it's like arancini, but with a hollowed out potato, filled with cheese, breaded, and fried. mm. ooh. delicious. >> tomaso: basically we do the finish when the potatoes are ready, and filled with all the cheese, they dip in the -- in the eggs to seal the potato. and then the crumb bread, and the eggs to seal the potato. and then the crumb bread, and fried. my mother used to cook for everybody, even if it was midnight. my parents' house was the focus of friends, of my friends. so if we have to something where you want to share some time, all together, and they have dinner, it's my mother's cooking for everybody. because the problem here is that when she cooks, even if she knows that it's only for five people, she cooking for ten. >> anthony: ten. just in case. more caponata. this is sicily after all, and this is the classic starter. also, a bread and tomato salad. >> tomaso: would you like to try something? >> anthony: that's old school. >> tomaso: we toast -- we toast