0:00:11 > 0:00:14There are some ingredients I am so mad about,
0:00:14 > 0:00:16it goes beyond mere passion.
0:00:16 > 0:00:19And I've discovered something here that has set me on a mission.
0:00:19 > 0:00:22I am talking culinary conversion.
0:00:29 > 0:00:31You know I love all things Italian,
0:00:31 > 0:00:34but I've also got a bit of an Ancient Rome obsession,
0:00:34 > 0:00:37so farro gives me double joy.
0:00:37 > 0:00:42It's emmer wheat in English but best described in taste terms as
0:00:42 > 0:00:44kind of wholemeal barley.
0:00:44 > 0:00:46You do have to go to a deli to get it,
0:00:46 > 0:00:50but it's worth it and I feel it is my duty to spread the word.
0:00:53 > 0:00:55I come bearing mushrooms.
0:00:55 > 0:00:59Dried porcini mushrooms soaked in hot water
0:00:59 > 0:01:02to make them plumptious and gorgeous
0:01:02 > 0:01:05because I'm making my farro risotto with mushrooms.
0:01:11 > 0:01:14Normally, risottos start with a chopped onion,
0:01:14 > 0:01:16but leek is my allium of choice,
0:01:16 > 0:01:19and that's partly because it's easier to chop,
0:01:19 > 0:01:24but also because I love its tender jade tangle.
0:01:26 > 0:01:29Now, in this bowl,
0:01:29 > 0:01:33these strange creatures are in fact dried porcini mushrooms
0:01:33 > 0:01:37that I've soaked in hot water, and now they're all plumped up.
0:01:45 > 0:01:47I'm going to chop these
0:01:47 > 0:01:50so they're dispersed throughout my farro risotto.
0:01:55 > 0:01:58I will be using fresh mushrooms as well,
0:01:58 > 0:02:01but an Italian friend of mine told me that it doesn't matter
0:02:01 > 0:02:04if you get your fresh mushrooms from a supermarket,
0:02:04 > 0:02:08as long as you start off with some dried mushrooms
0:02:08 > 0:02:11because the fresh mushrooms respond to the call of the wild
0:02:11 > 0:02:13and intensify their flavour.
0:02:13 > 0:02:16I'd like to think it was true.
0:02:18 > 0:02:20So into the pan go the mushrooms.
0:02:33 > 0:02:35And now it's time for the farro.
0:02:35 > 0:02:39I'm using a whole packet, 500 grams.
0:02:39 > 0:02:40So beautiful.
0:02:43 > 0:02:47I want to slick it in the oil.
0:02:47 > 0:02:52I can see it's flecked with green and the dark brown of the mushroom.
0:02:55 > 0:02:57So normally at this stage with the risotto,
0:02:57 > 0:03:01I would throw in some white wine or vermouth,
0:03:01 > 0:03:06but in order to echo the wonderful boskiness of the mushrooms,
0:03:06 > 0:03:09I'm going for a more mellow slug of Marsala.
0:03:18 > 0:03:21It seems more tonally correct at this stage, too,
0:03:21 > 0:03:25as does the mushroom soaking liquid.
0:03:31 > 0:03:36And to this, I'm adding some vegetable stock.
0:03:36 > 0:03:39About a litre and a quarter because of the other liquids I've put in.
0:03:46 > 0:03:50Now, you see, it's beginning to come to a bubble.
0:03:50 > 0:03:52So I shall clamp on a lid,
0:03:52 > 0:03:54turn it down to a gentle simmer
0:03:54 > 0:03:57and let the farro absorb all that rich liquid.
0:04:07 > 0:04:11I made mention earlier of fresh mushrooms,
0:04:11 > 0:04:14and I'm using chestnut mushrooms.
0:04:14 > 0:04:17When sliced across like this,
0:04:17 > 0:04:21they have a very dramatic architectural beauty.
0:04:23 > 0:04:26Now, I have a second pan on the hob.
0:04:28 > 0:04:30I've got some olive oil in there
0:04:30 > 0:04:34but I don't want it to get too hot before I mince in some garlic,
0:04:34 > 0:04:36because I don't want the garlic to burn.
0:04:40 > 0:04:44Thyme is one of my favourite herbs,
0:04:44 > 0:04:47and again, a natural partner for mushrooms.
0:04:50 > 0:04:53May as well use my farro spoon.
