- [Sara] "Sara's Weeknight Meals" is made possible by Sunsweet, Mutti Tomatoes of Parma, Le Gruyere AOP from Switzerland, and by... - [Man] Cooking is the first kind of love, you know.

It was starting when I was child with my grandmother doing fresh pasta, and now I transmit it to all the guests.

It's something made specially for them.

- [Announcer] Oceania Cruises, proud sponsor of "Sara's Weeknight Meals."

(upbeat guitar music) Prosciutto di Parma, Parmigiano Reggiano, San Marzano tomatoes, balsamic vinegar.

Do Italian ingredients make the cuisine so delicious?

Or is it the other way around?

Either way, ground zero for good taste is the small agricultural town of Parma.

Here, we meet a local tomato farmer and Parmesan maker with a surprising secret weapon.

- Most important is every farmer, they plants the tomato, they have to have the cow.

(cow mooing) - [Sara] Then a local chef combines Parma's best ingredients in one extraordinary dish.

- [Carlo] The Parmesan cheese, the Parma ham, and the tomato.

- [Sara] Back home, it's more Italian with New York City star chef, Joey Campanaro.

His seven-ingredient mustard-crusted lamb blew me away.

- These recipes are so, so simple.

- The bounty of Parma and Italy, today on "Sara's Weeknight Meals."

(mellow upbeat music) They call it the food valley, this area of Emilia-Romagna, Italy.

Home to a small and charming Italian town that has an outsized culinary reputation.

Parma is famous for Parmesan cheese and Prosciutto di Parma.

But also for its fields of world class tomatoes.

Italian Chef, Carlo Cassoni and I, will cook with all three today.

An Italian triple threat.

You know, I just cannot imagine Italy without tomatoes.

But that hasn't always been true.

- No.

We start to import the tomato from the South America in the 15th century, just like a beautiful plant, but nobody eat them.

And after 200 years ago, the Italian, they perfect them.

Yep.

- Oh, well, geez.

And now, look at these huge tomato fields.

It looks like you're gonna send 'em all back to us in America.

- [Carlo] Yeah.

And now I have a pleasure to introduce you, my friend Luca Cotti.

This is the owner of the field.

(upbeat mellow music) - [Sara] Luca Cotti is appropriate for an Italian, a kind of a renaissance farmer.

He grows tomatoes, tons of them, but he also has a kids' farm camp, which might explain his incredible menagerie.

(chicken crowing) None are more important than his cows.

From their milk, he produces Parma's most famous export, Parmigiano Reggiano.

Each wheel sells for 500 euros.

(wheel knocking) And in kind of a circle of life moment, who knew cows are essential to tomato growing?

(Luka speaking in Italian) - Eh, most important is every farmer, they plant the tomato, they have to have the cow.

- Oh.

- Because during the rotation, the three has the rotation.

They produced the alpha alpha, they feed the cow, and the manure from the cow, they put on the field for fertilization.

That is very important.

- I get that.

- Extremely important.

- Okay.

All right.

Which means I'm standing in... (cows mooing) (donkey braying) Next question.

So how are these tomatoes different than the ones I get in the supermarket in the winter time?

- [Carlo] This one, they are picked very fresh.

That is difference in the summer season.

- [Sara] And then how quickly are they canned or bottled?

- Maximum six hour.

- What?

Yikes.

- Yeah.

- And those other guys travel for days and days and days and days.

So he grows so many different kinds of tomatoes here.

Why?

(Luca speaking in Italian) - Every variety have a different characteristic.

- So different flavor profiles and also different uses in different recipes.

- Yeah.

- Got it.

Oh, yeah.

Recipes.

Carlo has a great one with three products of Parma.

That's next.

(mellow upbeat music) Here I am in the countryside at the Cotti farm just outside of Parma with this delightful chef, Carlo Casoni, who has been a chef for years.

But you took a detour for five years to do something else.

You were the chef to the Formula 1 guys.

- Yeah.

Many years ago, I worked with the Ferrari Formula 1 teams around the world.

- Wow.

And how'd they do?

- We won five times the World Championship.

- What did you serve them?

(Carlo laughs) - A lot of traditional Italian food.

- [Sara] So tell me, what are we making today?

- Today, we make a traditional recipe in Parma.

Tagliatelle with three of the most important product in Parma.

The Parmesan cheese, the Parma ham, and the tomato.

- Oh, of course.

- [Carlo] Yeah.

- [Sara] All right.

