August 1, 2023 • 40 mins
Host Bryan Ford is joined by the host of Hulu’s Best in Dough, and owner of the critically acclaimed Pizzano restaurant, Daniele Uditi. Daniele became practically an urban legend when he moved to LA and started serving the city’s best pizza to local celebrities in his friend’s backyard. From there, he swept the pizza lovers of the city off their feet with his neo-neapolitan style. Originally from Naples, Italy, Daniele had a long road to become a world class chef, including seven months spent living out of a van on Venice Beach. He’ll tell Bryan all about it over his most nostalgic meal, Spaghetti Al Pomodoro.
Watch Bryan make his version and Subscribe: Youtube
Recipe from today's episode can be found at Shondaland.com
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Daniele Uditi IG: @danieleuditi
Bryan Ford IG: @artisanbryan
You can donate to or volunteer with The Los Angeles Children’s Hospital at chla.org.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Flakey Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. Welcome to Flaky Biscuit, where each episode we
are cooking up delicious morsels of nostalgia, meals and recipes
that have comforted and guided our guest to success. Today's
(00:20):
gonna be a tricky one. Easy but tricky. Sometimes simple
is hard. Each episode I create a recipe from scratch
and I hand delivered to my guests these recipes. I
hope that y'all are also making at home. I am
sure there's gonna be a lot of conversation about today's
dish today. I'm so excited to have on what is
(00:41):
essentially my brother now I think, the most wonderful guests
and beautiful human being, host of Bests and do on Hulu,
founder and head chef of the best pizzeria in the
country probably, I mean, come on, the ultimate Italian chef,
the king of pizza himself, actually my friend and brother,
the one and only Danielle UITI.
Speaker 2 (01:01):
Oh my god, You've made me so shy right now, chum,
beautiful people, how are you chaau? Is how I hand
my posts?
Speaker 1 (01:11):
Yeah? I'm sure If you are not following Danielle on
social media. You must because his post are so full
of positive energy. They're guaranteed to make you feel.
Speaker 2 (01:19):
Good and hungry.
Speaker 1 (01:21):
And speaking of hungry, and speaking of me being hungry,
what happened last night? Man or?
Speaker 2 (01:27):
We throw down some good stuff. I mean we don't
get to see each other. We saw each other for
fifteen days straight on Hulu Best in Though Recording and
it was amazing. I mean we picked up like right away.
Speaker 1 (01:41):
Yeah, absolutely, Yeah, we had so.
Speaker 2 (01:42):
Much chemistry, so fun. So I don't get to see
you all the time, so you know, I wanted to
treat you or a little Italian cuisine at my house.
So you guys, hope you guys enjoyed it.
Speaker 1 (01:53):
Oh, let me tell you something right now. So for
the listeners, I went over to Danielle's house last night.
And this is not just any house or any kitchen.
There is a really ridiculously huge wood fired oven installed
right in the kitchen.
Speaker 2 (02:08):
I said, should be. I'm a pizza che If I
need my oven.
Speaker 1 (02:11):
Talk to me about this of it actually, if you
want to, if you of course.
Speaker 2 (02:14):
I mean, it was donated by my great friends Marrafurni.
This is not another because I use those ovens too,
there from Naples, so they're like me, they're immigrants and
they make beautiful Teiasonal ovens.
Speaker 1 (02:28):
Also, y'all, this man did not just make some normal
Italian food or something like. This was an absolute master class.
You know, I walk in and I see immediately this
perfectly baked fokacha. I mean, just like beautiful color on it.
There's some delicious fresh tomatoes, there's mozzarella, there's oils, there's truffle,
(02:50):
there's you know, some sheet pans with these pasta things
on them. I'm like, what are those? The cadalonis are there,
but I was smelling something that I wasn't And you know,
within twenty minutes, the oven opens and there's short rib.
Speaker 2 (03:04):
It was red wine in a braist sharph.
Speaker 1 (03:07):
A red wine bray short rib with ultimately with polenta.
Speaker 2 (03:10):
Right yeah, with some crescenza mixed polandos. Cheesy, beautiful.
Speaker 1 (03:16):
This was all second nature to you, the way you
kind of just effortlessly prepared this meal. I mean, you
know that fokatcha, for example, you cut it up, you
cut them open, you toasted them in your huge wood oven,
you pulled it out. What else happened.
Speaker 2 (03:28):
Then we put some strachino and then we finished with
the honi and truffle. That's very good.
Speaker 1 (03:35):
It was. It was nice, delicious, it was spectacular.
Speaker 2 (03:40):
Oh thank you.
Speaker 1 (03:40):
So you clearly have a passion for Italian food, and
I think it's time to kind of get into the
reason why we're here. I want you to let my
listeners or our listeners know, what did you have me
prepared today? What is this nostalgic dish?
Speaker 2 (03:55):
The most simple dish ever stables in my culture, especially
in southern Italy. It's a spaghetti alpamodoro. It's the first
thing that you eat as a kid, right when they
take off you from the milk from the bottle. My
mom wasn't you know those little cream that you give
to the kids? For me, it was, now he's ready,
he has two teeth, he can't chew. Let's make him spaghetti.
(04:18):
That's what I'm gonna make. You make to this like
a classic. It's so simple, but it's so difficult.
Speaker 1 (04:25):
It truly is. What is your first memory of having it?
Speaker 2 (04:29):
The first memory was my mom actually because as a
kid I couldn't eat the whole pasta. My mom was
actually breaking the spaghetti for me, and I used to
eat it with a spoon. The first memory I have
is like me trying to chew down the spaghetti balls.
The contact that you made with the eyes of your mom.
You know, my mom passed away when I was twenty three,
(04:49):
so that's a very dear memory to me. So that's why,
you know, you know, that's another an easy task. I
chose my brother from another mother to make this beautiful
spaghetti for me.
Speaker 1 (05:00):
Let me tell you first of all, you know I
can sympathize with you, and I know you talked so
highly of your mom, so this is, you know, for
you to trust me to make something that is tied
to memory of your mother is very special. So thank
you for trusting me to.
Speaker 2 (05:13):
Of course, of course I'm gonna rip you off, but
it's fine.
Speaker 1 (05:19):
Yeah, that's that's you know. I don't always succeed on
this show. I do pretty well, but I do have
a feeling that today is not going to be a
good day for me.
Speaker 2 (05:29):
What do you think we have fellow breadmakers. So I
saw how you treat though, how you your manuality, how
you how you treat the ingredients. I know that you
can cook, so otherwise I would.
Speaker 1 (05:39):
You were expecting me to make the spaghetti from scratch.
Speaker 2 (05:41):
No, the spaghetti from scratch. No, don't even there was
no treated no, no, no, I don't even do it. Don't
there's some beautiful brands of dried spaghetti. Why why freak
it up with something else?
Speaker 1 (05:54):
So you know, in case there are people that don't
know what is in this dish, aren't familiar, why don't you,
in your own words describe the components of this dish.
You can go to any Italian restaurant and probably find us.
You can go to some not Italian restaurants and probably
find it.
Speaker 2 (06:09):
The beautiful thing about this issue because you cannot ayde
behind anything straightforward, high quality ingredients, a good quality pasta,
a great quality tomato. You know, sometimes to media too acid.
And I see a lot of people in the US
they put sugar in their tomatoes. Don't do that. Please,
just cook down the tomato. Do not your sugar. The
(06:29):
tomato will come out, But do not sugar to tomo.
That's such a thing that I see in so many
mafia movies, like I shave my garlic really thin with
how you call it the razor? Yeah, and then put
some sugar. No nice, Just smash the garlic. Put in
a hot pan with a little bit of olive oil.
(06:50):
Flavor the olive oil, take it out. Add the crushed tomatoes.
If you want to crush it with your hand, even better.
The secret flavor is if you didn't wash your hands,
even better. I'm just kidding a piece of people. Wash
your hands.
Speaker 1 (07:03):
Wash your hands before you crush the tomatoes.
Speaker 2 (07:06):
We don't want a little basil and then cook down
the tomato. That's a secret. The tomatoes to be cooked
down until it comes out the umami, right, because tomato
is anmammi ingredient. So there's a lot of people that
cook the shit out of tomato and I don't like it.
It becomes like a tomato paste and almost like catchup
pea flavor or people that don't cook it enough. So
(07:27):
the balance is in between, and then the pasta is
to be a.
Speaker 1 (07:31):
Don't make First of all, ship can you go now?
It's all good? I was just playing. First of all.
Let's go back to the sugar comment. So are you
familiar with this practice in your pizza? Is that something that.
Speaker 2 (07:45):
I put sugar in the sauce?
Speaker 1 (07:46):
I think so? I mean I don't really know.
Speaker 2 (07:48):
I feel like this is nothing against New York. Pizza
is something that wasn't born in Italy, right, was brought
by immigrants and was creating the US. So it has
a soul that is part of the US. It's a
different and to get too much, so who am I
to criticize how they make the sauce? I mean? And
I love New York pizza is one of my favorite,
my favorite pizza. So the way you treat it in
(08:08):
the pizza and especially that style is different than the
spaghetti day I used to make my mom used to
make for me. So we're talking about a recipe that
is close to my heart. Me and you have a
favorite spot in New York's cars car pizzas just freaking amazing.
Speaker 1 (08:23):
And also, yeah, shout out both of those. Those are
actually my two favorite New York slices, hands down, without
a doubt. All Right, it is time. Now you're gonna
sit tight. I will prepare this and I will bring
it to you. I don't want you to watch what
I'm doing. No, I'm scared.
Speaker 2 (08:39):
I won't judge.
