THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN-FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER, HEARTBEAT, MUSIC ] Woman: CREATED BY ME, A MOM OF THREE, TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪ ♪ >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM ROROS IN TRONDELAG IN NORWAY.

I'M ANDREAS VIESTAD.

ROROS IS BY NO MEANS THE NORTHERNMOST INHABITED PLACE IN THE COUNTRY.

IF YOU LOOK AT THE MAP, IT'S A LITTLE SOUTH OF THE MIDDLE.

STILL IT IS THE COLDEST TOWN IN NORWAY, SITUATED FAR AWAY FROM THE WARM CURRENTS OF THE GULF STREAM.

AND MAYBE BECAUSE OF THIS COLD, IT SEEMS LIKE THE PLACE IS FROZEN IN TIME.

NOT ONLY IS IT A PICTURE PERFECT 18th-CENTURY SETTLEMENT INCLUDED ON UNESCO'S WORLD HERITAGE LIST, IT IS ALSO A PLACE WHERE TRADITION RULES ON THE TABLE.

AND IN SUCH A SWEET WAY!

THIS WILL BE THE FOCUS OF TODAY'S PROGRAM, WHERE WE'LL LOOK AT ALL THINGS SWEET AND OLD FASHIONED.

>> [ BELLS JANGLING ] I'LL START OFF BY MAKING A CHEESECAKE -- THE MOTHER OR GRANDMOTHER OF ALL CHEESECAKES, MADE WITH LOCAL SOUR CREAM AND THE WONDERFULLY NAMED AND ELUSIVE "CLOUDBERRY."

AND THEN WE'LL VISIT THE KNITTED MITTEN CAPITAL OF NORWAY, THE FROZEN LAKES OF SELBU, WHERE LOCAL ENTHUSIASTS ARE COMPLETELY UNINHIBITED.

NOT ONLY DO THEY SEEK OUT THE COLD AND SPEND HOURS AND HOURS ON THE ICE FISHING FOR TROUT, THEY ALSO PLUNGE INTO THE ABSURDLY COLD WATER AS IF THIS WAS THEIR RIVIERA.

I'LL GIVE THEM A TASTE OF THEIR OWN MEDICINE WITH SUGAR ON TOP -- I'LL MAKE AN ICE CAKE, OR A SEMIFREDDO.

JUST THE THING YOU WANT WHEN YOU CAN NO LONGER FEEL YOUR HANDS AND IT FEELS LIKE YOUR NOSE IS FALLING OFF.

WE'LL THEN LOOK AT SOME OF THE LOCAL CAKE AND DESSERT TRADITIONS.

I'LL MAKE A RAW MILK PUDDING, A SORT OF PREDECESSOR FOR MORE MODERN PANNA COTTA.

AND WE'LL HAVE A SAVORY DISH, A RICH LAMB AND PORK STEW.

[ BELLS JANGLING ] [ BANJO AND GUITAR PLAYING ] ROROS IS A REAL WINTER WONDERLAND.

LOCALS SAY THAT IF YOU CAN NO LONGER SEE THE HOUSES, THEN IT IS A HARD WINTER.

SO THIS IS NOTHING TO WORRY ABOUT.

I'M GOING TO START OFF BY MAKING A CHEESECAKE WITH LOTS OF LOCAL SOUR CREAM IN ADDITION TO THE CREAM CHEESE.

SO IT'S MUCH MORE FRESH TASTING.

AND WITH CLOUDBERRIES AS WELL.

AND I'LL START OFF BY MAKING THE CRUST.

SO YOU NEED SOME DIGESTIVE BISCUITS OF SOME KIND, AND I USE A TOTAL OF 15 BISCUITS.

AND BY CRUSHING THEM WITH YOUR HANDS, YOU CAN ENSURE THAT THE MIXTURE IS STILL QUITE COARSE.

AND THESE BISCUITS ARE QUITE SWEET, SO I'M NOT GOING TO ADD ANY MORE SUGAR, BUT I NEED BUTTER.

AND I'M GOING TO BROWN THE BUTTER TO BRING OUT THAT RICH, BROWN BUTTER FLAVOR.

AND IT ALSO MEANS THAT I DON'T HAVE TO BAKE THE CRUST IN THE OVEN.