- [Carlo] Now, I have five ounces of Parma Ham Prosciutto and I cut into stripes.

- So let me just say what he's doing, it's amazing, is he's crisping up.

- [Carlo] Yep.

- Getting a crisp.

The Prosciutto di Parma.

And you're gonna talk about what does prosciutto mean?

- [Carlo] Prosciutto means ham from Parma is made with a hind leg of the pork, of the pig, yeah?

- Yeah.

Got it.

- And season it and dry for minimum, one year.

- And longer?

- 25 Months.

24, 25 months is amazing.

- Oh, I can imagine.

- Amazing tasting.

- And so we're cooking it in a dry non-stick pan.

That's beautiful.

- [Carlo] Ready to go.

- [Sara] Oh, oh geez.

- [Carlo] Yeah.

- [Sara] Okay.

So what's next?

- Next is to prepare the bechamel sauce with Parmesan.

- Okay.

- In the same pan.

- Oh, one cheddar is speed up.

Okay.

- Rich of flour, we put a little bit of butter.

- [Sara] So you're using equal amounts of flour and butter.

About a third of a cup each.

And we're using this kind of flour.

- [Carlo] Double zero flour.

Very powdery.

- [Sara] Very powdery?

- [Carlo] Yeah.

- [Sara] Ground fine.

I imagine because it's finer, it doesn't lump up.

- [Carlo] Yeah.

- [Sara] Okay.

- [Carlo] Yeah.

- [Sara] Is that salted or unsalted butter?

- [Carlo] Unsalted.

Yeah.

- [Sara] Okay.

And you're just cooking it to get some of the rawness out of it?

The raw flavor.

- [Carlo] Yep.

I have three quarter of cup of milk already heated.

- [Sara] Heated it.

Why?

- [Carlo] It's simple and fast to prepare the bechamel sauce.

- [Sara] Oh, I see.

So it's just much quicker.

- [Carlo] Yep.

Next is to put the Parmesan.

- [Sara] This is roughly a cup.

Here we go.

- [Carlo] We mix a little bit.

And next is the tomato, the passata.

- Now, I have to ask you about this.

What is passata?

- [Carlo] Is a simple tomato sauce made with a round tomato without seeds and skin.

And we leave just a little bit of part of the water and we put in the bottle and pasteurize.

That's it.

- Oh, so these are fresh tomatoes?

It's so thick.

- Yeah.

Yeah, yeah, yeah.

- Now, interesting.

Who came up with this idea?

- The legend says a madam invented the passata to help the housewife to prepare a very fast sauce.

Because the Italian people drive home to have a lunch you have to prepare a very fast pasta.

- Right.

- And in the same time you cook the pasta, 10, 11 minutes with the passata, you prepare a very nice sauce.

- [Sara] We don't come home for lunch.

(Carlo laughs) We don't have an hour.

We don't have these kind of yummy meals.

You know, peanut butter and jelly, you know, desk side.

But this is a terrific weeknight meal.

- Yeah.

- [Sara] Yeah.

- [Carlo] Yeah.

Easy, easy.

Yeah.

Yeah.

I just put a little bit of salt.

- [Sara] Okay.

And that was about 250 grams of passata.

- [Carlo] Yeah.

Yeah, yeah.

This is for maybe two or three portion of tagliatelle.

It's time to put a small part of the half of the Parma ham in the sauce.

- [Sara] Right in.

Yeah.

- [Carlo] Yeah.

We take the rest to put on the tagliatelle.

- On the top.

- Yeah.

- Oh yum.

- I mix a little bit.

- [Sara] That looks so good.

- [Carlo] And now, it's time to cook the pasta.

- [Sara] Cook the pasta.

Okay.

Well, while you're doing that, I will get started on the salad.

I'm making a flat leaf parsley and asparagus salad with... Just olive oil and fresh lemon juice.

Can you slice these asparagus very thin on the angle?

I'll show you how.

- Yeah.

It slice like a salami.

Italian whip.

- (laughs) Of course.

Of course.

Okay.

I'm gonna just do about a tablespoon of lemon juice.

We're only using the best ingredients today.

I love this.

Italy's known for its Sorrento lemons and they're so beautiful and so juicy.

And then I'm gonna add some salt.

I wanna whisk it in the acid 'cause it dissolves better.

(spoon tapping) And here I've got three tablespoons of extra virgin olive oil.

Okay.

I have about two cups of flat leaf parsley leaves.

People don't know that a flat leaf parsley is really delicious in a salad.

And then, Carlo, you can add the asparagus.

