>> Sara: FOR LOTS OF US, ITALIAN IS THE GO-TO CUISINE FOR QUICK AND NUTRITIOUS WEEKNIGHT MEALS, SO WHEN I WAS LOOKING FOR SOME NEW ITALIAN RECIPES, I WENT TO ONE OF MY FAVORITE ITALIAN CHEFS, GIUSEPPE FANELLI OF THE TRE DICI RESTAURANT IN NEW YORK CITY.

I DINE THERE ALL THE TIME.

I LOVE HIS CLASSIC PASTA WITH HOMEMADE PESTO, STRING BEANS, AND POTATOES.

IT'S FRESH AND FILLING AND TASTES LIKE THE GARDEN.

NEXT, AGNELLO SCOTTADITO: TENDER GRILLED LAMBCHOPS TOPPING A COLORFUL HERB AND HEIRLOOM TOMATO SALAD.

AND FINALLY, WE'LL TAKE A WALK ON THE LIGHTER SIDE WITH HIS BRUSCHETTA AL TONNO, A SALTY SWEET MIX OF TUNA, WHITE BEANS, AND ARUGULA MOUNTED ON CRUSTY BREAD.

WE'RE CELEBRATING ITALIAN HOME COOKING AT ITS BEST.

[sunny instrumental music] ♪ ♪ FUNDING PROVIDED BY: >> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> Sara: SO HOW WAS THE TRAIN RIDE?

>> THE TRAIN RIDE WAS QUICK.

IT WAS GREAT.

>> Sara: YEAH, NO BIG DEAL?

>> NO.

>> Sara: SO, I MEAN, I WAS PICKING SOME BASIL.

SORT OF PATHETIC.

I CAN SEE THAT YOU-- >> I BROUGHT SOME.

>> Sara: YEAH, WELL, I'LL JUST ADD MINE TO YOUR BUNCH, OKAY?

WE'RE GONNA GO UP HERE.

AND, UM, I'LL PUT A POT OF WATER ON 'CAUSE I THOUGHT, "MAYBE WE'RE MAKING SOME PASTA."

>> WE'RE MAKING NICE PASTA.

>> Sara: HI, I'M SARA MOULTON.

WELCOME TO SARA'S WEEKNIGHT MEALS.

THE HUSBAND AND I ARE ALWAYS HAPPY TO DISCOVER GREAT LITTLE RESTAURANTS IN OUR NEIGHBORHOOD IN MANHATTAN, AND RIGHT AROUND THE CORNER FROM US, WE'VE COME TO LOVE TRE DICI, A GEM OF A TINY, LITTLE ITALIAN RESTAURANT WITH CHEF GIUSEPPE FANELLI.

AND YOU'RE GONNA COOK WITH ME AND SHOW ME SOME HOME-COOKED DISHES.

WHAT ARE WE MAKING TODAY?

>> TODAY WE'RE GONNA MAKE A PASTA AL PESTO ALLA GENOVESE.

>> Sara: OOH, I LOVE PESTO.

>> WITH POTATOES AND GREEN BEANS.

>> Sara: WE'RE PUTTING POTATOES AND PASTA IN THE SAME DISH?

>> THIS IS GONNA BE A ONE-POT DINNER, SO WE'RE GONNA PUT THE POTATOES, WE'RE GONNA PUT THE GREEN BEANS ALL IN ONE POT.

WHEN WE PULL IT OUT, WE'RE GONNA FINISH IT WITH THE PESTO AND THAT'S IT.

>> Sara: ALL RIGHT.

THESE ARE HARICOR VERT, RIGHT?

THE LITTLE GREEN BEANS.

>> SO WE JUST USE--GONNA EITHER PICK OR CUT THE STEM PART OFF.

>> Sara: OKAY.

>> AND I'M JUST GONNA SEASON THE WATER WITH SOME KOSHER SALT.

FIRST YOU ALWAYS WANT THE WATER TO BE BOILING 'CAUSE THE SALT IS GONNA DROP THE HEAT DOWN SO THAT WOULD PROLONG THE BOILING TIME.

>> Sara: OKAY.

>> BUT YOU WANT TO SALT THE WATER JUST SO THAT IT GIVES THE PASTA FLAVOR THROUGHOUT.

>> Sara: OKAY, SO I'M SNIPPING THESE OFF, AND THEN DO YOU WANT ME TO CUT 'EM INTO PIECES?

>> CUT 'EM INTO PIECES, EITHER HALVES OR THIRDS, WHICH EVER.

YOU DON'T IT TO BE BIGGER THAN THE PASTA.

SO THE PASTA'S ABOUT AN INCH, AN INCH AND A QUARTER.

>> Sara: OH, I SEE.

OKAY.

GOT IT.

THAT MAKES SENSE.

AND WHY ARE WE USING HARICOT VERT?

THESE THIN GUYS, AS OPPOSED TO THE BIG ONES?

>> WELL, BECAUSE THEY'RE THIN AND THE COOKING TIME WOULD GO GREAT WITH THIS PASTA AS OPPOSED TO THE THICKER ONES THAT'LL TAKE LONGER TO COOK.

>> Sara: I SEE.

OKAY, SO EVERYTHING HAS TO BE DONE AT THE SAME TIME BECAUSE WE'RE DOING IT ALL IN ONE POT.