0:04:56 > 0:05:00Now, it looks like a scant amount of oil for the mushrooms,
0:05:00 > 0:05:04and I will warn you now that as you cook them,
0:05:04 > 0:05:09you do start to panic, thinking that they are alarmingly dry.
0:05:09 > 0:05:14But just relax because the mushrooms will start exuding
0:05:14 > 0:05:17their own liquid.
0:05:20 > 0:05:23To aid this, I shall sprinkle on a bit of salt...
0:05:26 > 0:05:27..and some pepper.
0:05:32 > 0:05:35No matter how many times I cook mushrooms,
0:05:35 > 0:05:41I never fail to be amazed at how much they melt down.
0:05:41 > 0:05:45I mean, my whole pan-ful is now a small amount
0:05:45 > 0:05:48of gorgeously squidgy mushrooms.
0:05:50 > 0:05:52Now, let's look at this one.
0:05:56 > 0:05:57I'm happy.
0:05:59 > 0:06:02Right, we have the coming together
0:06:02 > 0:06:07of the dried mushrooms and the fresh mushrooms and the farro in between.
0:06:18 > 0:06:20There is a final stage when making risotto,
0:06:20 > 0:06:25when you whisk in some butter and parmesan off the heat.
0:06:25 > 0:06:29I just don't feel butter's right here. Yes, I have said that!
0:06:29 > 0:06:31And instead, I want the lightness of ricotta.
0:06:34 > 0:06:38This will just melt in the heat of the farro -
0:06:38 > 0:06:41the pan's off now - and become creamy.
0:06:42 > 0:06:46But I do NOT reject the conventional choice of parmesan.
0:06:56 > 0:07:01I do rather adore these sombre earth tones...
0:07:07 > 0:07:11..which I feel I will highlight - or lowlight -
0:07:11 > 0:07:13with some bright green parsley.
0:07:13 > 0:07:18The thing is about this is that it seems like a low-key recipe,
0:07:18 > 0:07:21but that's only to look at, not to taste.
0:07:41 > 0:07:44Having people round my table makes me really happy.
0:07:44 > 0:07:46And yes, I want the food to be gorgeous,
0:07:46 > 0:07:49but I don't want the sort of cooking that could ruin the mood.
0:07:49 > 0:07:54So I'm thinking lamb cutlets with mint and chilli,
0:07:54 > 0:07:57crisp golden potatoes,
0:07:57 > 0:07:59roast red onions, tossed with basil,
0:07:59 > 0:08:00and, obviously, pudding.
0:08:00 > 0:08:03Now, I've never met anyone who doesn't like crumble,
0:08:03 > 0:08:04and I don't want to.
0:08:06 > 0:08:11And I give you my ruby red plum and amaretti crumble.
0:08:11 > 0:08:14Just a few simple steps and it's made.
0:08:17 > 0:08:20To start off with,
0:08:20 > 0:08:24I warm two tablespoonfuls of butter in a sturdy pan,
0:08:24 > 0:08:28and when the butter's melted, I tip in a kilo of stoned
0:08:28 > 0:08:29and quartered plums.
0:08:31 > 0:08:34On top of these plums, I sprinkle two tablespoonfuls of sugar...
0:08:38 > 0:08:40..and the zest and juice of half a lemon.
0:08:45 > 0:08:47It's very important to get
0:08:47 > 0:08:50a good balance between sweetness and acidity.
0:08:51 > 0:08:55Obviously, the plums are going to get further cooking in the oven,
0:08:55 > 0:08:59but I want to start them off so they begin softening.
0:08:59 > 0:09:02So I give them a couple of minutes with the lid off,
0:09:02 > 0:09:04and then a couple of minutes with the lid on,
0:09:04 > 0:09:06so I preserve all of their juices.
0:09:12 > 0:09:16And then I tip these gleaming, gorgeous plums into a pie dish
0:09:16 > 0:09:20and let them sit there while I get on with the crumble topping.
0:09:22 > 0:09:25This is something of an Anglo-Italian enterprise.
0:09:25 > 0:09:29A crumble is a quintessential British pud,
0:09:29 > 0:09:32but I add a bit of an Italian note by using amaretti biscuits.
0:09:34 > 0:09:38So I get 100 grams of these into a freezer bag
0:09:38 > 0:09:42and I bash the living daylights out of them.
0:09:42 > 0:09:44I find this very, very therapeutic.
0:09:44 > 0:09:47First, I just go at them with a rolling pin
0:09:47 > 0:09:51and then I just roll over them until I have crunchy rubble.
