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  • I only ate about four foods as a young teenager and lasagna was on that short

  • list

  • what everything right the first bite it's amazing and stuff you well hello

  • everyone happy Sunday we are back in the kitchen again making Italian food

  • with my dad Daniel today we're going to be traveling to Italy through food so we

  • have planned to cook up a lasagne (easy Italian food) one is going to be your typical lasagna you

  • know with the beef and cheese and stuff like that and the other one is going to

  • be a vegetarian vegetarian we're gonna have for every taste here yeah

  • you know it's one of those days outside that is gray and we're still under

  • quarantine so under this condition what better than start cooking that's the

  • time and it's a good it's a good thing to do in a family this is the highlight

  • of the week yeah one four D carnivores and one for the herbivores yeah yeah

  • this will be my first time preparing this dessert so we'll see what happens

  • and we've done better than the bread last time a couple of a cup of wine yeah

  • the hockey puck bread we do have two wines as well once from Italy from

  • Puglia the other one is from Patagonia Argentina oh yeah we're gonna eat very

  • well today good job do it lasagna so this right

  • here guys is our Italian wine the Primitivo it's a black grape this one is

  • from booboo yeah yeah and I read that it's the equivalent of the Zinfandel

  • okay cornea so you may have had that if you enjoy

  • California wines I like the color too it's kind of like a deep reddish violet

  • tone yeah it's got an intense intense color

  • it smells like cherries yeah okay we are now going to open our second bottle who

  • saw Nouveau okay this is this is a grape your virginity from

  • France I believe yeah yeah Eastern France but nowadays it's widely it's

  • widely planted in Portugal because they use it to make port wine portable yes so

  • we never had dates no no no these are these are these are two new ones for us

  • oh so we're going to let our wines breathe a little bit but we're really

  • intrigued by this one by the trousseau Nouveau from Patagonia because the color

  • is very unusual yeah very natural it's like a pink it looks like a rosy

  • it looks like a rosy yeah is he gonna be sitting there for about 20 minutes to

  • half an hour yeah and then we're going to we're not gonna make the same mistake

  • as last time right before we start cooking we're going to we gotta taste

  • them wet the whistle what the power get a little inspiration yeah or the cooking

  • starts otherwise the cooking gets dull you know three okay so I'm in charge of

  • making the white sauce and I actually practiced last night I found a recipe

  • that called for one cup of milk two tablespoons of butter two tablespoons of

  • flour mix mix mix bring it to a boil you add a little bit of nutmeg upper so

  • we're going to try and recreate that and it's pretty straightforward so hopefully

  • we won't tell any major issues so I'm gonna make a lot of white sauce because

  • I mean we're making two lasagnas and we're going to need it for both recipes

  • so yeah first up I'm just

  • when I start making the red sauce okay put a little bit of olive oil the onion

  • and the garlic in they go we're gonna fry it until it's you don't want it to

  • be brown you want it to be the onion like translucent you know when it starts

  • looking like it's almost like transparent that's when it's ready and

  • then you want to start adding the other ingredients medium heat oh it smells

  • nice start smelling good I love it and hold your sauce coming a little Audrey

  • it's almost time to add the flour and my eyes are burning from the onions I don't

  • know if you can see how red they are but I feel like I don't start tearing up

  • soon mine too that's we're all gonna be crying over here the crying team crying

  • over lasagna

  • so we are ready to start adding the meat I have here means beef you know regular

  • lean means beef and I also add minced sausage feeling hot Italian sausage

  • feeling it's it's always nice because it gives it a good thing Sam you've been

  • entrusted with the job what is that so I am just gonna be taking the stems off

  • with the spinach okay yeah so so excited for the lasagna my favorite Italian food I gotta say that's one

  • of my ionely ate about four foods as a young teenager and lasagne was on that

  • short list it was like lasagna pizza spaghetti and barbecue ribs

  • that's all I liked at around the age of thirteen or fourteen and for dessert

  • only chief cakes he's get all the cheesecake yeah that's about it so I eat

  • about five things when I was 13 years old

  • so this is uh this is going back to my going back to my childhood I think it's

  • gonna be even better than some of the ones we made it there's definitely more

  • effort being put into this one Togo is having a little nap here in the kitchen

  • oh he heard his name eyes have opened under guys I know it's a sleepy Sunday

  • cause I'm just hanging out with you in the kitchen okay now a little bit of red

  • wine salt and pepper

  • always with a little bit of water what the remains on they can you can wash it

  • so you don't you don't lose it it's it's always there yeah it's a lot look yeah

