Pennod 5 Becws

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-I'm Beca.

-As you know, I love baking...

-..and I also

-really enjoy experimenting.

-In this series,

-I'll share new recipes with you.

-I'll put my own twist on the lovely

-food I've enjoyed on holiday...

-..as well as my favourite meals

-from local takeaways.

-It's food that brings a smile

-to my face and cheers me up.

-And yes, it's lush!

-When I was a student in Cardiff,

-Simona was my flatmate.

-She's an Italian

-who is now a solicitor in Parma.

-She taught me a lot about Italian

-food. It influenced my cooking.

-Simona!

-I love visiting Simona.

-Any excuse to eat and drink

-in her favourite restaurants.

-Italy is famous for

-pasta, wine and pizza.

-Simona's family is no exception.

-When I was a little girl,

-I ate a lot of spaghetti...

-..with tomato and basil sauce,

-pesto...

-..ragu, bolognese.

-Also gnocchi, a potato pasta,

-and pizza.

-This cooking tradition continues

-with her daughters.

-They help in the kitchen.

-But they never help to clear up!

-They help me make cakes...

-..biscuits, sauces and meatballs.

-We cook all sorts of things.

-Cooking is a big part

-of family life.

-It's time to chat around the table

-and be together.

-It's something we love to do.

-When I was in Parma,

-I had to taste the local produce.

-Sima arranged a trip to a

-Parmigiano Reggiano cheese factory.

-It's a popular cheese

-all over the world.

-We met up with the owner,

-Nicola Bertinelli.

-Before we visited the factory...

-..we headed off to the farm

-to see the cows.

-To make a great cheese,

-you must have great milk.

-To have great milk,

-the cows must be healthy.

-The food must be the best.

-Parmesan Reggiano cheese

-is a cheese starting from the field.

-It's not just

-a cheese made in the dairy.

-Parmesan Bertinelli

-is made in the family factory...

-..opposite their nightclub.

-Random, but popular.

-I bet the music is cheesy.

-They produce 20 wheels

-of cheese a day.

-The cheese is salted for 20 days.

-It's stored in a huge fridge

-for between a year and three years.

-How much does a cheese wheel cost?

-500 euros each.

-There's a method to check

-if the cheese is ready...

-..so it can officially

-be called Parmigiano Reggiano.

-If it doesn't make a hollow sound,

-the cheese is ready.

-This is a good sound.

-Now I'm going to simulate a hole.

-OK.

-The longer it's stored,

-the stronger the taste.

-It's delicious.

-Back in Wales, I'm using this

-amazing cheese in a vegetarian dish.

-Fry an onion and garlic

-on a low heat until softened.

-Add salt, pepper

-and a pinch of sugar...

-..oregano and paprika.

-Turn the heat up and add red wine.

-Let it simmer for a few minutes

-to get rid of the alcohol.

-Add two tins of tomatoes.

-Add more salt and pepper to taste.

-The tomato sauce is ready.

-I'll let it cool down a little.

-I'll cut the aubergines.

-Slice them quite finely,

-or they'll take ages to fry.

-They're like sponge,

-they'll soak up a lot of oil.

-Don't have the heat too high...

-..or the aubergines will burn.

-After frying the aubergines...

-..grate the Parmesan,

-slice some mozzarella...

-..and build up delicious layers.

-Start with a layer of sauce...

-..followed

-by a layer of aubergines...

-..mozzarella

-and a handful of Parmesan.

-Then pour a thin layer of sauce

-over it.

-Repeat until you've used up

-all the ingredients.

-Cover with a little more

-Parmesan and bake until golden.

-# BRINDISI #

-Verdi

-It smells amazing.

-I can't wait.

-Mmm.

-It's so tasty.

-Everything is really soft.

-It's just lovely.

-Italians love puddings.

-Simona's friend, Fabio,

-runs his own restaurant, Romani.

-Fabio's speciality

-is Italian puddings.

