Summer watermelon salad and pasta dishes Get Anthony Scottos recipe!

>>> 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                         .