Speaker 1 (08:40):
No, you're literally here to judge. Remember, we'll be back
after these messages from our sponsors. Welcome back to Flaky biscuits.
It okay, we're still rolling here rolling. I gotta say,
(09:11):
I like the idea of doing this better when I
did this before you cooked meat dinner. But now I
am here, I'm here. I can't even look him in
the eyes. I mean, I don't know. I think it
looks fine, but I can't even look this man in
the eyes right now.
Speaker 2 (09:27):
So I don't worry. I'm you know how I am
with everybody. I am a joyful chef. Usually when I
have to say something negative, I always find the bright side.
Speaker 1 (09:38):
Oh no, today is not about bright sides.
Speaker 2 (09:39):
No, today, I want me to throw you under the bus.
Speaker 1 (09:41):
I just saw you do something with your fork in
that's tomatoes. So just I want you to tell me
and the listeners what's going on.
Speaker 2 (09:48):
Let's do it the way that I see it already.
I like them to tell me this crushed. But I
don't like that day. It's very little saucy. You know,
it has to be more saucy. More s When you
sat and marry the pasta with the sauce always the
last minutes, I always turned off the flame, had a
little bit of pasta water and a little bit of
olive oil and.
Speaker 1 (10:08):
Then oh man, that's a that's a deep cut. You
boy was not equipped for.
Speaker 2 (10:13):
No, no, I understand you know.
Speaker 1 (10:14):
All right, let's go. You want me to dig I
want you to dig in and then talk to me
about what you taste. Smell.
Speaker 2 (10:21):
It'smess good. Actually, it smess good.
Speaker 1 (10:23):
I tell you what I think. It tastes great.
Speaker 2 (10:26):
Let's do this.
Speaker 1 (10:28):
I got more sauce than you. I should have gave
you this plate.
Speaker 2 (10:34):
Oh not the worst play of pasta has in my life.
I can't say that. Not the worst play of pasta. Man.
Thank god I didn't tell you. You choose a good tomato. Tomo,
that's a good flavor. Passes over cook, my friend. I'm sorry,
but I like the the herbs that you put inside.
I like the basil. I can taste a little garlic too.
(10:56):
So it's it's it's done. The fundamental is done right.
But I need to teach you how to make it.
Like probably probably this is the kind of spaghetti yesterday,
you know, when we were talking with my wife, and
my wife like I was making spaghetti with him. It's like,
oh my god, it was horrible. It was like, you know,
you did better than my wife because my wife basically, listen,
(11:19):
my wife is in Mexico, so she makes amazing Mexican
food Italian food. You know how my wife used to
used to know the dumbness of the spaghetti the wall. Yeah,
she literally did in front of me. Is what the
hell are you doing? Oh no, that's how you do
it right. If it doesn't come out this ready, no,
we're gonna have the wall our roof of full of spegetti.
(11:40):
That's how my grandma does it. Tell your grandma is wrong,
and her grandma is an amazing, amazing, amazing Mexican book
best beans that I ever had, half a pound a lart.
But it's the best beans I've read in my life.
But spaghetti is norm.
Speaker 1 (11:57):
I learned the whole pasta on the wall thing when
I grew up too, I don't that must have come
from some TV show or some kind of American I
don't know. I remember growing up and throwing spaghetti at
the kitchen wall. I don't know.
Speaker 2 (12:09):
Why my mom taught me. It's like you take it
out of the pot, you blow a little bit because
it's hot, then you take a bite right and you
can see the inside of spaghetti as still a little
white from the flower, right, so you don't want that
white to show too much. A little bit is fine
and mean, says al dente. Right. But there's also a
(12:31):
say in my family that my father liked crispy pasta. Basically,
it's like nagalado andata. It means go down and go
up in and out, in and out, go down the water,
up the water. But that's called al kyodo. Al kyoto
means even harder, and that's how it enables. We like
our pasta. We like our pasta. No, we like a
(12:53):
pastaal denta. But done right is to have a nice
tooth feel. Yeah, this one I can do. You know
the paper that you put on the wall wallpapers.
Speaker 1 (13:02):
I'm gonna I'm gonna explain to you what I did,
just so you get a reference right here. I do
feel like for this recipe, we might we might do,
we might, we might need to do a collaborative recipe
to post on Chanda land dot com so that people
that are learning to make it are gonna learn to
do with.
Speaker 2 (13:17):
The right I'm giving you. I'm gonna give you my recipe.
Speaker 1 (13:20):
So for this one, that would beautiful, So here's what
I did. I got some tomatoes. They were in a can,
the best brand that I could find. I tried to
take the little top seed part out, which then I
gave up because it was taking too much time. I
crushed them up, I added some salt to them. I
let them sit. I got a saucepan hot with olive
oil and garlic. All right, I left the garlic in,
(13:41):
though I don't know it sounds like you take the
g I left the garlic and I sautate it until
it was like almost browning. Added the tomatoes, tasted it.
I added more salt. I think it's a little too salty.
I don't know if you think that. No, No, you
thing it's good, right, So I added a little more salt.
Let it cook down for honestly, just about thirty minutes.
I don't know what the typical cookdown time would be
(14:03):
or should be.
Speaker 2 (14:04):
It depends the water content that if you use tomato
from a can, the water content that tomatoes have in
the can fresh tomato, same thing.
Speaker 1 (14:11):
And then the fatal flaw is I cooked this pasta
before I left my house, and I came here with
the pasta already cooked in a container. And now I'm
realizing I probably just left the container open to let
it maybe.
Speaker 2 (14:24):
And it's not even that. People always care that how
much the pasta takes to cook because they look at
the direction that is on the package spaghetti. This is
fifteen minutes, dude, fifteen minutes we can make glue to
the project of your kids school. Fifteen minutes too much
for spaghetti. Usually it's eight nine minutes, and then you
(14:44):
finish too for another couple of minutes in the pen.
It's called resotatura. Risa means the same thing that you
do with the rice and you put butter and a
cheese to make a cream. Same thing you do with
a pasta, with pasta water and olive oil other whatever
you want to use to make the beautiful cream that
coats the spaghetti. So it has an extra time in
(15:06):
the pot outside the water because the stars to be
released in the pan.
Speaker 1 (15:09):
And it's I mean, it's just too technical for me.
Speaker 2 (15:12):
So I think we were we thought there is so
much science and spaghetta, so I think freaking Italian.
Speaker 1 (15:20):
At this point, we like to let our listeners know
if I was able to bring you back to that
beautiful memory that you had when you had this spaghetti
alpa for the first time.
Speaker 2 (15:32):
You brought me back. You brought me back for the
first time, and I tried to make the spaghetta pamotto
to my mom and I got slept in the face.
So you did. You did revoke a memory, that's for
sure with my mom. So that so beautiful. But I
can still hear the slap sound and the cheek red
(15:52):
little you can see it right.
Speaker 1 (15:56):
Oh wow, that is a flaky first bringing someone back
to the time. Trauma. Trauma. No, but you know it's
it's not you know, I remember making a torpilla for
my mom for the first time.
Speaker 2 (16:08):
And that's how the Tortillas lapt Challenge was born.
Speaker 1 (16:11):
That's how the Tortillas lapt Challenge was born. Well, listen,
at the end of the day, I'm very happy to
have try to prepare this for you.
Speaker 2 (16:19):
I appreciate it.
Speaker 1 (16:20):
I think it's worth noting. Actually, before we move on,
I think it's worth noting the first dish you chose
for me to make actually was something else, and you
made it a switch. If you would love to kind
of talk about that really quickly.
Speaker 2 (16:35):
It's called enables it all. It is made of with
the guts, with the leftovers of the park, right, the
stuff that are less noble of a pig by enables
who use everything and actually has to be cleaned and
the right way has to be done the right way.
It's it's a little bit difficult dish to make, and
(16:56):
it will take a lot of time. So if you
want to do a podcast, it will take you three
days to do it properly.
Speaker 1 (17:01):
Right. So if I can't cook pasta properly.
Speaker 2 (17:03):
I didn't want to die today. So it's if you
didn't cook it right, you know, s some pig ship,
you know.
Speaker 1 (17:09):
I said, yeah, yeah, don't don't blame you. If I
couldn't cook a pasta correctly, then there's no way I
would have cleaned.
Speaker 2 (17:16):
No, I understand. I think I think to catch you,
you know, a little slack, But you know I understand that.
You know, time television sometimes is a little bit difficult.
You got to have things pretty done. I appy, sire guys.
I know that these guys can cook. So I'm giving
him hard time. But you know he knows how to
make a spaghetti pomodor. Now we're gonna do another episode
(17:38):
at his house, and I'm gonna judge over like a falcon.
I'm gonna see it every step that he does. But
we're gonna share the rece We're.
Speaker 1 (17:46):
Gonna share that recipe on channel and dot com. So
I was able to bring you back to a different
memory when you also messed this dishopping out slab.
Speaker 2 (17:54):
I messed this dish so many times, you don't even
you don't even know.
Speaker 1 (17:58):
How did you go from messing up the dish to
having I don't know what eight pizzeri is.
Speaker 2 (18:03):
I mean, I was lucky to be born in a
family where we breathed cooking. So my mom was a chef,
my grandpa was a pastry chef on cruise ships, and
my auntie is a bread maker. So I was closer
more with my auntie because I used to live in
the same house. I used to wake up in the morning.
(18:25):
I used to see my older brother, you know, mix
the dough in the madia and the wooden box, and
the whole family was helping out because I used to
make bread for all the salum maria, all the delis
of the town. So I saw wake up for him
in the morning because there was noise and granba glass
of waters like what the hell are you guys doing?
A nine years old and I see my brother with
his hands full of sticky stuff, It's like, oh my god,
(18:46):
this sounds great down with so can I join it?