-I had to have a taste!

-This is a warm apple cake

-with ice cream.

-I'm using the famous local

-amaretti biscuits.

-This is panna cotta.

-My favourite. I love it.

-We serve the panna cotta

-with cherries from our orchard.

-Wow!

-The ingredients

-are fresh cream, sugar...

-..a little rum and gelatine.

-I'd better taste to double-check.

-I'd better taste to double-check.

-

-Just in case!

-In Wales, we say lush.

-In the dialect of Parma...

-..we say bon bon be!

-My next recipe is a lush pudding

-based on Simona's mother's recipe.

-It's the amazing Italian pudding,

-tiramisu.

-The recipe has chocolate...

-..amaretti biscuits and Martini.

-Separate five eggs

-and weigh 500g of caster sugar.

-I'm a huge tiramisu fan.

-When I go to

-an Italian restaurant...

-..I always order it,

-even if I'm full.

-I've even asked for it to be put

-in a box so I can eat it at home.

-I say I don't have a sweet tooth.

-But I like creamy puddings.

-Add the sugar and

-500g mascarpone cheese to the yolks.

-Whisk until light.

-Tiramisu means 'pick me up'.

-That's why it's so light.

-Mmm!

-At this point, it's really sweet.

-I'll whisk the egg whites

-and add it to the mixture...

-..to balance it out.

-Whisk the egg whites until quite

-stiff and fold into the mixture.

-I turn the bowl

-and cut through the mixture.

-Don't beat it or use a whisk.

-Keep turning the bowl

-and cutting through the mixture.

-The egg whites

-will be full of air.

-The yolks, mascarpone

-and sugar are really light.

-Now it's time

-to beat the air out of the mixture.

-Divide between two bowls.

-Add crushed amaretti biscuits

-to one bowl...

-..and cocoa powder to the other.

-Every mouthful of this tiramisu

-will be different.

-You can have chocolate,

-then Martini...

-..then the crunch of the biscuits.

-It's a really nice pudding.

-Mix well.

-Soak a box of trifle biscuits

-in Martini Bianco.

-Now build up your layers.

-The chocolate cream, another

-layer of softened biscuits...

-..then the amaretti cream.

-To finish, dust with cocoa powder.

-Chill in the fridge for at least

-three hours or ideally, overnight.

-Salute.

-Salute.

-

-Salute.

-Coming up,

-I continue to eat well in Parma.

-I'll make

-an Italian inspired cheesecake.

-And I have a go at making pizza.

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-While visiting my college friend,

-Simona in Parma...

-..we went

-to Fabio Romani's restaurant.

-He's a pudding expert. I had to see

-how he made an Italian cheesecake.

-For the cheesecake,

-you need dried biscuits...

-..melted butter and sugar.

-He combines the ingredients

-and puts them in a ten inch tin.

-He's using this heavy implement...

-..to press the biscuits down.

-Thank you!

-Thank you!

-

-You're welcome love!

-Perfect!

-Thank you.

-They're chilled in the fridge.

-The butter sets the biscuits and

-sugar. Now for the cream topping.

-On to the filling.

-Fabio adds vanilla flavouring...

-..lemon juice...

-..and separates six eggs.

-While the egg whites are whisked,

-he adds sugar to the yolks.

-They call the yellow of the egg,

-red.

-It's such a rich, dark colour

-compared to ours.

-He whisks the yolks and sugar

-before adding flour.

-Next, he mixes mascarpone cheese

-and cream.

-He adds it to the egg whites.

-The final step is combining the egg

-whites to the rest of the mixture.

-He uses a whisk rather than a spoon.

-He isn't light-handed, either.

-Well done! What a dear boy!

-Now the cake is ready for the oven.

-It'll bake for an hour and a half

-at 130 to 140 degrees.

-I can't wait to taste this.

-It's a yellowier colour

-than I'm used to.

-He has a simple way of plating up.

