. Thr secret is by using genuine ingredients, you know, because we used olive oil from Agrova. chicory from the farmer’s market. Great. Well, you’ve given me so much inspiration today. I think that’s what I’m gonna do I’m gonna head to the farmer’s market and see if I can put all of your techniques, and this way of thinking about soup into practice back in the kitchen. It was a long drive back to the kitchen. So I took a break to have a think about soup Soup. Soup. Soup? Soup. Soup. Sooooup. Sooooup. Sooooooooup. Thinking too hard about the concept of soup is a super easy way of triggering an existential crisis. Before Rosetta’s masterclass I didn’t even realize you could put rice in soup. So to continue my journey of soup exploration I’m going to be making an Italian pasta e fagioli, which is soup that has pasta inside. So to start I’m going to make my stock using exactly the recipe that Rosetta taught me. I’m going to be taking an onion Slice it in half and remove the skin. Slicing the onion in half… I’m getting emotional just thinking about putting pasta in soup. Then to that I’m going to add some carrots some celery and this I’m going to add to 500 milliliters of water. Next up is going to be the base layer of flavor for the soup And for this I’m gonna make us a fruit up using a carrot some celery and an onion – exactly the same as what went into the stock. The plan is to chop these three vegetables into equal-sized pieces and then fry them off in olive oil. So I’ve chopped my veg into perfectly equal sized pieces and now all that’s left to do is to add it to the pan with some olive oil. And so keeping this on a medium to low heat, I’m just going to let these sweat off for about six or seven minutes. Normally if a recipe calls for one clove of garlic I normally put three in. Now this recipe calls for three cloves of garlic. Actually. No, they’re quite small, let’s make that five. So now I’m going to finely chop the garlic. Now if you’re looking at this and thinking this is quite a lot of garlic isn’t this gonna taste like garlic, yeah Well, that’s gonna be delicious. Then we take the garlic and put it in the pan. And while the garlic sweats off I’m gonna get some rosemary. You can probably put these in whole but I’m just gonna give them a little chop. This is already smelling amazing And now I’m gonna prepare the tomatoes. I found these beautiful tomatoes at the market outside. Really plump and juicy. So this is 6 tomatoes, which is about 500 grams. Yeah, just over. So I’m gonna chop these up I’ll leave the skins on you could take the skins off if you want to. So I’m now turning the heat from a low to a medium and I can add the tomatoes straight into this pan. But tomatoes have been sweating off for about five or six minutes and I’m now just gonna give them a little mush. Get all of that amazing tomato juice out. And now that I’ve given those tomatoes a good seeing – I’m gonna add my first two or three ladles of stock. So once you’ve added your first two or three ladles of stock you can cover the lid and leave it to simmer for two to three minutes which is just long enough for me to talk to you about beans. Now this recipe requires you to use borlotti beans. The best ones to get are the fresh ones if they’re in season. Unfortunately, we couldn’t find any, but the next best alternative is to use these – these beautiful dried borlotti beans. They’re absolutely gorgeous. They’ve got this amazing marbling. If you’re going to use these make sure to soak them in water for about 12 hours before you use them in your recipe. Now, I forgot to do this. So the third best alternative is to use these. Just standard canned borlotti beans What I’ve done is I’ve just drained the water out and I’ve let them dry. So now I’m gonna add these beans into the pot and add another couple of ladles of stock. Adding these cold beans to the soup will lower the temperature of the soup so I’m just gonna whack the temperature up too high, bring it back up to boil, put the lid back, on and let it simmer for another 10 minutes. Smells amazing. I think it’s ready to add the pasta. So you can use any dried pasta that you like. I’ve decided to go for this this amazing farfalline. The reason being is just I like the shape and apparently it means butterfly in Italian. I think it looks more like a little bowtie. But any case we’re gonna use 180g of this. So I brought this flame now up to a high heat because the pasta packet said it takes seven minutes to cook Which means I have about five minutes to impart some last-minute flavour. The first thing I’m gonna do, is I’m gonna take this rind of parmesan that I was about to throw away. Just take this dirty end off and stick that in for a little bit of cheesy extra flavour. And then that I can stick straight in the pot. And additionally I like my soupto have a bit of a kick do I’m gonna add very small pinch of red pepper flakes as well as one of these amazing dried chilies and then finally a pinch of salt. Seven minutes have elapsed and It smells amazing. I just need to take out this parmesan rind and this little chili and just as Rosetta said finish it off with some good quality olive oil. and that is my pasta e fagioli and my existential crisis over.

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