Speaker 1 (18:50):
Yeah?
Speaker 2 (18:51):
And I joined, and you know, from that time it
became my job and I loved the bread ever since.
But you know Sundays when all my days, when your
mom is off from cooking, she cooks a home and
you're in the kitchen with her, so you smell stuff,
you're curious, and your mom like teaches you you even
if she doesn't teaches you, because most of the time
(19:12):
my mom was busy, wanted to do something very quick.
It's like get out, come on, let me finish this.
I gotta feed the family. But you see it, right,
So you learn by mirror because you see it every day.
And then when she saw that, I was like, actually,
you know good around the kitchen. She started to train
me and teaching me a lot of classic Neapoligan dishes.
That's my background. So I learned a little bit of
(19:34):
bread making from my auntie. I hated making pastry, but
my grandpa wasn't easy on me when he was trying
to teach me how to make paste because my grandpa
was like very strict. It's like, can we put some marmalades,
No marmalad on the recipe. You had to do this,
you know what. I like you better when you make
me my birthday cake.
Speaker 1 (19:52):
It's fun.
Speaker 2 (19:53):
I'm gonna go with my mom. Mom is fun.
Speaker 1 (19:55):
Yeah, he is by the booking patient.
Speaker 2 (19:58):
Yeah, my grandpa was very It was always with my
mom about who made the better pastierra in Naporethana is
a corn cake basically corn pi and I was like, no,
you put this ingredient. I don't put it. I'm all school.
That's how I should be done. And my grandma, I'm
my god.
Speaker 1 (20:15):
So I feel like that not being by the book centered,
there's something that was more interesting to you then in
terms of like cooking and baking, right, a lot of people,
I always feel like people think that it's either or.
I mean, look, there's some things that I'll bake that
maybe I am going to be a little more specific with,
maybe I'm going to get my scale and make sure.
But there's other things I do where I don't. I'm like,
(20:36):
I'm like a hybrid.
Speaker 2 (20:38):
Let's say this, you know, because I see this culture
of people that, and you know, I respect every approach
that you have for baking and for bread making and pizza.
It depends how you grow up or like how you studies.
Like people that measure even if you knee in the air,
they changed the humid it in the air to make bread.
Speaker 1 (20:59):
There's people like that transmitted who's out there factoring their
sneeze particles. First of all, I don't want to know
that your sneeze is so powerful you had to change.
Speaker 2 (21:08):
No, but you know, it's a job, but it's it's
a job. But there's a lot of people that are
like a measure go around with thermometers.
Speaker 1 (21:14):
It is like the desired dough temperature. I was able
to get to twenty seven degrees celsius. It reached twenty
seven point one and I had to start over.
Speaker 2 (21:22):
Yeah, basically that, but people forget that making pizza, making
bread it's fun. Yes, it's so fun. Yes, if you
don't have a thermometer, you have a scale, you have
this just maake because ninety percent of this job is
got feeling. Even though you have the perfect measurements and
(21:47):
technological advance you are with all these measures. At the
end of the day, the dough. You never expect how
I react. Never you can control it, even in the
refrigerator you can control it. You will never know the
next day how you will find it. And now you
are just accordingly. So, Yes, it's important to know the science.
It's more important to know the basics and to have
(22:09):
trumometerous scales and stuff. But at the end of the day,
the more you do it, the more you understand it. Yeah,
the more. It's a good feeling for me. If you
talk to my auntie, my auntie doesn't even know what
she's done. What she's doing, she doesn't know. But for
some reason, for magic reason, she used to make bread
for the whole town, and everybody was happy. Bubbles like
(22:31):
this inside. Now everybody bread about the bubbles in the
in the door, Migram you could leave in the bubbles
in the bread that my auntie used to make.
Speaker 1 (22:41):
It's not and you know, it's interesting. There's so much
to unpack there. First of all, obviously I agree with
everything you said. I think that's one of the reasons
why we became so close so quickly. Actually is when
we first started talking about this kind of stuff. I
showed up to shoot the show that you were the
host essentially, you know, you were the the lead judge,
the host, but I had never met you until I
(23:03):
got to set. And then I just showed up and
I was like, damn, this guy probably thinks like, you know,
I made this music video called home Slice and I
do you know? So I'm like, I don't know what
this man thinks of me. He's a steamed pizza maker
in La and but yo. Within probably five minutes, I
was like, ah, I just some brother shit like this.
I was like, okay, cool, like we were vibing, and
then we started talking about this exact thing about doughmaking
(23:25):
and process. And sure, I know how to calculate a
dough temperature and I know how to get you know,
the pH balance of my soured oh and all that.
I know how to do that. But we're on that
page of like, hey, if I start doing that, then
when am I gonna When am I going to get creative?
When am I going to explore new flavors? When am
I going to make a new dough? When am I
going to make something new and just have fun?
Speaker 2 (23:47):
This job is learned by making mistakes. The more mistakes
you make the best result you're gonna have in the future.
Gold take classes. It's important to know. Yes, by books,
by book, please th only one on my website.
Speaker 1 (24:02):
On the website.
Speaker 2 (24:04):
Yeah, but just even a home if of bread, just
do it, Just do it. I get your kitchen dirty, then.
Speaker 1 (24:10):
Get your kitchen dirty. Shout out to all my fans.
I love all of you, all right, And I've signed
books before. I'm sure you have to. And like I'll
sign a book and it's in like such, it's in
really perfect condition. And then I'll sign another book and
it's just like a disaster. It's got like dough on
I like that one. I like that one. I'm like
that means that you're just like you're just out there, bro.
You got some dough on it, you got some oil
stains on it, you got a page ripped out, like
(24:32):
you know, once you get to that level of being
a home baker or a home cooker, anyone trying to learn,
or even a professional, if you're getting frustrated by making
technical mistakes, I just don't see the point. I mean,
look at it's this is life, man. Life is more
than just making bread, right. Life is about life is
about last night cooking for family and having fun with friends.
I mean, don't go anywhere. We'll be right back after this.
(25:10):
You don't like what comes next, so let's get right
back into it. Speaking of trials and tribulations. Though, you
got to this country, right, you fell in love with cooking.
You know, your family were cooks, and you made it
here to follow the dream. Yeah, I'm sure you do
realize how impressive you know, my parents were immigrants. Anytime
(25:31):
someone tells me a story about making it in this
country and really kind of going through those trials and
errors and trials and tribulations, I find it to be
very special. So I mean, if you know, if you're
comfortable talking about it, I'm sure our listeners would love
to know more about how you went from a kid
in Naples to where you are now. I mean, like,
how did you push through these boundaries?
Speaker 2 (25:53):
So it's the main reason why I decided to leave.
You know, most of the time immigrants, you know, they
grade because of necessity, right, And you know, I don't
want to. I don't wanta associate myself to those people
that really are like in necessity or they're like political
in trouble, or like the country they don't have what
to eat, so they come in the United States or
(26:14):
another country to make it for a resonal life. You know,
mine was a little bit more light, if you want
to call it. Like I basically grew up in a
house where I used to live with my mom. But
I started to soffer anxiety after my mom died, so,
you know, I decided to have a change. Basically, it's
not that I you know, I had a house in Italy,
I had a job by the car. I was living
(26:36):
good life anyway, but there was something in me that said,
let's go. I cannot stay here. An opportunity came in
the US. A guy promised me a lot of stuff.
Then when I came over here, you know, I found
myself living in a vent for almost seven months. And
it wasn't easy because I used to talk to myself like, hey,
I have a house in Italy, HI can shower, you know.
(26:59):
And I was living a good life and I don't
hide like most of the lot of night I used
to cry. It's like, what the hell am I doing here?
Questioned my choice. But then I realized there's something in
life that you gotta You gotta think of how strong
you can be as a human being, Like it's okay.
I made a choice. I need to stand by my choice.
(27:22):
So I spoke to my mom even if she wasn't there,
and said, listen, for some reason I got here, and
I'm gonna give him a time. Two years, something's gonna happen. Great,
something is not gonna happen. I can still go back
to my house. I have a family. It's gonna it's
gonna leave. It's gonna be right. And then it happened.
(27:45):
After not even two three weeks, found a job. And
then an article came out in one of the magazines,
like one of the best bits in the in Los Angeles.
And after that article, a lot of people come started
to come to the restaurant is to go work. One
of these people was Christo Donald and we became friends
and invited me to his house to make pizza. And
(28:08):
from his house, you know, a lot of celebrities to come,
because I started to become like a local legends. You know,
it's like, oh, there's this kid that makes delicious pizza
and crystal in the backyard, so his celebrity friends to come.
So the word spread and here I am from that
little vent to you know, cooking for celebrities. But most
of the time I think I always think it was
(28:30):
that conversation that I had in the event it was raining.
It feels like a movie, I know, but it's true.
It was raining as very bad as the time that
you feel so sad and I couldn't even shower. I
had to shower on a muscle beach, you know those invents.
There was a shower that you push the button and
there is a rational water coming up. I had to
do it at night because in the morning there was
(28:50):
cops saving me. No soap. You can use soap in
the area.
Speaker 1 (28:54):
Right and night at night around there, it might be
a little.
Speaker 2 (28:57):
It's a little nuts. It's a little nuts. You can
hear a lot of people screaming and fighting over you know,
a lot of stuff. I won't name it on the podcast.
But from that then and that conversation I had with
my mom, I one percent sure that she did something
that night. She did something that night and open up
(29:19):
a door for me. And then after she opened up
the door, the important thing is be good always with people.
That's my philosophy. My philosophy is like, treat people like
the way you would like to be treated, and even
if somebody is angry at you, always answer with a smile.
