Page 2 - Chef Tomasso News Today

Felicity, has even flown in to make sure we get it right. we came here two years ago, the reason were in this restaurant, right? >> yeah, weve made it everyday. practically everyday, yeah. >> its a favorite, its amazing. >> we love this dish. >> everybody always thinks theres garlic in it or onion, but its just the sweetness of the zucchini. >> i know. >> oh wait, he put it in. >> oh, we missed it. >> sorry. >> were so unprofessional. >> the chopped zucchini are fried in sunflower oil, and thats...

>> no. >> i feel like weve been doing a lot wrong. >> all wrong. >> tomasso then heats up the zucchini. >> aw. look at that amazing liquid. >> its beautiful, yeah. >> and finally, a whole ingredient they didnt even tell us about. see, they put butter. >> so basically-- >> i asked your sister two years ago, i said, "do they put butter?" where is antonia? >> yes, a little bit of butter. >> you didnt tell me that. im so upset. no! no! i wont hold it against you. >> youve moved on. >> its my mistake...

>> we love this dish. everybody always thinks theres garlic in it or onion, but its just the sweetness of the zucchini. i know. >> oh wait, he put it in. >> oh, we missed it. >> sorry. >> were so unprofessional. >> the chopped zucchini are fried in sunflower oil, and thats our first mistake. we need about three gallons more than weve been using at home. >> its frustrating to see him do it like this with ease when weve been laboriously frying them in a shallow vessel. >> i know, its so sad. >> ho...

[thunder cracks] ok, so theres this once-in-a-decade storm forecast and everyones taking shelter, [upbeat guitar music] but that doesnt stop the morning delivery coming down from the familys farm up in the hills. every morsel grown by the father, peppino. hello. pride of place this season is the star of my favorite dish, zucchini. the first time i had this dish, i insinuated myself into the kitchen to wheedle out the recipe from peppinos daughter, antonia, who runs the place. we now make spaghet...

Reason were in this restaurant, right? >> yeah, weve made it everyday. practically everyday, yeah. >> its a favorite, its amazing. >> we love this dish. everybody always thinks theres garlic in it or onion, but its just the sweetness of the zucchini. i know. >> oh wait, he put it in. >> oh, we missed it. >> sorry. >> were so unprofessional. >> the chopped zucchini are fried in sunflower oil, and thats our first mistake. we need about three gallons more than weve been using at home. >> its frustr...

>> i feel like weve been doing a lot wrong. >> all wrong. >> tomasso then heats up the zucchini. >> aw. look at that amazing liquid. >> its beautiful, yeah. >> and finally, a whole ingredient they didnt even tell us about. see, they put butter. >> so basically-- >> i asked your sister two years ago, i said, "do they put butter?" where is antonia? >> yes, a little bit of butter. >> you didnt tell me that. im so upset. no! no! i wont hold it against you. >> youve moved on. >> its my mistake. >> oh...

My wife has come to join me and were in one of the most beautiful places in the world. what could possibly go wrong? [thunder cracks] ok, so theres this once-in-a-decade storm forecast and everyones taking shelter. [upbeat guitar music] but that doesnt stop the morning delivery coming down from the familys farm up in the hills. every morsel grown by the father, peppino. pride of place this season is the star of my favorite dish, zucchini. the first time i had this dish, i insinuated myself into ...