>> YUP.

>> Sara: NOW WHERE'S THE--THIS IS A CLASSIC RECIPE, ISN'T IT?

>> THIS IS A CLASSIC GENOVESE DISH.

>> Sara: UH-HUH.

>> THEY WERE THE ONES THAT INTRODUCED PESTO TO THE MODERN WORLD.

>> TO THE WORLD.

>> YES.

>> Sara: THAT WAS THE BEST THING THEY EVER DID.

OKAY.

>> SO I'M JUST GONNA PEEL THIS ONE POTATO.

I THINK THIS ONE POTATO SHOULD BE GOOD FOR THIS RECIPE.

>> Sara: AND WHAT KIND ARE WE USING?

>> WE'RE JUST USING A REGULAR IDAHOAN POTATOES.

>> Sara: THEY'RE VERY HIGH IN STARCH, RIGHT?

>> THEY'RE VERY HIGH, YES.

>> Sara: WHY DO WE LIKE A POTATO THAT'S HIGH IN STARCH FOR THIS RECIPE?

>> BECAUSE THEY WON'T BREAK DOWN.

>> OKAY, GOOD.

>> AND THEY'LL DEFINITELY MAINTAIN THEIR BITE, AND THEY WON'T BE SOGGY.

>> Sara: OKAY.

I LIKE THAT.

SO YOUR MOM WAS A VERY GOOD COOK, AND SHE COOKED EVERY NIGHT?

>> PHENOMENAL.

EVERY NIGHT.

>> Sara: AND YOU SAT DOWN FOR FAMILY DINNER?

>> WE--MY FATHER REFUSED TO GO OUT TO DINNER.

>> Sara: REFUSED?

>> REFUSED.

>> Sara: WHOA!

>> "THERE'S NO RESTAURANT IN THE WORLD THAT CAN SERVE BETTER FOOD THAN WHAT YOUR MOTHER DOES."

>> WELL, YOUR MOTHER.

NOT SURE ABOUT EVERYBODY'S MOTHER.

AND ON SUNDAY, I BET SHE MADE SUNDAY GREAT THINGS.

>> SUNDAY--EVERY SUNDAY AT 12:00, WE HAD TO SIT ON THE TABLE.

>> Sara: AND WHAT TIME DID SHE GET UP TO START COOKING?

>> UH, USUALLY AROUND 6:00 IN THE MORNING.

>> Sara: PHEW!

SO THIS GOES IN?

THE PASTA'S IN.

DID YOU STIR IT OR ANYTHING?

>> I STIRRED IT, YEP.

WE'LL GIVE ANOTHER STIR, THEN WE'LL PUT THE TOP BACK ON FOR IT TO... >> Sara: OKAY, SO THIS GOES HOW MANY MINUTES BEFORE WE ADD THE GREEN BEANS?

THERE WE GO.

>> I WOULD DO IT, LIKE, ANOTHER SIX MORE MINUTES.

>> Sara: OKAY.

ALL RIGHT.

SO YOU WANT ME TO PICK SOME BASIL HERE?

>> IT'S ALREADY PREWASHED.

>> Sara: OH, I LOVE THE SMELL.

>> YEAH.

>> Sara: THIS IS, LIKE, ESSENCE OF SUMMER, AND I EVEN LIKE IT-- IN THE MIDDLE OF WINTER, IT MAKES ME HAPPY.

>> MY DAD HAS A LITTLE SECRET STASH IN HIS GARDEN WHERE HE KEEPS IT COVERED.

IT'S, LIKE, HIS OWN LITTLE GREENHOUSE THAT HE KEEPS BASIL AND PARSLEY ALL YEAR LONG.

>> Sara: WOW, BUT HE SHARES, I ASSUME?

>> IT'S ONLY FOR US.

>> Sara: OH, FOR YOUR FAMILY.

YEAH--NO--OOH, WOW.

>> WHILE YOU'RE DOING THAT, I'M GONNA GRATE SOME OF THIS PARMESAN CHEESE.

AND HONESTLY, LET'S JUST GIVE THE-- RIGHT NOW, SO WE GOT TO DO-- WE HAVE TO PUT THE PINE NUTS ON.

>> Sara: RIGHT.

SO WHEN I PUT THE HEAT ON LOW, 'CAUSE YOU WANT THE PINE NUTS TO COOK EVENLY.

>> Sara: AND YOU LIKE THE ITALIAN ONES?

>> YES.

>> Sara: I'M NOT SURPRISED.

[giggles] >> THAT LOOKS GREAT.

>> Sara: I FEEL LIKE I'M SWIMMING IN BASIL.

>> OH, THAT'LL ALL DISAPPEAR IN TWO SECONDS.

>> Sara: AND THEN I NEED TO MINCE--HOW MUCH GARLIC DO WE NEED?

>> I WOULD SAY ABOUT JUST TWO CLOVES.

>> TWO CLOVES?

OKAY, WE DON'T WANT IT TO BE TWO STRONG.

MM-HMM.

I KNOW THE DIFFERENT PASTA SHAPES HAVE DIFFERENT USES IN ITALIAN COOKING, RIGHT?

SO WHAT KIND OF SAUCE IS GEMELLI USUALLY USED FOR?

>> IT'S GOOD WITH TOMATO SAUCE.