You know, sometimes very difficult because I'm a human being too.
I'm not here to say that I'm saying. Sometimes I
(29:40):
would say, oh, you know, I get angry too, but
I breathe ten seconds and I try to understand why
that person's so hungry. And I don't let people give
the opportunity to change my mood. Because the more time
you spend being angry, less time than you can have
to be That's true. So smile more, be angry less.
(30:03):
And you know, life sometimes is unfair because there's always
people that are not living the life that they want.
They have you know less than you, So be grateful always.
I'm extremely grateful from what I got. I'm extremely grateful
for the people all Los Angeles that support through the pandemic,
that support us, and they helped us to grow our business.
(30:25):
I'm extremely grateful for everything I have, even the hair
that I'm breathing.
Speaker 1 (30:28):
Right now, oh man, even this play of pasta in
front of you.
Speaker 2 (30:32):
I'm extremely grateful for the time that you took to
ruin a plate of pasta that.
Speaker 1 (30:40):
Was honestly Thanks for sharing all of that, you know,
especially about those tough times, you know, especially about having
anxiety and needing to make that change. I think you
were one of the first people I tried to call
you a couple of times when my dad died, but
I talked to you because I knew obviously you've gone
through something. It's not the same, right, everyone different, but
(31:00):
I know you've lost a parent before, and I was like,
I just need to talk to Donielle. That's how I
felt I needed to talk to you. And when I
remember what I told you, I know exactly what you
told me, and well, this is what I remember. You know,
obviously you expressed your sentiments and I was like, ah,
it's okay, and You're like, no, it's not. It's not okay,
it's never going to go away. And I was like,
oh shit, Like yeah, I think I've been dealing with
kind of that setting in pressure of like like you know,
(31:22):
he's gone, like I'm never gonna talk to him again,
and then I go through waves of anxiety as well
and cry and you know, all that kind of thing.
But and you know, here I am in the middle
of building this success. This whole time was for him.
Right from my mind, I was it's tough. It was.
It was very difficult. But you know, I'm like, oh,
like I do talk to him. I do. You know,
my brother's the same way. My brother got into a
(31:45):
nursing program not long after the funeral. I mean, I'm
talking about we leave Venduras and the day he gets back,
he's in. That is why I mean, I'm you know,
I can relate to what you're saying about that moment
you had in the van, and I think aaring that
with me continues to be special and I think it
does strengthen our friendship. Like it's like shit's real out
(32:05):
there and it's never gonna you know, there's no guarantee
we're always going to be successful. I mean, but hey, no,
here we are, right here, we are.
Speaker 2 (32:14):
We're here talking on the podcast Welcome to Psychology one
on one for the no. But it's you know, it's
it's important to share positivity for me, especially after the
whole pandemic years that we had. And I always told
to myself my mom when he she used to cook,
she's always smiled, scream a lot too in the kitchen,
(32:35):
but it's always smiling. That means it's something that she
found that make her happy. Right, What makes me happy
is feeding people. You saw yesterday. I go above and
beyond to feed people, to make them happy, to make
sure they have a good time. And it's the job
that I chose, you know that I chose, and that
I love. I got lucky. I do what I love.
(32:56):
Every day I get to cook and they pay me.
Speaker 1 (33:00):
Yes, sir, I love it. So what's what's next? I mean, so,
you've got your cookbook. I think we briefly mentioned it,
but it's called what again.
Speaker 2 (33:08):
It's I'll call it it's Cottage Atario then basically in
Italian means cookbook.
Speaker 1 (33:14):
And on the Pizzana front, you've been expanding your pizzeria.
I mean, is there any latest news you want to share?
Any new cities.
Speaker 2 (33:20):
We are about to open up in Silver Lake and
Los Angeles. We just open up in Texas in Dallas
on Knock Street, and probably more out of states too.
So we are in full expanding mode. And this is
not thanks to just my recipes and the beautiful team
of Pitzana. You know, I'm not alone in this. There's
always a lot of people behind me that work even
(33:42):
harder than I do. I just happened to be there
and take the credit most of the time, but I
always try to share the credit with my soush chefs,
my partners, and the line cooks that works with me,
the dishwasher that does amazing work in our kitchen, and
I love them to death. But also thanks to the
peace people that keep believing and coming and eating and
(34:04):
dining with us and supporting the restaurants every night.
Speaker 1 (34:07):
Danielle, LUI so delicious. We're gonna shift into something that's
also delicious. It's a game. It's called the blaky gameky
I hope you're shaking in your boots because it's payback
time now. Alright, take your time and give me your
(34:28):
best answer. Something we're gonna start off. It's about you know, noodles.
Speaker 2 (34:32):
Is noodles?
Speaker 1 (34:33):
Yeah, these dents and chewi. Noodles are often the centerpiece
for hot Asian soups and brothy cast roles, or the
base of a large bowl of meat with vegetable toppings.
All right, all right, is it low Maine? Is it Dan?
Is it Ramen or is it spaghetti ding ding ding?
Definitely Udan? Congratulations? You know your noodles? Oh, this is
(34:59):
a good one. According to Italy magazine, It is estimated
that there are how many different types of pasta shapes?
Speaker 2 (35:06):
Oh my god, there's too many?
Speaker 1 (35:09):
Is it two thousand? Is it forty nine? Is it
six hundred? Or is it three hundred and fifty?
Speaker 2 (35:15):
Three hundred and fifty?
Speaker 1 (35:16):
How do I guess you are Italian? According to Italy magazine,
it's three hundred and fifty different pasta shapes.
Speaker 2 (35:21):
That's a lot of new pasta born every day too.
Speaker 1 (35:23):
So right, I just made a new pasta ya.
Speaker 2 (35:28):
Now it's called how to blu your wall paper? Pasta?
Speaker 1 (35:33):
Got two more for you. You have to pick an answer.
I have to pick out, yes, which of the following
would you rather put on pasta?
Speaker 2 (35:42):
All right?
Speaker 1 (35:43):
Chicken ketchup or pineapple? You have to pick an answer,
and you're going on record saying.
Speaker 2 (35:55):
This, chicken ketchup or pineapple? Yeah? I know, I will
go with chicken.
Speaker 1 (36:03):
Yes, all right, we are brothers.
Speaker 2 (36:05):
Yeah, I will ground some chicken and make a ruggo
out of.
Speaker 1 (36:08):
It to hide the fact that it's chicken is chicken.
It's something that people don't know, especially Americans, right because
of chicken Alfredo, which I love to death, is that
Italian chicken? Ol pasta.
Speaker 2 (36:18):
Pasta al fredo, like fuccino al fredo, is Italian, but
not with chicken. With chicken. No, in Italy, chicken is
not considered as an ingredient for pasta. But you know,
I know that cuisine is always changing. And you know,
when I was a kid, mixing cheese with seafood was
a blasphemy. But now I see a lot of Italian
(36:39):
dishes made with the cheese and seafood, So you never know,
it might be the time for chicken to be in Italy.
Speaker 1 (36:46):
This man is progressive, all right, Danielle is willing to adapt.
I love that. In Cooks and Bakers, And last bonus question,
what is your favorite Napoli player of all time?
Speaker 2 (36:57):
Diego Armandola, Come dios. You can do that question to
any abolides like beside Maradonna, which one is your favor?
Speaker 1 (37:10):
All right? Well, good luck to Napoli? And last thing, obviously,
here at Flaky Biscuit, we close our episodes off with,
you know, talking to our guests about how we're making
a difference in our community. And I believe that you'll
be working or doing something with the LA Children's Hospital.
Why don't you talk to us about that?
Speaker 2 (37:28):
We already did with the last Monday, we'd share five
percent of the profits of Bizana to the Children's Hospital
of LA And the reason why we do that is like,
we believe that children's are the future, my friend. Yeah,
so we need to take care of that.
Speaker 1 (37:43):
That's really important. I'm assuming our listeners at home can
also volunteer and donate with the Children's Hospital Los Angeles.
We will make sure we have that information in our
show notes for you all to also participate in. But Daniella,
thank you, and obviously you know I'm just here visiting
in LA. But I'm sure there are going to be
many children whom I don't know. They might have their
(38:03):
first plate apasta or bravo, bravo Daniella, thank you so
much for coming to Flaky Biscuit. This was an absolute
pleasure and I can't wait to see you again, my friend.
Speaker 2 (38:20):
Thank you for having me. This was an absolute pleasure,
and I say always.
Speaker 1 (38:30):
Thanks for listening. Fam. If you want to make the
spaghetti al for yourself, find the recipe on Shondaland dot com,
and y'all, I want to know how it goes. I'm
gonna be collaborating with Daniella on this to make sure
y'all learn how to do it the right way, and
tag me artists and Brian tag Danielle at Danielle Uliti
and that's d A n I E L E U
(38:52):
d I T I, and of course tag shondaland so
that we can see your photos and your videos and
everything that you're doing. Get into that discord and chat
about it. Let's make this fun because this is such
a classic recipe that there's gonna be a lot of
conversation on this one. And I'd love to know how
y'all have done. Advice or comment, you know, just follow
(39:13):
Danielle as lead. Nah. Obviously, just don't overcook your passe y'all.
Don't don't make the mistake I made. And check out
the Los Angeles Children's Hospital at CCHLA dot org. You
can find all websites and handles I mentioned in the
show notes for this episode. So if you like Flaky Biscuit,
you know what to do. Leave us a rating or review, share, subscribe,
(39:35):
life all of that. Flaky Biscuit is executive produced by
Sandy Bailey, alex Alja, Lauren Homan, Tyler Klang, and Gabrielle Collins.