  • okay that's good stuff sugar one spoonful to kill a little bit the

  • acidity the acidity of the tomato okay this is basil we didn't find any fresh

  • so we're gonna use this paste that you can buy at the supermarket duty when I

  • cook the sauce spaghetti sauce whichever sauce we do this is my favorite part

  • because I do like in the movie Remember The Godfather what was the guy's name

  • remember to me when he was cooking for the whole army in the apartment and

  • making that sauce what did he do he did this question is tough on dodge dealer

  • they were not belly so first of all I will she do you go Java Potenza Levin

  • ptosis and descendants aboard Marlon Brando Marlon Brando okay the boys are

  • gonna try the wine here we go start with it also Newville we'ii okay

  • it's the first time ever and that we we're gonna try this type of variety

  • very light the color look at the color it's all its yeah like I said like a

  • real say he's like a rose say hello New Year's super smooth very well

  • he feels like oh you know when you drink wine on you either

  • bit of soda water or and you cut it down it feels like that type of beverage you

  • know smooth like almost yeah like if you if you like if you like a lighter wine

  • or if you're having it with maybe with some snack it's not something as robust

  • as meat or pasta nice pairing it's missing that the body done you know

  • rugged Nestle what if you were moving from from white to red then this it

  • might be like a bridge it's what I want to conceal if you're

  • having a barbecue or today with a lasagna or with a hearty meal it's just

  • it just doesn't cut it though let's go for the other one this

  • is the Italian the other one was Patagonian or this one is from

  • pre-medieval Julio now this you see it's it's very dark isn't it great is really

  • dark you know different different aroma key mm-hmm that's it that's a nice one

  • it's got a bit of a sweetness to it a bit of a sweetness it reminds me of a

  • fudge remember the Georgian when we had months ago a little bit about the cabin

  • yeah great wine for the lasagne it's very different from the the Cabernet

  • Sauvignon the Malbec we typically have it is heavy but it's not overpowering

  • these will go it's excellent with a lasagna yeah you know this is a

  • beautiful wine for the spagett ah you know something kind of low name well I'm

  • glad one other the to fit your they both they both new types of wines we normally

  • don't have very often now we're gonna start assembling the lasagne itself and

  • you got three three ways that you can do this you have the traditional way you

  • know in the old days when they used to do the door at home and cut it and make

  • it homemade then you have these ones that are already you can buy your

  • ready-made and from these you got two different kinds you have one that you

  • have to boil and then you have this one that is called oven ready that means

  • that you do not have to boil it this by the even though you don't have to

  • boil it we like to soak it in water for about five minutes here it's okay you

  • see okay it kind of starts to soften up a little bit and then you assemble the

  • lasagna and then it goes into the oven right there is a million different ways

  • how you can make lasagna especially the way you do the feelings there is not one

  • traditional oh if you don't do it like that is not a lasagne as time goes by it

  • becomes it evolves and people add this abstract you know they put their own

  • personal touch so they're all good as long as you enjoy when you're eating it

  • that's a good lasagna right and that's it end of the story okay now we're gonna

  • start assembling okay okay so now we're starting to assemble the lasagne I

  • always like to give it a light coat of olive oil to the pan if it sticks then

  • you know you you have a good and beautiful lasagna (delicious Italian food) and you cannot get it

  • out of the pan you know first you saw

  • now you scoop up the sauce for the next layer without a lot of liquid I use one

  • of these you see that it has the the groups so the liquid can escape okay

  • when it comes to the mozzarella try not to buy the cheap stuff you need good

  • quality mozzarella if you can buy fresh mozzarella

  • even better okay this this step the best that you can get okay that that's going

  • to make the lasagna or break it parmigiana

  • now we'll do the same with it before it's it's layers right now the

  • mozzarella the parmigiana and then we top it up at the end

  • parmigiana do not skimp also on the quality of the

  • parmesan because this is what's gonna give it the real lasagne taste

  • everything is ready the oven is preheated at 350 is gonna go in the oven

  • for about an hour don't forget the aluminum foil it has to

  • be wrapped otherwise you're gonna cook on the top it's gonna burn and it's not

  • gonna cook fully in the middle right so that's why when you see in the movies

  • that the ladies come with a gift with a lasagna tray it's always got the

  • aluminum foil or not on top you know you know what is that yeah next time you see

  • a movie look for that

  • don't forget the timer okay because you know what happens all the time

  • if you don't put the timer you go with your friends you watch a movie you sit

  • down with a computer you forget about it and that thing is going to cook in there

