Pennod 5 Becws


Pennod 5

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-I'm Beca.

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-As you know, I love baking...

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-..and I also

-really enjoy experimenting.

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-In this series,

-I'll share new recipes with you.

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-I'll put my own twist on the lovely

-food I've enjoyed on holiday...

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-..as well as my favourite meals

-from local takeaways.

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-It's food that brings a smile

-to my face and cheers me up.

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-And yes, it's lush!

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-When I was a student in Cardiff,

-Simona was my flatmate.

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-She's an Italian

-who is now a solicitor in Parma.

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-She taught me a lot about Italian

-food. It influenced my cooking.

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-Simona!

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-I love visiting Simona.

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-Any excuse to eat and drink

-in her favourite restaurants.

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-Italy is famous for

-pasta, wine and pizza.

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-Simona's family is no exception.

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-When I was a little girl,

-I ate a lot of spaghetti...

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-..with tomato and basil sauce,

-pesto...

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-..ragu, bolognese.

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-Also gnocchi, a potato pasta,

-and pizza.

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-This cooking tradition continues

-with her daughters.

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-They help in the kitchen.

-But they never help to clear up!

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-They help me make cakes...

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-..biscuits, sauces and meatballs.

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-We cook all sorts of things.

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-Cooking is a big part

-of family life.

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-It's time to chat around the table

-and be together.

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-It's something we love to do.

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-When I was in Parma,

-I had to taste the local produce.

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-Sima arranged a trip to a

-Parmigiano Reggiano cheese factory.

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-It's a popular cheese

-all over the world.

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-We met up with the owner,

-Nicola Bertinelli.

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-Before we visited the factory...

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-..we headed off to the farm

-to see the cows.

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-To make a great cheese,

-you must have great milk.

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-To have great milk,

-the cows must be healthy.

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-The food must be the best.

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-Parmesan Reggiano cheese

-is a cheese starting from the field.

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-It's not just

-a cheese made in the dairy.

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-Parmesan Bertinelli

-is made in the family factory...

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-..opposite their nightclub.

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-Random, but popular.

-I bet the music is cheesy.

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-They produce 20 wheels

-of cheese a day.

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-The cheese is salted for 20 days.

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-It's stored in a huge fridge

-for between a year and three years.

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-How much does a cheese wheel cost?

-500 euros each.

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-There's a method to check

-if the cheese is ready...

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-..so it can officially

-be called Parmigiano Reggiano.

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-If it doesn't make a hollow sound,

-the cheese is ready.

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-This is a good sound.

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-Now I'm going to simulate a hole.

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-OK.

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-The longer it's stored,

-the stronger the taste.

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-It's delicious.

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-Back in Wales, I'm using this

-amazing cheese in a vegetarian dish.

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-Fry an onion and garlic

-on a low heat until softened.

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-Add salt, pepper

-and a pinch of sugar...

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-..oregano and paprika.

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-Turn the heat up and add red wine.

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-Let it simmer for a few minutes

-to get rid of the alcohol.

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-Add two tins of tomatoes.

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-Add more salt and pepper to taste.

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-The tomato sauce is ready.

-I'll let it cool down a little.

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-I'll cut the aubergines.

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-Slice them quite finely,

-or they'll take ages to fry.

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-They're like sponge,

-they'll soak up a lot of oil.

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

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-..or the aubergines will burn.

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-After frying the aubergines...

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-..grate the Parmesan,

-slice some mozzarella...

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-..and build up delicious layers.

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-Start with a layer of sauce...

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-..followed

-by a layer of aubergines...

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-..mozzarella

-and a handful of Parmesan.

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-Then pour a thin layer of sauce

-over it.

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-Repeat until you've used up

-all the ingredients.

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-Cover with a little more

-Parmesan and bake until golden.

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-# BRINDISI #

-Verdi

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-It smells amazing.

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-I can't wait.

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-Mmm.

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-It's so tasty.

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-Everything is really soft.

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-It's just lovely.

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-Italians love puddings.

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-Simona's friend, Fabio,

-runs his own restaurant, Romani.

