How to Cook Like an Italian: Part 7 🇮🇹
This recipe might just involve a trip to the hardware store…! 🧱 Today, Gabe is making authentic Italian Pollo al Mattone — the crispiest, juiciest chicken you will ever make in your life. This traditional Tuscan technique uses heavy weight to press the chicken flat against the pan, ensuring 100% skin-to-heat contact. The result? Incredibly crisp skin and juicy, tender meat.

Gabe makes a fragrant salt rub — infused with rosemary, sage, garlic, lemon and fennel — that can be made ahead and stored, making future roast chickens even easier. Finished with a quick lemon pan sauce and plenty of fresh lemon wedges, this is the kind of simple, rustic dinner that feels both comforting and special, especially when served with Gabe’s rustic panzanella recipe.

Get the recipes:
▶ Chicken al Mattone: https://foodtv.com/4vuIQMF
▶ Panzanella: https://foodtv.com/4vzcEry

ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹

00:00 – Intro
00:39 – Make Italian Dry Brine
00:53 – Add Ingredients to Food Processor
02:32 – Spatchcock the Chicken
03:18 – Flatten the Chicken
03:41 – Put Dry Rub on Chicken
04:19 – Put Chicken in Fridge for 4 Hours
04:32 – Wrap Brick in Foil
05:55 – Warm Oil & Herbs in a Cast Iron Skillet
06:19 – Place Chicken in Skillet
06:42 – Place Brick on Top of Chicken
06:59 – Put Skillet in Oven
07:14 – Flip Chicken & Place in Oven Again
07:43 – Let It Rest
08:15 – Carve Chicken
08:57 – Pour Lemon & Oil Mixture on Top
10:00 – Taste!
10:40 – Cut Up Bread
11:23 – Put Oil & Salt on Ripped Up Bread
12:00 – Cut Up Heirloom Tomatoes
12:46 – Salt the Tomatoes to Release Water
13:06 – Chop Up Other Vegetables
13:50 – Remove Bread from Oven
14:08 – Make Dressing from Tomato Water
14:30 – Soak Bread in Dressing
14:50 – Add in Tomatoes & Vegetables
15:05 – Add Celery Leaves, Basil, Parmesan & Seasoning
15:43 – Mix It Up
16:47 – Taste!

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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Brick #Chicken #Panzanella

How to Cook Brick Chicken Like an Italian (with Chef Gabe Bertaccini) 🇮🇹


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Guy Fieri visits Germaine’s Luau in Kapolei, HI, where traditional Polynesian dance meets an all-you-can-eat luau buffet filled with island classics. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Visit Germaine’s Luau: https://www.germainesluau.com
Follow them: https://www.instagram.com/germainesluau

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

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Guy Fieri Goes All In at a REAL Hawaiian Luau 🔥🌺
https://youtu.be/JhgkEiDSt4Y

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This fresh, rustic-style cake is packed with sweet peaches, cinnamon, crunchy pecans and heavenly flavor.
#InaGarten #BarefootContessa #FoodNetwork #PeachCake
Get the recipe ▶ https://foodtv.com/2ZdT4a7
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Fresh Peach Cake
Recipe courtesy of Ina Garten
Total: 1 hr 5 min
Prep: 15 min
Cook: 50 min
Yield: 8 servings
Level: Easy

Ingredients

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans

Directions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

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Ina Garten’s 5-Star Fresh Peach Cake 🍑⭐| Barefoot Contessa | Food Network


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Hosts and judges Andrew Zimmern, Ernest Servantes, Jess Pryles and Moe Cason kick off the competition by giving the teams their first Big Burn challenge. The pitmasters have nine hours to create a family-style barbecue platter featuring two proteins and at least one side that defines their barbecue style and culinary point of view. While the pitmasters are working, the judges surprise them with a twist — the first Flash Burn! The teams must make a perfectly balanced one-bite barbecue dish in only 60 minutes, and the team that can distill it down to the best bite wins the first prize money of the competition.
#Pitmasters #FoodNetwork #FullEpisode #AndrewZimmern #ErnestServantes #JessPryles #MoeCason
Watch #Pitmasters, Mondays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

In a real-world barbecue competition unlike anything ever attempted, teams of elite pitmasters compete in a non-stop, week-long endurance battle over live fire to prove they are the best of the best. Deep in the wilderness, the pitmasters cook from sunrise to sunset, and to sunrise again, fighting for survival and their share of over $50,000! The teams must manage fire, fatigue, and challenges within challenges to impress hosts and judges Andrew Zimmern, Jess Pryles, Moe Cason, and Ernest Servantes, who use their vast barbecue knowledge to crown one team the Pitmasters Champion.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

PITMASTERS SERIES PREMIERE FULL EPISODE ‼️ | Food Network


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Egg yolk-stuffed pasta might seem tricky, but Gabe shows how you can totally pull it off.