- [Carlo] Yep.

- And I have half a cup of walnuts that were toasted at 350 degrees for about 7 to 10 minutes, and then chopped coarsely.

The Parmigiano Reggiano.

- Parmigiano Reggiano.

- And as you said, you wanna use the real stuff.

So how you know at home is on the label.

It's literally stamped.

And when you see the stamp, it means it's DOP.

Do you wanna explain that to us?

- DOP is a certified cheese 'cause we need the milk from the cow in a specific region.

- The cow?

- The cow.

- Yes.

- (laughs) In a specific region.

The preparation is very important to follow the agreement to prepare the Parmesan.

I just mix the salad a little bit.

- [Sara] That's nice.

It's Pepper?

- [Carlo] The smell is very good.

- [Sara] Oh yeah.

- Looks like very fresh.

- Okay, and then we'll just put this on top and serve it later.

I'll just leave it like that.

Salad's done.

How about the pasta?

You think the pasta's done?

- [Carlo] Yeah.

It's fine.

I put first a little bit of water.

- That's a good point because this got a little thick.

- Yeah, yeah.

- [Sara] Pasta cooking liquid is very valuable, right?

- [Carlo] Yeah.

It's a very old trick.

- Yes.

So... - [Carlo] I just mix to be little bit more creamy.

- Lovely.

- Time to do the pasta.

- Now, that's a brilliant way to take the pasta out.

'Cause you don't need a whole colander and a sink.

For people with small kitchens, this is a good tool.

You can buy them in kitchen supply stores, but also in Chinese stores, also sell them.

They're like spiders.

They're for deep frying also.

They're wonderful tools.

So that was really, that's it?

- [Carlo] Yeah.

We are ready to prepare.

- [Sara] I'm so excited to taste this.

- [Carlo] We do a small.

- [Sara] Ah.

- [Carlo] This is a- - [Sara] That is a very Italian.

- [Carlo] A new style to serve the tagliatelle.

- Oh, that's so beautiful.

Isn't it?

Now, second one?

- Yeah.

- Okay.

And we put a little garnish on top?

- Yeah.

- The more the merrier.

Okay.

That is so beautiful.

- [Carlo] Yep.

Parmesan is.

I think the Italian people put Parmesan everywhere.

- [Sara] Okay.

I'm just gonna give it a little bow.

Wow.

That's gorgeous.

All right, I think we need to go eat.

- Yeah.

It's time to go.

- Yeah.

(wine pouring) - [Sara] Ooh.

Is that beautiful?

- [Carlo] Yeah.

- [Sara] So, we gotta dig in here.

- Yeah.

- [Sara] I can't wait.

- [Carlo] We have to try.

- Yeah.

See, look at you.

You're so good at that.

Mm-hmm.

Oh, so good.

- Very nice, yeah?

- So good.

Wow.

- This is Italian way to tagliatelle spaghetti.

Look at this.

- Okay, I'm watching.

Okay.

- [Carlo] With a spoon.

- [Sara] And you twirl, twirl, twirl.

- You put a little bit on top and... - [Sara] There you go.

And then you eat it on the spoon.

- Yeah.

- [Sara] Oh, okay.

Lemme try.

- [Carlo] Just a little bit.

Just roll on the spoon.

- [Sara] Okay.

- [Carlo] And... - Then how do you get it off the fork?

- [Carlo] Yeah.

- Who's not behaving?

Okay.

There we go.

- [Carlo] Yeah.

- I think you did much better than me, but don't tell.

Mm-hmm.

So good.

So I have a question.

- Yeah?

- What do you make yourself for lunch?

- Normally pasta.

- Do you ever get tired of pasta?

- No.

Yeah, yeah, yeah.

Italians love pasta.

- Yeah.

I noticed that about you.

- [Carlo] Particularly the tagliatelle and the fresh pasta.

- Yeah.

So I just wanna say, I just had such a lovely day with you here in the countryside, outside of Parma, eating the three best ingredients in pasta, pasta, pasta.

- Thank you very much.

It was my pleasure.

- [Sara] I learned so much.

- [Carlo] Thank you.

A joint venture between USA and Italy.

- That's it.

That's it.

We now we need to bring you to our country so you can help all the race car drivers, okay?

- Okay.

(laughs) - Italian food.

- No problem.

- Yes.

- Salute.

(mellow guitar music) (upbeat cheerful music) - [Sara] My guest, Joey Campanaro is the real deal.

An Italian chef from Philly whose roots go back to Italy.

