December 30, 2025 • 40 mins
Bradley Jay Fills In On NightSide with Dan Rea:
MasterChef 10 contestant and Chef of Live, Laugh and Cook Italian Kenny Palazzolo has been cooking since he was a kid. He was born and raised in Little Italy in the North End of Boston and grew up in a family with generations of great cooks. Kenny stopped by and taught the basics of cooking classic Italian dishes at home! Get out those pans and start chopping garlic now!
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Speaker 1 (00:00):
It's Night Side with Dan Ray. I'm Wbzy Coustin's new
radio see Hungry.
Speaker 2 (00:06):
Well, if you're not, now you're going to be hungry
because we're going to talk about food, Italian food.
Speaker 3 (00:10):
I love Italian food.
Speaker 2 (00:11):
If I probably if I could pick one cuisine, it
would be Italian.
Speaker 3 (00:16):
I gotta admit.
Speaker 2 (00:19):
And I've traveled around to Italy a lot, and the
food is fantastic. I love the four main Roman pastas,
but of course when you're in Italy it's not all
about pasta like it is here, and I tried to
make my own handmade pasta epic fail. I do like
going to Italy. I have recently been to Italy and
found that to be fun. The one I went to
(00:40):
is over near the Preu good time there. I bought
some very expensive olive oil. It occurred to me that
we hadn't done any food shows, and since I loved
the Italian food, I should look into it. And very
fortunate producer Karen knows a guy named Kenny Palozzolo to
(01:02):
get it right.
Speaker 3 (01:03):
You did, all right.
Speaker 2 (01:04):
Palazzolo, who is who has a YouTube channel called Look,
Laugh and Cook Italian and has been is at the
tail end of five generations of Italian cooks, and and
he's a character and you're gonna have a lot of
fun with him. And we're gonna learn how to.
Speaker 3 (01:19):
Make three things.
Speaker 2 (01:21):
Fucilli the pasadoda make fucilli, and how to make fusili
the way his grandmother did. And saltan bucca as I
say that right, saltan salt them. Yeah, I'll let you
do the accent part. And Tara Massoux real, Tara Massou.
We're going to actually go into how to make those things.
Something different from me, something I haven't done enough on
(01:43):
the show, and something we'll start right now. So, Kenny Palozzolo,
tell me about you. And this is where I just
pressed uh, this is said it and forget it. Kenny.
I know you'll fill five minutes with your history and
your Napoleon. Is that Napoleon? Is that how Latani history?
(02:05):
And your grandmother and my great grandmother. Okay, so tell
me all about you. The North End Bova's Bakery where
you worked, et cetera.
Speaker 4 (02:12):
Well, Riley, first, thank you for having me. It's a
pleasure to be here, pleasure to meet you. You know,
I was born and raised in the North End, in
little Italy, and I was very fortunate street Prince Street,
eighty one Prince Street, which was almost right across from
Bov's Bakery, which is why I worked there at night
in the summer. But my great grandmother, you know, she
(02:33):
came from Molta Faconi and Novelino, and she lived to
be one hundred and eight years old.
Speaker 3 (02:38):
And do you know who else came from Aveleno. I
told you this, Yes, it is the great man Menino,
right yep.
Speaker 2 (02:44):
And by the way, Avelino is as that look on
a map, maybe I'm guessing fifty miles from Naples.
Speaker 3 (02:50):
Well it's it's it's in Naples. You know.
Speaker 4 (02:53):
It's kind of like you have you have you have Boston,
and then you have George Schester, and then you have
Mission Hill, so it's like Naples, and then you have
Avelino would be like the Dorchester and then you have
you know, Malta Faconi is Santasoto, all those little burrows
which would be like the Mission Hill within Dorchester, within Boston.
Speaker 3 (03:13):
Kind of the same thing just over in.
Speaker 2 (03:16):
The old test your great grandmother was from.
Speaker 4 (03:18):
She was born in Malta Faconi Avelino in eighteen eighty seven,
and she came to America when she was twenty one
in nineteen oh eight, and she didn't leave us until
New Year's Eve Day nineteen ninety five.
Speaker 2 (03:29):
She and she moved right to the North End.
Speaker 4 (03:31):
Right, she went right to the North End. She came
through Ellis Island. They went to Boston and she settled
in the little lily pot of Boston in the North End.
Speaker 2 (03:40):
Any idea why she chose Boston. Did she have people
here already?
Speaker 3 (03:43):
Don't know.
Speaker 4 (03:44):
I don't know that, you know, we never we never
really talked about that part of it.
Speaker 3 (03:48):
I was more concerned about learning, you know.
Speaker 4 (03:50):
She she influenced us for five generations, not just in cooking,
but the whole Neapolitan way of life. For eighty seven years,
she never spoke English. If you didn't speak Italian, you
didn't speak to Nauna because she never learned English.
Speaker 3 (04:03):
She never did, never did. Eighty seven years, she never
spoke a word of English.
Speaker 2 (04:07):
And she lived in the North End.
Speaker 4 (04:09):
She lived in the North End. She lived in a
building for the last twenty years called the Asonia. It
was an elderly building in the North End on Fulton Street,
and she spent her last twenty two or so years there.
Speaker 2 (04:21):
I think I know where there is. There's only one
like that there, right, you.
Speaker 4 (04:24):
Know, there's a couple that's wanted in the cod street
called Cosmia. But the Asnia's been there a long time,
probably at least sixty years, okay.
Speaker 2 (04:31):
And you learn your love Italian cooking from your great grandmother.
Speaker 4 (04:35):
Oh, it was her passion for food and cooking that
that spoked my passion for food and cooking at a
very young age and.
Speaker 2 (04:43):
As a young kid, a lot of your time was
spent cooking with your great grandmother.
Speaker 3 (04:49):
She babysat me. She was in her nineties.
Speaker 4 (04:51):
I was five, six, seven years old, and she would
babysit me every day. So I was with her every
day of the week. My mother would go to work,
Nona Adelina would babysit me, and every day we cooked.
Speaker 3 (05:05):
And though you know now.
Speaker 4 (05:07):
And six years old, six years old, six years old
is when we first you know, I first started making
pasta with her.
Speaker 3 (05:14):
We would make homemade foo zilis. So what would a
day with her be like?
Speaker 4 (05:18):
Well, you know, it always started with a mass. My
great grandmother watched three masses a day. She watched one
in the morning, one right after lunch, and then one
after five.
Speaker 2 (05:27):
Years go to church.
Speaker 4 (05:29):
Well on TV. Yeah she couldn't you know, we couldn't leave,
but she would watch on TV three masses a day,
every masses, every day. My great grandma is one of
those women who after her husband died, she wore black
for the next thirty seven years. Okay, yeah, I don't
think I ever saw her in a dress that wasn't
black or spot Oh. Yeah, Like I said, she never
spoke English. She was she was real Italian from Italy and.
Speaker 3 (05:51):
Stayed that way until she died.
Speaker 2 (05:53):
Okay, a day with your great grandmother three masses three masses.
Speaker 3 (05:58):
You know, she would make breakfast.
Speaker 4 (06:00):
Normally it would be a for fava, which is like
an Italian omelet, and it would be whatever she had.
Speaker 3 (06:06):
You know, if there was left.
Speaker 4 (06:07):
Over peppers and onions, you got a pepper and onion
for father. If they was left over potatoes, she would
cut them up and you would get a potato for tava,
and then you know lunch. My grandmother loved greens manasta chugarudia.
She there's probably the reason why she was What is
that their old chagaudia is believe it or not it's dandelion, okay,
(06:29):
And you know she loved that. She we would go
up to Salisbury and that's what she would ask for,
as you tell my mother, don't forget the chagadia. And
they would send me out there to pick the dandelions
out in the field and we'd bring them back to
her and she would wash them and clean them and
saute them and eat them terribly sour.
Speaker 3 (06:46):
Yeah, yeah, and uh you.
Speaker 2 (06:49):
She she also enlisted you to to make fussili with
a coat hanger, but we'll get to that later.
Speaker 3 (06:57):
Oh yeah, and.
Speaker 2 (06:59):
Right now, can you tell me about you've been on
four in addition to your YouTube channel, you've been on
four TV cooking shows. Yes, yes, I have telling us
all about that.
Speaker 4 (07:11):
It started in twenty seventeen. Gordon Ramsey has a show
in England called The F Word. It's a live cooking competition.
Speaker 2 (07:20):
And meaning food family Friends.
Speaker 3 (07:22):
Yep, the F word, Food Family Funky.
Speaker 4 (07:26):
He decided to do one episode in America and we
got an email to you know, put a team together
in an audition, me and my cousins, my cousin Domstras,
his brother Lou and our cousin Matthew. We all have
the same great grandparents. This is on my father's side.
This is the the Shakadani side of the family.
Speaker 3 (07:47):
How they know the email you well.
Speaker 4 (07:51):
The year prior I auditioned for Master Chef twenty sixteen
and real quick, I'm an organizer of the Fisherman's Feast
of Boston in the north end of It's Madonna Delsa
Corso Deshaka Society of Boston exactly exactly, yes. And if
anyone who knows the Fisherman's Feast, at the end on Sunday,
(08:11):
we have an angel ceremony where you know, these angels
speak and one comes off a wire and flies out
into the street down to the Madonna.
Speaker 3 (08:19):
And that year my daughter was the flying Angel.
Speaker 4 (08:22):
And I auditioned for Master Chef and I went through
the whole process, and I kept telling him out there
in California. I'm like, listen, guys, I can't leave till
August twentieth, I say, is my daughter is the flying
Angel of the feast, I says, And you don't understand
what this means, I says, So I can't come until
August twentieth. And the guy JT called me up. He said, Kenny,
great news. He says, ya, you gotta be here on
August twelfth, And I went, JT, I go, I told
(08:44):
you my daughter, the angel I can't leave. He goes, Well,
he goes, this could be a once in a lifetime opportunity.
Speaker 3 (08:50):
That's true.
Speaker 4 (08:51):
I said, are you asking me to choose between my
daughter and the show?
Speaker 3 (08:54):
I go, because I got to tell you, JT. I go,
I have to choose my daughter.
Speaker 2 (08:57):
What would have happened if you'd gone on the show,
if you would have hapened, what would have happened in
your in your family unit, which is a tight family,
if you had not chosen your daughter.
Speaker 4 (09:06):
I have to tell you, Bradley, it never even crossed
my mind. There was There was only one decision for me.
And of course, being from the North End, I'm a
little cocky. And I said, hey, T, I go.
Speaker 3 (09:16):
Listen.
Speaker 4 (09:16):
Tell those guys in California, I go, If they want me,
they can wait eight days.
Speaker 3 (09:20):
Then they didn't wait a day. They did, They did
not wait, but they liked me.
Speaker 4 (09:26):
But what it did was it put me in their network.
So when this F word thing came out, they put out.
Speaker 3 (09:32):
An email blast fun and family. Yes, I know the
F word sounds for you.
Speaker 4 (09:37):
Yeah, it's it's it's a TV show and it's a
family TV show that you know.