0:09:55 > 0:09:58I then sprinkle about a couple of spoonfuls of this mixture
0:09:58 > 0:10:01onto the plums in their dish.
0:10:01 > 0:10:04These crumbs help thicken the juices
0:10:04 > 0:10:06and give their own bitter almond flavour.
0:10:08 > 0:10:10To make the crumble topping,
0:10:10 > 0:10:14I spoon 150 grams of plain flour into a bowl.
0:10:14 > 0:10:18To that, I add a teaspoonful of baking powder.
0:10:18 > 0:10:21I then tip in 100 grams of fridge-cold,
0:10:21 > 0:10:24small, cubed butter and I work the butter into the flour
0:10:24 > 0:10:26using my fingers.
0:10:28 > 0:10:31Now, you can mix up the crumble topping with a processor
0:10:31 > 0:10:33or in a freestanding kitchen mixer,
0:10:33 > 0:10:37but I rather love the feeling of the cool butter and flour
0:10:37 > 0:10:39in my fingers.
0:10:39 > 0:10:41Whichever method you're using, just stop
0:10:41 > 0:10:43when the mixture resembles rough oatmeal.
0:10:46 > 0:10:50I then fork in three tablespoonfuls of white sugar...
0:10:53 > 0:10:57..followed by all the remaining amaretti crumbs.
0:11:02 > 0:11:04And what I like to do is
0:11:04 > 0:11:09start using this to top the dish of fruit all around the edges
0:11:09 > 0:11:12of the dish, and then I proceed to fill up in the middle.
0:11:20 > 0:11:23To cook the crumble, slip it on a baking sheet in an oven
0:11:23 > 0:11:27preheated to 190 degrees for 30 to 35 minutes.
0:11:41 > 0:11:44Cooking a kilo of onions sounds a bit daunting,
0:11:44 > 0:11:46but not the way I do it because I quarter them,
0:11:46 > 0:11:49and then I just peel off the skin really simply.
0:11:49 > 0:11:53So it's not like peeling masses and masses of onions,
0:11:53 > 0:11:57and what's more, I actually find a bit of skin left behind
0:11:57 > 0:12:01is positively a beautiful thing.
0:12:02 > 0:12:04I can't claim that this recipe is exactly Italian,
0:12:04 > 0:12:07but I came across red onions for the first time
0:12:07 > 0:12:11when I was in Italy, so it inspired me.
0:12:13 > 0:12:16Tumble them into a tin.
0:12:18 > 0:12:19They are meant to be packed like this
0:12:19 > 0:12:22because I'm not trying to roast them till they're crisp.
0:12:22 > 0:12:26I'm trying to roast them until they're intense and sweet.
0:12:27 > 0:12:31And the flavour that I add to these onions is SO Italian -
0:12:31 > 0:12:33fennel seeds.
0:12:34 > 0:12:39Fennel seeds being the taste of Italian sausages
0:12:39 > 0:12:41in most pork sold in markets.
0:12:41 > 0:12:44And then olive oil. Quite a lot.
0:12:52 > 0:12:56I want to smoosh the onions about in the olive oil and fennel seeds now.
0:12:56 > 0:12:59When these come out of the oven,
0:12:59 > 0:13:02I shall drizzle with balsamic vinegar and salt.
0:13:02 > 0:13:04And then when they're at room temperature,
0:13:04 > 0:13:08toss them with a ludicrous amount of fresh basil.
0:13:08 > 0:13:11I use it like a salad leaf, not as a garnish.
0:13:11 > 0:13:14And you get all that brightness of flavour and colour.
0:13:16 > 0:13:17But now, off to the oven.
0:13:24 > 0:13:28I'm after some spices for my lamb cutlets and golden potatoes,
0:13:28 > 0:13:32and my first stop is here, with the dried chillies.
0:13:32 > 0:13:36I don't know why people always insist on believing that
0:13:36 > 0:13:39fresh spices or herbs are much better than dried.
0:13:39 > 0:13:42They're different and they're used differently.
0:13:42 > 0:13:45And dried chilli flakes have an authentic role
0:13:45 > 0:13:47to play in Italian cooking.
0:13:47 > 0:13:50Now mint, I suppose I'm bringing an Anglo touch
0:13:50 > 0:13:52to the lamb cutlets here,
0:13:52 > 0:13:56but I love the way dried mint has a warmth
0:13:56 > 0:13:59which partners so well with fresh mint
0:13:59 > 0:14:02if sprinkled on later with its coolness.
