Ep. 287 #iobevoacasa - LOCKDOWN SERIES | Stevie Kim and Marilisa Allegrini

So we're going to start. Welcome to the Italian wine podcast lockdown series. Every Monday will be connecting with Italian wine people. Join us to find out what they're doing and drinking today. This podcast is brought to you by Colangelo and Partners, the leading fine wine and spirits agency in the US. Visit Colangelo and partners on w w w dot calangelo p r dot com. Taos TV. So today, we have, Maddie Liza, and, we'll see what she's up to. I think she's going to, you know, she's not the only the iconic, wine producer in this area. But she's also a, actually, a very, very good cook. And she's always telling me how bad I am, that I would make a very bad housewife. But luckily, I'm I'm already married. So, Maddie, Lisa, what are you going to cook for us today? Today, I will going to prepare homemade pasta. It's very easy. So, Marilisa, tell me, first, all the ingredients. So the ingredient, we have, flour, The best one is double zero. Okay. Double zero, blower. Shall I start? Yes. Start. So what's going on with your head, Oh, yes. This is something that I forgot to tell you. I have my cure left because, for two reason, the first reason is that I want to protect my hair to go in the food when I'm preparing food. Like, select good idea. I'm always I'm always running out of time. And so is, the way to save time. So when I cook, I wear my cureless. And then when the dinner is ready, I take out, and I'm ready for dinner. Yes. I just want every, all the listeners to understand that, you know, these, curlers that called Bigodini in Italian. Yes. And this is a trademark of Marilisa because every time I see her, she has these damn Bigodini. So, okay. Excellent. So We prepare the size for two persons, two people. So two full egg of flour. Yes. Then we need the the eggs. It's better to start with just one egg. Mix the flour with the egg. So now it's okay. And, I wear my gloves. Oh, yeah. We are all wearing gloves now, Yes. Not just you. You are the trendsetter, my lady. How many times have you made this? Oh, I started the first time when I was twelve years old. And one thing that I want to explain is that in the north part of Italy, when I was a child, my mom used to make pasta almost every day because, dry pasta is something that belonged to the southern part of Italy. While in the north part of Italy. In Cadmont, they made the entire in, which are made only with egg yolk. So now the pasta is, done. Yeah. It's very yellow. Yes. This is the kind of eggs that we have here. Okay. Yes. Now at this point, you have to let the pasta to rest for five ten minutes. So now we are going to use the one that I made before. Okay. Excellent. I love this pot. This is this is the pot I love about Marilisa. All set to go. Okay. Next step. Next step. I don't know where she's gone, but Yes. I'm here. Okay. Alright. So, Steve. Yes? Technology help also in making pasta. So now there is this machine. You see? Okay. And this machine help you to make the pasta very, very thin. Okay. That doesn't seem like very technological to me, but Yeah. But If you say so. More more than Also, I think you're living your your your house is not very technological. There's like it's very difficult to get wifi. Okay. What is this machine called? Pasta cutter? Pasta machine. Oh, it is called the pasta machine. Yes. Makenapilla pasta. McKinapilla pasta. But I remember doing that. Like, remember when we made the tortellini, we did the same thing. Right? Yes. Yes. I love to make pasta, Stevie. I think I think that, is a very nice exercise. Also family thing to do on Sunday morning. But are you cooking like every meal? What are you doing? Yes. I'm cooking lunch and dinner, but, not every day the pasta because, I also had to do the to clean the at house. So it takes a lot of time because nobody's coming. You too? I no. I don't wanna talk about that right now. Oh, excellent. Beautiful. Love it. Now we have a two layer of the pasta to dry because we cannot cut immediately. Otherwise, it will become too compact. So we have to wait until, the surface will be dry. What I do usually is that, I like to cut manually. So I really cut the size that I want. Because with the machine, you have only this, two different size. So you are the Macina de la pasta. Yes. Marilisa La Makina de la pasta. Actually, that's good. And then then you're going to do some. Yes. Oops. Which which means badly. Badly cut. Badly cut. Yeah. Yes. And what kind of sauce are we making today? Today, we are making sauce with peas. Okay. Great. So And is there a is there a name to this pasta? Pasta. Pasta. Pasta. Okay. Excellent. Okay. So olive oil and, be generous, with the olive oil because he's the one that give the taste to the salsa. So generous portion of the olive oil into the pan directly. And then, onion, onions, any kind of onions, white onions, right? Yes. No. It's yellow on them because they are a little bit too sound. I want to put a little bit of garlic, not too much. Garlic. That's not a little bit. That's a lot of garlic. No. What are you wearing, by the way, that the feet? It matches your Biggodini. Yeah. You know, I always have something that match. I also did the makeup today after three weeks, sir, in the last three weeks. That's for you. And then my recipe with the piece also is also some parsley. Okay. Oh, interesting. Possibly. Yes. What do how do you call this? Fear Pry or you have another word? You don't know. I don't know. You are not very good in cooking. Yeah. I don't know. That's not part of my that's not part of my vocabulary. But I think that is a stir fry. I'm not sure. Anyway, now I put the peas. I think that this is more or less, two pound of peas. And this was a half onion, and this was one clove of garlic. Okay. So, actually, let me just I just looked this up. So it means to brown in English. And, that's a paradoxically. You said it can't turn brown. Right? So you you brown until it but you can't make it color brown, basically. Salt. Uh-huh. No. This is salt. Okay. And pepper. Excellent. But I think that we should add a little bit of water. Okay. Alright. Let me see the final product. Wow. One of the wine that I like very much to combine with the pasta is palazzo de la tour because it takes the freshness of the grapes that come from Corvina and it takes the concentration that come from dried grapes. So seventy percent of the grapes are priced at the harvest time, and thirty percent are dry, a exactly as we do for a marone. And then in January, when the dried grapes are ready, we blend the two product, and the wine become rich intense, but keeping the freshness of the Korvina. Okay. Thank you very much. Bye. Bye. See you next Monday for another virtual wine journey Italian wine podcast lockdown series.