  • like you have no idea it's gonna be ruined so put the timer 1 hour and

  • that's all you need now we're going to assemble the other one there we are

  • Perry

  • mushrooms red sweet peppers the carrots we kind of we slice it with a potato

  • peeler so become really easy like this we got zucchini

  • we got onions and we got the the garlic okay

  • the amounts of each one doesn't matter whatever you like if you like more

  • muscle to pull more muscles if you like one subpoena you could not zucchini

  • judge it to yourself and then we have the spinach and a little bit more of

  • onions and garlic that we're going to try on a different frying pan because we

  • also have the spinach part okay now we're going to start assembling

  • the beautiful color look at all the variety there oh my goodness look at

  • this Drive everything and get everything you could ever want everything is a

  • rainbow

  • so now we're going to use this ingredient that is a pesto made out of

  • basil just a little bit before the last the last layer okay so it gives it that

  • the little tank

  • Hey

  • oh wow

  • so we have dug into this lasagne what do we think guys it's pretty pretty amazing

  • Sonya I hit the stratosphere and came back look the first bite it's amazing

  • totally beautiful try it you can do this because

  • you taste the difference in the quality you really taste the ingredients and the

  • other tip is if you only have juice and wine up until 3 p.m. it's gonna taste

  • even better yeah we are coming lunch at 3 p.m. right now it was a very time

  • intensive process we started at 11:00 in the morning yeah and the second lasagna

  • has just gone in the oven you can taste the Parmesan cheese oh yeah I'm on the

  • parmigiano this is and the mozzarella that's why I tell you don't skimp on the

  • cheese use good quality Jesus for this dish and you'll be amazed what you can

  • do you know it's very simple it's very simple once you get the sauce already

  • made the rest is just assembling in layers anyone can do this anyone worth

  • the wait worth the wait and I really think it'll wash hello Sonia what was

  • the last time for you guys little while huh time I think that that also makes it

  • taste even better it's a real treat to be having it I'm done I had a little

  • piece but look I was at first we got another one coming and we have dessert

  • so save drought yeah violet lasagna number two cooks in the oven I'm gonna

  • start working on the tiramisu with my mom we'll see how that turns out let's

  • look better than the bread no I know you want to remember that the gnocchi of

  • a bread it was like a cool this is this is great because there's Audrey's chance

  • to redeem herself yes Jimmy if you make a good dessert

  • we'll forget about the bread okay if you don't then we're gonna we have two

  • things to bring up not just want

  • my real wet thank you tell me

  • took a little rest did you know yep I guess the first round

  • was was it good enough to to require no no it's round 2 with dessert round 2 Oh

  • two hours later I'd say at least two hours of bouncing because I made the

  • desserts this lasagne cooked for an hour people fell asleep Sam disappeared into

  • the basement you know the drill I wasn't the owner who else took it out

  • I didn't I actually did not know well the veggie lasagna is very good we have

  • one layer that's just spinach spinach with like garlic and onions we fried it

  • and then the other layer has a mix of zucchini carrots mushrooms there's a

  • quick distinct from each other

  • here is my work of art I did have some help for my mom but I assembled it I

  • don't remember anything I mix the months that are pulling the

  • filling she did the cream but check that out looks good huh ready for dessert

  • people so we are now trying the dessert let's see what we think it's nice it's

  • milk you I love the coffee flavor you know Ruby captain decaf coffee

  • everyone we were just saying that uh you were mentioning this dish is typically

  • refrigerated from what forward to 24 hours yeah this recipe said 4 to 24

  • hours but I mean if we wait that long we're not gonna get to try it today like

  • yeah we're willing we're willing to have it premature yeah it still tastes good

  • but there's definitely the potential for it to to say what if I map

  • yeah it's that a bit more mm-hmm but it still tastes very good even without the

  • whole this is gonna be wonderful flavor is beautiful the face is perfect to

  • solidify a little bit there mm-hmm that'll be it and you know what lasagna

  • tends to taste better on the second day - oh the meals ooh but this turned out

  • very well it's triple layer just like the lasagne

  • right very filling meal very good please please please everything came out

  • perfect yeah there you have it a full day full day of

  • cooking and eating we're kind of shocked that it's 6 o'clock

  • but is the the baking is what it takes long yeah oh yeah the lasagna you'll

  • have two hours each one one hour there you go two hours of baking that thing

  • we've been waiting like two hours now no worry to solidify a little bit so there

  • you got four hours so maybe it would be a good idea to make the dessert the

  • night before yeah but it's ready to enjoy yeah I don't know if you guys can

  • hear there's like a whimpering dog behind the cameras wondering where a

  • second wall cocoa is asking for his a walk he's like come on