BECAUSE OF THE TWISTS, IT HOLDS THE-- >> Sara: IT CATCHES THE SAUCE IS THE IDEA?

>> YEAH.

>> Sara: OKAY, IS THIS GOOD ENOUGH?

>> YEAH, THAT'S GREAT.

>> Sara: OKAY, SO THIS GOES IN WITH ALL THIS BASIL.

>> YEP.

>> Sara: OKAY.

OH, I'M HAPPY CAMPER.

I WISH MY DAUGHTER WAS HERE.

SHE LIVES FOR PESTO.

BUT, YOU KNOW, SHE'S A REGULAR IN YOUR RESTAURANT TOO.

>> SHE COMES IN ALL THE TIME.

>> Sara: SHE COMES INTO THE BAR SOMETIMES.

OF COURSE, SHE'S OLD ENOUGH TO COME INTO THE BAR SOMETIMES.

OKAY, AND OUR PINE NUTS ARE TOASTING.

HERE GOES THE GARLIC.

>> I SHOULD HAVE GOT YOUR... DOOHICKEY.

>> OH, IT'S IN THE DRAWER, ISN'T IT?

OR DID I TAKE IT AWAY?

>> THAT WOULD HAVE BEEN-- >> Sara: YOU CALLING IT DOOHICKEY TOO?

YOU LEARNED THAT WORD FROM ME!

THAT'S MY AUNT ALICE'S WORD.

WHEN SHE DOESN'T KNOW WHAT IT'S CALLED, SHE JUST CALLS IT A DOOHICKEY.

>> A THINGAMABOB?

>> Sara: YEAH.

ALL RIGHT, SO WE'RE JUST MISSING THE PINE NUTS THEN.

JUST WANT TO GET 'EM A LITTLE GOLDEN.

COULD YOU DO THAT IN THE OVEN TOO?

>> YEAH, IT WOULD BE BETTER IF YOU DO IT IN THE OVEN--SO YOU DON'T HAVE TO REALLY THINK ABOUT IT--AT A LOW TEMPERATURE, AND JUST SET THE TIMER FOR TEN MINUTES OR SO-- >> Sara: AT A LOW TEMPERATURE.

OKAY.

NOW I DIDN'T ASK THE OBVIOUS.

WE'RE TOASTING THEM BECAUSE?

>> WE'RE BRINGING OUT THE OILS AND THE FLAVOR.

>> Sara: YEAH, YOU SHOULD-- THAT'S A SMELL.

OH, I JUST LOVE THIS, WITH THE BASIL AND THE PESTO.

GOOD.

HOW DO YOU KNOW WHEN IT'S READY?

>> IT'LL SAY, "I'M READY."

RIGHT NOW--RIGHT NOW IT'S AT A PASTE.

WHEN IT STARTS LOOSENING UP, THEN IT'S READY TO COME UP.

>> Sara: READY?

>> YEP, IT'S READY.

>> Sara: SO IT TOLD YOU IT WAS READY?

>> IT SAID, "WE'RE DONE."

>> Sara: OKAY.

>> WE JUST GOT TO DO ONE MORE.

WE JUST HAVE TO--WE DIDN'T SEASON IT.

>> Sara: OH.

DUH.

>> OKAY.

>> Sara: SO YOU ADD SALT AS WELL AS THE PARMESAN?

IT NEEDS IT.

>> YEP.

>> Sara: DO YOU WANT SOME PEPPER TOO?

>> AND SOME PEPPER.

>> Sara: OKAY.

>> AND THAT'S IT.

>> Sara: YOU DON'T MEASURE ANYTHING, DO YOU?

>> NO.

>> Sara: NEVER?

>> IT'S GONNA TASTE GOOD.

I PROMISE YOU.

>> Sara: OKAY.

I'M TRUSTING.

I'M TRUSTING.

>> ALL RIGHT.

ONE LAST... >> Sara: MM-HMM.

>> AND THAT'S IT.

>> Sara: SHALL WE TASTE IT?

OR DO WE NEED TO MOVE ON?

>> OH, YOU CAN GO AHEAD.

YOU TASTE IT.

TELL ME WHAT YOU THINK.

>> Sara: YOU'RE NOT GONNA TASTE IT?

YOU JUST KNOW?

>> I JUST KNOW.

>> Sara: YOU'RE JUST SURE.

OKAY.

WE'LL SEE.

OH, MY GOD.

WOW.

>> IT'S SIMPLE.

>> Sara: THERE IS JUST NOTHING BETTER THAN WHEN IT'S FRESH-MADE.

>> ABSOLUTELY.

>> Sara: YIPES!

OKAY.

ALL RIGHT, SO NOW WE NEED TO GET THIS PUPPY ORGANIZED.

YOU WANT ME TO DO SOMETHING WITH THE TOMATOES WHILE YOU'RE DRAINING THE PASTA?

>> YEAH, I MEAN, ANYWAY YOU WANT TO SLICE 'EM, CUT 'EM.

>> Sara: YOU WANT 'EM SLICED OR CUT INTO QUARTERS?

YEAH.

THESE ARE BEAUTIFUL TOMATOES.

>> THOSE ARE, I THINK, A VARIETY OF HEIRLOOMS, THEY LOOK LIKE.

>> Sara: MM-HMM.