0:14:02 > 0:14:06I can make no claim whatsoever that celery salt is Italian,
0:14:06 > 0:14:10but celery is an essential flavouring of Italy.
0:14:10 > 0:14:12And in fact, if you're in a greengrocer,
0:14:12 > 0:14:15they will let you have one stick of celery.
0:14:15 > 0:14:18Here, that doesn't happen, so I'm using celery salt.
0:14:21 > 0:14:26I need a medium through which the flavours will infiltrate the chops,
0:14:26 > 0:14:28and my chosen medium is olive oil.
0:14:28 > 0:14:32Just regular olive oil. Not too much.
0:14:33 > 0:14:37And now, in reverse order, like Miss World...
0:14:37 > 0:14:38celery salt...
0:14:43 > 0:14:45..dried mint...
0:14:50 > 0:14:51..and a blast of chilli.
0:14:56 > 0:14:58This is my method of choice.
0:14:59 > 0:15:03I use the first lamb cutlet a bit as if it were a wooden spoon or whisk
0:15:03 > 0:15:06to stir all these ingredients together.
0:15:10 > 0:15:13And I place each chop in order.
0:15:16 > 0:15:17One layer.
0:15:23 > 0:15:26And then turn them the other way straight away,
0:15:26 > 0:15:28so they've got the oil,
0:15:28 > 0:15:31the celery salt, the mint and the chilli on both sides.
0:15:35 > 0:15:39So as you can see, this is very low-pressure cooking.
0:15:42 > 0:15:46I'm going to leave these to steep, absorbing all the flavour,
0:15:46 > 0:15:47just until I want to cook them.
0:15:47 > 0:15:50And they're so quick to cook, it makes life very simple.
0:16:18 > 0:16:22- I have given you your bicicletta. - Bicicletta.
0:16:22 > 0:16:24I'm going to get on mine. Rustle up some food.
0:16:24 > 0:16:28- I didn't know these were called biciclettas.- Bicicletta.
0:16:29 > 0:16:33This is all very quick-fire, but in a relaxed kind of a way.
0:16:33 > 0:16:35So the lamb chops are infused with flavour.
0:16:35 > 0:16:37That's what I'm counting on.
0:16:37 > 0:16:39Don't need to add any more oil.
0:16:39 > 0:16:42They've got enough and it's beautifully spice-infused.
0:16:47 > 0:16:50In they go, like luscious lamb lollipops.
0:16:57 > 0:16:58Getting every last bit.
0:17:06 > 0:17:09Now, it's hard really to be precise
0:17:09 > 0:17:12about how long you need to cook lamb cutlets for,
0:17:12 > 0:17:15because it all depends on how well you like them cooked.
0:17:15 > 0:17:18For me, when they're about this small but this chunky
0:17:18 > 0:17:23I tend to give them about five minutes on one side
0:17:23 > 0:17:24and two to three on the other,
0:17:24 > 0:17:28so they're pink inside, but crisp on the outside.
0:17:30 > 0:17:34Now, that's exactly how I want them to look.
0:17:34 > 0:17:36Blistered from the heat,
0:17:36 > 0:17:39but I can feel, as I turn them, there's a bit of squidge inside.
0:17:45 > 0:17:46My rocket ready,
0:17:46 > 0:17:49and now it's time to add these beauties.
0:18:08 > 0:18:13Right, this spice-infused oil is not going to waste
0:18:13 > 0:18:15because I have,
0:18:15 > 0:18:19hidden in plain sight,
0:18:19 > 0:18:22some new potatoes, baby new potatoes that,
0:18:22 > 0:18:24small though they are, I've halved.
0:18:29 > 0:18:32And this is how they become golden.
0:18:37 > 0:18:39I've got my onions here.
0:18:39 > 0:18:42They've come out of the oven. They've come to room temperature,
0:18:42 > 0:18:44which is why I am bearing them so boldly,
0:18:44 > 0:18:48but, apart from that, nothing has been done to them.
0:18:48 > 0:18:51So, this is how I roll.
0:18:54 > 0:18:56Look how beautiful they are.
0:18:56 > 0:18:57In they go.
0:19:03 > 0:19:06I didn't wear this dress to match them on purpose, but...
0:19:06 > 0:19:08it's a bonus.
0:19:15 > 0:19:18I want some salt. Beautiful crystals of it.
0:19:21 > 0:19:24Balsamic vinegar.
