All language subtitles for giada.at.home.s09e03.pizza.and.pasta.101.web.h264-txb_track3_eng

GIADA:
[ Speaks indistinctly ]

That is so good, Jade.

Hey, guys.

Jade and I have been
cooking up a storm.

-Mm.
-Look at that twirl.

That's a great twirl, Jade.

We've been making lots
of pasta.

-Bellissimo.
-Bellissimo.

GIADA: Easy pantry dishes
and more desserts

and baked goods
than you can possibly imagine.

MAN: Looks amazing.

GIADA: So I'd love for you
to join me in the kitchen

to make some of my favorite
summertime recipes.

We'll get some help for my
at-home squad, including Jade,

who is my number one
taste tester and sous chef.

[ Laughs ]

My boyfriend, Shane, who's gonna
get it all on camera.

SHANE: I'm rolling.

GIADA:
And you'll meet Bella...

Bruno, and Luna

who are always
front and center.

[ Meows ]

Get ready
for lots of laughs...

[ Laughter ]

...great food, and good times
with family and friends.

-Now you roll with two hands.
-Look at this baby.

Love you, Mom.

That's what
cooking at home is all about.

♪♪

Oh, nice.

Welcome to Giada at Home 2.0.

So okay, so that's on
and this one is on.

We're gonna make pizza dough
from scratch.

But not just any pizza dough,
deep dish

and believe it or not,
it is different

than regular pizza dough.

Yeah, I just finished
my pound cake

and my pizza crust,
and I think it looks great.
It looks great.

That looks pretty.

-Thank you.
-That looks good, right?

All right, so today are gonna
make pizza and pasta and cake.

And I think those are Jade
and my favorite things to eat.

I've been sort of playing around
with a different type of pizza,

doing Chicago style
deep dish pizza.

So what I did is I took
a teaspoon of dry active yeast.

I added 3/4 cup
of warm water to it

and then a teaspoon of honey.

And you want to just let it sit

for about five minutes
until it blooms.

So now let's start
making the dough.

So we're gonna use 2 cups
of all purpose flour.

-Can I help?
-Yeah.

Jade, what's your favorite
type of pizza usually?

Margarita pizza.

-Margarita?
-Mm-hmm.

-Yeah. You like plain old pizza?
-Yeah.

Well, we'll basically make
kind of like a margarita today.
Yep.

We have some flour.

Then we're gonna do --
you like pushing that?
Yes.

Mm-hmm, 2 tablespoons.

Here, you wanna do
the tablespoon of cornmeal?
Sure.

So the cornmeal is what makes
this a little bit different.

Usually you don't put cornmeal
in pizza dough,

but it gives it sort of
a great little texture

that we really like.

Then we're gonna do
about a teaspoon of salt

and we're just gonna mix
that together just like this.

And then once I have all
the ingredients together

then I kind of work it
on the surface or on...

on a, um,
what is this called?

The counter?

Yes, on your counter.
That's what I meant.

Okay, so now, Jadey,
what you can do is

just pour this liquid
into the center.

-All of it?
-Yeah, all of it.

It's kind of fun
'cause it's nice and warm.

Just go ahead,
pour it all in there.

You know
what else I need, Jade?

Actually, I need 1/4 cup
of olive oil.

The olive oil gives
the dough nice moisture

but it also gives it,
like, richness, right?

Because you want a rich
deep dish crust on this pizza.

There we go. All in there.

Okay, can you put that
in the sink for now?
Yes.

Awesome, honey.

You're gonna help me
do the dishes, I hope.
Oh, yeah.

You love the dishes, right?

-I just love...
-No, Jade hates the dishes.

But and I'm sort of a stickler

because
I like to clean up as I go.

So basically, you just want
to bring the dough together.

You wanna stick your fingers
in there

to see what that feels like?

Oh, this is -- [ gasps ].

It's so nice.
-Isn't it nice?

It's nice and warm and soft.

-It's super soft.
-See that?

Okay, so hold on one second,
Jadey.

It's okay.
You can go wash your hands.
All right.

Okay.

[ Water running ]

And Jade, I'm gonna finish
making the dough

so if you want to go hang out

with Luna and Bella and Bruno,
you can.
Okay.

And then you
just kind of have to knead it.

That's the thing about dough
is you just have to knead it

a little bit
because you want to make

the glutens just sort of start
coming out.

Being home,
I sort of spent more time

trying all sorts of new things.

And this deep dish
has been really comforting

and very satisfying
and super easy to make.

Then I take the bowl
and I'm gonna drizzle

a little bit of olive oil.

And what I want to do
is coat the dough in olive oil.