YES.

>> ALL RIGHT.

>> Sara: I'M GONNA GET MY DOOHICKEY AND BRING THIS ALL DOWN THERE.

OH, MY GOD.

>> I'M JUST GONNA TAKE THE PESTO, AND I'M GONNA DUMP IT IN THE PASTA.

>> Sara: ARE WE GONNA USE ALL OF IT, OR JUST SOME OF IT?

>> I THINK WE USE ALL OF IT.

>> Sara: AND NOW I GET HAPPIER BY THE SECOND.

OH, BOY.

>> I'M JUST GONNA ADD A LITTLE BIT MORE OLIVE OIL, JUST SO THAT THE PASTA AND THE POTATOES DON'T STICK, AND THEN WE'RE JUST GONNA TOSS IT.

>> Sara: YOU ITALIANS EAT A LOT OF OLIVE OIL.

>> OH.

>> Sara: BUT LOOK AT YOUR GIRLISH FIGURE.

YOU'RE DOING JUST FINE.

>> IT'S HOT IN THE KITCHEN.

>> Sara: OKAY.

YOU JUST SWEAT IT AWAY, HUH?

ALL RIGHT, I'M GONNA GET US A FORK.

WE GOT TO TRY THIS.

HOW MANY PEOPLE WOULD THIS FEED?

>> THIS WOULD GO BETWEEN FOUR AND SIX, DEPENDING ON HOW HUNGRY YOU ARE.

>> Sara: FOUR AND SIX?

WOW!

>> ALL RIGHT.

>> Sara: [moaning] OH... MY GOD.

THAT IS ONE OF THE BEST THINGS I'VE EVER EATEN.

>> SIMPLICITY AT ITS VERY BEST.

>> Sara: OH, MY GOD.

THIS IS THE BEST FAMILY MEAL.

OKAY, AND HOW DO WE PUT THE TOMATOES ON?

>> JUST TOMATOES--WE'LL JUST THROW 'EM ON TOP AND-- >> Sara: READY?

JUST DO IT?

>> YUP.

>> Sara: WHOOP!

THIS IS RUSTIC.

THIS IS MY FAVORITE KIND OF FOOD.

WE MADE THAT IN NO TIME AT ALL.

>> NO TIME AT ALL.

>> Sara: ALL RIGHT.

OKAY.

PASTA WITH PESTO, STRING BEANS, AND POTATOES: A PERFECTLY PREPARED ONE-POT MEAL.

THANK YOU.

SO WELCOME TO MY LITTLE GARDEN.

IT'S OVERGROWN, YOU KNOW?

BUT I LOVE IT.

IT'S MY GARDEN.

IT'S MY SECRET GARDEN.

OKAY, SO I GOT SOME POTTED HERBS HERE.

BASIL, ROSEMARY, OREGANO.

WHAT DO YOU WANT TO USE FOR THE LAMB?

>> LET'S DO THE ROSEMARY.

THAT LOOKS GREAT.

>> Sara: IT DOES.

HOW MUCH DO WE NEED?

>> JUST A COUPLE SPRIGS.

>> Sara: JUST A COUPLE?

>> I LOVE THE SMELL OF ROSEMARY.

>> Sara: YEAH.

>> AH.

>> Sara: IT'S SO INTENSE, ISN'T IT?

IT'S GREAT.

DOES YOUR MOM PUT THE TOMATOES UP IN THE WINTERTIME?

>> WE MAKE TOMATO SAUCE EVERY AUGUST.

>> Sara: YEAH?

LAMB IS HANDS-DOWN MY FAVORITE MEAT, ESPECIALLY WHEN YOU GRILL IT AND DRIZZLE IT WITH ROSEMARY OIL.

WOW!

SO I'M MAKING THIS SPECIAL DISH TODAY WITH MY GUEST, GIUSEPPE FANELLI.

WHAT'S IT CALLED?

I CAN'T PRONOUNCE IT.

>> AGNELLO SCOTTADITO.

>> Sara: AGNELLO SCOTTADITO.

AND WHAT DOES THAT MEAN?

>> THAT MEANS TO BURN YOUR FINGERS.

>> Sara: WELL, THAT DOESN'T SOUND VERY APPEALING.

>> WELL, IT'S SO GOOD THAT YOU GRAB IT BEFORE IT COOLS OFF.

>> Sara: OH, OKAY.

>> SO IT BURNS YOUR FINGERS.

>> Sara: OKAY.

ALL RIGHT.

SO YOU WANT ME TO DO SOMETHING WITH THIS ROSEMARY WE JUST PICKED?

>> YEAH, LET'S TAKE TWO SPRIGS, TAKE IT OFF AT THE STEM AND JUST CHOP IT UP REALLY NICE.

>> Sara: OKAY, GOOD.

AND YOU'RE GONNA DEAL WITH THE LAMB.

>> I'M GONNA TAKE CARE OF THE LAMB.

>> Sara: AND WHAT KIND OF LAMB ARE WE USING?

>> WE'RE USING LAMB RACKS.

>> Sara: OOH, I LOVE RACK OF LAMB.

>> WE'RE GONNA TAKE 'EM OFF INDIVIDUALLY FROM THE BONE, AS LOLLIPOPS, BASICALLY.

>> Sara: OH, I LIKE THAT.