Speaker 3 (09:42):
There's no uh, nothing like that.
Speaker 4 (09:44):
But because I was in their network when they sent
out the blast, I got it and my cousins I go, hey,
look they're they're doing this family cooking show Lives Gordon Ramsey.
Speaker 3 (09:55):
Was it a competition? It was, yeah, it was a competition.
Speaker 4 (09:58):
And the cousins, me and my three cousins, we were
the Italian Stallions cooking team. What are their names again, Uh,
it's Dom and Leuis Rozzulo, they are They are my
cousins and then our other cousin, Matthew Cronin.
Speaker 3 (10:11):
But we all have the same great grandparents.
Speaker 4 (10:13):
Okay, so twenty seven hundred families auditioned, they picked twenty.
Speaker 3 (10:18):
We were one of the twenty.
Speaker 2 (10:19):
Where'd they find the time to audition twenty seven?
Speaker 4 (10:22):
Well, twenty seven hundred people sent in the auditions. How
they went through that, I don't know, but we ended
up being one of the twenty that got picked to
compete on the F word in America.
Speaker 3 (10:32):
Okay, this is.
Speaker 2 (10:32):
Super interesting and we'll continue after the shortest of breaks
here on WBZ It's Night.
Speaker 1 (10:39):
Side with Dan Ray and Boston's News Radio.
Speaker 2 (10:43):
We're talking Italian cooking with Kenny Palazzolo, who's got a
YouTube channel Live Laughing Cook Italian. But he's also been
on four big TV shows cooking TV shows, and we
heard about one. Now tell me about the other three.
Speaker 4 (11:00):
Well, after the F Word, in twenty nineteen, Master Chef
came back to Boston for open call auditions and I
wrote to them and I said, hey, it's me from
twenty sixteen, and they said, listen, you got to go
through the process again. So I showed up again at
the Marriott with my meatballs and my eggplant and quickly
(11:23):
realized that a lot of the core people that Gordon
Ramsey has with him work on every one of his shows.
So when I got there, people that I worked with
on the.
Speaker 3 (11:36):
F Word were there. So when you're in, you're in,
and you know.
Speaker 4 (11:40):
One of them came to me, who was my soux
chef on the F Word. He's like, listen, I can't
taste your food. He goes, I know you, he said,
but you know someone else will go through. And you know,
I went through three or four different stages and I
ended up in the in the fourth round and I
walked in and the producer looked at me and he went, oh,
here's the Italian Stallions are here.
Speaker 3 (11:57):
I go.
Speaker 4 (11:57):
You didn't think you were going to come to Boston
and not have the and Stallion's represented.
Speaker 3 (12:01):
So you got on that show? I did.
Speaker 4 (12:03):
I made it to California. There were thirteen thousand auditions.
Eighty people made it to California. Thirty six of us
got to compete, and twenty of us got white aprons.
Speaker 2 (12:14):
And I was one of those twenty. Where can you
see these?
Speaker 4 (12:17):
Well, it's It's Master Chef season ten. You can definitely
to YouTube. Oh yeah, if you watched the first episode.
I'm one of the people that has a you know,
like a three or four minute clip where they show
my interview and they show me and they show my
whole cook and go before Ramsey and Bastianich and Sanchez
and get the white apron.
Speaker 3 (12:37):
You can you can see all that.
Speaker 4 (12:40):
Ramsey is a super nice guy, right right. I thigured
he would be he you know what he is. He's
a great actor. Yeah, he's a great actor in real life.
The f word was live, we're dealing.
Speaker 3 (12:53):
With him live.
Speaker 4 (12:54):
The woman looked at us. She goes listen when the
light turns green live to five million people.
Speaker 2 (12:59):
He doesn't buy the Kenny Palazzolo though. No, it was cool, Okay,
what's the next?
Speaker 4 (13:03):
That In twenty twenty two, I competed on a show
called Blind Kitchen. It was a show on Channel five.
Speaker 3 (13:10):
It was a celebrity chef cooking show. We played for charities.
Speaker 4 (13:14):
Wasn't a show where there was a monetary prize, you know,
we each play. I played for the Greater Boston Food
Bank guy I competed against. I think it was for
the Humane Society. It was a lot of fun. And
then last month I appeared on an episode of Stories
from the Stage on WGBH World that in thirty six
countries TV on TV. I was on WGBHPBS in the
(13:36):
World channel, and I didn't do any cooking there. That
was basically a storytelling show. But they had a couple
of episodes called Glorious Food and I appeared on one
of those in November.
Speaker 2 (13:50):
When you see yourself on TV?
Speaker 3 (13:51):
Do you like it? No? No, I could stand to
lose probably fifty pounds.
Speaker 2 (13:56):
Yeah.
Speaker 3 (13:57):
Besides that, I mean, do you like the way you are?
Speaker 4 (14:01):
I mean, yeah, I you know, my mother always told
me that I was a character. Yeah, so I've kind
of just gone with it over the years. Okay, so
my kids not so much, but yeah, I enjoy it.
Speaker 2 (14:12):
And finally there was one other TV show. I mean,
that's quite something that you got on like all these
TV shows and you were not even associated with a restaurant.
Speaker 4 (14:22):
No, you know, years ago, I wanted a restaurant, and
I wanted my mother. And she says, Kenny, she says,
better be prepared to give up everything you love to do.
She says, forget about fishing, forget about the boat, forget
about this, for getress. She says, we are going to
be working eighty one hundred hours a week.
Speaker 3 (14:40):
And you can still fail.
Speaker 4 (14:41):
And I thought about it. I talked to my wife
and I went, you know, I go, I like my weekends.
I like going down the cape. I love fishing. I
don't want to give that up. Okay, So I never
went that road. I kind of stuck with it.
Speaker 2 (14:54):
So the final TV show, the other fourth TV show,
what was it?
Speaker 3 (14:58):
Oh?
Speaker 4 (14:58):
That was Stories from the Stage, The f Word, Master Chef,
Blind Kitchen and Stories from the Stage.
Speaker 2 (15:04):
All right, And we did skip a little bit over
about your life in the North End.
Speaker 3 (15:09):
You you worked at.
Speaker 4 (15:12):
Bovas when I was ten years old. His bakery tell
People's Bakery. Well, Bova's Bakery is a very famous bakery.
It's right at the corner of Princeton Salem Street. It's
been there since I believe the thirties and when I
was a little kid. You know, the way Bovas worked
was each sibling, there was six siblings, each ran the
(15:32):
bakery for six months. My father was very good friends
with Jildo Bova, so on it was her turn to
run the bakery.
Speaker 3 (15:40):
My dad got me a job there. I was ten
years old. It was the summer, so I would go in.
Speaker 4 (15:43):
There and make bread and you know, pastries and cookies
and all different stuff in the middle of the night.
Speaker 3 (15:49):
Bova's open twenty four hours a day, seven a week.
Speaker 2 (15:52):
If you go in the back door you can buy something.
You look, bread or whatever.
Speaker 3 (15:55):
You were in the front door.
Speaker 2 (15:56):
I didn't realize the front door.
Speaker 4 (15:57):
Oh yeah, well, even back then, years ago, Bovas was
open twenty four hours a day, seven days a week.
Speaker 2 (16:03):
They figured if someone's there cooking, they might as well sell.
Speaker 4 (16:06):
Stuff, right, And of course back then there weren't a
lot of places to go with two o'clock in the
morning when the club's let out, and everyone kind of
went to Bolvus to get something easy.
Speaker 3 (16:15):
Yeah, I told you my very quickly.
Speaker 2 (16:17):
My I feel proud that I had a little experience
with late night Bovas. When I first started doing radio
and Boston, I worked at w w l y N,
which became FNX, and so I had to go to
Lynz Central Square.
Speaker 3 (16:32):
In Lynn Hello. Central Square.
Speaker 2 (16:34):
Used to take the bus from Haymarckt And before the
bus I'd go to Bova's at night and get a
I don't know why, chocolate chip cookie, big one of
those giant cookies, and then get a a cappuccino to
go at Victoria and then head back to the bus.
That's my memory of Bova, And I'm going I've actually
started going back to Bova. They were you know, they
(16:56):
kind of tucked way back there, and I haven't got
in bakeries for a while, but I.
Speaker 3 (17:02):
Started going again.
Speaker 2 (17:03):
It's it's just a coincidence that I'm speaking to you
who worked there. I'm guessing that bo is your favorite
of the big three bakeries.
Speaker 3 (17:11):
Well, really, it depends what you're buying o.
Speaker 2 (17:16):
I am the big three would be Modern and Mike's and.
Speaker 3 (17:21):
Bova, Modern Mike's and Bolvas.
Speaker 4 (17:23):
Yeah, okay, I think that if I had to buy
a pizza Dolga, which is a sweet regard the pie, I.
Speaker 3 (17:30):
Would be buying it at Modern Pastry. What do you
call that? Pizza Dolga. Pizza Dolga, Yeah, sweet sweet pie,
sweet Italian. It's a sweet regard the pie.
Speaker 4 (17:42):
I have a I have a video recipe forward on
my YouTube channel. If you go to Live, Laugh, and
Cook Italian, you'll find pizza Dolga and also pizza gana.
There are two recipes that have made it east of time.
One is a regarth the meat pie, the pizza gana,
and then one is a sweet Regotha pie we call
pizza there on these.
Speaker 2 (18:00):
Shows, on your show, you explain how to make all these.
Speaker 3 (18:03):
Oh yeah, so in the future on.
Speaker 2 (18:05):
This in the show, if I'm filling in, you could
pick like one of those and explain how to make
it to the folks.
Speaker 3 (18:11):
Absolutely okay.
Speaker 2 (18:13):
And there was something else you did in the North
End you worked at. You made the pizza there. Joe
showed you how.
Speaker 3 (18:19):
To Anthony, Jilda's son Anthony. They called him the Gwynn
Long Story.
Speaker 4 (18:25):
He grabbed me one night and I'm ten years old
and he says, kid, he goes, we're gonna make pizza.
And you know my first reaction was, we already make pizza.
You know, we make those big trays, big square trays
of what we know.
Speaker 3 (18:38):
Is bakery pizza.
Speaker 4 (18:39):
And he goes, no, kid, he goes, we're gonna make
round pizzas. And I don't know how to make round pizzas.
He goes, worry, I'm gonna show you. And he set
me up in that little window on the side. And
you know that first night, I ruined a dozen pieces
of dough.
Speaker 3 (18:52):
And you did the whole spinning of the dough. Well.
Speaker 4 (18:54):
As time went on, yeah, I learned how to spin
it and throw it and slap it around. And people
would come to that little window right there and stop
watching me in the middle of the night making pizzas.
Speaker 3 (19:05):
Because I was a little kid. It was ten years old.
Speaker 4 (19:07):
It was one o'clock in the morning, and I would
be in that window throwing around pizzas.
Speaker 2 (19:13):
Okay, so it's half past the hour. I guess we'll
break in a moment and then we'll get into three recipes.