Our creative producer is Bridget Kenna and our editor and
producer is Nicholas Harder, with music by Crucial. Recipes from
Flaky Biscuit can be found each week on shondaland dot Com.
(39:55):
Subscribe to the Shondaland YouTube channel for more Flaky Biscuit content.
Flaky Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. For more podcasts from Shondaland Audio, visit the
iHeartRadio app, Apple Podcasts, or wherever you listen to your
favorite shows.
Flakey Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. Welcome to Flaky Biscuit, where each episode we
are cooking up delicious morsels of nostalgia, meals and recipes
that have comforted and guided our guest to success. Today's
(00:20):
gonna be a tricky one. Easy but tricky. Sometimes simple
is hard. Each episode I create a recipe from scratch
and I hand delivered to my guests these recipes. I
hope that y'all are also making at home. I am
sure there's gonna be a lot of conversation about today's
dish today. I'm so excited to have on what is
(00:41):
essentially my brother now I think, the most wonderful guests
and beautiful human being, host of Bests and do on Hulu,
founder and head chef of the best pizzeria in the
country probably, I mean, come on, the ultimate Italian chef,
the king of pizza himself, actually my friend and brother,
the one and only Danielle UITI.
Speaker 2 (01:01):
Oh my god, You've made me so shy right now, chum,
beautiful people, how are you chaau? Is how I hand
my posts?
Speaker 1 (01:11):
Yeah? I'm sure If you are not following Danielle on
social media. You must because his post are so full
of positive energy. They're guaranteed to make you feel.
Speaker 2 (01:19):
Good and hungry.
Speaker 1 (01:21):
And speaking of hungry, and speaking of me being hungry,
what happened last night? Man or?
Speaker 2 (01:27):
We throw down some good stuff. I mean we don't
get to see each other. We saw each other for
fifteen days straight on Hulu Best in Though Recording and
it was amazing. I mean we picked up like right away.
Speaker 1 (01:41):
Yeah, absolutely, Yeah, we had so.
Speaker 2 (01:42):
Much chemistry, so fun. So I don't get to see
you all the time, so you know, I wanted to
treat you or a little Italian cuisine at my house.
So you guys, hope you guys enjoyed it.
Speaker 1 (01:53):
Oh, let me tell you something right now. So for
the listeners, I went over to Danielle's house last night.
And this is not just any house or any kitchen.
There is a really ridiculously huge wood fired oven installed
right in the kitchen.
Speaker 2 (02:08):
I said, should be. I'm a pizza che If I
need my oven.
Speaker 1 (02:11):
Talk to me about this of it actually, if you
want to, if you of course.
Speaker 2 (02:14):
I mean, it was donated by my great friends Marrafurni.
This is not another because I use those ovens too,
there from Naples, so they're like me, they're immigrants and
they make beautiful Teiasonal ovens.
Speaker 1 (02:28):
Also, y'all, this man did not just make some normal
Italian food or something like. This was an absolute master class.
You know, I walk in and I see immediately this
perfectly baked fokacha. I mean, just like beautiful color on it.
There's some delicious fresh tomatoes, there's mozzarella, there's oils, there's truffle,
(02:50):
there's you know, some sheet pans with these pasta things
on them. I'm like, what are those? The cadalonis are there,
but I was smelling something that I wasn't And you know,
within twenty minutes, the oven opens and there's short rib.
Speaker 2 (03:04):
It was red wine in a braist sharph.
Speaker 1 (03:07):
A red wine bray short rib with ultimately with polenta.
Speaker 2 (03:10):
Right yeah, with some crescenza mixed polandos. Cheesy, beautiful.
Speaker 1 (03:16):
This was all second nature to you, the way you
kind of just effortlessly prepared this meal. I mean, you
know that fokatcha, for example, you cut it up, you
cut them open, you toasted them in your huge wood oven,
you pulled it out. What else happened.
Speaker 2 (03:28):
Then we put some strachino and then we finished with
the honi and truffle. That's very good.
Speaker 1 (03:35):
It was. It was nice, delicious, it was spectacular.
Speaker 2 (03:40):
Oh thank you.
Speaker 1 (03:40):
So you clearly have a passion for Italian food, and
I think it's time to kind of get into the
reason why we're here. I want you to let my
listeners or our listeners know, what did you have me
prepared today? What is this nostalgic dish?
Speaker 2 (03:55):
The most simple dish ever stables in my culture, especially
in southern Italy. It's a spaghetti alpamodoro. It's the first
thing that you eat as a kid, right when they
take off you from the milk from the bottle. My
mom wasn't you know those little cream that you give
to the kids? For me, it was, now he's ready,
he has two teeth, he can't chew. Let's make him spaghetti.
(04:18):
That's what I'm gonna make. You make to this like
a classic. It's so simple, but it's so difficult.
Speaker 1 (04:25):
It truly is. What is your first memory of having it?
Speaker 2 (04:29):
The first memory was my mom actually because as a
kid I couldn't eat the whole pasta. My mom was
actually breaking the spaghetti for me, and I used to
eat it with a spoon. The first memory I have
is like me trying to chew down the spaghetti balls.
The contact that you made with the eyes of your mom.
You know, my mom passed away when I was twenty three,
(04:49):
so that's a very dear memory to me. So that's why,
you know, you know, that's another an easy task. I
chose my brother from another mother to make this beautiful
spaghetti for me.
Speaker 1 (05:00):
Let me tell you first of all, you know I
can sympathize with you, and I know you talked so
highly of your mom, so this is, you know, for
you to trust me to make something that is tied
to memory of your mother is very special. So thank
you for trusting me to.
Speaker 2 (05:13):
Of course, of course I'm gonna rip you off, but
it's fine.
Speaker 1 (05:19):
Yeah, that's that's you know. I don't always succeed on
this show. I do pretty well, but I do have
a feeling that today is not going to be a
good day for me.
Speaker 2 (05:29):
What do you think we have fellow breadmakers. So I
saw how you treat though, how you your manuality, how
you how you treat the ingredients. I know that you
can cook, so otherwise I would.
Speaker 1 (05:39):
You were expecting me to make the spaghetti from scratch.
Speaker 2 (05:41):
No, the spaghetti from scratch. No, don't even there was
no treated no, no, no, I don't even do it. Don't
there's some beautiful brands of dried spaghetti. Why why freak
it up with something else?
Speaker 1 (05:54):
So you know, in case there are people that don't
know what is in this dish, aren't familiar, why don't you,
in your own words describe the components of this dish.
You can go to any Italian restaurant and probably find us.
You can go to some not Italian restaurants and probably
find it.
Speaker 2 (06:09):
The beautiful thing about this issue because you cannot ayde
behind anything straightforward, high quality ingredients, a good quality pasta,
a great quality tomato. You know, sometimes to media too acid.
And I see a lot of people in the US
they put sugar in their tomatoes. Don't do that. Please,
just cook down the tomato. Do not your sugar. The
(06:29):
tomato will come out, But do not sugar to tomo.
That's such a thing that I see in so many
mafia movies, like I shave my garlic really thin with
how you call it the razor? Yeah, and then put
some sugar. No nice, Just smash the garlic. Put in
a hot pan with a little bit of olive oil.
(06:50):
Flavor the olive oil, take it out. Add the crushed tomatoes.
If you want to crush it with your hand, even better.
The secret flavor is if you didn't wash your hands,
even better. I'm just kidding a piece of people. Wash
your hands.
Speaker 1 (07:03):
Wash your hands before you crush the tomatoes.
Speaker 2 (07:06):
We don't want a little basil and then cook down
the tomato. That's a secret. The tomatoes to be cooked
down until it comes out the umami, right, because tomato
is anmammi ingredient. So there's a lot of people that
cook the shit out of tomato and I don't like it.
It becomes like a tomato paste and almost like catchup
pea flavor or people that don't cook it enough. So
(07:27):
the balance is in between, and then the pasta is
to be a.
Speaker 1 (07:31):
Don't make First of all, ship can you go now?
It's all good? I was just playing. First of all.
Let's go back to the sugar comment. So are you
familiar with this practice in your pizza? Is that something that.
Speaker 2 (07:45):
I put sugar in the sauce?
Speaker 1 (07:46):
I think so? I mean I don't really know.
Speaker 2 (07:48):
I feel like this is nothing against New York. Pizza
is something that wasn't born in Italy, right, was brought
by immigrants and was creating the US. So it has
a soul that is part of the US. It's a
different and to get too much, so who am I
to criticize how they make the sauce? I mean? And
I love New York pizza is one of my favorite,
my favorite pizza. So the way you treat it in
(08:08):
the pizza and especially that style is different than the
spaghetti day I used to make my mom used to
make for me. So we're talking about a recipe that
is close to my heart. Me and you have a
favorite spot in New York's cars car pizzas just freaking amazing.
Speaker 1 (08:23):
And also, yeah, shout out both of those. Those are
actually my two favorite New York slices, hands down, without
a doubt. All Right, it is time. Now you're gonna
sit tight. I will prepare this and I will bring
it to you. I don't want you to watch what
I'm doing. No, I'm scared.
Speaker 2 (08:39):
I won't judge.
Speaker 1 (08:40):
No, you're literally here to judge. Remember, we'll be back
after these messages from our sponsors. Welcome back to Flaky biscuits.
It okay, we're still rolling here rolling. I gotta say,
(09:11):
I like the idea of doing this better when I
did this before you cooked meat dinner. But now I
am here, I'm here. I can't even look him in
the eyes. I mean, I don't know. I think it
looks fine, but I can't even look this man in
the eyes right now.
Speaker 2 (09:27):
So I don't worry. I'm you know how I am
with everybody. I am a joyful chef. Usually when I
have to say something negative, I always find the bright side.