>> YEAH.

>> Sara: A LAMB LOLLIPOP.

AND IT'S TWO SPRIGS OR THREE SPRIGS?

>> TWO IS FINE, IF YOU WANT TO-- THE MORE THE BETTER.

>> Sara: YEAH, THE MORE THE MERRIER.

OH, AND I SEE THE FAT'S ALREADY BEEN TRIMMED OFF.

>> YEAH, WE READY CAME CLEANED AND FRENCHED.

>> Sara: FRENCHED?

OKAY FRENCHED MEANS THAT THEY CLEANED THE BONES DOWN, RIGHT?

>> YUP.

>> Sara: AND THAT'S SO WE CAN PICK IT UP BY THE BONE.

>> I'M A HUGE FAN OF LAMB.

I LOVE LAMB.

>> Sara: THAT YOUR FAVORITE MEAT TOO?

>> AW, YEAH.

>> Sara: YEAH.

I JUST LOVE IT.

I DON'T KNOW WHY WE DON'T EAT MORE OF IT.

IT'S SO GREAT.

>> JUST GONNA POUND THIS DOWN A LITTLE BIT SO WE GET MORE GRAB ON THE GRILL.

>> Sara: UH-HUH.

DO YOU COOK ON GRILL PANS MUCH?

>> ABSOLUTELY.

>> Sara: YEAH.

OKAY.

NICE.

>> ALL RIGHT, SO I'M GONNA BRUSH THESE LAMB CHOPS WITH SOME OF THE OIL.

>> Sara: IS THAT EXTRA VIRGIN AGAIN?

>> IS EXTRA VIRGIN.

>> Sara: DO YOU USE THAT FOR EVERYTHING?

>> FOR MOST.

>> Sara: OKAY.

>> AND THEN I'M GONNA BRUSH THE GRILL, THE PARTS THAT WE'RE GONNA USE.

>> Sara: SO BOTH MEAT AND THE GRILL GET BRUSHED WITH OIL?

>> YES, 'CAUSE WE WANT TO GET REALLY NICE MARKS ON IT.

HOPING THAT--OH, YEAH.

>> Sara: OH, THAT'S NICE AND HOT.

YOU COULD ALSO DO THIS IN A CAST IRON SKILLET, COULDN'T YOU?

>> ABSOLUTELY.

>> Sara: JUST NEED A PAN THAT GETS REALLY HOT SO WE GET A GOOD SEAR.

>> JUST TRY TO KEEP THE BONES GOING IN ONE DIRECTION SO THAT IT DOESN'T LOOK SLOPPY.

AND IT DOESN'T--THEY DON'T BUMP INTO ONE ANOTHER.

>> Sara: IT'S AN ORGANIZATIONAL ISSUE.

IT'S EASIER TO COOK THAT WAY.

UM, ALL RIGHT.

I KNOW WE'RE GONNA NEED SOME HERBS DOWN THE LINE.

DO YOU WANT ME TO START WORKING ON THE BASIL AND MINT HERE?

>> YEAH.

LITTLE CHIFFONADE OF THE BASIL AND THE MINT.

>> Sara: OKAY.

>> I'M JUST GONNA GO AHEAD, JUST TAKE CARE OF THIS ON THIS SIDE REALLY QUICK.

>> Sara: HOW--ABOUT ROUGHLY HOW LONG ARE THESE GONNA TAKE?

>> MAYBE TWO OR THREE MINUTES ON EACH SIDE.

>> Sara: WE'RE GOING FOR MEDIUM RARE?

>> WE'RE GOING FOR MEDIUM RARE.

>> Sara: MY FAVORITE.

AND WE'RE GONNA COMBINE IT WITH MINT.

IS THAT ITALIAN?

TO USE MINT?

>> I THINK IT'S MORE OF A SUMMERY ITALIAN THING, THAT YOU BRING THE MINT IN, 'CAUSE IT'S JUST A HAPPY THING ON YOUR PALATE, YOU KNOW?

ESPECIALLY WHEN YOU'RE WORKING WITH LAMB CHOPS.

WHAT GOES BETTER WITH LAMB CHOPS THAN MINT?

>> Sara: EXACTLY.

I DO THINK THERE'S SOME HERB MATCHES MADE IN HEAVEN.

WELL, LIKE BASIL AND TOMATOES.

MINT AND LAMB.

ROSEMARY AND POTATOES.

THYME AND CHICKEN, RIGHT?

THERE'S SO MANY.

ALL RIGHT, SO I'M GONNA LINE THESE GUYS UP AND DO A FINE CHIFFONADE.

>> YUP.

>> Sara: MM-KAY.

AND THEN WHAT ARE YOU DOING OVER THERE?

>> I'M JUST CLEANING THESE TOMATOES.

I'M GONNA QUARTER THE BIG ONES AND JUST HALVE THE SMALL ONES.

GONNA SWITCH SIDES WITH YOU AGAIN.

AND I'M GONNA FLIP THESE GUYS.

>> Sara: YEAH.

>> SEE HOW THEY... >> Sara: OOH, LOOK AT THAT GREAT SEAR.

THAT'S WONDERFUL.

>> WHAT'S WRONG?

>> Sara: I NEED TO PUT OIL IN WITH-- JUST GO?

>> LOAD IT.