But before we do that, right beside right in the
bows is Monica's right at that subshop and and you
can buy the pasta and the other half of it.
Speaker 3 (19:31):
Yes, do you like that place? Monic is as great?
Speaker 4 (19:34):
Yeah, that's that's one of the best sandwiches you can
get in the North End.
Speaker 3 (19:39):
Yeah. Yeah. And they used to have around the side.
Speaker 2 (19:43):
You go downstairs for the in the through these stairs
to get the pizza they had downstairs. So there are
the sandwiches upstairs, that wild sandwich deli area, and then
there was pizza downstairs. So we'll get to the recipes
after this. On WBZ, It's.
Speaker 1 (20:01):
Night Side with Dan Ray on Boston's news radio.
Speaker 2 (20:06):
Italian cuisine fans rejoice, We're gonna learn how to make
some stuff. I'm terrible, I'm a I'm the world's worst cook.
But maybe you know, I'm not gonna give up. I'll
persevere and maybe with a professional help that we're all
gonna get.
Speaker 3 (20:17):
Right now on WBZ there.
Speaker 2 (20:19):
Will be some hope, three things we're gonna learn how
to make in the next twenty five minutes. Fusili, chicken,
saltembucca and Tara massou okay, one.
Speaker 3 (20:30):
Two, three? Go first? What is forssili? Uh?
Speaker 4 (20:33):
Fuzzily is kind of a long spring like pasta. I
mean when you buy it dried, it's longer the way
you you don't anything that's homemade never looks like what
you're gonna buy in a box.
Speaker 3 (20:50):
Okay, But fuzzily is basically like a long spring type
of pasta.
Speaker 4 (20:57):
Very easy to make. You know, there's no machine is needed.
It's basically a hand rolled.
Speaker 2 (21:03):
And when you were six, you were making these with
your great grandmother who is from Naples area.
Speaker 3 (21:08):
And what was that like? You said, you use the
coat hanger.
Speaker 4 (21:10):
Explain that right, so you know, first she would make
the dough and and maccaroni dough is very very simple.
It's flower and eggs, special flower, no regular flower regular.
My great grandmother used regular all purpose Arthur regular fancy.
You can use semolina, but you know my great grandmother didn't.
(21:34):
I think semolina was expensive. And what would you do
at home?
Speaker 3 (21:38):
I use regular flowers? Okay, I'll do that. I use
regular regular flower.
Speaker 2 (21:42):
Good enough for Kenny, pe good enough for me.
Speaker 3 (21:44):
Two cups of flower.
Speaker 2 (21:45):
Okay to four eggs? Two cups of flower four eggs.
So you take what do I do?
Speaker 4 (21:51):
You take your flower and you make yourself a little
flower bowl.
Speaker 2 (21:55):
How much flower did you tell me?
Speaker 3 (21:56):
Two cups? Okay, to four eggs and that's power. Now,
of course you need to be proportioned to how much
pasta you do?
Speaker 2 (22:02):
You mean flower?
Speaker 3 (22:04):
You mean you can't take your yup? Make a flower
volcano crater in the middle. Drop your eggs in there,
four eggs, right, take a take a fork, beat your eggs. Scramble, No, no,
it's it's in the flower bowl. It's on a wooden board.
You you basically.
Speaker 2 (22:25):
Stirring.
Speaker 4 (22:25):
Once your eggs are mixed, you start bringing in some
of the flower with the fork.
Speaker 3 (22:32):
And you bring it in and you're still mixing.
Speaker 2 (22:34):
In first you get kind of like an omelet.
Speaker 3 (22:37):
Stop scrambling, and then let you bring it a little more.
Speaker 4 (22:40):
You start bringing in a little more flower and a
little more flower. Now, first of all, don't don't break
your wall. If you break If you break your flower
wall too soon, your egg is just gonna come pouring out.
So you want to like a volcano, like a volcano exactly.
So you want to keep the integrity of the bowl
until you have it still enough that you're not.
Speaker 3 (23:01):
Gonna leak egg out anymore. Okay, once you get that stiff,
you can do away with the fork and just start
kneading it with your hands.
Speaker 4 (23:09):
How long, Well, you're probably gonna need it for a
good five six minutes until it's it's silky smooth. There's
no flowery lumps in it. It's just a smooth ball
of dough. Okay, right, and they have to let it
set a while you do. Now, most people will just
wrap it in plastic wrap. My great grandmother put it
(23:29):
in a bowl and put a moist towel on.
Speaker 3 (23:32):
Top of it. Okay, that's what I'm gonna do. That's
what she did. You can wrap it in plastic wrap,
plastic she put it.
Speaker 4 (23:39):
She put it in a metal bowl, moist towel on top,
and put it on the.
Speaker 3 (23:44):
Counter for about an hour. Okay. Now, if you're not
you can make it.
Speaker 4 (23:49):
Put it in the fridge for up to twenty four hours,
and then bring it out the next day and let
it sit for an hour. I would suggest though, that
if you're gonna make fresh pasta, make it let it
sit for the hour and then you'd start your needing process.
Speaker 3 (24:04):
So so you need it a little, You need.
Speaker 2 (24:06):
A little then and then for an hour, then you
need it more.
Speaker 4 (24:10):
Yes, well, this is where you start to strengthen the
gluten in your pasta once. Once it's done, If you
have a flattening machine, you'll run it through the machine.
Speaker 3 (24:21):
What if you don't, Then you use.
Speaker 4 (24:22):
A wooden roller and you start rolling out the dough
and you roll it thin, and then you fold it
in threes, and you roll.
Speaker 3 (24:30):
It thin again, and you fold it in threes again.
You'll do that three four times. That's basically basically strengthening.
Speaker 4 (24:38):
The gluten in the in the dough itself and really
incorporate it. Once you've done the trifold three four times,
now you're ready to decide what you want to make
for pasta. Okay, Now, if you want a shape, you're
gonna need a machine. If you're looking for rigatoni a
penny of shapes, you're gonna need a pasta machine.
Speaker 3 (24:58):
But you can roll it out super thin folded.
Speaker 4 (25:02):
Three four times, and then stop making slices in width
of linguini or fetichick. Well, I mean linguini is usually
about not even a not even a quarter inch, maybe
three sixteenths And yeah, and then a nice fetacini would
probably be three eighths this thick, three eights well wide,
(25:27):
it's it's you say flat, but how flat?
Speaker 3 (25:32):
How flat?
Speaker 1 (25:33):
Oh?
Speaker 3 (25:34):
Pretty flat? Sixteen?
Speaker 4 (25:36):
I mean it's dinin think about how thin linguini? And
I mean you could also make a pot of delli,
which is probably about an inch to an inch and
a quarter thick, those big wide Yes, that's how you say,
now to make fu zilies, Well, my great grandmother do what.
Speaker 3 (25:58):
She would get.
Speaker 4 (25:58):
She would put a little ball of dough down in
front of me, probably about an inch big, a little
ball of dough, and I would roll it out with
my hands till it was about ten twelve inches long,
probably about three sixteens thick. And then I would take
the cold hanger and I would start it on the end,
and you'd roll the cold hanger and the piece of
(26:21):
pasta would start rolling around the hanger, and when you
were all done, you pulled the cold hanger out and
you were left with one fuzili.
Speaker 2 (26:31):
So it's instead of rolled up pasta, it looks like
a spring.
Speaker 3 (26:35):
It looks like a spring. Looks like a spring. Yeah,
so's it's curled up like this? Okay, and you know,
they probably.
Speaker 4 (26:42):
Ends up about four or five inches long, and of
course in the process of rolling it over the code hanger,
it gets a little flash. So it's a it's a
flat sided pasta that's about four to five inches long.
Not typically what you'd see if you bought fuzzilli in
a store. But again, this is a hand rolled hole
(27:04):
made fuzzily.
Speaker 2 (27:05):
By the way, how do they make bucatini bucatini is
that it's it's a thicker pasta with a hole in
the medal, kid.
Speaker 3 (27:11):
Right, that that's gonna be a machine extruded.
Speaker 4 (27:14):
Yeah, there's a there's a certain dye that goes in
a pasta machine that extrudes bukatini. You can't get it
any other way unless you have a dye that that'll extrude.
Speaker 2 (27:24):
We used to be in a thin pastas, but now
I'm into thick, thick pass like the Papa della and
and fat pasta.
Speaker 3 (27:32):
Yeah, there's nothing like a thick pasta. Alde.
Speaker 2 (27:36):
Yeah, Okay, So we've made the dough, it cut it
into the We've made it forussili. And so where I
go wrong? I think as I didn't after letting it rest,
I didn't need it anymore. I didn't know that I
had to do.
Speaker 4 (27:50):
Yeah, you have to need it for it that you're
probably needing it for about fifteen minutes after it's been rested,
after it's rested for the hour.
Speaker 2 (27:58):
So the other thing is I probably over cooked it.
How long do you put it in the water?
Speaker 4 (28:02):
Well, homemade pasta sixty seconds? Well, I was going to
say two to three minutes. But you know the best
thing to do is give it a taste test. Start it,
start at one minute and pull one out and taste it.
Speaker 2 (28:15):
Mind fell apart kind in the cooking process. Maybe that's
because I didn't need it the second.
Speaker 4 (28:20):
I think that it's probably pot over cooking, but probably
a good portion of not strengthening the gluten and doing
that fifteen minutes of kneading before you.
Speaker 3 (28:30):
Started cutting your pasta.
Speaker 2 (28:32):
Is it worth it to get pasta cutting machine if
you want the shapes?
Speaker 3 (28:37):
Nah, I want to do it all by hand.
Speaker 2 (28:39):
Plus I have a small kitchen and it's got enough
junk in it.
Speaker 4 (28:44):
You might want to get yourself a little table clamped
flat machine so you can run it through, you know,
and you make like lasag your sheets. But that's also
of very good way to strengthen your gluteen. Instead of
rolling it by hand, you'd send it through the machine
with the crank times and you'd fold it up and
you'd send it through the machine again, and you'd fold
it up and you'd send it through again. So it
(29:05):
kind of saves a lot of the back and forth
with the roller before we go to break and after
the break will take a couple of calls.
Speaker 2 (29:13):
Do you this is big? You're you're a legit guy
with a lot of cred. Do you say gravy or sauce?
Speaker 3 (29:21):
You look at the start a fight.
Speaker 2 (29:22):
No, I'm gonna I'm gonna do whatever you do.
Speaker 3 (29:26):
I say gravy.
Speaker 4 (29:27):
Okay, Now there are a world of people out there
that want to fight me on this. Well, let's let
and I'll be the first one to admit it. There
is no gravy in Italy. Okay, there's no sauce in Italy.
It's sugo, it's ragou, it's it's bow and yeazy.
Speaker 3 (29:46):
Okay. They don't say sauce, they don't say gravy.
Speaker 4 (29:48):
They certainly don't say specific because there's no why in
the Italian alphabet number one.
Speaker 3 (29:55):
But what happened is. You know, a lot of people go,
although you watch the sopranos, my.
Speaker 4 (29:59):
Great grandma, but it was her translation from sugo to gravy, gravy.