- I can't wait.

I'm ready.

- I'm ready.

- Let's do it.

- [Sara] He had a fish out of water experience when he changed places with his cousin, Rosabla, who owns restaurant on the tiny island of Tremiti on Italy's Adriatic coast.

(mellow guitar music) Hi, welcome back.

I'm here with Joey Campanaro, my buddy who has these three amazing restaurants in Greenwich Village, which is where I wish I lived.

What are we making now?

We're making our second weeknight dish.

- Yes.

And this is American lamb chops.

- American lamb chops?

I like that.

- Yes.

You know, you don't think of lamb as a very American thing.

- [Sara] No.

- And so in Colorado, based in Colorado as the American Lamb Board, which is helping farmers all over the country produce, which in my opinion is a much superior product, American lamb.

- Yes.

To the competitor, the major, which would be the New Zealand lamb.

Is that what you're thinking?

- New Zealand?

Yes.

- Yeah.

So why are we starting with an onion here?

- Well, we're gonna pickle these onions.

- Oh, cool.

- And it's basically a quick pickle.

It's just really, you know, my favorite vinegar, rice wine vinegar.

And so we just wanna peel the onion.

So we're just gonna cut these into the rings.

- [Sara] And this is gonna be part of our salad, you said?

- Yeah.

So the salad is, it's watercress and red onion.

- Oh, lovely.

Very simple again.

(knife chopping) - [Joey] That's plenty.

- [Sara] That's plenty, yeah.

- So this can stay in the vinegar for up to a week.

- Oh wow.

- Yeah.

- Well, duh.

It's acid, so it's gonna preserve it.

- [Joey] It actually turns into a really, really beautiful color.

And then, it turns into that.

- Yikes.

Wow.

- See the difference?

Look at that.

That is absolutely beautiful.

- Now, you have this beautiful vinegar as well that you can keep forever.

- Yes.

You could... And so it's slightly flavored by the onion.

- Right.

So look how pretty that is.

- You know, it's jewel like it really is.

Nice, nice, nice.

Okay, I'll put this back in the fridge.

- Put a top on.

- Yeah, I will.

So you're gonna talk to us about scallions.

I just take 'em for granted.

You know, I clean 'em up the way I always clean up.

But you tell us about 'em.

- Well, it's what happens with scallions sometimes, and spring onions is, you know, everything that it grows in the dirt, right?

So this part's in the dirt.

Oftentimes, you'll find some dirt, some sand inside there.

These are pretty clean.

- Right down in the leaves, near the root is what you're saying.

- Right.

So it's important to pull that off.

- [Sara] And just lose it.

- Just lose it.

And sometimes they don't have it.

So you know, this one had it and this one didn't, so.

- [Sara] Yeah, yeah.

- [Joey] And then we just cut that root off.

And I'm gonna cut these right in half and these are gonna go into my bowl.

And I'm gonna give a quick brush to these scallions with a little bit of olive oil and some garlic.

- Is that all we need?

- That's all we need.

- And what are we gonna do with these guys?

- So we're gonna grill them.

- Oh, okay.

- We're gonna brush 'em with a little bit of garlic and olive oil and grill it.

And then we're gonna use this as our glue to keep our breadcrumbs on our lambs.

- [Sara] Lambs.

- So this gets us a quick drizzle of olive oil and our grill's already hot.

And so what I'd like you to do, Sara, is to turn the grill off.

'Cause it's hot enough.

- [Sara] Okay.

- You know, all the garlic doesn't have to stick.

We just wanna get a little flavor on these.

- [Sara] Oh, nice.

And let's say you didn't have a grill pan.

Could you do this in a cast iron skillet?

- You can absolutely do this in a cast iron skillet.

Ideal would be on out outdoors on a grill.

So you can see, they're already softening up already.

I'm getting a little color on them and we'll get that little smokey flavor on them as well.

- So I think you want me to grate some Parmesan cheese down here.

- Right, so our next move for this is to mix the Panko breadcrumbs with the Parmigiano Reggiano.

- And now why?

I know why Parmigiano Reggiano, let's just pause for a minute.

Look at the label and talk about a story that I know you know about 'cause you're a Philly boy, which is Di Bruno's.

- [Joey] Yes.

Di Bruno Brothers itself.

It's one of the oldest cheese shops in Philadelphia.

Certain families in that neighborhood have their go-to shops.

And my family's shop has always been Di Bruno.

And so you walk into Di Bruno Brothers, and these huge aged provolones are hanging and the smell is, it's unparalleled.