0:19:24 > 0:19:26Sweet but also acidic,
0:19:26 > 0:19:30which is exactly what I want with the very sweet red onions.
0:19:33 > 0:19:35And then, suddenly,
0:19:35 > 0:19:39the beauteousness of basil.
0:19:43 > 0:19:45Tuck some around, some in.
0:19:46 > 0:19:50I mean, I think of this as roast onions with basil,
0:19:50 > 0:19:53but, actually, you could think of it as a basil salad with onions.
0:19:58 > 0:20:02And now for that golden touch.
0:20:08 > 0:20:10Come on, babies.
0:20:19 > 0:20:22There are days when I do the lamb, the potatoes and the rocket
0:20:22 > 0:20:23and nothing extra.
0:20:25 > 0:20:26Not bad days at that.
0:20:29 > 0:20:32Much as I like all that burnished bronze...
0:20:35 > 0:20:37..my greenery comes into action.
0:20:37 > 0:20:40Parsley and mint.
0:20:40 > 0:20:42A real hit of it.
0:20:42 > 0:20:45Now, you see, THIS is the sort of food
0:20:45 > 0:20:48I'm always happy to cook people.
0:20:52 > 0:20:54OK, roast onions and basil.
0:20:54 > 0:20:58And lamb chops with rocket and golden new potatoes.
0:20:58 > 0:21:01ALL CHAT
0:21:08 > 0:21:11MAN: Mm-mm! Buonissimo!
0:21:11 > 0:21:14ALL CHAT
0:21:38 > 0:21:40Now...
0:21:40 > 0:21:43let me dig.
0:21:43 > 0:21:47- What's inside or is it a secret? - It's not a secret at all.
0:21:47 > 0:21:49Plums, beautiful red plums. And...
0:21:49 > 0:21:53I bashed some amaretti biscuits.
0:21:53 > 0:21:55ALL CHAT
0:21:58 > 0:22:01LAUGHTER
0:22:16 > 0:22:19MUSIC: "Via Con Me" by Paolo Conte
0:22:19 > 0:22:22# Via, via, vieni via di qui
0:22:24 > 0:22:27# Niente piu ti lega a questi luoghi
0:22:27 > 0:22:30# Neanche questi fiori azzurri... #
0:22:30 > 0:22:35Although I get a lot of cheer and ideas from being surrounded by food,
0:22:35 > 0:22:39there is a particular warm glow that comes upon me
0:22:39 > 0:22:40when I'm at my pasta parlour.
0:22:40 > 0:22:43Now, Italians will tell you that, you know,
0:22:43 > 0:22:46there is a particular pasta shape for a particular sauce
0:22:46 > 0:22:48and, of course, they're right,
0:22:48 > 0:22:50but I am something of an impulse buyer
0:22:50 > 0:22:54and I do buy pasta shapes that I fear I will never cook
0:22:54 > 0:22:55but I need to have them here.
0:22:55 > 0:22:57To wit...
0:22:59 > 0:23:00..my long candles.
0:23:00 > 0:23:04Now, I feel really these should be in a cathedral in Italy
0:23:04 > 0:23:07rather than in my larder but here they are,
0:23:07 > 0:23:09and here I fear they'll stay.
0:23:09 > 0:23:12I've got another impulse buy.
0:23:12 > 0:23:14Look how beautiful these are.
0:23:14 > 0:23:17They look like fairground ribbons,
0:23:17 > 0:23:19but now I can't take them out of their packet
0:23:19 > 0:23:21because they look so pretty here.
0:23:21 > 0:23:26But I do have a few passionate purchases that I actually cook.
0:23:26 > 0:23:29I've got my green spinning tops.
0:23:29 > 0:23:32Fantastic with blue cheese.
0:23:32 > 0:23:35And my pixie penne.
0:23:35 > 0:23:38They're so cute and I normally hate cute.
0:23:38 > 0:23:41I mean, you could put them in soup and I think that's what Italians do.
0:23:41 > 0:23:46But I make mini macaroni cheeses in individual portions.
0:23:46 > 0:23:47Yes, I am cracking up!
0:23:47 > 0:23:51Now, this egg pasta that's dried
0:23:51 > 0:23:55is so useful if you have fractious children to feed,
0:23:55 > 0:23:57because it takes about two minutes to cook.
0:23:57 > 0:24:00A bit of butter, some grated cheese - everyone's happy.
0:24:00 > 0:24:04But right now I'm after these dark beauties.