She you know, as much as she didn't speak English,
she would try that translation and she called it gravy.
Speaker 3 (30:12):
So my grandmother called the gravy. So my mother think
that gravy.
Speaker 2 (30:15):
Because an extrapolation from the words sugo.
Speaker 4 (30:19):
Yes, yes, it was. It was her translation all those
years ago. And you know, and people go, well, if
you know what's sauce, I go, you know, after five generations,
I can't.
Speaker 3 (30:28):
I can't call it sauce now.
Speaker 2 (30:29):
Oh okay, so gravy. It's gravy for me. So I'm
not Italian. Am I still allowed to say gravy.
Speaker 3 (30:37):
I'm a firm believer and you can say whatever you want, all.
Speaker 2 (30:40):
Right, I'm gonna you're gonna be my my guru. So
I'm gonna say gravy.
Speaker 4 (30:44):
But if you say gravy, be prepared because there's gonna
be a lot of Italians out there give you a
hard time about it.
Speaker 2 (30:49):
Why don't I be really cool and be specific? And
if I'm making sugo say that, or if I'm making
Regu say that.
Speaker 4 (30:57):
Well, you can never go wrong with sugo because that's
the Italian name for it. That ghoul is a meat sauce. Okay,
So what we would call meat sauce or you know, gravy,
no ball and yes, is different than a meat sauce.
A meat sauce is just something that has ground beef. Yeah,
a bowl and yzy my bowl and yesy has five
(31:18):
different meats, takes five hours to cook.
Speaker 3 (31:20):
You have beef, you have vil, you wipeout sausage.
Speaker 4 (31:25):
Yeah, a bowl and yesy is a really really in
depth recipe.
Speaker 3 (31:29):
It's much more than just a basic of that gool.
Speaker 2 (31:31):
Okay, so we do have some colors, and I promise
to honor your efforts now that we've reached this good
point and we'll continue after this with Kenny Palazzolo from
Laugh from Live Laugh and Cook Italian on WBZ.
Speaker 1 (31:48):
You're on night Side with Dan Ray on WZ, Boston's
news radio.
Speaker 2 (31:53):
Bradley J for Dan on Nightside tonight with Kenny Palazzolo.
We're talking about Italian cooking. Kenny as a he's a
four time big time TV show cook and Italian Cooking,
and he runs YouTube channel Live, Laugh and Cook Italian,
which I will subscribe to him. By the way, if
(32:13):
any of you watch YouTube videos you like him, please subscribe.
I have a travel channel. If you watch that, please
subscribe because it makes a big, big difference. Comment, subscribe, share, rate,
do anything you can do, because that's that's all we
get out of it is the love from that. So
show us a little love, right right, all right, So
(32:36):
we've been We went through how to make the pasta
for fussily, and we learned how to arrange that pasta
to make a fussili and we're gonna learn a couple
other things, and we're gonna take some calls. And since
it seems that Kenny is so popular and so good
on the radio, well he's agreed to stay longer because
(32:58):
we're never gonna get all the information we need in
the next eight minutes and take these calls. So first,
it's Faithful Alex and Milis Alex. Hello, you're on WBZ
with Kenny p.
Speaker 5 (33:13):
Hey, Kenny, Hey, Robbie.
Speaker 6 (33:15):
Hold I guys, I was gonna say while I, while
I was going need to be called, I was making
my own pizzas you know englishmukm pizzas, and because I
happened to be Greek, but I think Italian cuisine and
Greek cuisine are the best in the world. So I
was gonna ask Kenny, has he ever, uh you know,
(33:35):
had the Greek lasagna. It's pastichio, which is layers of
pasta with with hamburg spiced hamburg and also SMLO sauce.
I'm sure the Italians have something similar, Kenny.
Speaker 3 (33:55):
Yes, you know.
Speaker 4 (33:56):
It's funny he brought that up because I work in
writing and there's a place down the street it's called
euro City, and I think that their euros are probably
the best lunch, best you know, fourteen dollars lunch you're
going to get in the area. But they have the
Greek lasagna and we got it a couple of weeks ago,
and I was very impressed with it.
Speaker 2 (34:17):
He say, euro City and they have the best heros.
What's a hero? Oh? Oh, you know, the like I
know hero. I thought you were spelling an euiro. Now
you're just saying like hero. Yes, yeah, you know the
meats that are on.
Speaker 3 (34:33):
Those big Yeah.
Speaker 2 (34:35):
That was me being dumb right there, everybody, Okay, Alex uh.
So he says they have really good ones there they do.
Speaker 4 (34:43):
And you know, the lasagna in Italy, a lot of
lasagna has the bachamelo that doesn't have regatha. Typically here
in the States, especially here in New England, Italians make
their lasagnas with regata. In Italy it's more made with
the veter and meet, like the Greek version than it
is with regard they hear in the States.
Speaker 2 (35:05):
So the Italian version is more like the Greek version
in the States version in Italy. Yes, does that answer
your question? Alex?
Speaker 6 (35:12):
Yeah, yeah, you know what they say, Kenny.
Speaker 2 (35:17):
I don't know what that means. I don't I don't
want to know. Just in case.
Speaker 3 (35:21):
He said it a little quickly.
Speaker 2 (35:22):
It gives me, gives me pause. Peter in South Boston,
how do you do?
Speaker 5 (35:27):
Hi, Bradley, Hi Dan, great show, great show like this
is like this is a great you know, before the
end of the year. This is a great, great show.
I follow you both on YouTube and you know, kind
of a trivial question, Dan, how many how many different
types of pasta are there known to human curring?
Speaker 2 (35:49):
So when you say Dan, do you mean Kenny?
Speaker 5 (35:51):
I'm sorry, Kenny, I'm sorry.
Speaker 2 (35:54):
The names that there's so much like.
Speaker 5 (35:59):
I'm sorry.
Speaker 3 (35:59):
I mean, I honestly don't know.
Speaker 4 (36:04):
I have to tell you a number of years ago,
I worked for a company and ever called Lily's Fresh Pasta.
I was a brand ambassador for them, and I traveled
all over the country doing food shows and cooking demonstrations
for you know, companies like PFG and Cisco and US Foods.
Speaker 3 (36:20):
And they made some pastas that you know.
Speaker 4 (36:24):
One time I opened up a box and I looked
at it and I'm like, crestal de gallo.
Speaker 3 (36:28):
And I looked at it, I go, what's this? And
an Italian it's.
Speaker 4 (36:31):
Called the crest of the rooster, crestal de galloo, like a.
Speaker 3 (36:35):
You know, a rooster head head feather there, I mean.
Speaker 4 (36:40):
And you know in Italy there's just all different kinds
of pastas.
Speaker 3 (36:44):
There's dozens and dozens.
Speaker 2 (36:46):
I think it gets ridiculous now, these novelty pastas.
Speaker 5 (36:51):
But isn't it about the texture? I mean, like like
each one has a different you know, different size of shapes.
It's all about texture too, and like and what you know,
what gravy it's being presented with.
Speaker 4 (37:05):
No you know, sometimes I'll argue with my wife and
you know, she'll say, I don't like shells, but you
like RIGATONI.
Speaker 3 (37:11):
Well they're the same, and she'll say, well, no they're not.
No they're not, well they're not. I mean, listen, every
she's right. You know.
Speaker 4 (37:17):
Sometimes it's mind over matter because you know, the same
Zoe will make the same shape.
Speaker 2 (37:23):
Different pod seems slippery and I know they're not.
Speaker 3 (37:26):
But it's.
Speaker 2 (37:29):
I take RIGATONI over shells any day. Anyways, Good, good question, Peter,
Thank you very much.
Speaker 5 (37:36):
Right, Happy New Year guys. Yes every time.
Speaker 2 (37:41):
And we have John and Quinsy Quinsy.
Speaker 7 (37:45):
Mass Hi, John Gentleman, Pleasure and Kenny. When the other
guy was saying Dan and I said, I thought his
name was Kenny, but refer to the you know. But anyways, uh,
ladoce Vista and god blush. I really appre shape the show.
I'll be brief. I heard you talking about your bolonation
and it sonid phenomenal whatever, all these different ingredients you
(38:06):
put in. It's such too much of a question answer,
I understand.
Speaker 2 (38:12):
No, we have had four minutes. He can bang out
the bolonaise right now.
Speaker 4 (38:16):
It's it's actually it's on the YouTube channel if you
go to my YouTube channel Live Laugh and Cook Italian.
Click on the video.
Speaker 3 (38:23):
Button and start scrolling down.
Speaker 4 (38:25):
You'll find it says five met five hour, boon and yazy.
I make it with my mother. My first season, I
was by myself. My second season, I actually brought my
mother in. And now I make just about all my
videos with my mother, who's seventy five years old, and
I get her up in the front of the camera
and it's her recipe, and you know, you can watch
(38:45):
us make it. And I like to call it reality cooking.
I'm not a guy where you know, you break away
and all of a sudden you come back and it's
in the dish. I love to show you what it takes.
When it's hot, I'm going to tell you it's hot.
When it takes a long time, I'm going to tell you.
I always lay out all the ingredients for you. And
when you go to the video description box in every video,
it's all listed there for you.
Speaker 3 (39:07):
So you know you don't have to run and get
a pen.
Speaker 4 (39:09):
Once you're done, go to the description box every all
the measurements and ingredients are all listed there, and and
then you you know, you can go back to the
video when you're cooking it for the quick tips and pointers.
Speaker 7 (39:21):
Wow, I'll remember that.
Speaker 2 (39:25):
Can you give them a quick run down of how
to make it?
Speaker 5 (39:28):
Well?
Speaker 4 (39:29):
You know you have to stop by browning all those meats.
So you know, I'll open up some sausage casing and
I'll brown that. Put the pen shatter in, we'll brown that,
we'll take it out. Then you'll stop browning your ground beef,
your ground pork, your ground veal.
Speaker 3 (39:42):
Once it's all ground, you put it back in.
Speaker 4 (39:45):
You put some red wine, some tomatoes, and you let
it simmer for a long time. It's simmas for I
think two and a half to three hours before you
start adding in all the other Why some along on
the sim well, because you want all those meats won
the flavor to incoperate. But two they need to similar
long time to get nice and soft.
Speaker 7 (40:07):
Okay, yeah, and Steady wins the race.
Speaker 4 (40:10):
Huh oh yeah, yeah, I've never I've never seen a bowl.
And yeazy, that was quick. That was good, you know good?
Speaker 3 (40:17):
Five hour, five hours? Yeah, it's it takes a long
time to make.
Speaker 2 (40:21):
It really good the whole time, doesn't it.
Speaker 5 (40:23):
Oh?
Speaker 3 (40:23):
The house spells amazing.
Speaker 2 (40:24):
John, Thanks, we got it. We were at the top
of the hour almost and Happily, Kenny Palazolo has agreed
to stay a little longer so we can fit in
the other recipes that we promised you. We don't want
to let you down and we do love the calls.
That means we have time to take your calls now.