>> Sara: OKAY.

KEEP GOING?

>> YEAH.

AND... >> Sara: YOU ITALIANS EAT A LOT OF--ENOUGH?

>> LOVELY.

THAT'S GORGEOUS.

>> Sara: STOP?

>> THAT'S GORGEOUS.

>> Sara: OKAY, GOOD.

SO YOU WANT ME TO CHIFFONADE THIS TOO?

>> YEAH, THE MINT AS WELL.

>> Sara: ALL RIGHT.

ALL RIGHT, GOOD.

>> I WANT TO PULL THESE GUYS OFF.

>> Sara: OH, BOY.

SO THAT'S IT FOR THE CHOPS?

>> THAT'S IT.

>> Sara: NOTHING ELSE?

>> NOPE.

NOW WE'RE GONNA FINISH IT WITH SOME OF THIS-- >> Sara: OH, THE ROSEMARY OIL.

OKAY, I SEE.

AND THAT'S LOVELY.

THAT SIMPLE, HUH?

>> THAT'S IT.

JUST CHOP IT UP JUST TO GET THE AROMATICS OUT AND INFUSE THE OIL.

>> Sara: WOW.

>> WE CAN RESEASON THE CHOPS AS WELL FOR--YOU KNOW, JUST A LITTLE BIT OF SALT AND PEPPER'S ALWAYS NICE.

>> OKAY, SHOULD WE DO THAT?

>> YEAH.

>> Sara: AND THEN NOW DO THEY NEED TO--WE CAN EAT 'EM RIGHT AWAY, OR DO THEY JUST SIT FOR A LITTLE?

>> LET'S NOT BURN OUR FINGERS.

>> Sara: OH, RIGHT.

BACK TO WHAT THE TITLE IS.

ALSO THEY DO NEED TO REST ANYWAY, RIGHT?

YOU WANT TO-- >> YEAH, WE DEFINITELY WANT TO REST 'EM 'CAUSE NOW THE MEAT'S ALL TENSE AND ALL THE JUICES ARE INSIDE.

ONCE YOU BITE INTO IT, ALL THE JUICES ARE GONNA FALL OUT.

SO LET IT REST.

IT WON'T BE AS MESSY.

>> Sara: OKAY, SO WE CAN MAKE OUR TOMATO SALAD.

>> YEP.

>> SO I'M GONNA ADD A LITTLE SALT, LOTS OF PEPPER, ADD ALL THE HERBS.

>> Sara: OKAY, HERE WE GO.

ALL OF 'EM.

ALL RIGHT.

LOTS OF 'EM.

>> ALL RIGHT, AND JUST A LITTLE BIT OF EXTRA VIRGIN OLIVE OIL.

JUST A LITTLE BIT.

NOT TOO MUCH.

>> Sara: THAT'S ALL RIGHT.

I LIKE IT.

>> JUST SOME SHERRY VINEGAR.

>> Sara: SHERRY VINEGAR.

NOW THAT'S NOT ITALIAN.

>> NO, BUT IT HAS--IT DEFINITELY ACCOMPANIES THE LAMB AND IT ACCENTS THE TOMATO SALAD WONDERFULLY.

>> Sara: YOU JUST LIKE THE DEPTH OF FLAVOR.

ACTUALLY, IT'S MY FAVORITE VINEGAR TOO.

I USE IT PROBABLY TOO MUCH.

I USE IT FOR EVERYTHING.

>> AND JUST TOSS THIS.

>> Sara: OH, BOY.

SO THIS IS JUST IT, HUH?

>> THAT'S IT.

>> Sara: MAYBE A LITTLE CRUSTY BREAD TO SOAK UP THE OIL FROM THE TOMATOES AND THE ROSEMARY OIL.

>> OKAY.

>> Sara: SO YOU GO AHEAD AND PLATTER.

OH, BOY.

THAT IS JUST SPECTACULAR.

NOTHING BETTER THAN SUMMER TOMATOES.

REAL TOMATOES.

>> DON'T MIND MY FINGERS.

>> Sara: OH, PLEASE.

DON'T BURN 'EM.

>> LINE THESE UP.

THEY'RE NICE.

>> Sara: SEEMS TO BE A THEME.

>> HERE WE ARE.

>> Sara: OH, BOY.

>> OKAY.

>> Sara: [whistles] >> AGNELLO SCOTTADITO WITH HEIRLOOM TOMATO SALAD.

>>THIS IS OUR THREE-GRAIN PAIN DE CAMPAGNE.

THANKS VERY MUCH.

>> Sara: THANK YOU.

OKAY, SO I'M GONNA GET THE WHOLE BASKET OF TOMATOES.

>> GET THE WHOLE BASKET?

>> Sara: YES.

HERE WE GO.

I'VE GOT A $20.

>> OKAY.

>> Sara: YOU KNOW, SOMETIMES, ESPECIALLY IN THE SUMMERTIME, I JUST DON'T FEEL LIKE TURNING ON THE OVEN, SO I LIKE TO MAKE SOMETHING ON TOP OF THE STOVE, AND SOMETHING LIGHT.

AND GIUSEPPE HERE, YOU HAVE THE PERFECT THING.

I LOVE SANDWICHES FOR SUPPER, BUT WE'RE GONNA MAKE BRUSCHETTA FOR SUPPER, AND WHAT KIND ARE WE MAKING?

