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Friuli, Italy

Friuli, Italy

Gather Here - Sn 1/Ep 4Gather Here - Sn 1/Ep 4

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Guy is in Friuli, Italy, ready to host his next epic dinner. With the help of Chef Rubio, he creates a menu centered around the region’s crisp Pinot Grigio, world class prosciutto, and delicate cheeses. Set looking over the Italian countryside, Guy prepares a slow-cooked porchetta with asparagus & radicchio from the market; a true reflection of the beautiful region. Sponsored by Prophecy Wines.

Recipe

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Grissini

Ingredients

  • 1 1/2 cups warm water

  • 10 grams (1 tablespoon) fresh yeast

  • 2 teaspoons salt

  • 1/2 tablespoon sugar

  • 1 1/4 cups semolina flour

  • 1 1/2 cups 00 flour

  • 3 tablespoons olive oil

  • Herb frico:

  • 2 cups Parmesan or Montasio cheese

  • 1 tablespoon rosemary, chopped fine

Instructions

  1. In a small bowl, mix water, yeast, salt and sugar together. Let sit for 5 minutes until foamy.

  2. In a large mixing bowl, sift flours together. Create a well in the middle. Pour yeast mixture and olive oil into the flour well.

  3. Mix flour and yeast mixture until combined, then turn out onto a floured work surface and knead until elastic, 5 to 6 minutes.

  4. Place kneaded dough in a bowl, wrap in a tea towel and plastic wrap and let proof for 1 1/2 hours, or until double its size.

  5. Flour your work surface, then turn out and beat back bread dough. Separate dough into quarters, then use hands to roll each piece into 1-foot-long sticks.

  6. Place each rolled grissini onto a baking tray lined with baking paper. Cover with a clean tea towel and let proof for another hour.

  7. Preheat oven to 350 degrees. Bake grissini for 25 minutes, or until golden.

  8. To make herb frico, sprinkle grated cheese and rosemary on a baking tray lined with baking paper. Bake for 15 minutes at 350 degrees, or until golden.