Speaker 1 (09:38):
Oh no, today is not about bright sides.
Speaker 2 (09:39):
No, today, I want me to throw you under the bus.
Speaker 1 (09:41):
I just saw you do something with your fork in
that's tomatoes. So just I want you to tell me
and the listeners what's going on.
Speaker 2 (09:48):
Let's do it the way that I see it already.
I like them to tell me this crushed. But I
don't like that day. It's very little saucy. You know,
it has to be more saucy. More s When you
sat and marry the pasta with the sauce always the
last minutes, I always turned off the flame, had a
little bit of pasta water and a little bit of
olive oil and.
Speaker 1 (10:08):
Then oh man, that's a that's a deep cut. You
boy was not equipped for.
Speaker 2 (10:13):
No, no, I understand you know.
Speaker 1 (10:14):
All right, let's go. You want me to dig I
want you to dig in and then talk to me
about what you taste. Smell.
Speaker 2 (10:21):
It'smess good. Actually, it smess good.
Speaker 1 (10:23):
I tell you what I think. It tastes great.
Speaker 2 (10:26):
Let's do this.
Speaker 1 (10:28):
I got more sauce than you. I should have gave
you this plate.
Speaker 2 (10:34):
Oh not the worst play of pasta has in my life.
I can't say that. Not the worst play of pasta. Man.
Thank god I didn't tell you. You choose a good tomato. Tomo,
that's a good flavor. Passes over cook, my friend. I'm sorry,
but I like the the herbs that you put inside.
I like the basil. I can taste a little garlic too.
(10:56):
So it's it's it's done. The fundamental is done right.
But I need to teach you how to make it.
Like probably probably this is the kind of spaghetti yesterday,
you know, when we were talking with my wife, and
my wife like I was making spaghetti with him. It's like,
oh my god, it was horrible. It was like, you know,
you did better than my wife because my wife basically, listen,
(11:19):
my wife is in Mexico, so she makes amazing Mexican
food Italian food. You know how my wife used to
used to know the dumbness of the spaghetti the wall. Yeah,
she literally did in front of me. Is what the
hell are you doing? Oh no, that's how you do
it right. If it doesn't come out this ready, no,
we're gonna have the wall our roof of full of spegetti.
(11:40):
That's how my grandma does it. Tell your grandma is wrong,
and her grandma is an amazing, amazing, amazing Mexican book
best beans that I ever had, half a pound a lart.
But it's the best beans I've read in my life.
But spaghetti is norm.
Speaker 1 (11:57):
I learned the whole pasta on the wall thing when
I grew up too, I don't that must have come
from some TV show or some kind of American I
don't know. I remember growing up and throwing spaghetti at
the kitchen wall. I don't know.
Speaker 2 (12:09):
Why my mom taught me. It's like you take it
out of the pot, you blow a little bit because
it's hot, then you take a bite right and you
can see the inside of spaghetti as still a little
white from the flower, right, so you don't want that
white to show too much. A little bit is fine
and mean, says al dente. Right. But there's also a
(12:31):
say in my family that my father liked crispy pasta. Basically,
it's like nagalado andata. It means go down and go
up in and out, in and out, go down the water,
up the water. But that's called al kyodo. Al kyoto
means even harder, and that's how it enables. We like
our pasta. We like our pasta. No, we like a
(12:53):
pastaal denta. But done right is to have a nice
tooth feel. Yeah, this one I can do. You know
the paper that you put on the wall wallpapers.
Speaker 1 (13:02):
I'm gonna I'm gonna explain to you what I did,
just so you get a reference right here. I do
feel like for this recipe, we might we might do,
we might, we might need to do a collaborative recipe
to post on Chanda land dot com so that people
that are learning to make it are gonna learn to
do with.
Speaker 2 (13:17):
The right I'm giving you. I'm gonna give you my recipe.
Speaker 1 (13:20):
So for this one, that would beautiful, So here's what
I did. I got some tomatoes. They were in a can,
the best brand that I could find. I tried to
take the little top seed part out, which then I
gave up because it was taking too much time. I
crushed them up, I added some salt to them. I
let them sit. I got a saucepan hot with olive
oil and garlic. All right, I left the garlic in,
(13:41):
though I don't know it sounds like you take the
g I left the garlic and I sautate it until
it was like almost browning. Added the tomatoes, tasted it.
I added more salt. I think it's a little too salty.
I don't know if you think that. No, No, you
thing it's good, right, So I added a little more salt.
Let it cook down for honestly, just about thirty minutes.
I don't know what the typical cookdown time would be
(14:03):
or should be.
Speaker 2 (14:04):
It depends the water content that if you use tomato
from a can, the water content that tomatoes have in
the can fresh tomato, same thing.
Speaker 1 (14:11):
And then the fatal flaw is I cooked this pasta
before I left my house, and I came here with
the pasta already cooked in a container. And now I'm
realizing I probably just left the container open to let
it maybe.
Speaker 2 (14:24):
And it's not even that. People always care that how
much the pasta takes to cook because they look at
the direction that is on the package spaghetti. This is
fifteen minutes, dude, fifteen minutes we can make glue to
the project of your kids school. Fifteen minutes too much
for spaghetti. Usually it's eight nine minutes, and then you
(14:44):
finish too for another couple of minutes in the pen.
It's called resotatura. Risa means the same thing that you
do with the rice and you put butter and a
cheese to make a cream. Same thing you do with
a pasta, with pasta water and olive oil other whatever
you want to use to make the beautiful cream that
coats the spaghetti. So it has an extra time in
(15:06):
the pot outside the water because the stars to be
released in the pan.
Speaker 1 (15:09):
And it's I mean, it's just too technical for me.
Speaker 2 (15:12):
So I think we were we thought there is so
much science and spaghetta, so I think freaking Italian.
Speaker 1 (15:20):
At this point, we like to let our listeners know
if I was able to bring you back to that
beautiful memory that you had when you had this spaghetti
alpa for the first time.
Speaker 2 (15:32):
You brought me back. You brought me back for the
first time, and I tried to make the spaghetta pamotto
to my mom and I got slept in the face.
So you did. You did revoke a memory, that's for
sure with my mom. So that so beautiful. But I
can still hear the slap sound and the cheek red
(15:52):
little you can see it right.
Speaker 1 (15:56):
Oh wow, that is a flaky first bringing someone back
to the time. Trauma. Trauma. No, but you know it's
it's not you know, I remember making a torpilla for
my mom for the first time.
Speaker 2 (16:08):
And that's how the Tortillas lapt Challenge was born.
Speaker 1 (16:11):
That's how the Tortillas lapt Challenge was born. Well, listen,
at the end of the day, I'm very happy to
have try to prepare this for you.
Speaker 2 (16:19):
I appreciate it.
Speaker 1 (16:20):
I think it's worth noting. Actually, before we move on,
I think it's worth noting the first dish you chose
for me to make actually was something else, and you
made it a switch. If you would love to kind
of talk about that really quickly.
Speaker 2 (16:35):
It's called enables it all. It is made of with
the guts, with the leftovers of the park, right, the
stuff that are less noble of a pig by enables
who use everything and actually has to be cleaned and
the right way has to be done the right way.
It's it's a little bit difficult dish to make, and
(16:56):
it will take a lot of time. So if you
want to do a podcast, it will take you three
days to do it properly.
Speaker 1 (17:01):
Right. So if I can't cook pasta properly.
Speaker 2 (17:03):
I didn't want to die today. So it's if you
didn't cook it right, you know, s some pig ship,
you know.
Speaker 1 (17:09):
I said, yeah, yeah, don't don't blame you. If I
couldn't cook a pasta correctly, then there's no way I
would have cleaned.
Speaker 2 (17:16):
No, I understand. I think I think to catch you,
you know, a little slack, But you know I understand that.
You know, time television sometimes is a little bit difficult.
You got to have things pretty done. I appy, sire guys.
I know that these guys can cook. So I'm giving
him hard time. But you know he knows how to
make a spaghetti pomodor. Now we're gonna do another episode
(17:38):
at his house, and I'm gonna judge over like a falcon.
I'm gonna see it every step that he does. But
we're gonna share the rece We're.
Speaker 1 (17:46):
Gonna share that recipe on channel and dot com. So
I was able to bring you back to a different
memory when you also messed this dishopping out slab.
Speaker 2 (17:54):
I messed this dish so many times, you don't even
you don't even know.
Speaker 1 (17:58):
How did you go from messing up the dish to
having I don't know what eight pizzeri is.
Speaker 2 (18:03):
I mean, I was lucky to be born in a
family where we breathed cooking. So my mom was a chef,
my grandpa was a pastry chef on cruise ships, and
my auntie is a bread maker. So I was closer
more with my auntie because I used to live in
the same house. I used to wake up in the morning.
(18:25):
I used to see my older brother, you know, mix
the dough in the madia and the wooden box, and
the whole family was helping out because I used to
make bread for all the salum maria, all the delis
of the town. So I saw wake up for him
in the morning because there was noise and granba glass
of waters like what the hell are you guys doing?
A nine years old and I see my brother with
his hands full of sticky stuff, It's like, oh my god,
(18:46):
this sounds great down with so can I join it?
Speaker 1 (18:50):
Yeah?
Speaker 2 (18:51):
And I joined, and you know, from that time it
became my job and I loved the bread ever since.
But you know Sundays when all my days, when your
mom is off from cooking, she cooks a home and
you're in the kitchen with her, so you smell stuff,
you're curious, and your mom like teaches you you even
if she doesn't teaches you, because most of the time
(19:12):
my mom was busy, wanted to do something very quick.