Our time constraints have kind of opened up. And that's
six one, seven, two, five, four ten. Here on w PC,
(40:48):
it's nice Side with Dan Ray Bradley Jay in for Dan,
and for the next while we will be with Kenny
Paulo Zolo talking Italian cooking.
It's Night Side with Dan Ray. I'm Wbzy Coustin's new
radio see Hungry.
Speaker 2 (00:06):
Well, if you're not, now you're going to be hungry
because we're going to talk about food, Italian food.
Speaker 3 (00:10):
I love Italian food.
Speaker 2 (00:11):
If I probably if I could pick one cuisine, it
would be Italian.
Speaker 3 (00:16):
I gotta admit.
Speaker 2 (00:19):
And I've traveled around to Italy a lot, and the
food is fantastic. I love the four main Roman pastas,
but of course when you're in Italy it's not all
about pasta like it is here, and I tried to
make my own handmade pasta epic fail. I do like
going to Italy. I have recently been to Italy and
found that to be fun. The one I went to
(00:40):
is over near the Preu good time there. I bought
some very expensive olive oil. It occurred to me that
we hadn't done any food shows, and since I loved
the Italian food, I should look into it. And very
fortunate producer Karen knows a guy named Kenny Palozzolo to
(01:02):
get it right.
Speaker 3 (01:03):
You did, all right.
Speaker 2 (01:04):
Palazzolo, who is who has a YouTube channel called Look,
Laugh and Cook Italian and has been is at the
tail end of five generations of Italian cooks, and and
he's a character and you're gonna have a lot of
fun with him. And we're gonna learn how to.
Speaker 3 (01:19):
Make three things.
Speaker 2 (01:21):
Fucilli the pasadoda make fucilli, and how to make fusili
the way his grandmother did. And saltan bucca as I
say that right, saltan salt them. Yeah, I'll let you
do the accent part. And Tara Massoux real, Tara Massou.
We're going to actually go into how to make those things.
Something different from me, something I haven't done enough on
(01:43):
the show, and something we'll start right now. So, Kenny Palozzolo,
tell me about you. And this is where I just
pressed uh, this is said it and forget it. Kenny.
I know you'll fill five minutes with your history and
your Napoleon. Is that Napoleon? Is that how Latani history?
(02:05):
And your grandmother and my great grandmother. Okay, so tell
me all about you. The North End Bova's Bakery where
you worked, et cetera.
Speaker 4 (02:12):
Well, Riley, first, thank you for having me. It's a
pleasure to be here, pleasure to meet you. You know,
I was born and raised in the North End, in
little Italy, and I was very fortunate street Prince Street,
eighty one Prince Street, which was almost right across from
Bov's Bakery, which is why I worked there at night
in the summer. But my great grandmother, you know, she
(02:33):
came from Molta Faconi and Novelino, and she lived to
be one hundred and eight years old.
Speaker 3 (02:38):
And do you know who else came from Aveleno. I
told you this, Yes, it is the great man Menino,
right yep.
Speaker 2 (02:44):
And by the way, Avelino is as that look on
a map, maybe I'm guessing fifty miles from Naples.
Speaker 3 (02:50):
Well it's it's it's in Naples. You know.
Speaker 4 (02:53):
It's kind of like you have you have you have Boston,
and then you have George Schester, and then you have
Mission Hill, so it's like Naples, and then you have
Avelino would be like the Dorchester and then you have
you know, Malta Faconi is Santasoto, all those little burrows
which would be like the Mission Hill within Dorchester, within Boston.
Speaker 3 (03:13):
Kind of the same thing just over in.
Speaker 2 (03:16):
The old test your great grandmother was from.
Speaker 4 (03:18):
She was born in Malta Faconi Avelino in eighteen eighty seven,
and she came to America when she was twenty one
in nineteen oh eight, and she didn't leave us until
New Year's Eve Day nineteen ninety five.
Speaker 2 (03:29):
She and she moved right to the North End.
Speaker 4 (03:31):
Right, she went right to the North End. She came
through Ellis Island. They went to Boston and she settled
in the little lily pot of Boston in the North End.
Speaker 2 (03:40):
Any idea why she chose Boston. Did she have people
here already?
Speaker 3 (03:43):
Don't know.
Speaker 4 (03:44):
I don't know that, you know, we never we never
really talked about that part of it.
Speaker 3 (03:48):
I was more concerned about learning, you know.
Speaker 4 (03:50):
She she influenced us for five generations, not just in cooking,
but the whole Neapolitan way of life. For eighty seven years,
she never spoke English. If you didn't speak Italian, you
didn't speak to Nauna because she never learned English.
Speaker 3 (04:03):
She never did, never did. Eighty seven years, she never
spoke a word of English.
Speaker 2 (04:07):
And she lived in the North End.
Speaker 4 (04:09):
She lived in the North End. She lived in a
building for the last twenty years called the Asonia. It
was an elderly building in the North End on Fulton Street,
and she spent her last twenty two or so years there.
Speaker 2 (04:21):
I think I know where there is. There's only one
like that there, right, you.
Speaker 4 (04:24):
Know, there's a couple that's wanted in the cod street
called Cosmia. But the Asnia's been there a long time,
probably at least sixty years, okay.
Speaker 2 (04:31):
And you learn your love Italian cooking from your great grandmother.
Speaker 4 (04:35):
Oh, it was her passion for food and cooking that
that spoked my passion for food and cooking at a
very young age and.
Speaker 2 (04:43):
As a young kid, a lot of your time was
spent cooking with your great grandmother.
Speaker 3 (04:49):
She babysat me. She was in her nineties.
Speaker 4 (04:51):
I was five, six, seven years old, and she would
babysit me every day. So I was with her every
day of the week. My mother would go to work,
Nona Adelina would babysit me, and every day we cooked.
Speaker 3 (05:05):
And though you know now.
Speaker 4 (05:07):
And six years old, six years old, six years old
is when we first you know, I first started making
pasta with her.
Speaker 3 (05:14):
We would make homemade foo zilis. So what would a
day with her be like?
Speaker 4 (05:18):
Well, you know, it always started with a mass. My
great grandmother watched three masses a day. She watched one
in the morning, one right after lunch, and then one
after five.
Speaker 2 (05:27):
Years go to church.
Speaker 4 (05:29):
Well on TV. Yeah she couldn't you know, we couldn't leave,
but she would watch on TV three masses a day,
every masses, every day. My great grandma is one of
those women who after her husband died, she wore black
for the next thirty seven years. Okay, yeah, I don't
think I ever saw her in a dress that wasn't
black or spot Oh. Yeah, Like I said, she never
spoke English. She was she was real Italian from Italy and.
Speaker 3 (05:51):
Stayed that way until she died.
Speaker 2 (05:53):
Okay, a day with your great grandmother three masses three masses.
Speaker 3 (05:58):
You know, she would make breakfast.
Speaker 4 (06:00):
Normally it would be a for fava, which is like
an Italian omelet, and it would be whatever she had.
Speaker 3 (06:06):
You know, if there was left.
Speaker 4 (06:07):
Over peppers and onions, you got a pepper and onion
for father. If they was left over potatoes, she would
cut them up and you would get a potato for tava,
and then you know lunch. My grandmother loved greens manasta chugarudia.
She there's probably the reason why she was What is
that their old chagaudia is believe it or not it's dandelion, okay,
(06:29):
And you know she loved that. She we would go
up to Salisbury and that's what she would ask for,
as you tell my mother, don't forget the chagadia. And
they would send me out there to pick the dandelions
out in the field and we'd bring them back to
her and she would wash them and clean them and
saute them and eat them terribly sour.
Speaker 3 (06:46):
Yeah, yeah, and uh you.
Speaker 2 (06:49):
She she also enlisted you to to make fussili with
a coat hanger, but we'll get to that later.
Speaker 3 (06:57):
Oh yeah, and.
Speaker 2 (06:59):
Right now, can you tell me about you've been on
four in addition to your YouTube channel, you've been on
four TV cooking shows. Yes, yes, I have telling us
all about that.
Speaker 4 (07:11):
It started in twenty seventeen. Gordon Ramsey has a show
in England called The F Word. It's a live cooking competition.
Speaker 2 (07:20):
And meaning food family Friends.
Speaker 3 (07:22):
Yep, the F word, Food Family Funky.
Speaker 4 (07:26):
He decided to do one episode in America and we
got an email to you know, put a team together
in an audition, me and my cousins, my cousin Domstras,
his brother Lou and our cousin Matthew. We all have
the same great grandparents. This is on my father's side.
This is the the Shakadani side of the family.
Speaker 3 (07:47):
How they know the email you well.
Speaker 4 (07:51):
The year prior I auditioned for Master Chef twenty sixteen
and real quick, I'm an organizer of the Fisherman's Feast
of Boston in the north end of It's Madonna Delsa
Corso Deshaka Society of Boston exactly exactly, yes. And if
anyone who knows the Fisherman's Feast, at the end on Sunday,
(08:11):
we have an angel ceremony where you know, these angels
speak and one comes off a wire and flies out
into the street down to the Madonna.
Speaker 3 (08:19):
And that year my daughter was the flying Angel.
Speaker 4 (08:22):
And I auditioned for Master Chef and I went through
the whole process, and I kept telling him out there
in California. I'm like, listen, guys, I can't leave till
August twentieth, I say, is my daughter is the flying
Angel of the feast, I says, And you don't understand
what this means, I says, So I can't come until
August twentieth. And the guy JT called me up. He said, Kenny,
great news. He says, ya, you gotta be here on
August twelfth, And I went, JT, I go, I told
(08:44):
you my daughter, the angel I can't leave. He goes, Well,
he goes, this could be a once in a lifetime opportunity.
Speaker 3 (08:50):
That's true.
Speaker 4 (08:51):
I said, are you asking me to choose between my
daughter and the show?
Speaker 3 (08:54):
I go, because I got to tell you, JT. I go,
I have to choose my daughter.
Speaker 2 (08:57):
What would have happened if you'd gone on the show,
if you would have hapened, what would have happened in
your in your family unit, which is a tight family,
if you had not chosen your daughter.
Speaker 4 (09:06):
I have to tell you, Bradley, it never even crossed
my mind. There was There was only one decision for me.
And of course, being from the North End, I'm a
little cocky. And I said, hey, T, I go.
Speaker 3 (09:16):
Listen.
Speaker 4 (09:16):
Tell those guys in California, I go, If they want me,
they can wait eight days.
Speaker 3 (09:20):
Then they didn't wait a day. They did, They did
not wait, but they liked me.
Speaker 4 (09:26):
But what it did was it put me in their network.
So when this F word thing came out, they put out.
Speaker 3 (09:32):
An email blast fun and family. Yes, I know the
F word sounds for you.
Speaker 4 (09:37):
Yeah, it's it's it's a TV show and it's a
family TV show that you know.
Speaker 3 (09:42):
There's no uh, nothing like that.
Speaker 4 (09:44):
But because I was in their network when they sent
out the blast, I got it and my cousins I go, hey,
look they're they're doing this family cooking show Lives Gordon Ramsey.