Watch Gabe make it on his cooking series, #CookLikeAnItalian.

Get the recipe 👇

Raviolo al Uovo
Level: Intermediate
Total: 1 hr 40 min
Active: 1 hr 20 min
Yield: 4 servings

Ingredients

Fresh Pasta:
2 cups 00 flour, plus more for dusting and kneading
Kosher salt
6 large egg yolks
2 to 3 tablespoons cold water
1 tablespoon olive oil

Cheese and Egg Filling:
1 cup fresh ricotta
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
12 large egg yolks
1 large whole egg, for brushing

Brown Butter Sauce:

6 tablespoons unsalted butter
8 fresh sage leaves
Freshly grated Parmigiano-Reggiano, for serving

Directions

Special equipment: a piping bag fitted with a medium round tip; a pasta machine; a 3 1/2-inch round cutter

For the fresh pasta: Add the flour to a food processor with a large pinch of salt and pulse to combine. Whisk the egg yolks, 2 tablespoons cold water and the oil together in a liquid measuring cup. With the food processor running, pour the egg mixture through the feed tube and process until a dough forms, adding a tablespoon of water if the dough is crumbly or a tablespoon of flour if it’s too wet. Process until the dough is smooth and springy, 30 to 40 seconds. Transfer to a floured surface and knead a few times. Wrap in plastic wrap and set aside for 30 minutes.

While the dough rests, make the cheese and egg filling: Pulse the ricotta, Parmigiano, parsley, 3/4 teaspoon salt and several grinds of black pepper in a food processor until smooth and combined, scraping down the sides with a rubber spatula as needed. Transfer to a piping bag fitted with a medium round tip.

Once the dough has rested, cut it into 4 equal pieces. Cover 3 pieces with a kitchen towel and set aside. Flatten the remaining piece of dough and dust with flour. Run it through the widest setting of a pasta machine, dusting with more flour during the rolling process as needed.

Fold the dough into thirds like a letter and feed it through the same setting, then continue running the dough through the machine, moving to a thinner setting each time, until you have a long, very thin sheet (it will be number 8 on a KitchenAid pasta attachment). Cut the dough sheet in half crosswise, then place on a flour-dusted baking sheet. Cover with a clean kitchen towel to keep it from drying out. Repeat with the remaining 3 pieces of dough. You should have 8 sheets of pasta in total.

Put a sheet of pasta on a clean work surface and pipe 3 circles of the cheese mixture about 2 1/4 inches wide each, making sure to leave at least a 1-inch border of pasta dough all around. Place 1 egg yolk in each well.

Crack the 1 whole egg into a small bowl and beat lightly with a fork.

Brush the edge of the pasta sheet with the egg and then top with another sheet of pasta. Working from the edge of the filling outward, firmly press the dough sheets together, making sure there are no air bubbles. Firmly press a 3 1/2-inch round cutter around each filling to create 3 raviolo. Set aside on a baking sheet lined with parchment paper and dusted with flour. Cover with a clean kitchen towel to keep it from drying out. Repeat with the remaining sheets of pasta, filling and egg yolks to create 12 raviolo in total.

Meanwhile, bring a large pot of salted water to a boil.

For the brown butter sauce: Melt the butter in a small skillet with the sage leaves over medium heat and cook, swirling often, until the butter is golden brown and the sage is fried and crisp, about 3 minutes. Set aside.

Gently drop the ravioli into the boiling water and cook until the pasta is tender and the egg is still runny, about 4 minutes. Remove from the water with a slotted spoon or handheld strainer and place the ravioli in 4 shallow serving bowls. Top each with a few sage leaves and evenly spoon the browned butter over. Sprinkle with Parmigiano and serve immediately.

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