It's like get out, come on, let me finish this.
I gotta feed the family. But you see it, right,
So you learn by mirror because you see it every day.
And then when she saw that, I was like, actually,
you know good around the kitchen. She started to train
me and teaching me a lot of classic Neapoligan dishes.
That's my background. So I learned a little bit of
(19:34):
bread making from my auntie. I hated making pastry, but
my grandpa wasn't easy on me when he was trying
to teach me how to make paste because my grandpa
was like very strict. It's like, can we put some marmalades,
No marmalad on the recipe. You had to do this,
you know what. I like you better when you make
me my birthday cake.
Speaker 1 (19:52):
It's fun.
Speaker 2 (19:53):
I'm gonna go with my mom. Mom is fun.
Speaker 1 (19:55):
Yeah, he is by the booking patient.
Speaker 2 (19:58):
Yeah, my grandpa was very It was always with my
mom about who made the better pastierra in Naporethana is
a corn cake basically corn pi and I was like, no,
you put this ingredient. I don't put it. I'm all school.
That's how I should be done. And my grandma, I'm
my god.
Speaker 1 (20:15):
So I feel like that not being by the book centered,
there's something that was more interesting to you then in
terms of like cooking and baking, right, a lot of people,
I always feel like people think that it's either or.
I mean, look, there's some things that I'll bake that
maybe I am going to be a little more specific with,
maybe I'm going to get my scale and make sure.
But there's other things I do where I don't. I'm like,
(20:36):
I'm like a hybrid.
Speaker 2 (20:38):
Let's say this, you know, because I see this culture
of people that, and you know, I respect every approach
that you have for baking and for bread making and pizza.
It depends how you grow up or like how you studies.
Like people that measure even if you knee in the air,
they changed the humid it in the air to make bread.
Speaker 1 (20:59):
There's people like that transmitted who's out there factoring their
sneeze particles. First of all, I don't want to know
that your sneeze is so powerful you had to change.
Speaker 2 (21:08):
No, but you know, it's a job, but it's it's
a job. But there's a lot of people that are
like a measure go around with thermometers.
Speaker 1 (21:14):
It is like the desired dough temperature. I was able
to get to twenty seven degrees celsius. It reached twenty
seven point one and I had to start over.
Speaker 2 (21:22):
Yeah, basically that, but people forget that making pizza, making
bread it's fun. Yes, it's so fun. Yes, if you
don't have a thermometer, you have a scale, you have
this just maake because ninety percent of this job is
got feeling. Even though you have the perfect measurements and
(21:47):
technological advance you are with all these measures. At the
end of the day, the dough. You never expect how
I react. Never you can control it, even in the
refrigerator you can control it. You will never know the
next day how you will find it. And now you
are just accordingly. So, Yes, it's important to know the science.
It's more important to know the basics and to have
(22:09):
trumometerous scales and stuff. But at the end of the day,
the more you do it, the more you understand it. Yeah,
the more. It's a good feeling for me. If you
talk to my auntie, my auntie doesn't even know what
she's done. What she's doing, she doesn't know. But for
some reason, for magic reason, she used to make bread
for the whole town, and everybody was happy. Bubbles like
(22:31):
this inside. Now everybody bread about the bubbles in the
in the door, Migram you could leave in the bubbles
in the bread that my auntie used to make.
Speaker 1 (22:41):
It's not and you know, it's interesting. There's so much
to unpack there. First of all, obviously I agree with
everything you said. I think that's one of the reasons
why we became so close so quickly. Actually is when
we first started talking about this kind of stuff. I
showed up to shoot the show that you were the
host essentially, you know, you were the the lead judge,
the host, but I had never met you until I
(23:03):
got to set. And then I just showed up and
I was like, damn, this guy probably thinks like, you know,
I made this music video called home Slice and I
do you know? So I'm like, I don't know what
this man thinks of me. He's a steamed pizza maker
in La and but yo. Within probably five minutes, I
was like, ah, I just some brother shit like this.
I was like, okay, cool, like we were vibing, and
then we started talking about this exact thing about doughmaking
(23:25):
and process. And sure, I know how to calculate a
dough temperature and I know how to get you know,
the pH balance of my soured oh and all that.
I know how to do that. But we're on that
page of like, hey, if I start doing that, then
when am I gonna When am I going to get creative?
When am I going to explore new flavors? When am
I going to make a new dough? When am I
going to make something new and just have fun?
Speaker 2 (23:47):
This job is learned by making mistakes. The more mistakes
you make the best result you're gonna have in the future.
Gold take classes. It's important to know. Yes, by books,
by book, please th only one on my website.
Speaker 1 (24:02):
On the website.
Speaker 2 (24:04):
Yeah, but just even a home if of bread, just
do it, Just do it. I get your kitchen dirty, then.
Speaker 1 (24:10):
Get your kitchen dirty. Shout out to all my fans.
I love all of you, all right, And I've signed
books before. I'm sure you have to. And like I'll
sign a book and it's in like such, it's in
really perfect condition. And then I'll sign another book and
it's just like a disaster. It's got like dough on
I like that one. I like that one. I'm like
that means that you're just like you're just out there, bro.
You got some dough on it, you got some oil
stains on it, you got a page ripped out, like
(24:32):
you know, once you get to that level of being
a home baker or a home cooker, anyone trying to learn,
or even a professional, if you're getting frustrated by making
technical mistakes, I just don't see the point. I mean,
look at it's this is life, man. Life is more
than just making bread, right. Life is about life is
about last night cooking for family and having fun with friends.
I mean, don't go anywhere. We'll be right back after this.
(25:10):
You don't like what comes next, so let's get right
back into it. Speaking of trials and tribulations. Though, you
got to this country, right, you fell in love with cooking.
You know, your family were cooks, and you made it
here to follow the dream. Yeah, I'm sure you do
realize how impressive you know, my parents were immigrants. Anytime
(25:31):
someone tells me a story about making it in this
country and really kind of going through those trials and
errors and trials and tribulations, I find it to be
very special. So I mean, if you know, if you're
comfortable talking about it, I'm sure our listeners would love
to know more about how you went from a kid
in Naples to where you are now. I mean, like,
how did you push through these boundaries?
Speaker 2 (25:53):
So it's the main reason why I decided to leave.
You know, most of the time immigrants, you know, they
grade because of necessity, right, And you know, I don't
want to. I don't wanta associate myself to those people
that really are like in necessity or they're like political
in trouble, or like the country they don't have what
to eat, so they come in the United States or
(26:14):
another country to make it for a resonal life. You know,
mine was a little bit more light, if you want
to call it. Like I basically grew up in a
house where I used to live with my mom. But
I started to soffer anxiety after my mom died, so,
you know, I decided to have a change. Basically, it's
not that I you know, I had a house in Italy,
I had a job by the car. I was living
(26:36):
good life anyway, but there was something in me that said,
let's go. I cannot stay here. An opportunity came in
the US. A guy promised me a lot of stuff.
Then when I came over here, you know, I found
myself living in a vent for almost seven months. And
it wasn't easy because I used to talk to myself like, hey,
I have a house in Italy, HI can shower, you know.
(26:59):
And I was living a good life and I don't
hide like most of the lot of night I used
to cry. It's like, what the hell am I doing here?
Questioned my choice. But then I realized there's something in
life that you gotta You gotta think of how strong
you can be as a human being, Like it's okay.
I made a choice. I need to stand by my choice.
(27:22):
So I spoke to my mom even if she wasn't there,
and said, listen, for some reason I got here, and
I'm gonna give him a time. Two years, something's gonna happen. Great,
something is not gonna happen. I can still go back
to my house. I have a family. It's gonna it's
gonna leave. It's gonna be right. And then it happened.
(27:45):
After not even two three weeks, found a job. And
then an article came out in one of the magazines,
like one of the best bits in the in Los Angeles.
And after that article, a lot of people come started
to come to the restaurant is to go work. One
of these people was Christo Donald and we became friends
and invited me to his house to make pizza. And
(28:08):
from his house, you know, a lot of celebrities to come,
because I started to become like a local legends. You know,
it's like, oh, there's this kid that makes delicious pizza
and crystal in the backyard, so his celebrity friends to come.
So the word spread and here I am from that
little vent to you know, cooking for celebrities. But most
of the time I think I always think it was
(28:30):
that conversation that I had in the event it was raining.
It feels like a movie, I know, but it's true.
It was raining as very bad as the time that
you feel so sad and I couldn't even shower. I
had to shower on a muscle beach, you know those invents.
There was a shower that you push the button and
there is a rational water coming up. I had to
do it at night because in the morning there was
(28:50):
cops saving me. No soap. You can use soap in
the area.
Speaker 1 (28:54):
Right and night at night around there, it might be
a little.
Speaker 2 (28:57):
It's a little nuts. It's a little nuts. You can
hear a lot of people screaming and fighting over you know,
a lot of stuff. I won't name it on the podcast.
But from that then and that conversation I had with
my mom, I one percent sure that she did something
that night. She did something that night and open up
(29:19):
a door for me. And then after she opened up
the door, the important thing is be good always with people.
That's my philosophy. My philosophy is like, treat people like
the way you would like to be treated, and even
if somebody is angry at you, always answer with a smile.
You know, sometimes very difficult because I'm a human being too.
I'm not here to say that I'm saying. Sometimes I
(29:40):
would say, oh, you know, I get angry too, but
I breathe ten seconds and I try to understand why
that person's so hungry. And I don't let people give
the opportunity to change my mood. Because the more time
you spend being angry, less time than you can have
to be That's true. So smile more, be angry less.
(30:03):
And you know, life sometimes is unfair because there's always
people that are not living the life that they want.
