Gino Is Disappointed In Holly's Cooking Knowledge | This Morning

now I remember like it was yesterday when my grandfather because now I kind of remember where

this

comes from my grandfather showed me

this

with tomato sauce and when I came to England I changed it with cream I'm laughing because not laughing, it's because I made a little mistake with my aunt, uh, Sally, you had the wrong family member before, yes, very often, make this recipe, okay, you trust the Italians, the aunt was Sofia, I think Sofia, Sally, I'm getting there, Sally . She was the neighbor, my aunt Sophia had a neighbor called Sally and I always get confused no guys, come on, don't always confuse me but this is my grandfather's recipe my brother Sally my mother always told me if you are going to lie lie constantly, no I am a line, I just gave wrong information about aunty and saffron.

Now here we rely a lot on Italian sausage. Why do we have leeks, boletus, a little pasta, sour cream and a little wine? but really the secret to this sauce and this recipe is the sausage, you know, I'm kind of a convert to the Italian sausage that I have today because there's more fennel, is it fennel? a little bit more, a little bit more fennel, you can really taste the difference I've been saying this for 20 years on TV try Italian sausage and you'll taste the difference, but now no one listens what you do when you get the sausage, if you can get one Italian, you can get a good greasy sausage, right?

Don't get the cheap sausage because it won't work, take the skin off and use the meat of the sausage as a flavor so that the sausage does everything and you start to crumble like this in a little bit of olive oil. I'm going to put in some chopped leeks if you can find the leaks, don't panic, a chopped onion will do the job, so you put it in there, okay and you fry the sausage and leeks together again, lick them, what they do, They give it sweetness. the sausage now let's talk about the porcini mushrooms now is the time to go pick them if you want to go to the forest to pick them but please you have to do me a favor unless you know your mushrooms 100% don't even dare to think about it is to go pick mushrooms because they are extremely dangerous and also, when we collected you, nature is very naughty because whenever there is a good one right next to it there is always a bad one, I can always tell you something very quickly, okay, it's a sad story, I will do it very quick because I want people to know that I have a friend of mine, I used to have a friend of mine who was 70, 40 years old, okay, I knew him for 25 years, a big porcini mushroom collector, the best. or the best or the best, okay, three years ago, a porcini mushroom he picked in epping forest, by the way, in the middle of the porcini mushroom in the middle was a poisonous mushroom, no, now we're talking about a guy who picked the mushroom for 50 years, so can you imagine their experience?

A restaurant like me came into his restaurant cut it rosemary olive oil the mushroom goes in there it was only mid-afternoon oh no, on the third bite his liver exploded oh my God, this is the reason why I tell you this story, a story very sad it is because no matter how many books you read or something about mushrooms, they are extremely dangerous if you don't know 100% what you are doing, so be careful. Be careful, the safe way to get the flavor the safe way for porcini mushrooms is to buy them dried and it's the same flavor, you're not missing out too much, let us know, like everything else in life, if it's fresh it tastes different . a little more strength, it has a beautiful flavor, this one is 80 percent flavor.

The way to treat porcini mushrooms you soak them in water, okay, then the water regenerates the mushroom, so once you soak it like this, you squeeze it like this. It's great when you make a risotto, do you use the water? Yes, I use water when I make a result. So you have to be careful because sometimes it can get a little sandy at the bottom, so when you use it, always use it. Don't throw the water, just collect it from the top now with the porcini mushrooms. One thing you should do is make sure you cut them into large pieces before using them in a sauce because otherwise the broth can sometimes be a bit left behind when it's there. dry it can be a little tough so I bought the porcini, I bought the sausage and the leeks, now I'm going to put the porcini in there, okay, I could use Philip, that's a really good point about the sauce because if I wanted to just add a little bit more flavor, I could use some beautiful mushroom broth, so don't throw it away, which is very important, don't throw it away now, tell me when to put the pasta in, four minutes now, okay, now pasta.

You know, Holly, please explain to everyone how we cook the perfect pasta. You cook it in hot water. No, you put the pasta in the sauce and not the sauce in the pasta. No, that's how we search. Like what do we need? You put it. hot water you have um, you don't need to put salt in it

gino

, it's nonsense

gino

it's not okay guys, okay, I'm right, boil water about four liters in a pot for half a kilo of pasta, the salt you need there, okay, oh What you do personally is a whole tablespoon of salt if it's olive oil what you don't need there is the olive oil you haven't been here for a while I forget okay no, it's very important to put the salt that was the tasteless pasta .

It has to be as salty as the sea to taste uh yeah, not too salty although we're going to put a little bit of white wine in there remember pasta what people need to understand is a vehicle for flavor if you drink it alone it doesn't mean anything, You need to give it a little flavor with salt to make a good sauce, so we put chopped rosemary, we put the sausage, we put the mushroom, a touch of white wine and we allowed it. the wine evaporates, otherwise it's fine, it becomes bitter because it's very good meat alcohol, so we save it for flavor, but we remove the wine at that moment we're going to uh bravo philly bravo there we're going to put a touch of Don't do it like that, I gave you the opportunity, almost 12 years of

cooking

together, give me another one, I'll give you another one, don't worry, now we're going to add a touch of cream, okay, if you don't want to use cream, we could use a beautiful uh, fresh cream, it's bitter. so we need something like mascarpone or something a little softer now when we cook any other suggestions now is your time now is your time remember what you said before okay, okay, now what isn't the secret to a good pasta dish like the We put it together well, you put the sauce in it, you put the spaghetti in the sauce, spaghetti, we don't have spaghetti in the sauce, and then you put a little water in it because it thickens it very well, so we collect the pasta directly in the sauce.

Remember that we never pour the sauce on top of the pasta, not like they showed you in some strange advertisement, you have to make sure the pasta remembers. What I said, pasta is a vehicle for flavor, so make sure the pasta and sauce come together for a good 30 to 40 seconds to make the pasta sausage so delicious. You've done it. I've never had a guy at home and Guys, can you imagine if you had some fresh truffle or even a little truffle or olive oil to drizzle on top? Oh, it's so good, it's so good, it's so good, it's so good, but can you understand it now if you choose? the wrong sausage, the one with no flavour, yeah you just don't want it, it's not the same, it's not the same, I put some parsley in it, okay I'm going to do this but it's super easy Holly you should try this.

Kids won't like it, they will absolutely love doing it. I've been making a lot of pasta with sausage, honestly because I usually like bolognese or something with minced meat, but I've been using them like you. the meat of the sausage, well, then you make the bolognese with a little sausage there yes, I like that you go to April, where is my camera? Yes, you have my approval to do that. I love this idea so you understand Sausage, I like that because then you use the flavor of the sausage to get your uh you keep chatting there while I do this this

morning

.