Enjoy An Italian Summer Night At The Beverly Hilton

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SANDRA: SUMMER IS HERE, LIGHT DINNER PERFECT FOR HOT SUMMER NIGHTS, RIGHT? HOW ABOUT PASTA? NOT SOMETHING YOU THINK ABOUT.

THE BEVERLY HILTON HAS SPECIAL ITALIAN NIGHTS, EXECUTIVE CHEF ALBERICO NUNZIATA IS HERE.

WELCOME, CHEF.

THANK YOU FOR THE INVITATION.

SANDRA: SPEAK ITALIAN TO ME.

ABSOLUTELY.

I TALK ITALIAN ALL THE TIME.

TODAY WE MAKE PASTA.

I WANT TO TEACH YOU A LITTLE LESSON HOW TO DO STUFFED PASTA.

A TRADITION FROM THE SOUTH, AND WE START WITH OUR SHEET HERE.

SANDRA: FINITTO.

YOU DID THE HARD WORK.

WITH THIS ONE.

I GROW UP WITH THIS.

FIRST WE TAKE THE RICOTTA, VERY SIMPLE.

SANDRA: TAKE THE SPOON.

THIS IS EVERY THURSDAY NIGHT HERE.

YOU COME TO THE PEYTONS.

YES, THAT'S THE BEST PART, YOU SEE IF THEY'RE HAPPY.

SANDRA: OKAY, I DO WHAT YOU DO.

YOU TAKE YOUR FINGER AND PUT A LITTLE BIT.

SANDRA: I ALREADY PUT IT IN THE WRONG SPOT.

THERE WE ARE.

SANDRA: OKAY.

A LITTLE HERE AND CAN YOU TAKE A LITTLE BIT LESS IF YOU WANT.

USUALLY THE RICOTTA IS USUALLY THE RICOTTA BY ITSELF, YOU CAN ADD THE FLAVOR OF THE CHEESES.

SANDRA: IT'S A LITTLE SWEET.

EXACTLY.

SANDRA: YOUR NAME IS A LITTLE ITALIAN, ARE YOU ITALIAN? I LIKE THE FOOD.

I LOVE THE FOOD.

THE PASTA YOU SEE A LITTLE BIT DRY.

WHAT I DID HERE.

SANDRA: A LITTLE EGG WASH.

YOU SEE, YOU KNOW HOW TO COOK.

SANDRA: OKAY, WHAT DO I DO.

AROUND.

SANDRA: AROUND THE EDGES? THAT'S GOING TO SEAL IT UP.

NO JUST AROUND THE RICOTTA.

SANDRA: EXACTLY.

IT'S PAINTING.

THEY'RE LAUGHING AT US, CHEF.

THEY'RE LAUGHING AT ME, CHEF.

I WILL DO THE SAME, VERY QUICKLY.

SANDRA: YES, VERY QUICKLY.

I LOVE THE BEVERLY HILTON, SO GLAMOROUS, YOU HAVE THE OLD HOLLYWOOD GLAMOR.

I KNOW.

I JUST ENJOY THE BEVERLY HILTON.

SANDRA: THE POOL IS SO PRETTY.

AND THE CELEBRITIES LIKE IT TOO, RIGHT? I COME FROM THE SOUTH OF ITALY.

TO SEE ALL THE CELEBRITIES MAKES MY HEART.

YOU JUST TURN AROUND.

SANDRA: DON'T JUDGE ME, DON'T JUDGE ME, CHEF.

VERY DELICATE.

GO LIKE THIS.

SANDRA: IN BETWEEN? IN BETWEEN, YOU SEE? SANDRA: LOOK AT THAT.

THAT'S IMPRESSIVE.

NOW THE CHEF'S SECRET TECHNIQUE.

SANDRA: A LITTLE LUMP HERE.

I WILL HELP YOU A LITTLE BIT.

YOU SEE THE AREA INSIDE.

SANDRA: A LITTLE POCKET.

HOW DO YOU SAY POCKET IN ITALIAN? POCCETTO.

SANDRA: THIS IS WHAT YOU DO ALL DAY, CHEF? MORE OR LESS.

ALSO YOU TAKE THE BEAUTIFUL MACHINE.

SANDRA: DO I HAVE ONE OF THOSE? I GIVE TO YOU.

AND GIVE A LITTLE ROLL.

OKAY, NICE, OKAY.

SANDRA: WE MADE RAVIOLI! SPECIAL NIGHT AT THE BEVERLY HILTON.

TRY TO MAKE IT A BIT MORE CUTE.

MAKE IT CUTE? SANDRA: YOU WANT ME TO PUT A SMILEY FACE.

IT'S SO CUTE.

I WOULD LIKE A NICE PLATE OF PASTA.

SANDRA: THIS IS THE FINISHED PRODUCT.

YES.

THIS IS THE FINISHED PRODUCT, THIS IS WHAT YOU GET AT YOUR TABLE.

YOU WANT TO HELP ME TO PLATE? SANDRA: SURE.

OKAY, YOU TAKE THIS ONE.

A LITTLE BIT HEAVY.

SANDRA: OKAY, I GOT IT.

AND WE JUST MIX WITH THE SAUCE.

SANDRA: YOU'RE USING A LOT OF FRESH INGREDIENTS AND LOCAL FARMERS.

NOT THE HEAVY ITALIAN THAT WE THINK OF.

NO, ITALIAN IS NOT HEAVY AT ALL.

I COME FROM THE SOUTH, EVERYTHING IS VERY FRESH, VERY LIGHT, AND WHAT WE WANT TO GIVE IS THIS FLAVOR.

SANDRA: YOU PLATE THAT UP, I'LL BE READY FOR LURCH.

OF COURSE.

SANDRA: THANK YOU SO MUCH.

GET MORE INFORMATION ABOUT THE BEVERLY HILTON, THEIR SPECIAL ITALIAN FOOD NIGHTS, GO TO OUR.

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