Speaker 3 (09:55):
Was it a competition? It was, yeah, it was a competition.
Speaker 4 (09:58):
And the cousins, me and my three cousins, we were
the Italian Stallions cooking team. What are their names again, Uh,
it's Dom and Leuis Rozzulo, they are They are my
cousins and then our other cousin, Matthew Cronin.
Speaker 3 (10:11):
But we all have the same great grandparents.
Speaker 4 (10:13):
Okay, so twenty seven hundred families auditioned, they picked twenty.
Speaker 3 (10:18):
We were one of the twenty.
Speaker 2 (10:19):
Where'd they find the time to audition twenty seven?
Speaker 4 (10:22):
Well, twenty seven hundred people sent in the auditions. How
they went through that, I don't know, but we ended
up being one of the twenty that got picked to
compete on the F word in America.
Speaker 3 (10:32):
Okay, this is.
Speaker 2 (10:32):
Super interesting and we'll continue after the shortest of breaks
here on WBZ It's Night.
Speaker 1 (10:39):
Side with Dan Ray and Boston's News Radio.
Speaker 2 (10:43):
We're talking Italian cooking with Kenny Palazzolo, who's got a
YouTube channel Live Laughing Cook Italian. But he's also been
on four big TV shows cooking TV shows, and we
heard about one. Now tell me about the other three.
Speaker 4 (11:00):
Well, after the F Word, in twenty nineteen, Master Chef
came back to Boston for open call auditions and I
wrote to them and I said, hey, it's me from
twenty sixteen, and they said, listen, you got to go
through the process again. So I showed up again at
the Marriott with my meatballs and my eggplant and quickly
(11:23):
realized that a lot of the core people that Gordon
Ramsey has with him work on every one of his shows.
So when I got there, people that I worked with
on the.
Speaker 3 (11:36):
F Word were there. So when you're in, you're in,
and you know.
Speaker 4 (11:40):
One of them came to me, who was my soux
chef on the F Word. He's like, listen, I can't
taste your food. He goes, I know you, he said,
but you know someone else will go through. And you know,
I went through three or four different stages and I
ended up in the in the fourth round and I
walked in and the producer looked at me and he went, oh,
here's the Italian Stallions are here.
Speaker 3 (11:57):
I go.
Speaker 4 (11:57):
You didn't think you were going to come to Boston
and not have the and Stallion's represented.
Speaker 3 (12:01):
So you got on that show? I did.
Speaker 4 (12:03):
I made it to California. There were thirteen thousand auditions.
Eighty people made it to California. Thirty six of us
got to compete, and twenty of us got white aprons.
Speaker 2 (12:14):
And I was one of those twenty. Where can you
see these?
Speaker 4 (12:17):
Well, it's It's Master Chef season ten. You can definitely
to YouTube. Oh yeah, if you watched the first episode.
I'm one of the people that has a you know,
like a three or four minute clip where they show
my interview and they show me and they show my
whole cook and go before Ramsey and Bastianich and Sanchez
and get the white apron.
Speaker 3 (12:37):
You can you can see all that.
Speaker 4 (12:40):
Ramsey is a super nice guy, right right. I thigured
he would be he you know what he is. He's
a great actor. Yeah, he's a great actor in real life.
The f word was live, we're dealing.
Speaker 3 (12:53):
With him live.
Speaker 4 (12:54):
The woman looked at us. She goes listen when the
light turns green live to five million people.
Speaker 2 (12:59):
He doesn't buy the Kenny Palazzolo though. No, it was cool, Okay,
what's the next?
Speaker 4 (13:03):
That In twenty twenty two, I competed on a show
called Blind Kitchen. It was a show on Channel five.
Speaker 3 (13:10):
It was a celebrity chef cooking show. We played for charities.
Speaker 4 (13:14):
Wasn't a show where there was a monetary prize, you know,
we each play. I played for the Greater Boston Food
Bank guy I competed against. I think it was for
the Humane Society. It was a lot of fun. And
then last month I appeared on an episode of Stories
from the Stage on WGBH World that in thirty six
countries TV on TV. I was on WGBHPBS in the
(13:36):
World channel, and I didn't do any cooking there. That
was basically a storytelling show. But they had a couple
of episodes called Glorious Food and I appeared on one
of those in November.
Speaker 2 (13:50):
When you see yourself on TV?
Speaker 3 (13:51):
Do you like it? No? No, I could stand to
lose probably fifty pounds.
Speaker 2 (13:56):
Yeah.
Speaker 3 (13:57):
Besides that, I mean, do you like the way you are?
Speaker 4 (14:01):
I mean, yeah, I you know, my mother always told
me that I was a character. Yeah, so I've kind
of just gone with it over the years. Okay, so
my kids not so much, but yeah, I enjoy it.
Speaker 2 (14:12):
And finally there was one other TV show. I mean,
that's quite something that you got on like all these
TV shows and you were not even associated with a restaurant.
Speaker 4 (14:22):
No, you know, years ago, I wanted a restaurant, and
I wanted my mother. And she says, Kenny, she says,
better be prepared to give up everything you love to do.
She says, forget about fishing, forget about the boat, forget
about this, for getress. She says, we are going to
be working eighty one hundred hours a week.
Speaker 3 (14:40):
And you can still fail.
Speaker 4 (14:41):
And I thought about it. I talked to my wife
and I went, you know, I go, I like my weekends.
I like going down the cape. I love fishing. I
don't want to give that up. Okay, So I never
went that road. I kind of stuck with it.
Speaker 2 (14:54):
So the final TV show, the other fourth TV show,
what was it?
Speaker 3 (14:58):
Oh?
Speaker 4 (14:58):
That was Stories from the Stage, The f Word, Master Chef,
Blind Kitchen and Stories from the Stage.
Speaker 2 (15:04):
All right, And we did skip a little bit over
about your life in the North End.
Speaker 3 (15:09):
You you worked at.
Speaker 4 (15:12):
Bovas when I was ten years old. His bakery tell
People's Bakery. Well, Bova's Bakery is a very famous bakery.
It's right at the corner of Princeton Salem Street. It's
been there since I believe the thirties and when I
was a little kid. You know, the way Bovas worked
was each sibling, there was six siblings, each ran the
(15:32):
bakery for six months. My father was very good friends
with Jildo Bova, so on it was her turn to
run the bakery.
Speaker 3 (15:40):
My dad got me a job there. I was ten
years old. It was the summer, so I would go in.
Speaker 4 (15:43):
There and make bread and you know, pastries and cookies
and all different stuff in the middle of the night.
Speaker 3 (15:49):
Bova's open twenty four hours a day, seven a week.
Speaker 2 (15:52):
If you go in the back door you can buy something.
You look, bread or whatever.
Speaker 3 (15:55):
You were in the front door.
Speaker 2 (15:56):
I didn't realize the front door.
Speaker 4 (15:57):
Oh yeah, well, even back then, years ago, Bovas was
open twenty four hours a day, seven days a week.
Speaker 2 (16:03):
They figured if someone's there cooking, they might as well sell.
Speaker 4 (16:06):
Stuff, right, And of course back then there weren't a
lot of places to go with two o'clock in the
morning when the club's let out, and everyone kind of
went to Bolvus to get something easy.
Speaker 3 (16:15):
Yeah, I told you my very quickly.
Speaker 2 (16:17):
My I feel proud that I had a little experience
with late night Bovas. When I first started doing radio
and Boston, I worked at w w l y N,
which became FNX, and so I had to go to
Lynz Central Square.
Speaker 3 (16:32):
In Lynn Hello. Central Square.
Speaker 2 (16:34):
Used to take the bus from Haymarckt And before the
bus I'd go to Bova's at night and get a
I don't know why, chocolate chip cookie, big one of
those giant cookies, and then get a a cappuccino to
go at Victoria and then head back to the bus.
That's my memory of Bova, And I'm going I've actually
started going back to Bova. They were you know, they
(16:56):
kind of tucked way back there, and I haven't got
in bakeries for a while, but I.
Speaker 3 (17:02):
Started going again.
Speaker 2 (17:03):
It's it's just a coincidence that I'm speaking to you
who worked there. I'm guessing that bo is your favorite
of the big three bakeries.
Speaker 3 (17:11):
Well, really, it depends what you're buying o.
Speaker 2 (17:16):
I am the big three would be Modern and Mike's and.
Speaker 3 (17:21):
Bova, Modern Mike's and Bolvas.
Speaker 4 (17:23):
Yeah, okay, I think that if I had to buy
a pizza Dolga, which is a sweet regard the pie, I.
Speaker 3 (17:30):
Would be buying it at Modern Pastry. What do you
call that? Pizza Dolga. Pizza Dolga, Yeah, sweet sweet pie,
sweet Italian. It's a sweet regard the pie.
Speaker 4 (17:42):
I have a I have a video recipe forward on
my YouTube channel. If you go to Live, Laugh, and
Cook Italian, you'll find pizza Dolga and also pizza gana.
There are two recipes that have made it east of time.
One is a regarth the meat pie, the pizza gana,
and then one is a sweet Regotha pie we call
pizza there on these.
Speaker 2 (18:00):
Shows, on your show, you explain how to make all these.
Speaker 3 (18:03):
Oh yeah, so in the future on.
Speaker 2 (18:05):
This in the show, if I'm filling in, you could
pick like one of those and explain how to make
it to the folks.
Speaker 3 (18:11):
Absolutely okay.
Speaker 2 (18:13):
And there was something else you did in the North
End you worked at. You made the pizza there. Joe
showed you how.
Speaker 3 (18:19):
To Anthony, Jilda's son Anthony. They called him the Gwynn
Long Story.
Speaker 4 (18:25):
He grabbed me one night and I'm ten years old
and he says, kid, he goes, we're gonna make pizza.
And you know my first reaction was, we already make pizza.
You know, we make those big trays, big square trays
of what we know.
Speaker 3 (18:38):
Is bakery pizza.
Speaker 4 (18:39):
And he goes, no, kid, he goes, we're gonna make
round pizzas. And I don't know how to make round pizzas.
He goes, worry, I'm gonna show you. And he set
me up in that little window on the side. And
you know that first night, I ruined a dozen pieces
of dough.
Speaker 3 (18:52):
And you did the whole spinning of the dough. Well.
Speaker 4 (18:54):
As time went on, yeah, I learned how to spin
it and throw it and slap it around. And people
would come to that little window right there and stop
watching me in the middle of the night making pizzas.
Speaker 3 (19:05):
Because I was a little kid. It was ten years old.
Speaker 4 (19:07):
It was one o'clock in the morning, and I would
be in that window throwing around pizzas.
Speaker 2 (19:13):
Okay, so it's half past the hour. I guess we'll
break in a moment and then we'll get into three recipes.
But before we do that, right beside right in the
bows is Monica's right at that subshop and and you
can buy the pasta and the other half of it.
Speaker 3 (19:31):
Yes, do you like that place? Monic is as great?
Speaker 4 (19:34):
Yeah, that's that's one of the best sandwiches you can
get in the North End.