Keep it nice and moist.
Gives a little bit of richness.

So just kind of all around
in the olive oil.

It needs to sit for an hour

because the dough
has to double in size.

I like to put it
in the microwave,

leave the microwave off.

The oven is off,
but I put it in there.

It's like a little cupboard.

It keeps it nice and warm

and the warmth will help it
grow even faster.

Up next,
it's pizza making time.

SHANE: Cameras are rolling.

♪♪

So one big clap.
-Ready?

Yeah.

Bruno, Bruno.

♪♪

It's pizza making time.

SHANE: Look who got up
from their nap.

Oh, you know why?
'Cause he smells cheese.

[ Speaks indistinctly ]

You see how it's grown?
Can you see how it's grown?

It was like this little ball.

And now it's this
big old baby. You see that?

It sits for an hour
and it grows.

It grows. It's the yeast.
What are you doing?

I just -- Bruno. I just wanted
Bruno to look over.

Bruno, you looking over?

Bruno's busy. He's trying to
figure out when food is

gonna drop on the floor
so he can get to it.

Okay, so this is
a springform pan.

We've got our dough so Jade,
grab the dough.

Your hands are clean, right?

Yeah. Oh, that was
so satisfying.
I knew you'd like that.

[ Gasps ]

-I know.
-Oh, my gosh. It's like...

So then we stick it in there
and what you do

is you're not gonna roll it out
with a rolling pin.

You're just gonna stretch it
with your fingers.

And we're gonna cover the base
of the springform pan

and up the sides.

I love this. It's so easy.

See that? Can you see
it there, Shane?
Yeah.

Oh, no. Don't make holes in it,
though, so gentle.
Ah.

-See my hands?
-It's okay.

The great thing
is that you can cover it up,

but if you get too --
too rough with it,

then you create too many holes
and then everything

will just seep
and create a mess underneath.

Okay, ready?
-Yes.

Done.

We're gonna change it up today

and we're gonna use
sliced provolone

'cause it has more flavor.

And Jade loves to do that.

Wah.
-[ Laughs ]

Okay, so then you shingle it,
put it down on the bottom,

and then put it up the sides.

And this is pre-sliced,
so it makes it pretty easy.

Bruno is right by the stove.

Give him a little
piece of cheese.

He's been such a good boy.

He deserves it.

Ready?

Sit, down.
-He usually stays.

Bravo! Okay.

Jade, you're gonna miss this.

I have some jarred marinara.

You can make your own,
you can buy it.

So you're gonna use
about a cup of marinara.

That's a lot more sauce than
on traditional pizza, correct?

Correct, yeah.

So that's --
that's a good point, Shane.

It's a lot more cheese and a lot
more sauce in a deep dish

because you've got the sides.

It's a little more...

It's a little more
of everything.

We're gonna bake this
at 425 degrees

for 30 minutes
on the bottom rack.

And then we're gonna move it
to the top rack.

♪♪

Some of us like a little bit
of pepper flakes on one side,

little oregano, Shane,
you want more oregano?

Please. Pile it on.

Parmesan cheese, Jadey...
[ speaks indistinctly ]
Yes.

How look pretty that is.
Isn't that good?

Okay, ready?

You're supposed to let it rest.

Quite a bit for,
like, 10 minutes.

But we don't the patience
for that.

So let's see what happens
when you don't let it rest.

Yeah.

-Looks amazing.
-Is that pretty?

Yeah, it's like a cake,
well, it's a deep dish pizza

it's got high sides.

Wanna do this side, babe?
-Yes.

♪♪

I'm actually pretty hungry.

[ Humming ]

Oh, yeah, look at that cheese.

Look at that cheese!

♪ Da, da, da ♪

[ Speaks indistinctly ]

O-M-G, people. O-M-G.

It doesn't end.

Do you want some?

♪ Na, na, na, na ♪

Sorry, too late.

All right.
It's super stringy.

It's the provalone.

I can't eat it.

It's good, though.

The dough is cooked well.

Bruno,
what are you doing, dude?
[ Laughs ]

Shane, slice?

Yes, please.

-Act three?
-[ Speaks indistinctly ]

♪♪

How does my light look?

SHANE: I think it looks great.

I'm just kidding.

All right, we are gonna make

linguine with lemon
and zucchini.

So what we want to do first
is slice my lemons

a third of an inch.

Take out the seeds and I'm
gonna blanch the lemon slices

in the boiling water,

the same boiling water
that I'm gonna cook the pasta.

By blanching the lemon slices,

we're gonna take out
some of the bitterness

and just leave
that sweet lemony bite.

So I'm gonna just
add the lemon slices

right into the boiling water.