They have you know less than you, So be grateful always.
I'm extremely grateful from what I got. I'm extremely grateful
for the people all Los Angeles that support through the pandemic,
that support us, and they helped us to grow our business.
(30:25):
I'm extremely grateful for everything I have, even the hair
that I'm breathing.
Speaker 1 (30:28):
Right now, oh man, even this play of pasta in
front of you.
Speaker 2 (30:32):
I'm extremely grateful for the time that you took to
ruin a plate of pasta that.
Speaker 1 (30:40):
Was honestly Thanks for sharing all of that, you know,
especially about those tough times, you know, especially about having
anxiety and needing to make that change. I think you
were one of the first people I tried to call
you a couple of times when my dad died, but
I talked to you because I knew obviously you've gone
through something. It's not the same, right, everyone different, but
(31:00):
I know you've lost a parent before, and I was like,
I just need to talk to Donielle. That's how I
felt I needed to talk to you. And when I
remember what I told you, I know exactly what you
told me, and well, this is what I remember. You know,
obviously you expressed your sentiments and I was like, ah,
it's okay, and You're like, no, it's not. It's not okay,
it's never going to go away. And I was like,
oh shit, Like yeah, I think I've been dealing with
kind of that setting in pressure of like like you know,
(31:22):
he's gone, like I'm never gonna talk to him again,
and then I go through waves of anxiety as well
and cry and you know, all that kind of thing.
But and you know, here I am in the middle
of building this success. This whole time was for him.
Right from my mind, I was it's tough. It was.
It was very difficult. But you know, I'm like, oh,
like I do talk to him. I do. You know,
my brother's the same way. My brother got into a
(31:45):
nursing program not long after the funeral. I mean, I'm
talking about we leave Venduras and the day he gets back,
he's in. That is why I mean, I'm you know,
I can relate to what you're saying about that moment
you had in the van, and I think aaring that
with me continues to be special and I think it
does strengthen our friendship. Like it's like shit's real out
(32:05):
there and it's never gonna you know, there's no guarantee
we're always going to be successful. I mean, but hey, no,
here we are, right here, we are.
Speaker 2 (32:14):
We're here talking on the podcast Welcome to Psychology one
on one for the no. But it's you know, it's
it's important to share positivity for me, especially after the
whole pandemic years that we had. And I always told
to myself my mom when he she used to cook,
she's always smiled, scream a lot too in the kitchen,
(32:35):
but it's always smiling. That means it's something that she
found that make her happy. Right, What makes me happy
is feeding people. You saw yesterday. I go above and
beyond to feed people, to make them happy, to make
sure they have a good time. And it's the job
that I chose, you know that I chose, and that
I love. I got lucky. I do what I love.
(32:56):
Every day I get to cook and they pay me.
Speaker 1 (33:00):
Yes, sir, I love it. So what's what's next? I mean, so,
you've got your cookbook. I think we briefly mentioned it,
but it's called what again.
Speaker 2 (33:08):
It's I'll call it it's Cottage Atario then basically in
Italian means cookbook.
Speaker 1 (33:14):
And on the Pizzana front, you've been expanding your pizzeria.
I mean, is there any latest news you want to share?
Any new cities.
Speaker 2 (33:20):
We are about to open up in Silver Lake and
Los Angeles. We just open up in Texas in Dallas
on Knock Street, and probably more out of states too.
So we are in full expanding mode. And this is
not thanks to just my recipes and the beautiful team
of Pitzana. You know, I'm not alone in this. There's
always a lot of people behind me that work even
(33:42):
harder than I do. I just happened to be there
and take the credit most of the time, but I
always try to share the credit with my soush chefs,
my partners, and the line cooks that works with me,
the dishwasher that does amazing work in our kitchen, and
I love them to death. But also thanks to the
peace people that keep believing and coming and eating and
(34:04):
dining with us and supporting the restaurants every night.
Speaker 1 (34:07):
Danielle, LUI so delicious. We're gonna shift into something that's
also delicious. It's a game. It's called the blaky gameky
I hope you're shaking in your boots because it's payback
time now. Alright, take your time and give me your
(34:28):
best answer. Something we're gonna start off. It's about you know, noodles.
Speaker 2 (34:32):
Is noodles?
Speaker 1 (34:33):
Yeah, these dents and chewi. Noodles are often the centerpiece
for hot Asian soups and brothy cast roles, or the
base of a large bowl of meat with vegetable toppings.
All right, all right, is it low Maine? Is it Dan?
Is it Ramen or is it spaghetti ding ding ding?
Definitely Udan? Congratulations? You know your noodles? Oh, this is
(34:59):
a good one. According to Italy magazine, It is estimated
that there are how many different types of pasta shapes?
Speaker 2 (35:06):
Oh my god, there's too many?
Speaker 1 (35:09):
Is it two thousand? Is it forty nine? Is it
six hundred? Or is it three hundred and fifty?
Speaker 2 (35:15):
Three hundred and fifty?
Speaker 1 (35:16):
How do I guess you are Italian? According to Italy magazine,
it's three hundred and fifty different pasta shapes.
Speaker 2 (35:21):
That's a lot of new pasta born every day too.
Speaker 1 (35:23):
So right, I just made a new pasta ya.
Speaker 2 (35:28):
Now it's called how to blu your wall paper? Pasta?
Speaker 1 (35:33):
Got two more for you. You have to pick an answer.
I have to pick out, yes, which of the following
would you rather put on pasta?
Speaker 2 (35:42):
All right?
Speaker 1 (35:43):
Chicken ketchup or pineapple? You have to pick an answer,
and you're going on record saying.
Speaker 2 (35:55):
This, chicken ketchup or pineapple? Yeah? I know, I will
go with chicken.
Speaker 1 (36:03):
Yes, all right, we are brothers.
Speaker 2 (36:05):
Yeah, I will ground some chicken and make a ruggo
out of.
Speaker 1 (36:08):
It to hide the fact that it's chicken is chicken.
It's something that people don't know, especially Americans, right because
of chicken Alfredo, which I love to death, is that
Italian chicken? Ol pasta.
Speaker 2 (36:18):
Pasta al fredo, like fuccino al fredo, is Italian, but
not with chicken. With chicken. No, in Italy, chicken is
not considered as an ingredient for pasta. But you know,
I know that cuisine is always changing. And you know,
when I was a kid, mixing cheese with seafood was
a blasphemy. But now I see a lot of Italian
(36:39):
dishes made with the cheese and seafood, So you never know,
it might be the time for chicken to be in Italy.
Speaker 1 (36:46):
This man is progressive, all right, Danielle is willing to adapt.
I love that. In Cooks and Bakers, And last bonus question,
what is your favorite Napoli player of all time?
Speaker 2 (36:57):
Diego Armandola, Come dios. You can do that question to
any abolides like beside Maradonna, which one is your favor?
Speaker 1 (37:10):
All right? Well, good luck to Napoli? And last thing, obviously,
here at Flaky Biscuit, we close our episodes off with,
you know, talking to our guests about how we're making
a difference in our community. And I believe that you'll
be working or doing something with the LA Children's Hospital.
Why don't you talk to us about that?
Speaker 2 (37:28):
We already did with the last Monday, we'd share five
percent of the profits of Bizana to the Children's Hospital
of LA And the reason why we do that is like,
we believe that children's are the future, my friend. Yeah,
so we need to take care of that.
Speaker 1 (37:43):
That's really important. I'm assuming our listeners at home can
also volunteer and donate with the Children's Hospital Los Angeles.
We will make sure we have that information in our
show notes for you all to also participate in. But Daniella,
thank you, and obviously you know I'm just here visiting
in LA. But I'm sure there are going to be
many children whom I don't know. They might have their
(38:03):
first plate apasta or bravo, bravo Daniella, thank you so
much for coming to Flaky Biscuit. This was an absolute
pleasure and I can't wait to see you again, my friend.
Speaker 2 (38:20):
Thank you for having me. This was an absolute pleasure,
and I say always.
Speaker 1 (38:30):
Thanks for listening. Fam. If you want to make the
spaghetti al for yourself, find the recipe on Shondaland dot com,
and y'all, I want to know how it goes. I'm
gonna be collaborating with Daniella on this to make sure
y'all learn how to do it the right way, and
tag me artists and Brian tag Danielle at Danielle Uliti
and that's d A n I E L E U
(38:52):
d I T I, and of course tag shondaland so
that we can see your photos and your videos and
everything that you're doing. Get into that discord and chat
about it. Let's make this fun because this is such
a classic recipe that there's gonna be a lot of
conversation on this one. And I'd love to know how
y'all have done. Advice or comment, you know, just follow
(39:13):
Danielle as lead. Nah. Obviously, just don't overcook your passe y'all.
Don't don't make the mistake I made. And check out
the Los Angeles Children's Hospital at CCHLA dot org. You
can find all websites and handles I mentioned in the
show notes for this episode. So if you like Flaky Biscuit,
you know what to do. Leave us a rating or review, share, subscribe,
(39:35):
life all of that. Flaky Biscuit is executive produced by
Sandy Bailey, alex Alja, Lauren Homan, Tyler Klang, and Gabrielle Collins.
Our creative producer is Bridget Kenna and our editor and
producer is Nicholas Harder, with music by Crucial. Recipes from
Flaky Biscuit can be found each week on shondaland dot Com.
(39:55):
Subscribe to the Shondaland YouTube channel for more Flaky Biscuit content.
Flaky Biscuit is a production of Shondaland Audio in partnership
with iHeartRadio. For more podcasts from Shondaland Audio, visit the
iHeartRadio app, Apple Podcasts, or wherever you listen to your
favorite shows.
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