Speaker 3 (19:39):
Yeah. Yeah. And they used to have around the side.
Speaker 2 (19:43):
You go downstairs for the in the through these stairs
to get the pizza they had downstairs. So there are
the sandwiches upstairs, that wild sandwich deli area, and then
there was pizza downstairs. So we'll get to the recipes
after this. On WBZ, It's.
Speaker 1 (20:01):
Night Side with Dan Ray on Boston's news radio.
Speaker 2 (20:06):
Italian cuisine fans rejoice, We're gonna learn how to make
some stuff. I'm terrible, I'm a I'm the world's worst cook.
But maybe you know, I'm not gonna give up. I'll
persevere and maybe with a professional help that we're all
gonna get.
Speaker 3 (20:17):
Right now on WBZ there.
Speaker 2 (20:19):
Will be some hope, three things we're gonna learn how
to make in the next twenty five minutes. Fusili, chicken,
saltembucca and Tara massou okay, one.
Speaker 3 (20:30):
Two, three? Go first? What is forssili? Uh?
Speaker 4 (20:33):
Fuzzily is kind of a long spring like pasta. I
mean when you buy it dried, it's longer the way
you you don't anything that's homemade never looks like what
you're gonna buy in a box.
Speaker 3 (20:50):
Okay, But fuzzily is basically like a long spring type
of pasta.
Speaker 4 (20:57):
Very easy to make. You know, there's no machine is needed.
It's basically a hand rolled.
Speaker 2 (21:03):
And when you were six, you were making these with
your great grandmother who is from Naples area.
Speaker 3 (21:08):
And what was that like? You said, you use the
coat hanger.
Speaker 4 (21:10):
Explain that right, so you know, first she would make
the dough and and maccaroni dough is very very simple.
It's flower and eggs, special flower, no regular flower regular.
My great grandmother used regular all purpose Arthur regular fancy.
You can use semolina, but you know my great grandmother didn't.
(21:34):
I think semolina was expensive. And what would you do
at home?
Speaker 3 (21:38):
I use regular flowers? Okay, I'll do that. I use
regular regular flower.
Speaker 2 (21:42):
Good enough for Kenny, pe good enough for me.
Speaker 3 (21:44):
Two cups of flower.
Speaker 2 (21:45):
Okay to four eggs? Two cups of flower four eggs.
So you take what do I do?
Speaker 4 (21:51):
You take your flower and you make yourself a little
flower bowl.
Speaker 2 (21:55):
How much flower did you tell me?
Speaker 3 (21:56):
Two cups? Okay, to four eggs and that's power. Now,
of course you need to be proportioned to how much
pasta you do?
Speaker 2 (22:02):
You mean flower?
Speaker 3 (22:04):
You mean you can't take your yup? Make a flower
volcano crater in the middle. Drop your eggs in there,
four eggs, right, take a take a fork, beat your eggs. Scramble, No, no,
it's it's in the flower bowl. It's on a wooden board.
You you basically.
Speaker 2 (22:25):
Stirring.
Speaker 4 (22:25):
Once your eggs are mixed, you start bringing in some
of the flower with the fork.
Speaker 3 (22:32):
And you bring it in and you're still mixing.
Speaker 2 (22:34):
In first you get kind of like an omelet.
Speaker 3 (22:37):
Stop scrambling, and then let you bring it a little more.
Speaker 4 (22:40):
You start bringing in a little more flower and a
little more flower. Now, first of all, don't don't break
your wall. If you break If you break your flower
wall too soon, your egg is just gonna come pouring out.
So you want to like a volcano, like a volcano exactly.
So you want to keep the integrity of the bowl
until you have it still enough that you're not.
Speaker 3 (23:01):
Gonna leak egg out anymore. Okay, once you get that stiff,
you can do away with the fork and just start
kneading it with your hands.
Speaker 4 (23:09):
How long, Well, you're probably gonna need it for a
good five six minutes until it's it's silky smooth. There's
no flowery lumps in it. It's just a smooth ball
of dough. Okay, right, and they have to let it
set a while you do. Now, most people will just
wrap it in plastic wrap. My great grandmother put it
(23:29):
in a bowl and put a moist towel on.
Speaker 3 (23:32):
Top of it. Okay, that's what I'm gonna do. That's
what she did. You can wrap it in plastic wrap,
plastic she put it.
Speaker 4 (23:39):
She put it in a metal bowl, moist towel on top,
and put it on the.
Speaker 3 (23:44):
Counter for about an hour. Okay. Now, if you're not
you can make it.
Speaker 4 (23:49):
Put it in the fridge for up to twenty four hours,
and then bring it out the next day and let
it sit for an hour. I would suggest though, that
if you're gonna make fresh pasta, make it let it
sit for the hour and then you'd start your needing process.
Speaker 3 (24:04):
So so you need it a little, You need.
Speaker 2 (24:06):
A little then and then for an hour, then you
need it more.
Speaker 4 (24:10):
Yes, well, this is where you start to strengthen the
gluten in your pasta once. Once it's done, If you
have a flattening machine, you'll run it through the machine.
Speaker 3 (24:21):
What if you don't, Then you use.
Speaker 4 (24:22):
A wooden roller and you start rolling out the dough
and you roll it thin, and then you fold it
in threes, and you roll.
Speaker 3 (24:30):
It thin again, and you fold it in threes again.
You'll do that three four times. That's basically basically strengthening.
Speaker 4 (24:38):
The gluten in the in the dough itself and really
incorporate it. Once you've done the trifold three four times,
now you're ready to decide what you want to make
for pasta. Okay, Now, if you want a shape, you're
gonna need a machine. If you're looking for rigatoni a
penny of shapes, you're gonna need a pasta machine.
Speaker 3 (24:58):
But you can roll it out super thin folded.
Speaker 4 (25:02):
Three four times, and then stop making slices in width
of linguini or fetichick. Well, I mean linguini is usually
about not even a not even a quarter inch, maybe
three sixteenths And yeah, and then a nice fetacini would
probably be three eighths this thick, three eights well wide,
(25:27):
it's it's you say flat, but how flat?
Speaker 3 (25:32):
How flat?
Speaker 1 (25:33):
Oh?
Speaker 3 (25:34):
Pretty flat? Sixteen?
Speaker 4 (25:36):
I mean it's dinin think about how thin linguini? And
I mean you could also make a pot of delli,
which is probably about an inch to an inch and
a quarter thick, those big wide Yes, that's how you say,
now to make fu zilies, Well, my great grandmother do what.
Speaker 3 (25:58):
She would get.
Speaker 4 (25:58):
She would put a little ball of dough down in
front of me, probably about an inch big, a little
ball of dough, and I would roll it out with
my hands till it was about ten twelve inches long,
probably about three sixteens thick. And then I would take
the cold hanger and I would start it on the end,
and you'd roll the cold hanger and the piece of
(26:21):
pasta would start rolling around the hanger, and when you
were all done, you pulled the cold hanger out and
you were left with one fuzili.
Speaker 2 (26:31):
So it's instead of rolled up pasta, it looks like
a spring.
Speaker 3 (26:35):
It looks like a spring. Looks like a spring. Yeah,
so's it's curled up like this? Okay, and you know,
they probably.
Speaker 4 (26:42):
Ends up about four or five inches long, and of
course in the process of rolling it over the code hanger,
it gets a little flash. So it's a it's a
flat sided pasta that's about four to five inches long.
Not typically what you'd see if you bought fuzzilli in
a store. But again, this is a hand rolled hole
(27:04):
made fuzzily.
Speaker 2 (27:05):
By the way, how do they make bucatini bucatini is
that it's it's a thicker pasta with a hole in
the medal, kid.
Speaker 3 (27:11):
Right, that that's gonna be a machine extruded.
Speaker 4 (27:14):
Yeah, there's a there's a certain dye that goes in
a pasta machine that extrudes bukatini. You can't get it
any other way unless you have a dye that that'll extrude.
Speaker 2 (27:24):
We used to be in a thin pastas, but now
I'm into thick, thick pass like the Papa della and
and fat pasta.
Speaker 3 (27:32):
Yeah, there's nothing like a thick pasta. Alde.
Speaker 2 (27:36):
Yeah, Okay, So we've made the dough, it cut it
into the We've made it forussili. And so where I
go wrong? I think as I didn't after letting it rest,
I didn't need it anymore. I didn't know that I
had to do.
Speaker 4 (27:50):
Yeah, you have to need it for it that you're
probably needing it for about fifteen minutes after it's been rested,
after it's rested for the hour.
Speaker 2 (27:58):
So the other thing is I probably over cooked it.
How long do you put it in the water?
Speaker 4 (28:02):
Well, homemade pasta sixty seconds? Well, I was going to
say two to three minutes. But you know the best
thing to do is give it a taste test. Start it,
start at one minute and pull one out and taste it.
Speaker 2 (28:15):
Mind fell apart kind in the cooking process. Maybe that's
because I didn't need it the second.
Speaker 4 (28:20):
I think that it's probably pot over cooking, but probably
a good portion of not strengthening the gluten and doing
that fifteen minutes of kneading before you.
Speaker 3 (28:30):
Started cutting your pasta.
Speaker 2 (28:32):
Is it worth it to get pasta cutting machine if
you want the shapes?
Speaker 3 (28:37):
Nah, I want to do it all by hand.
Speaker 2 (28:39):
Plus I have a small kitchen and it's got enough
junk in it.
Speaker 4 (28:44):
You might want to get yourself a little table clamped
flat machine so you can run it through, you know,
and you make like lasag your sheets. But that's also
of very good way to strengthen your gluteen. Instead of
rolling it by hand, you'd send it through the machine
with the crank times and you'd fold it up and
you'd send it through the machine again, and you'd fold
it up and you'd send it through again. So it
(29:05):
kind of saves a lot of the back and forth
with the roller before we go to break and after
the break will take a couple of calls.
Speaker 2 (29:13):
Do you this is big? You're you're a legit guy
with a lot of cred. Do you say gravy or sauce?
Speaker 3 (29:21):
You look at the start a fight.
Speaker 2 (29:22):
No, I'm gonna I'm gonna do whatever you do.
Speaker 3 (29:26):
I say gravy.
Speaker 4 (29:27):
Okay, Now there are a world of people out there
that want to fight me on this. Well, let's let
and I'll be the first one to admit it. There
is no gravy in Italy. Okay, there's no sauce in Italy.
It's sugo, it's ragou, it's it's bow and yeazy.
Speaker 3 (29:46):
Okay. They don't say sauce, they don't say gravy.
Speaker 4 (29:48):
They certainly don't say specific because there's no why in
the Italian alphabet number one.
Speaker 3 (29:55):
But what happened is. You know, a lot of people go,
although you watch the sopranos, my.
Speaker 4 (29:59):
Great grandma, but it was her translation from sugo to gravy, gravy.
She you know, as much as she didn't speak English,
she would try that translation and she called it gravy.
Speaker 3 (30:12):
So my grandmother called the gravy. So my mother think
that gravy.