We're just gonna leave them
in there for, like, 30 seconds

and let them do their thing.

So I just leave them there
and they're gonna cool down

and we're gonna use them
a little bit later.

So while I wait for that,
we're gonna dunk...

What did I do with my pasta?

Oh, ha. Dunk my linguini.

Just about a 1/2 pound or so.

Be right in there.

Let's get started on the rest
of the ingredients.

Only gonna do one shallot.

And you could use onion.

Ooh, boy.

SHANE: [ Laughs ]

[ Speaks indistinctly ]
That's awesome.

GIADA:
This shallot is very fresh,

which is lovely,
but not lovely for the eyes.

Ooh, baby. Okay.

I'm gonna add a little bit
of olive oil

to my nonstick pan over here.

Pan is warm.

So now we're gonna take
the garlic

and we're gonna take
the shallot

and we're gonna put it
in our skillet

with olive oil
I've already heated.

And while that softens,
I'm gonna start on my zucchini.

I've got my zucchini here.

I've got four zucchini
that I washed.

And again, I'm gonna slice
the zucchini

just like I sliced the lemon

so that they sort of have
the same shape.

'Cause zucchini, you know,
has like little wheels.

It just likes to kind of
roll all over the board.

♪♪

I think a lot of people
when they think of pasta,

they think of red sauce.

And so, I have had
a lot of people

texting me during this time

because everybody's cooking
a lot of pasta,

but they're kind of over just
straight tomato sauce.

So this is a really fun
summer dish you can make.

A little bit of anchovy
and a little bit of capers.

So about a teaspoon
or so of anchovy paste.

Gives the zucchini
the whole sauce,

that depth, that salt depth
of flavor.

And I'm gonna add
a little bit of capers.

Capers add a little tang.

And it's a combo of the two,

they create a really
yummy sauce.

Time for zucchini and then
I'll add a little bit

of red pepper flakes,
but not a lot

because Jade -- she's not
gonna like it spicy.

Here we go.

A little bit of salt.

I like to add a little bit of
pasta water, too,

to try to help the cooking
of the zucchini.

And start creating a little
sauce with the anchovy.

I feel like I can take
the lemons now.

Put the lemons in here, too.

Now a little bit of
red pepper flakes.

Just a little.

[ Gasps ] Oops.

I think I may have dropped

a little too much in there.

Oopsie!

SHANE: Good luck with that,
Jade.

I know. A ton of parmesan cheese
and it'll be all right.

All right, I think
I'm gonna add the pasta.

Turn off the heat
and here we go.

And the reason I don't drain
the pasta

is because that way
if I need more pasta water,

I got it right here.

♪♪

All right, we're gonna add
1/2 cup of Parmigiano-Reggiano.

I wonder where Jade is.

Jadey!

♪ La, la, la, la, la, la ♪

Do you have a second?

I saw you.

Will you come down and finish
in helping me make

the linguini?

I hear her.

-Hello.
-I'm ready to -- hey, babe.

Can you just get me
some basil

from that plant over there?

Just snip off a bunch.

Just rip it up and put it
on top here.
Mm-hmm.

I'm making a linguini,
Parmigiano.

I need Raffi.

SHANE: [ Laughs ]

Okay.

You can chop off the basil,
you can also just --

Yeah, go for it. Just rip
it over the top, mm-hmm.

[ Speaks indistinctly ]

Grab me the feta cheese.

There we go. Got a little
bit of feta here.

I'm just gonna kind of
break it up.

You could use goat cheese
if you wanted to.

SHANE: Jade, is this the first
time in the kitchen?
[ Laughs ]

We'll do a little of that,
a little of that.

Finito!

You like my --
yeah, I knew it.

Okay, go.

Take a little bit of pasta,
take it to the side of the dish.

And then, we do...

Shane, did you want any?

SHANE: Yeah,
of course I want some.

But I wanna see Jade's
reaction first.
Mmm.

Oh, look at that twirl.

That's a great twirl, Jade.

Brava. Mm.

Don't drop it
like you did the cheese.
Suck, suck, suck.

Come on, what are you doing?
Suck it up.

[ Laughs ]

Oh, gross.

Give me that.
What are you doing?
[ Laughs ]

What's happening here?
I'm the cameraman now.

Hold on, I'm gonna just shoot
the way I like to shoot

inside food.

Yeah, baby!

Up next, pound cake,
homemade pound cake

with strawberries
and whipped cream.

♪♪

♪♪

Some baking powder.

Good thing I cleaned my pantry.

All right, time to make
this pound cake.

So we've got 1 cup of sugar.