- [Sara] It's such.. - [Joey] It's a childhood smell that, you know, I'll never forget the first time I walked into that shop.

You know, so Sunday gravy in Italian American household is super-duper important.

And in our family, we didn't really use Parmigiano very much.

We always went for the Pecorino Romano and they grate it for you in the old cheese grinder.

And you get it in a plastic bag with a little tie on it.

- Wow.

- And whenever I went into my grandmother, she'd always haggle for the price.

And so she'd always get it.

- [Sara] Of Course, of course.

That's what grandmothers are for.

Half a cup of Parmigiano Reggiano.

- [Joey] And we're gonna save some for a salad for later.

So if you could now mix that with some Panko.

- One cup of Panko.

Now why Panko?

That's not very Italian, Joey.

- [Joey] Well, uh.

- [Sara] As I recall, that's Japanese.

- [Joey] What I like about them is the texture of them.

I use these breadcrumbs in my meatballs as well.

- Really?

- Yes.

- Now, I would think you'd get into trouble in the Italian community for that.

- Right?

Well, you know, I don't really write the rules, I just break 'em.

- Right, okay.

Well, I just wanna say one thing about Panko breadcrumbs.

For those of you who don't go through your Panko breadcrumbs real quickly, like any other bread product, they can go stale.

So if they've been in there for six months in your cupboard, just taste them before you use them, just to make sure they're still fresh.

Okay.

So we've got one cup of Panko breadcrumbs, a half a cup of graded Parmesan cheese.

And you've got your scallions.

- I think we should prep our mustard now.

- Okay.

- So we take our scallions, you let them cool down a little bit.

That's fine.

- Do you want me to get some mustard in here?

- Yes, please.

- How much do we need?

- I think a- - [Sara] It's a cup?

- [Joey] A cup of mustard is perfect for this.

- [Sara] And why Dijon?

- Dijon mustard and lamb love each other.

- Match made in heaven.

(mellow music) - [Joey] And so, yeah, that's perfect.

- [Sara] So I'm just interested.

So that's just four scallions that we've grilled and a cup of Dijon.

Do we add anything else?

Salt and pepper, olive oil, or is that it?

- [Joey] This is it.

- [Sara] That's literally it.

Oh geez.

- You can grab the lamb.

- Okay.

I will.

(paper rustling) Let's get outta the packages.

Okay, so this is Colorado lamb.

- Yeah, the animals get bigger and they're fat develops more and more.

So what we get to achieve is the marbling that keeps it moist and juicy.

This one, when it comes with this little cap on.

So we're just gonna peel that off.

I'm just leaving the knife right on the bone.

- [Sara] Yep.

- [Joey] And peeling down.

- [Sara] Very nice.

- [Joey] My lamb goes in.

- [Sara] I'm gonna count the number of ingredients here.

We have, well, we did marinate that with oil and garlic, but, okay.

So we've got scallion, oil, garlic, mustard, Panko, Parmesan, lamb.

Seven.

That's a good number of ingredients if you're trying to get dinner on the table during the work week.

- And then this is the... - [Sara] So it is the glue, the mustard is the glue.

- That's correct.

- Which is great.

Now, we're gonna put this in a 475 degree oven.

Is that right?

- [Joey] We're gonna put it in a hot oven, right.

So 475 for about 20 minutes.

- [Sara] Oh, okay.

- [Joey] I'm gonna drizzle this with olive oil.

- [Sara] And that's what we're looking for medium rare.

- [Joey] And that's medium rare to medium.

Yes.

When these come out of the oven, they're gonna need some time to rest.

And while they're resting, there's that tricky carryover cooking.

- [Sara] Cooking time, right?

- [Joey] Yes.

- [Sara] All right, so the top oven or you wanna, oops.

There we go.

Do you want the top shelf, bottom shelf?

Don't care?

There we go.

Okay.

All right, so we're gonna give that about 20 minutes.

We can tidy up a little bit.

Oh, actually I wanted to look some more of your photos.

- Oh great.

- Yeah.

(playful guitar music) (Rosalba speaking in Italian) (wine pouring) - So yes, that's my crazy cousin, Rosalba.

- Mm-hmm.

In this film because it's "Kitchen Cousins."

She comes to New York and then I go to Italy, and she's from the Isla De Tremiti which is in the Adriatic coast off of Foggia.

- And so, does she speak English?

- Not very well.

- So the two of you spoke sort of Italian.

- We spoke the the kitchen language.