  9. While the frico is hot, wrap around each grissini stick. Serve with fresh prosciutto.

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Transcript

- Ha ha! Well, this place is so special. G'day guys, welcome to Gather Here. My name's Guy Turland, from Bondi Harvest. We're in Friuli, it does not get any better. This place is renowned for world-class prosciutto, world-class cheese, and beautiful pinot grigio. So, come with me as we source produce, and put on an epic dinner. Yooh! This has to be the location. This is... Amazing... Mind-blowing. I mean, the house is stunning, but look at that. Friuli's balcony. I mean, there's a barbecue over here. So, cooking on timber, on fire. There's herbs, there's rosemary... I see a grand table lined down there in the garden, looking over the view. Oh my God, this is going to be so special. I mean, this is all great, but first things first. I need to get to the market, so I need to see what's in season. I need to see what's grown locally, and get a real feel for what I'm gonna put on the table. So, I've gotta get going. I love Italian markets... The produce is fresh, it's so seasonal, and this is where the restaurants and locals alike come to shop. Let's go see what we can find. All right, that was a little bit difficult. I asked for watermelon and got given basil, so I'm gonna need help, and I know exactly who to call. Chef Rubio is on his way, I need a hand big time to pull this together. This Rubio, he's an unbelievable local chef here in Italy, he's gonna introduce me to the people and the food. So, I'm gonna need some help with this menu. Pinot grigio? Classic, famous in the area. - [Rubio] Yep. Salud. - Salud. Instead of green apple, pear, citrus I know there's lots of ham in the area, maybe prosciutto would go really well, maybe like a porchetta. Realize the hint of citrus, and crisp, beautiful apple flavors-- - Yeah, but you need entree also, so you can pick up any kind of cheese from this area, and prosciutto. There is no just parma prosciutto, there is San Daniele prosciutto, that is . - That's the best, the best? - Do you trust me? - [Guy] I trust you. - God, it smells good. - [Rubio] Ciao. - [Vende] Ciao, Rubio. Come stai? - This is my friend from Australia, and I want you to give the best try of your prosciutto. - I want to taste Friuli. - Oh my... God. Look how delicate and soft that is. Mmm. It's so soft and tender. - For you dinner, is it going to be okay? - Yep, perfect. Couldn't get any better. - If you like it, I gonna show you how is made. Whoa! - Dude, this is like, prosciutto overload. - My name is Frederica, and we are in the art of the prosciutto production San Daniele del Friuli. Of course, San Daniele prosciutto is the best. The main secret is the place where we are. The colder breeze off the alps meets the warm breeze off the Adriatic Sea just here in San Daniele. - That's the best one here? - You want this one? - Yep. - Okay, take for you. - Yeah. - Bellissimo! - [Guy] Where are we? - [Rubio] You know what the "IL pais dal formadi" means? - [Guy] No idea what it means. - [Rubio] "Land of Cheese." - [Guy] That's my kind of land. Should we check it out? - [Rubio] Yeah, let's go. - This is like a chef in a playground of lollies, this is amazing. We have to taste some. Let him try everything. - Everything, 'cause then I'll just be like, in heaven. Oh, delicious. - Enough, Maruicio, please. This one... Save it! - Yes! Is like gold. - [Guy] And just when I thought it couldn't get any better, we got invited into the cheese vault. I was in chef heaven. So, coming to the Fruili region, I could not not get cheese. It's going to be a celebration of the area, and this cheese is world class. I'm gon' buy a whole wheel, I'm so excited. Grazie mille. This is going to be so delicious on the table. - Run! - [Guy] After a hard day's work of eating prosciutto and cheese, it's time to cool off and go for a swim. Thank you, so much. - Yeah, it's been more than a pleasure. I'll see you in Australia. - Ciao, grazie. See ya! After saying good bye to Rubio, I want to focus on the table, I want the table to shine, and be a true reflection of the area. These wildflowers are so beautiful, they're gonna look so lovely on our dining table. A whole bunch of wildflowers, smell amazing. How pretty they are, all in our own little backyard here. It's D-Day. The weather gods have turned it on, it's a beautiful day. We have a lot of cooking, a lot of organizing to do, so I've gotta get to work. Our first step is to fire up the barbecue. On the menu, I'm gonna do a beautiful slow cooked porchetta. It's gonna be stuffed with salt, fennel seeds, and some porcinis. So, the porchetta is roast pork, to be very simple. They flatten out, and then roll it up with spices and stuffing sometimes. Then I slice it up, so you have a beautiful cross section of all those rolls of meat and layers of flavor, and then serve it on the table, and it's quite a show and it's also so unbelievably delicious. I want it to be golden and crispy on the outside, yet tender and delicious in the middle. I'm going to cook it for about five to six hours. I'm serving the porchetta with a bunch of beautiful local produce. Some of the freshest green and white asparagus I've ever seen in my life. So the asparagus and radicchio, I want to char-grill. I want to hit it with just enough heat to soften it, just enough heat for some caramelization and color. So, the next step is, we're going to char-grill the beautiful radicchio. The radicchio was so fresh and delicious at the markets. The radicchio is going to be a sweet and sour sort of agri doshi radicchio. So, it's going to be balsamic, a little bit of sugar, some olive oil, and a whole bunch of herbs. Hit it with that dressing as soon as it comes off the grill. Absolutely nailed the porchetta. Got your crackling on top. You can hear it still bubbling, and that skin popping, but yet, you can also see how juicy it is in the center. So, all that flavor, all that rosemary, the fennel, that's going to impart all the way through the flesh. It's going to be tender, delicious, and then crunch, the crackling on top. Guests are arriving, food's coming together. It's all looking so great. I want to serve the dinner with a beautiful pinot grigio. It's light, it's fresh, but it's also got a beautiful hint of citrus that cuts through that porchetta really nicely. Planning my first course. Prosciutto and grassini, a real homage to the area. How delicate and gorgeous does that look? At last... - [Man] Bravo! Fantastico! - So, everything here is a reflection of the region. Fruili is something very, very special. So, I thank you so much for having me. Thanks for showing me around. Thanks for enjoying the beautiful pinot grigio, and everything you have to offer. Cheers! Enjoy! I'll be back for some dessert. - [Guy] We're going to finish off our dinner with a beautiful vantaggio cheese, served with some local fruit, bread... It doesn't need much. Double rainbow, you can hear the bells ringing, guys. Perfect pinot grigio, amazing friends, gorgeous food. Thanks for watching Gather Here, we'll see you next time. Cheers! - [Dinner Guests] Salute! - [Guy] Bellissimo! - [Man] Fantastico!

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