And we've got one stick of
butter, unsalted butter,

which equals
1/2 cup of butter.

And you want to bring the butter
to room temperature

just so it can mix
the sugar a lot easier.

And I think I'm gonna have
little pound cake.

Since the first round
of doing this,

the iPhone wasn't on,
wasn't shooting.

SHANE: I thought
you needed rehearsal.

GIADA: [ Laughs ] Shane.

SHANE: That's -- I don't know
what you're talking about.

That's okay, we can have
lots of pound cakes.

It's all good. What else are
we gonna be doing?

Now I'm gonna add...

one cup of ricotta cheese.

The ricotta gives it
a nice sort of moist texture.

So I really like it.

It gives it a nice fluffiness,

which I think is really good
in here.

Now it's all mixed together,

let's add some eggs.

And we can pretty much
add the eggs all at once.

This isn't like
a very delicate cake.

Make sure your eggs
are room temperature, as well.

These might be slightly cold
just because

it's my second round,
but I wasn't planning on it.

SHANE: Oh, wow.

And I'm also gonna add
some vanilla extract.

1/2 teaspoon of yummy,
sweet vanilla.

You wanna smell it?
What's it smell like?

SHANE: It smells like
the first time

I smelled it when I wasn't
shooting it properly.

Yeah, but what's that
smell like?

Heaven!

Come on, little guy.

Oh, my God,
this guy's getting away.

Look at that.

I can't get it
with my beater.

[ Laughs ] Stop it.
Get back over here.

Oh, God, I can't get him.

Whoo-hoo, I'm turning on
the Ferrari over here.

Okay.

Now, let's add the zest
of three lemons

and the juice of two lemons.

Okay. There's so much perfume.

♪♪

And two.

Okay, now...

♪♪

♪♪

So we're gonna do,
1 3/4 cups of flour,

1/2 teaspoons baking powder.

Baking powder will help
tenderize the dough.

♪♪

Salt, there we go.

Let's do it.

♪♪

♪ I'll be your city street
as it melts into the sun ♪

I'm gonna pop it in the oven
at 350 for about an hour and 20.

♪ Knows there's nothing wrong ♪

[ Singing indistinctly ]

♪ And I say oh, oh, oh,
summer day ♪

Go, Bruno, go! Yay!

♪ And I say oh, oh, oh,
summer day ♪

♪ Please don't take
my summer day away ♪

♪ And I say oh, oh, oh,
summer day ♪

♪ And I say oh, oh, oh ♪

GIADA: Jade, we're ready
for dessert.

♪ Please don't take
my summer day away ♪

All right, so we're making
some whipped cream that

we're gonna add
a little sugar to.

And I'm going to macerate
some strawberries.

SHANE: What do you mean
by macerate?

Macerate just means

that I'm gonna
add sugar to it and some salt.

And it's seasoning
the strawberries.

You can add the vanilla
and whipped cream.

Will you get some vanilla?

Yeah...
[ speaks indistinctly ]

Yeah. Yeah, just dump it in.

I'm gonna also add some sugar.

I already...
I think I added a lot.

That's fine. There you go.

I added some sugar
to the strawberries

and a little bit of salt.

Look at this.

Look at this baby.

See, I'm taking a fork
and I'm breaking them down.

You can go a little higher.

You gotta incorporate
air in there.

Yeah, yeah, raise that --
raise that speed.

Yeah, yeah, go! Yeah,
you can go higher than that.

[ Whirring ]

Okay, let's see
what it looks like.

Does it stay?

You can do another minute.
Ooh, it's sweet.

Whoo-hoo!

-I don't think I like this.
-I wonder why.

Oh, this is where
it's supposed to be,

nice and light.

Okay, so this is what
I was thinking, Jade.

You take a slice
of the pound cake.

Maybe we cut it in cubes.

We put them right in the cup.

So let's take these macerated
strawberries

and we put it right over
in a bunch of

the strawberry juice
as well, over the top.

So you put some
strawberry ice cream.
Wow.

And we top it
with a little bit

whipped cream.

And then you can even put
more pound cake like that.

Chin-chin.

What do you think?

Mm.

Lemon, strawberries,
gelato, whipped cream.

We don't have any
for you, Shane.

No dessert for Shane!

No dessert for Shane.
[ Laughs ]

You're, like, blocking me.

All right, here.

[ Bruno barks ]
-Bruno, you want some dessert?

♪♪

Gentle. Good boy, Bruno.
Good boy.

How is it?
It's good.
Let me try the cream.

Oh, my God. Jade...

Jade, that's a lot of sugar.

I gotta go to the dentist.

Pizza, pasta, and cake.
We are done.