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-Fabio's speciality

-is Italian puddings.

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-I had to have a taste!

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-This is a warm apple cake

-with ice cream.

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-I'm using the famous local

-amaretti biscuits.

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-This is panna cotta.

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-My favourite. I love it.

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-We serve the panna cotta

-with cherries from our orchard.

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-Wow!

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-The ingredients

-are fresh cream, sugar...

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-..a little rum and gelatine.

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-I'd better taste to double-check.

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-I'd better taste to double-check.

-

-Just in case!

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-In Wales, we say lush.

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-In the dialect of Parma...

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-..we say bon bon be!

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-My next recipe is a lush pudding

-based on Simona's mother's recipe.

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-It's the amazing Italian pudding,

-tiramisu.

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-The recipe has chocolate...

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-..amaretti biscuits and Martini.

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-Separate five eggs

-and weigh 500g of caster sugar.

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-I'm a huge tiramisu fan.

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-When I go to

-an Italian restaurant...

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-..I always order it,

-even if I'm full.

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-I've even asked for it to be put

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

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

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-But I like creamy puddings.

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-Add the sugar and

-500g mascarpone cheese to the yolks.

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-Whisk until light.

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-Tiramisu means 'pick me up'.

-That's why it's so light.

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-Mmm!

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-At this point, it's really sweet.

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-I'll whisk the egg whites

-and add it to the mixture...

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-..to balance it out.

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-Whisk the egg whites until quite

-stiff and fold into the mixture.

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-I turn the bowl

-and cut through the mixture.

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-Don't beat it or use a whisk.

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-Keep turning the bowl

-and cutting through the mixture.

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-The egg whites

-will be full of air.

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-The yolks, mascarpone

-and sugar are really light.

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-Now it's time

-to beat the air out of the mixture.

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-Divide between two bowls.

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-Add crushed amaretti biscuits

-to one bowl...

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-..and cocoa powder to the other.

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-Every mouthful of this tiramisu

-will be different.

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-You can have chocolate,

-then Martini...

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-..then the crunch of the biscuits.

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-It's a really nice pudding.

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-Mix well.

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-Soak a box of trifle biscuits

-in Martini Bianco.

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-Now build up your layers.

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-The chocolate cream, another

-layer of softened biscuits...

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-..then the amaretti cream.

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-To finish, dust with cocoa powder.

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-Chill in the fridge for at least

-three hours or ideally, overnight.

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-Salute.

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-Salute.

-

-Salute.

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-Coming up,

-I continue to eat well in Parma.

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-I'll make

-an Italian inspired cheesecake.

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-And I have a go at making pizza.

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-Subtitles

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-Subtitles

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-While visiting my college friend,

-Simona in Parma...

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-..we went

-to Fabio Romani's restaurant.

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

-how he made an Italian cheesecake.

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-For the cheesecake,

-you need dried biscuits...

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-..melted butter and sugar.

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-He combines the ingredients

-and puts them in a ten inch tin.

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-He's using this heavy implement...

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-..to press the biscuits down.

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-Thank you!

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-Thank you!

-

-You're welcome love!

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-Perfect!

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-Thank you.

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-They're chilled in the fridge.

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-The butter sets the biscuits and

-sugar. Now for the cream topping.

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-On to the filling.

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-Fabio adds vanilla flavouring...

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-..lemon juice...

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-..and separates six eggs.

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-While the egg whites are whisked,

-he adds sugar to the yolks.

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-They call the yellow of the egg,

-red.

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-It's such a rich, dark colour

-compared to ours.

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-He whisks the yolks and sugar

-before adding flour.

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-Next, he mixes mascarpone cheese

-and cream.

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-He adds it to the egg whites.

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-The final step is combining the egg

-whites to the rest of the mixture.

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-He uses a whisk rather than a spoon.

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-He isn't light-handed, either.

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-Well done! What a dear boy!

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-Now the cake is ready for the oven.

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-It'll bake for an hour and a half

-at 130 to 140 degrees.

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-I can't wait to taste this.

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-It's a yellowier colour

-than I'm used to.