Speaker 2 (30:15):
Because an extrapolation from the words sugo.
Speaker 4 (30:19):
Yes, yes, it was. It was her translation all those
years ago. And you know, and people go, well, if
you know what's sauce, I go, you know, after five generations,
I can't.
Speaker 3 (30:28):
I can't call it sauce now.
Speaker 2 (30:29):
Oh okay, so gravy. It's gravy for me. So I'm
not Italian. Am I still allowed to say gravy.
Speaker 3 (30:37):
I'm a firm believer and you can say whatever you want, all.
Speaker 2 (30:40):
Right, I'm gonna you're gonna be my my guru. So
I'm gonna say gravy.
Speaker 4 (30:44):
But if you say gravy, be prepared because there's gonna
be a lot of Italians out there give you a
hard time about it.
Speaker 2 (30:49):
Why don't I be really cool and be specific? And
if I'm making sugo say that, or if I'm making
Regu say that.
Speaker 4 (30:57):
Well, you can never go wrong with sugo because that's
the Italian name for it. That ghoul is a meat sauce. Okay,
So what we would call meat sauce or you know, gravy,
no ball and yes, is different than a meat sauce.
A meat sauce is just something that has ground beef. Yeah,
a bowl and yzy my bowl and yesy has five
(31:18):
different meats, takes five hours to cook.
Speaker 3 (31:20):
You have beef, you have vil, you wipeout sausage.
Speaker 4 (31:25):
Yeah, a bowl and yesy is a really really in
depth recipe.
Speaker 3 (31:29):
It's much more than just a basic of that gool.
Speaker 2 (31:31):
Okay, so we do have some colors, and I promise
to honor your efforts now that we've reached this good
point and we'll continue after this with Kenny Palazzolo from
Laugh from Live Laugh and Cook Italian on WBZ.
Speaker 1 (31:48):
You're on night Side with Dan Ray on WZ, Boston's
news radio.
Speaker 2 (31:53):
Bradley J for Dan on Nightside tonight with Kenny Palazzolo.
We're talking about Italian cooking. Kenny as a he's a
four time big time TV show cook and Italian Cooking,
and he runs YouTube channel Live, Laugh and Cook Italian,
which I will subscribe to him. By the way, if
(32:13):
any of you watch YouTube videos you like him, please subscribe.
I have a travel channel. If you watch that, please
subscribe because it makes a big, big difference. Comment, subscribe, share, rate,
do anything you can do, because that's that's all we
get out of it is the love from that. So
show us a little love, right right, all right, So
(32:36):
we've been We went through how to make the pasta
for fussily, and we learned how to arrange that pasta
to make a fussili and we're gonna learn a couple
other things, and we're gonna take some calls. And since
it seems that Kenny is so popular and so good
on the radio, well he's agreed to stay longer because
(32:58):
we're never gonna get all the information we need in
the next eight minutes and take these calls. So first,
it's Faithful Alex and Milis Alex. Hello, you're on WBZ
with Kenny p.
Speaker 5 (33:13):
Hey, Kenny, Hey, Robbie.
Speaker 6 (33:15):
Hold I guys, I was gonna say while I, while
I was going need to be called, I was making
my own pizzas you know englishmukm pizzas, and because I
happened to be Greek, but I think Italian cuisine and
Greek cuisine are the best in the world. So I
was gonna ask Kenny, has he ever, uh you know,
(33:35):
had the Greek lasagna. It's pastichio, which is layers of
pasta with with hamburg spiced hamburg and also SMLO sauce.
I'm sure the Italians have something similar, Kenny.
Speaker 3 (33:55):
Yes, you know.
Speaker 4 (33:56):
It's funny he brought that up because I work in
writing and there's a place down the street it's called
euro City, and I think that their euros are probably
the best lunch, best you know, fourteen dollars lunch you're
going to get in the area. But they have the
Greek lasagna and we got it a couple of weeks ago,
and I was very impressed with it.
Speaker 2 (34:17):
He say, euro City and they have the best heros.
What's a hero? Oh? Oh, you know, the like I
know hero. I thought you were spelling an euiro. Now
you're just saying like hero. Yes, yeah, you know the
meats that are on.
Speaker 3 (34:33):
Those big Yeah.
Speaker 2 (34:35):
That was me being dumb right there, everybody, Okay, Alex uh.
So he says they have really good ones there they do.
Speaker 4 (34:43):
And you know, the lasagna in Italy, a lot of
lasagna has the bachamelo that doesn't have regatha. Typically here
in the States, especially here in New England, Italians make
their lasagnas with regata. In Italy it's more made with
the veter and meet, like the Greek version than it
is with regard they hear in the States.
Speaker 2 (35:05):
So the Italian version is more like the Greek version
in the States version in Italy. Yes, does that answer
your question? Alex?
Speaker 6 (35:12):
Yeah, yeah, you know what they say, Kenny.
Speaker 2 (35:17):
I don't know what that means. I don't I don't
want to know. Just in case.
Speaker 3 (35:21):
He said it a little quickly.
Speaker 2 (35:22):
It gives me, gives me pause. Peter in South Boston,
how do you do?
Speaker 5 (35:27):
Hi, Bradley, Hi Dan, great show, great show like this
is like this is a great you know, before the
end of the year. This is a great, great show.
I follow you both on YouTube and you know, kind
of a trivial question, Dan, how many how many different
types of pasta are there known to human curring?
Speaker 2 (35:49):
So when you say Dan, do you mean Kenny?
Speaker 5 (35:51):
I'm sorry, Kenny, I'm sorry.
Speaker 2 (35:54):
The names that there's so much like.
Speaker 5 (35:59):
I'm sorry.
Speaker 3 (35:59):
I mean, I honestly don't know.
Speaker 4 (36:04):
I have to tell you a number of years ago,
I worked for a company and ever called Lily's Fresh Pasta.
I was a brand ambassador for them, and I traveled
all over the country doing food shows and cooking demonstrations
for you know, companies like PFG and Cisco and US Foods.
Speaker 3 (36:20):
And they made some pastas that you know.
Speaker 4 (36:24):
One time I opened up a box and I looked
at it and I'm like, crestal de gallo.
Speaker 3 (36:28):
And I looked at it, I go, what's this? And
an Italian it's.
Speaker 4 (36:31):
Called the crest of the rooster, crestal de galloo, like a.
Speaker 3 (36:35):
You know, a rooster head head feather there, I mean.
Speaker 4 (36:40):
And you know in Italy there's just all different kinds
of pastas.
Speaker 3 (36:44):
There's dozens and dozens.
Speaker 2 (36:46):
I think it gets ridiculous now, these novelty pastas.
Speaker 5 (36:51):
But isn't it about the texture? I mean, like like
each one has a different you know, different size of shapes.
It's all about texture too, and like and what you know,
what gravy it's being presented with.
Speaker 4 (37:05):
No you know, sometimes I'll argue with my wife and
you know, she'll say, I don't like shells, but you
like RIGATONI.
Speaker 3 (37:11):
Well they're the same, and she'll say, well, no they're not.
No they're not, well they're not. I mean, listen, every
she's right. You know.
Speaker 4 (37:17):
Sometimes it's mind over matter because you know, the same
Zoe will make the same shape.
Speaker 2 (37:23):
Different pod seems slippery and I know they're not.
Speaker 3 (37:26):
But it's.
Speaker 2 (37:29):
I take RIGATONI over shells any day. Anyways, Good, good question, Peter,
Thank you very much.
Speaker 5 (37:36):
Right, Happy New Year guys. Yes every time.
Speaker 2 (37:41):
And we have John and Quinsy Quinsy.
Speaker 7 (37:45):
Mass Hi, John Gentleman, Pleasure and Kenny. When the other
guy was saying Dan and I said, I thought his
name was Kenny, but refer to the you know. But anyways, uh,
ladoce Vista and god blush. I really appre shape the show.
I'll be brief. I heard you talking about your bolonation
and it sonid phenomenal whatever, all these different ingredients you
(38:06):
put in. It's such too much of a question answer,
I understand.
Speaker 2 (38:12):
No, we have had four minutes. He can bang out
the bolonaise right now.
Speaker 4 (38:16):
It's it's actually it's on the YouTube channel if you
go to my YouTube channel Live Laugh and Cook Italian.
Click on the video.
Speaker 3 (38:23):
Button and start scrolling down.
Speaker 4 (38:25):
You'll find it says five met five hour, boon and yazy.
I make it with my mother. My first season, I
was by myself. My second season, I actually brought my
mother in. And now I make just about all my
videos with my mother, who's seventy five years old, and
I get her up in the front of the camera
and it's her recipe, and you know, you can watch
(38:45):
us make it. And I like to call it reality cooking.
I'm not a guy where you know, you break away
and all of a sudden you come back and it's
in the dish. I love to show you what it takes.
When it's hot, I'm going to tell you it's hot.
When it takes a long time, I'm going to tell you.
I always lay out all the ingredients for you. And
when you go to the video description box in every video,
it's all listed there for you.
Speaker 3 (39:07):
So you know you don't have to run and get
a pen.
Speaker 4 (39:09):
Once you're done, go to the description box every all
the measurements and ingredients are all listed there, and and
then you you know, you can go back to the
video when you're cooking it for the quick tips and pointers.
Speaker 7 (39:21):
Wow, I'll remember that.
Speaker 2 (39:25):
Can you give them a quick run down of how
to make it?
Speaker 5 (39:28):
Well?
Speaker 4 (39:29):
You know you have to stop by browning all those meats.
So you know, I'll open up some sausage casing and
I'll brown that. Put the pen shatter in, we'll brown that,
we'll take it out. Then you'll stop browning your ground beef,
your ground pork, your ground veal.
Speaker 3 (39:42):
Once it's all ground, you put it back in.
Speaker 4 (39:45):
You put some red wine, some tomatoes, and you let
it simmer for a long time. It's simmas for I
think two and a half to three hours before you
start adding in all the other Why some along on
the sim well, because you want all those meats won
the flavor to incoperate. But two they need to similar
long time to get nice and soft.
Speaker 7 (40:07):
Okay, yeah, and Steady wins the race.
Speaker 4 (40:10):
Huh oh yeah, yeah, I've never I've never seen a bowl.
And yeazy, that was quick. That was good, you know good?
Speaker 3 (40:17):
Five hour, five hours? Yeah, it's it takes a long
time to make.
Speaker 2 (40:21):
It really good the whole time, doesn't it.
Speaker 5 (40:23):
Oh?
Speaker 3 (40:23):
The house spells amazing.
Speaker 2 (40:24):
John, Thanks, we got it. We were at the top
of the hour almost and Happily, Kenny Palazolo has agreed
to stay a little longer so we can fit in
the other recipes that we promised you. We don't want
to let you down and we do love the calls.
That means we have time to take your calls now.
Our time constraints have kind of opened up. And that's
six one, seven, two, five, four ten. Here on w PC,
(40:48):
it's nice Side with Dan Ray Bradley Jay in for Dan,
and for the next while we will be with Kenny
Paulo Zolo talking Italian cooking.
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