-He's honest with his ingredients.

-Bon bon be, si?!

-Si!

-Back in Wales, this is my version

-of Crostata Di Ricotta...

-..or ricotta cheesecake.

-I have some ricotta cheese.

-I'll add sugar.

-One tablespoon of flour.

-Flour helps to set the cheesecake.

-Mix and separate four eggs.

-Make sure there's no bits of yolk

-in the egg whites.

-It won't whisk if there is.

-Add double cream.

-This is a little sour cream.

-It gives the recipe a nice zing.

-It'll be nice with the lemon.

-It's also nice with the cheese.

-Next, lemon peel.

-You don't have to use lemon. You

-can use orange and orange liqueurs.

-I like the lemon flavour.

-I think it's really Italian.

-It suits the recipe perfectly.

-You'll need vanilla flavouring

-and Limoncello.

-Limoncello is a lovely

-Italian aperitif made from lemons.

-Mix carefully.

-You don't want it to go everywhere.

-That's lovely.

-Add a pinch of salt

-to the egg whites.

-It'll help break down

-the egg whites.

-That's it.

-Fold the egg whites into the mixture

-a little at a time. Don't be afraid.

-But don't beat it.

-Make sure

-all the egg whites are mixed in.

-It's almost there.

-That's it.

-Earlier, I made a dough by

-mixing plain flour, caster sugar...

-..a pinch of salt and lemon peel.

-Add butter and mix

-until it's like breadcrumbs.

-In a separate bowl,

-mix one egg, one yolk...

-..and a drop of Limoncello.

-Pour it in the food processor

-while it's turning.

-It's ready

-when the dough comes together.

-Roll out the dough

-and place in a greased tin.

-Chill in the fridge for 30 minutes.

-Bake at 180 Celsius for an hour.

-Let the cake chill in the oven

-for at least half an hour.

-That's so light.

-The lemon flavour is lovely.

-I couldn't go to Italy

-and not have pizza.

-We went to Antonio's pizzeria,

-La Buca Dei Diavoli...

-..where Simona

-and her family are regulars.

-I had a go at making pizza.

-You need to work the dough more.

-He makes it look so easy.

-I've never done it like this before.

-He lets it hang over the edge

-so it retains its shape.

-But the middle stays thin.

-Good, good!

-Yes, good!

-I love Italian sausage on pizzas.

-What I'd give

-for an oven like this one!

-OK!

-Italian pizzas are usually thin.

-Simona's mother

-has a fantastic recipe...

-..which is more like focaccia bread.

-It's a really easy recipe.

-Make the pizza dough.

-You'll need strong white flour,

-dried yeast and a pinch of salt.

-Add one teaspoon of caster sugar...

-..three tablespoons of olive oil,

-and warm water.

-Bring the dough together...

-..scrape it out and work on it

-for 5 to 10 minutes.

-And in it goes.

-Let it rest for two hours

-in a warm place.

-Scrape the dough out

-and stretch to fit the tin.

-Let it rest again for an hour.

-While the dough rests,

-it's time to make the tomato sauce.

-Add salt and pepper

-to a red onion...

-..a pinch of sugar, fresh oregano...

-..garlic and a tin of tomatoes.

-Add salt and pepper to taste

-then blend.

-This has rested again

-and it looks amazing.

-This is a deep-pan pizza.

-Now for the toppings.

-Be as creative as you want.

-I'm making half

-with anchovies and olives...

-..and half with mozzarella,

-Italian sausage and olives.

-Add a little fresh oregano, a pinch

-of salt and plenty of olive oil.

-It's lush.

-All that's left to do...

-..is uphold the Italian custom

-of enjoying food with the family.

-I came home with great ideas

-and sweet memories. Ciao, Parma.

-Visit the programme website

-for all the recipes.

-Next week,

-pies, pies and more pies...

-..savoury, sweet and delicious.

-S4C Subtitles by Gwead

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