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