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-He has a simple way of plating up.

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-He's honest with his ingredients.

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-Bon bon be, si?!

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-Si!

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-Back in Wales, this is my version

-of Crostata Di Ricotta...

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-..or ricotta cheesecake.

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-I have some ricotta cheese.

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-I'll add sugar.

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-One tablespoon of flour.

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-Flour helps to set the cheesecake.

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-Mix and separate four eggs.

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-Make sure there's no bits of yolk

-in the egg whites.

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-It won't whisk if there is.

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-Add double cream.

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-This is a little sour cream.

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-It gives the recipe a nice zing.

-It'll be nice with the lemon.

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-It's also nice with the cheese.

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-Next, lemon peel.

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-You don't have to use lemon. You

-can use orange and orange liqueurs.

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-I like the lemon flavour.

-I think it's really Italian.

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-It suits the recipe perfectly.

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-You'll need vanilla flavouring

-and Limoncello.

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-Limoncello is a lovely

-Italian aperitif made from lemons.

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-Mix carefully.

-You don't want it to go everywhere.

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-That's lovely.

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-Add a pinch of salt

-to the egg whites.

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-It'll help break down

-the egg whites.

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-That's it.

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-Fold the egg whites into the mixture

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

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-But don't beat it.

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-Make sure

-all the egg whites are mixed in.

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-It's almost there.

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-That's it.

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-Earlier, I made a dough by

-mixing plain flour, caster sugar...

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-..a pinch of salt and lemon peel.

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-Add butter and mix

-until it's like breadcrumbs.

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-In a separate bowl,

-mix one egg, one yolk...

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-..and a drop of Limoncello.

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-Pour it in the food processor

-while it's turning.

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-It's ready

-when the dough comes together.

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-Roll out the dough

-and place in a greased tin.

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-Chill in the fridge for 30 minutes.

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-Bake at 180 Celsius for an hour.

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-Let the cake chill in the oven

-for at least half an hour.

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-That's so light.

-The lemon flavour is lovely.

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-I couldn't go to Italy

-and not have pizza.

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-We went to Antonio's pizzeria,

-La Buca Dei Diavoli...

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-..where Simona

-and her family are regulars.

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-I had a go at making pizza.

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-You need to work the dough more.

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-He makes it look so easy.

-I've never done it like this before.

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-He lets it hang over the edge

-so it retains its shape.

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-But the middle stays thin.

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-Good, good!

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-Yes, good!

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-I love Italian sausage on pizzas.

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-What I'd give

-for an oven like this one!

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-OK!

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-Italian pizzas are usually thin.

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-Simona's mother

-has a fantastic recipe...

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-..which is more like focaccia bread.

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-It's a really easy recipe.

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-Make the pizza dough.

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-You'll need strong white flour,

-dried yeast and a pinch of salt.

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-Add one teaspoon of caster sugar...

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-..three tablespoons of olive oil,

-and warm water.

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-Bring the dough together...

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-..scrape it out and work on it

-for 5 to 10 minutes.

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-And in it goes.

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-Let it rest for two hours

-in a warm place.

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-Scrape the dough out

-and stretch to fit the tin.

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-Let it rest again for an hour.

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-While the dough rests,

-it's time to make the tomato sauce.

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-Add salt and pepper

-to a red onion...

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

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-..garlic and a tin of tomatoes.

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-Add salt and pepper to taste

-then blend.

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-This has rested again

-and it looks amazing.

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-This is a deep-pan pizza.

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-Now for the toppings.

-Be as creative as you want.

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-I'm making half

-with anchovies and olives...

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-..and half with mozzarella,

-Italian sausage and olives.

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-Add a little fresh oregano, a pinch

-of salt and plenty of olive oil.

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-It's lush.

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-All that's left to do...

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-..is uphold the Italian custom

-of enjoying food with the family.

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-I came home with great ideas

-and sweet memories. Ciao, Parma.

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-Visit the programme website

-for all the recipes.

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-Next week,

-pies, pies and more pies...

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-..savoury, sweet and delicious.

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