>> WE'RE MAKING BRUSCHETTA AL TONNO.

>> Sara: THAT'S TUNA!

>> TUNA, YUP.

>> Sara: OKAY.

BUT CANNED TUNA.

>> CANNED TUNA'S FINE.

>> Sara: YEAH, OKAY.

SO I'M DOING THE SORT OF SALAD PART OVER HERE.

WE GOT WHITE BEANS IN THERE.

>> I'M GONNA PUT SOME BREAD ON THE GRILL >> Sara: THIS IS CANNELLINI.

>> RUB IT WITH SOME GARLIC FIRST.

>> Sara: MM-HMM.

>> OKAY.

>> Sara: OH, YOU RUB IT WITH GARLIC FIRST?

>> YEAH.

>> Sara: THE GARLIC DOESN'T BURN?

>> NO, THE GARLIC WON'T BURN.

IT JUST ADDS FLAVOR TO THE BREAD.

>> Sara: IT ADDS FLAVOR?

BUT IT DOES--OKAY.

THAT'S VERY INTERESTING.

DO YOU WANT ME TO RINSE THESE WHITE BEANS OFF?

>> YEAH, THAT'D BE GREAT.

>> Sara: OKAY, SO THIS IS GONNA GO RIGHT INTO THE BOWL?

>> YES.

>> Sara: OKAY.

WE'RE GONNA BUILD OUR SALAD IN HERE.

AND THEN A COUPLE OF CAPERS TOO.

THINK WE NEED TWO TABLESPOONS OF CAPERS.

>> YES.

>> Sara: AND THESE ARE JUST THE REGULAR ONES IN BRINE.

YOU KNOW, I LOVE IT.

WHO THOUGHT--I THINK THESE ARE-- I THINK IT'S THE PICKLED BUD OF A MEDITERRANEAN FLOWER.

I MEAN, WHO WAS WALKING THROUGH THE, YOU KNOW, MEDITERRANEAN AND SAID, "OH, I THINK I'LL PICK THESE BUDS AND PICKLE 'EM?"

>> THOSE ITALIANS.

>> Sara: OH, THOSE ITALIANS ARE VERY INVENTIVE NOW, AREN'T THEY?

LET ME BRING THIS UP HERE SO I CAN JUST ADD EVERYTHING.

THE ONION GOES IN THERE TOO?

>> YEAH, I'M GONNA DO SOME NICE SLICES OF ONION.

>> Sara: LIKE A SMALL ONION OR A HALF AN ONION?

>> YEP.

NICE AND THIN.

>> Sara: WE'LL SEE--LEMON JUICE, RIGHT?

>> LEMON JUICE.

TWO LEMONS.

>> Sara: OKAY, I HAVE A LITTLE TRICK.

I HOPE YOU DON'T MIND.

I DID IT.

I LIKE TO NUKE 'EM, 'CAUSE THEN THEY GIVE UP THEIR JUICE MUCH FASTER.

>> YEAH, THAT'S GREAT.

>> Sara: SO THIS IS GONNA BE JUST VERY REFRESHING.

DO YOU EAT LIKE THIS AT HOME?

>> ABSOLUTELY.

ON THOSE REALLY, REALLY HOT NIGHTS, WE WOULD HAVE BRUSCHETTA FOR DINNER.

WHEN IT WAS TOO HOT TO EAT ANYTHING, WHEN NO ONE WANTED TO EAT ANYTHING, WE WOULD JUST-- WE WOULD MAKE BRUSCHETTA AND THAT'S IT.

>> Sara: AND WHAT DOES BRUSCHETTA MEAN?

>> JUST TOASTED BREAD.

THE OLDER THE BREAD, THE BETTER.

>> Sara: OKAY.

WHY?

>> 'CAUSE IT ADDS TO THE CRUNCH, AND STALE BREAD IS USUALLY-- NORMALLY USED FOR BRUSCHETTA.

>> Sara: OH, I DIDN'T KNOW THAT.

THERE WE GO.

THAT WAS THE JUICE OF TWO LEMONS.

>> OKAY.

SO NOW WHAT I'M GONNA DO, PUT SOME OF THESE TOMATOES IN THERE NOW.

>> Sara: SHALL I ADD A LITTLE SALT AND PEPPER?

>> YEAH, DEFINITELY SEASON THOSE UP.

>> Sara: AND I IMAGINE THERE'S GONNA BE SOME OLIVE OIL IN THERE.

>> JUST A LITTLE BIT.

>> Sara: THAT SEEMS TO BE A THEME, BUT I'M GONNA LET YOU DO IT 'CAUSE I'M SURE I WON'T ADD ENOUGH.

OKAY, THOSE ARE BEAUTIFUL BEEFSTEAK TOMATOES TOO.

>> I WAS GONNA-- >> Sara: OR JUST ONE?

>> I THINK ONE.

I'M JUST GONNA CUT THIS GUY IN HALF.

ADD THAT.

HOPEFULLY I CUT THEM THROUGH.

ALL RIGHT.

OH!

I GOT A SURPRISE FOR YOU.

>> Sara: YOU DO?

>> YES, I DO.

>> Sara: WHAT HAVE YOU GOT?

