>>> THIS MORNING ON "TODAY FOOD," WE'RE IN THE KITCHEN WITH. ONE OF OUR FAVORITES, ANTHONY
SCOTTO. I FEEL LIKE THIS MIGHT BE THE
BIGGEST DISPLAY WE'VE EVER HAD ON "WEEKEND TODAY."
>> ITALIAN. >> HE BROUGHT A GREAT SUMMER
SALAD AND PASTA.
SHALL WE DIG IN?
>> YES. LET'S TALK ABOUT A WATERMELON
SALAD. LET'S TALK ABOUT A WATERMELON
PANZANELLA SALAD, ITALIAN, AND TALK ABOUT COMPONENTS TO START.
>> OKAY.
CAN WE DO THE GRITS SO PEEK
PEOPLE CAN SEE -- WE HAVE THE WATERMELON, CHECK, WHAT ELSE?
>> CUCUMBERS, RED ONION, CAPERS,
SICILIAN CHEESE, REGATTA SALATTA. CHEESE.
>> SAY THAT AGAIN -- >> REGATTA SALATTA CHEESE.
ARUGULA.
GOOD STUFF.
WE'LL TOAST CROUTONS. SALT, OLIVE OIL, PEPPER.
WE'LL PUT THAT IN THE OVEN.
THIS IS WHAT IT WILL EVENTUALLY
LOOK LIKE. DRIES OUT AND WILL GET CRUNCHY.
>> CAN I GIVE A TRUE CONFESSION? I'VE NEVER DONE MY OWN CROUTONS
-- >> THAT'S IT --
>> LOW SLOW, WE'LL HAVE A GOOD TIME.
>> GO ON.
>> CUCUMBERS.
TOMATOES. >> SO FRESH.
>> LOVE IT.
>> RIGHT?
>> OREGANO? SICILIAN OREGANO, UNBELIEVABLE.
>> WHAT'S THE DIFFERENCE? >> GIVE ME ONE SECOND.
WE BRAISE OUR ONIONS IN RED WINE. VINEGAR, NICE.
>> YOU LET THEM SIT IN RED WINE VINEGAR?
>> YES. I THINK IT'S GOT A BRINY TASTE
BECAUSE IT'S FROM THE SEA OF SICILY.
REGATTA SALATTA. WATERMELON.
TOSS THAT TOGETHER. THAT'S WHAT IT'S GOING TO LOOK
LIKE. >> YUMMY.
HOW DOES IT TASTE? >> THE SALTINESS OF THE CAPERS
AND SWEETNESS OF THE WATERMELON IS PERFECT.
>> GIVE ME A LITTLE BIT MERE. THANK YOU VERY MUCH.
>> A NICE WAY TO DO THAT SALAD. WHAT'S NEXT?
>> EGGPLANT.
WE'LL DO IT WITH NOODLES, A WIDE
NOODLE LIKE THIS. >> THIS IS WHAT WE NEED.
NOT BAD. >> NO.
WE HAVE OUR EGGPLANTS, PACARI NOODLE, GARLIC, BARATTA CHEESE,
CANNED CHERRY TOMATOES, PARMESAN. CHEESE, AND AGAIN, THE SICILIAN
OREGANO. WE'RE SAUTING -- LET ME TALK
ABOUT THIS FOR A SECOND. YOU HAVE EGGPLANT THAT I PUT
SALT IN.
YOU WANT TO GET THE BITTERNESS
OUT IN CASE THE EGGPLANT IS BITTER.
IT'S BETTER TO SALT IT AND LET IT REST.
YOU'RE GOING TO HAVE -- WE'LL SAUT OUR EGGPLANT THEN.
A LITTLE OLIVE OIL.
BROWN IT.
THEN I'M GOING TO ADD A LITTLE GARLIC TO IT.
>> I'M TRYING TO CONCENTRATE. BUT THEY'RE MAKING NOISES -- MM.
>> SORRY.
REALLY GOOD.
>> AND THE OREGANO. YOU GOT THAT SO FAR?
>> GOT THAT SO FAR. >> OKAY.
I'M GOING TO ADD THE CHERRY TOMATOES.
>> THIS LOOKS AMAZING. >> YES.
ALL SIMPLE -- BY THE WAY, SUMMERTIME, EASY, FRESH, CLEAN,
AND SIMPLE.
>> IT DOESN'T MAKE YOUR
APARTMENT A THOUSAND DEGREES. >> BASICALLY THIS WOULD HAVE
BEEN GOOD ENOUGH TO USE ALL DAY. YOU CAN USE IT FOR EVERYTHING WE
DID SO FAR. I'M BRINGING THAT HERE NOW.
THAT'S JUST COOKED DOWN. >> THIS IS THE SAME THING?
>> SAME THING. JUST COOKED DOWN.
>> HOW LONG? >> 20 MINUTES.
>> OKAY. HERE IS YOUR PASTA.
WE TALKED ABOUT THE PACARI PASTA.
I THINK WE LIKE THAT BITE.
WHEN WE DO THE FRESCA, WE LIKE
THE BITE WITH THE EGGPLANT, IT'S. NICE.
I'LL TAKE A LITTLE PARMESAN CHEESE, PLEASE.
>> OKAY.
IS THAT A LITTLE --
>> A LITTLE IN ITALIAN MEANS HALF THE DISH.
>> WHAT'S A LITTLE? THAT'S GOOD.
I'LL TAKE BASIL, PLEASE. >> IS THAT ALSO --
>> YOU CAN JUST -- RIP IT UP A LITTLE BIT.
IT'S ALL RIGHT.
NO WORRIES. >> DYLAN'S LIKE, TAKE LITTLE
PIECES. >> THERE IS DONE.
THE THING WE'RE ADDING THAT MAKES THE DISH IS BARATTA
CHEESE. GIVE ME YOUR PLATE.
TASTE THIS. >> YES.
>> EVERYBODY HAS A SAMPLE ALREADY.
>> CRAIG, HOW IS IT? WHEN YOU GET QUIET --
>> THAT'S GOOD -- >> THAT'S HOW I KNOW CRAIG LIKES
IT. HE GETS QUIET.
>> YEAH.
>> IF YOU HAVE -- DIDN'T TALK
ABOUT IT, WE FRIED CRISPY SKINS OF THE EGGPLANT --
>> THAT'S WHAT THAT IS? >> FOR THE GARNISH.
>> CAN I SHOW PEOPLE AT HOME? SEE THAT?
LOOK AT THAT. >> VERY NICE.
>> I WONDERED WHAT THAT WAS.
>> HOW COOL.
>> EGGPLANT, EGGPLANT, EGGPLANT. >> YOU ARE AMAZING, MY FRIEND.
>> THANK YOU.
HAPPY SATURDAY!
>> LET ME TELL EVERYBODY AT HOME.
HE RECENTLY WELCOMED OUR ECB TEAM INTO HIS HOME.
CHECK O .