0:24:08 > 0:24:12I haven't got into the nether reaches of wholemeal here.
0:24:15 > 0:24:19The reason these fusilli are dark is because they're made with cocoa.
0:24:22 > 0:24:25You know there are days when you get back from work
0:24:25 > 0:24:27and you can't make up your mind
0:24:27 > 0:24:30whether you need chocolate for supper or pasta?
0:24:30 > 0:24:32Why not combine the two?
0:24:34 > 0:24:36In go the fusilli.
0:24:39 > 0:24:41I'm going to be full and frank.
0:24:41 > 0:24:46This is chocolate pasta with a dark butterscotch and pecan sauce.
0:24:48 > 0:24:50I want a bit of salt for the water.
0:24:51 > 0:24:54Now, actually this is a pudding pasta,
0:24:54 > 0:24:57but I still want the salt
0:24:57 > 0:25:01because when there's sweet I love a salty edge.
0:25:01 > 0:25:03I'm toasting some pecans.
0:25:03 > 0:25:06When I say "toast", I don't need them to colour.
0:25:06 > 0:25:08I just want to get a bit of heat under them
0:25:08 > 0:25:10until their scent wafts up to me.
0:25:14 > 0:25:17And I am fully aware
0:25:17 > 0:25:21that pudding pasta sounds and is inauthentically Italian,
0:25:21 > 0:25:23but in my defence, m'lud,
0:25:23 > 0:25:26the inspiration and indeed the recipe for this
0:25:26 > 0:25:28comes from Anna Del Conte,
0:25:28 > 0:25:32who is THE most distinguished Italian food writer around.
0:25:35 > 0:25:37So I'm going to tip these pecans out
0:25:37 > 0:25:42and carry on with the butterscotch sauce straight into this pan.
0:25:42 > 0:25:44I want some butter...
0:25:47 > 0:25:50..and some dark brown sugar.
0:25:51 > 0:25:53This is a dark butterscotch sauce.
0:26:01 > 0:26:03It's a very easy sauce to make, which is good
0:26:03 > 0:26:06because the days you need to eat this
0:26:06 > 0:26:09are the days you don't have the energy to do anything complicated.
0:26:13 > 0:26:16This really needs just to bubble up and, as you can see now,
0:26:16 > 0:26:21I have a syrupy, seething sauce.
0:26:23 > 0:26:25Into that I'm going to pour some cream.
0:26:28 > 0:26:31That's what turns it really, I suppose,
0:26:31 > 0:26:34from toffee into butterscotch.
0:26:37 > 0:26:40Back in with the pecans.
0:26:40 > 0:26:42Leave a few out for now.
0:26:44 > 0:26:48This can bubble up while I test the pasta.
0:26:52 > 0:26:54Very good.
0:26:54 > 0:26:56And here we go.
0:27:07 > 0:27:10Now, the pasta goes straight into the pan of sauce.
0:27:13 > 0:27:15A bit of a stir.
0:27:22 > 0:27:26This is instant gratification of a very profound kind.
0:27:28 > 0:27:31And now the pleasure is all mine.
0:27:40 > 0:27:44There are times when you just need to dive into the dolce.
0:27:44 > 0:27:46Dessert.
0:27:52 > 0:27:55This does it all for me. Easy to cook...
0:27:55 > 0:27:57all too easy to eat.
0:28:05 > 0:28:07# Tu vuo fa l'americano!
0:28:07 > 0:28:09# Mericano!
0:28:09 > 0:28:11# Mericano!
0:28:11 > 0:28:12# Siente a me, chi t' ho fa fa?
0:28:13 > 0:28:15# Tu vuoi vivere alla moda
0:28:15 > 0:28:18# Ma se bevi whisky and soda
0:28:18 > 0:28:21# A po' te sente 'e disturba
0:28:21 > 0:28:22# Tu abballe 'o roccorol
0:28:24 > 0:28:25# Tu giochi al basebal'
0:28:25 > 0:28:28# Ma 'e solde pe' Camel
0:28:28 > 0:28:31# Chi te li da? La borsetta di mamma!
0:28:31 > 0:28:34# Mericano! Mericano... #
0:28:35 > 0:28:37Action!
0:28:37 > 0:28:39Action!
0:28:39 > 0:28:40For one thing...
0:28:40 > 0:28:45Oh, sorry. I... I find this fridge incredibly hard to open!
0:28:45 > 0:28:47Subtitles by Red Bee Media Ltd