- Ah-huh.

It is pretty universal.

Yes.

- [Joey] There's so much fish on, you know, the island is, it's all about seafood.

And so we were on a boat and the guy dives off the boat and he comes up with like three dozen sea urchin.

- [Sara] Oh wow.

I wonder if our lamb is ready.

- [Joey] It should be.

- This is so much fun.

I could just sit here forever, but we don't wanna overcook our beautiful lamb.

- [Joey] No.

- Let's go check it out.

(playful guitar music) - [Joey] So this lamb's gonna rest for seven to eight minutes, and it's very important to allow that resting time because when we're gonna cut this lamb and we're gonna serve it, we don't want all that juice to just bleed out on our cutting board.

We wanna be able to have our guests enjoy that.

- Okay.

- When you rest it, we wanna rest it on a baking rack so that air can get around it.

- [Sara] Circulate to sort of let it cool down a bit.

- [Joey] Exactly.

- [Sara] 'Cause if we stay kept it in there, - It just keep cooking- - It would just keep cooking - [Sara] in the residual.

- [Joey] and keep cooking.

- [Sara] Okay.

So we're gonna make a watercress salad here.

- [Joey] Yes.

- [Sara] Why are we using watercress?

- [Joey] Watercress is special to me.

Watercress is like a super food.

It's very healthy.

We eat well, we choose our diet right.

And we can really promote our own health.

- And so you, what do we do with the onions?

- [Joey] So the next thing to do is to take these- - [Sara] Should I keep doing- - [Joey] Really pretty onions.

I think that's plenty.

- [Sara] Oh good.

Okay.

- [Joey] Yeah.

The next thing to do is with these onions, you just wanna break 'em up and look how pretty that is.

- [Sara] They are technicolor.

- [Joey] And so now, that's plenty of onion.

- [Sara] We've got our Parmesan cheese.

I'm just gonna just put this over here.

Yep.

- [Joey] We'll add some of the Parm.

- [Sara] Parm makes everything better, doesn't it?

- [Joey] Just straight up olive oil.

And we don't need any more vinegar because we have enough vinegar in those onions.

- Should I toss it or?

- Yes, please.

- I hate to mess with it.

It's so beautiful.

- [Joey] Yeah, we'll just give it a quick toss and then, yeah.

And then we can plate it.

(upbeat joyful music) - So is that enough salad, you think?

- That's perfect.

- Okay, great.

- You know, once you can grab the bones, and you can, you know, handle the heat of that.

That's about your measure that you know your lamb is rested enough.

- Okay.

- And then when you're cutting, it is important to be careful that you...

When you cut through this, that you don't lose that important flavor coating.

So we just go straight down and we have that beautifully perfect.

- Oh, that is gorgeous.

Oh, that is spectacular.

You know what, I'm gonna retrieve our wines, which we left all over the kitchen while you do that.

(upbeat joyful music) Perfectly cooked.

- Then I just like it- - [Sara] Put a little.

- Put the inside, right in the center of the eye with a little bit of that mountain salt.

- [Sara] Okay.

Shall we go sit down?

Thank you.

Oh boy, I can't wait to taste this.

And we've got this nice Cabernet Sauvignon that you recommended.

- [Joey] You know, I recommended a Cabernet for this lamb because lamb is very dense and rich, and so cabernet would really, really stand up to this and compliment the richness.

- Well, I just wanna thank you so much.

I mean, these recipes are so, so simple.

I want you all to try these at home 'cause geez, this is the perfect kind of thing to make for a weeknight meal or for entertaining.

I'm Sara Moulton, here with Joey Campanaro.

I'll see you next time for more of "Sara's Weeknight Meals."

All right, let's dig in.

I'm gonna start with a knife before, but I'll get to the bone.

My husband likes bones so much.

We'll eat a roast chicken and there'll be nothing.

Nothing.

Joey, look your corner lip.

You still got a little crumb there.

You got it.

(Joey laughs) (mellow music) For recipes, videos, and more, go to our website saramoulton.com.

"Sara's Weeknight Meals" is made possible by Sunsweet, Mutti Tomatoes of Parma, Le Gruyere AOP from Switzerland.

And by.. - [Man] Cooking is the first kind of love, you know.

It was starting when I was child with my grandmother doing fresh pasta, and now I transmit it to all the guests.

It's something made specially for them.

- [Announcer] Oceania Cruises, proud sponsor of "Sara's Weeknight Meals."

(gentle piano music) (gentle spirited music) (ceremonious music)