>> I HAVE HERE-- >> Sara: WHAT IS THAT?

>> THIS IS ITALIAN TUNA FROM SICILY.

RIGHT AFTER LA MATANZA OF LAST YEAR.

>> Sara: OH, MY GOODNE-- NOW, WHAT DOES THAT MEAN, "RIGHT AFTER LA MATANZA?"

>> LA MATANZA IS THE TIME WHEN THE SICILIANS HARVEST OR THEY CATCH TUNA.

>> Sara: OH, SO LET'S GO FOR IT.

OH, I'M SO EXCITED.

I PROBABLY NEVER HAD TUNA AS DELICIOUS AS THIS.

I WAS GONNA RECOMMEND--WELL, YOU SHOULD USE TUNA PACKED IN OLIVE OIL, BUT MOST PEOPLE DON'T GET TUNA ALL THE WAY FROM SICILY PACKED IN OLIVE OIL BY... A RELATIVE?

>> A RELATIVE.

>> Sara: WHO'S YOUR--WHICH RELATIVE?

>> THIS WAS AN AUNT OF MINE WHO--SHE COOKED IT.

MY UNCLE WAS ACTUALLY-- >> Sara: THE FISHERMAN.

>> YEAH.

AND HE BROUGHT SOME BACK FOR US.

>> Sara: YOU ALSO BROUGHT SOME VERY SPECIAL ARUGULA.

WHY DON'T YOU TALK ABOUT IT.

I'M GONNA--LET ME JUST SAY WHAT I'VE DONE HERE.

I'VE BEEN SOAKING IT IN A, YOU KNOW, IN A SALAD SPINNER-- I'M GONNA DRY IT.

BUT TELL US WHAT THAT IS.

>> WELL, THIS IS ROQUETTE ARUGULA FROM MY FATHER'S GARDEN, SO IT'S SPICIER.

IT'S GOT MORE-- >> Sara: IT'S TINY!

>> YEP, AND THEY HAVE A GREAT BITE TO IT, VERY CRISP, AND IT'S GONNA BE THE PERFECT ACCENT TO FINISH THIS DISH.

>> Sara: SO THIS IS IT?

>> THAT'S IT.

>> Sara: OH, MY GOD.

OKAY, AND OUR BREAD IS GOOD?

>> OUR BREAD.

>> Sara: LET ME TOSS THIS UP.

THAT'S PRETTY DARN HEALTHY TOO.

>> THAT'S IT.

>> Sara: WE EACH GET A PLATE HERE WITH OUR OWN LITTLE PERSONAL BRUSCHETTA.

SHOULD I JUST MOUND IT ON?

CAN IT FALL OFF THE EDGES?

I'M GONNA LET YOU DO IT.

I'LL HOLD.

YOU DO IT.

>> WHEN YOU EAT LIKE THIS, IT DOESN'T MATTER WHERE IT FALLS.

>> Sara: OH, OKAY.

OH, MY GOODNESS.

OKAY, NOW YOU MEAN BUSINESS.

DOESN'T GET MUCH MORE RUSTIC THAN THIS.

>> AND THEN WE'LL JUST PUT A COUPLE OF PIECES OF THIS ON TOP.

WITHOUT--THAT'S NOT DRESSED.

>> Sara: JUST TO MAKE IT FRESH.

>> AND HOW 'BOUT A LITTLE FLOWER.

>> Sara: OH, I ALWAYS LIKE IT: THE BOW ON TOP.

>> ALL RIGHT?

>> Sara: ALL RIGHT.

WELL, LET'S GO SIT DOWN.

>> ALL RIGHT.

>> Sara: I HAVE SOME WINE FOR YOU.

TWO CHOICES.

>> OH, WONDERFUL.

>> Sara: SO I POURED YOU SOME WHITE WINE BECAUSE I KNOW YOU LIKE WHITE WINE BETTER, AND OF COURSE IT'S GONNA GO BEAUTIFULLY WITH THE TUNA.

FOR ME, I'VE GOT A PINOT NOIR THAT I THOUGHT WOULD GO VERY NICELY WITH THE LAMB.

WHAT DO YOU THINK?

>> I THINK THE PINOT NOIR WOULD BE GREAT WITH THE LAMB, BUT ESPECIALLY BECAUSE YOU'RE HAVING THE TOMATOES.

IT'S A NICE LIGHT.

>> Sara: GOOD POINT.

GOOD POINT.

SO WHO DOESN'T LOVE ITALIAN FOOD?

ESPECIALLY WHEN YOU PREPARE THESE TASTY CLASSICS USING JUST A FEW SIMPLE INGREDIENTS?

I'M SARA MOULTON.

THANKS FOR JOINING ME AND GIUSEPPE FANELLI IN THE KITCHEN.

ALL RIGHT; HERE GOES.

FROM MIA FAMILIA TO YOURS.

DID I DO THAT RIGHT?

>> THAT WAS AWESOME.

>> Sara: SEE YOU NEXT TIME FOR MORE WEEKNIGHT MEALS.

>> SALUD!

SARA'S WEEKNIGHT MEALS CONTINUES ONLINE.

FOR RECIPES, HELPFUL TIPS, MESSAGES, AND LOTS MORE, VISIT US ON THE WEB AT: FUNDING PROVIDED BY: >> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

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>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

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