AT ONE POINT, THE SUGARS IN THE BUTTER, THE MILK SUGARS, START TO CARAMELIZE, AND THAT'S WHAT YOU WANT -- BUT IF IT GOES JUST A LITTLE TOO FAR, IT CAN BRING OUT BITTER FLAVORS.

SO YOU HAVE TO BE QUITE CONCENTRATED WHEN YOU DO THIS.

WHEN YOU CAN SMELL THAT NUTTY SMELL, THEN YOU'RE GETTING THERE.

NOW IT'S PERFECT.

YOU CAN SEE IT, AND IT SMELLS WONDERFUL.

AND THEN I'M GOING TO ADD SOME REAL LOCAL FLAVOR TO THE CRUST BY ADDING PINE NEEDLES.

IF YOU LIVE IN AN AREA WHERE THERE ISN'T MUCH PINE, THEN YOU CAN JUST USE ROSEMARY INSTEAD.

IT'S A DIFFERENT FLAVOR, BUT IT HAS SOME OF THE SAME EFFECT.

AND JUST COARSELY CHOP IT SO THAT YOU'LL SOMETIMES GET ONE MOUTHFUL WITH A FEW OF THESE HALF OR THIRD OF A PINE.

AND THAT WILL GIVE YOU A LITTLE BLAST OF FLAVOR.

AS FOR THE FILLING, I'M GOING TO USE CREAM CHEESE, WHICH IS THE NORMAL THING.

BUT I'M ALSO GOING TO ADD QUITE A LOT OF LOCAL SOUR CREAM, WHICH WILL BRING OUT MUCH MORE FRESHNESS.

SO I'VE GOT ABOUT TWO CUPS, FIVE DECILITERS, OF CREAM CHEESE AND THREE CUPS OF SOUR CREAM.

BUT WE NEED SOMETHING SWEET AS WELL.

SO HERE I'VE GOT ABOUT A DECILITER OF HOT WATER -- THAT'S ABOUT A THIRD OF A CUP -- AND SOME SUGAR -- A LITTLE LESS THAN A CUP, AROUND TWO DECILITERS.

AND I'M GOING TO FLAVOR THE SYRUP WITH THE ZEST OF ORGANIC LEMONS.

AND A GOOD THING ABOUT ORGANIC LEMONS IS THAT THEY HAVEN'T BEEN SPRAYED, SO YOU CAN USE THE ZEST WITHOUT BEING TOO CONCERNED.

AND THEN I STIR TO DISSOLVE THE SUGAR, BUT ALSO TO RELEASE SOME OF THE FLAVOR FROM THE LEMON ZEST.

AND IT'S IMPORTANT TO REMEMBER THAT CITRUSES WERE ORIGINALLY GROWN AS MUCH FOR THEIR ZEST AS FOR THEIR JUICE.

AND THE ZEST TASTES MORE OF LEMON THAN THE LEMON JUICE.

IT IS THE ESSENCE OF THE LEMON.

LEAVE THE SYRUP TO COOL FOR A COUPLE OF MINUTES.

I'M ALSO GOING TO ADD LEMON JUICE.

THE JUICE OF ONE AND A HALF LEMON -- AND I'M NOT BOTHERING ABOUT THE PIPS, BECAUSE I'M GOING TO SIEVE IT ALL AFTERWARDS.

AND WE NEED SOME GELATIN TO ENSURE THAT IT ALL SETS.

I'M GOING TO USE THREE GELATIN SHEETS.

WHICH IS THE SAME AS THREE TEASPOONS GELATIN POWDER.

AND ONCE THE GELATIN IS DISSOLVED, I JUST SIEVE THIS MIXTURE OVER THE SOUR CREAM AND CREAM CHEESE.

AND THEN JUST WHISK IT ALL TOGETHER.

IT'S GOING TO FIRM UP NICELY BECAUSE OF THE GELATIN.

THEN I LEAVE IT IN A COLD PLACE TO FIRM UP OVERNIGHT.

[ BELLS JANGLING ] AND THE RESULT IS LIKE THIS.

IT IS QUITE FIRM, BUT IT STILL YIELDS TO YOUR TOUCH.

AND I'M GOING TO SERVE THIS WITH SOME LOCAL BERRIES THAT ARE CALLED "CLOUDBERRIES."

THEY ARE STRANGE AND WONDERFUL.

NOT VERY SWEET, BUT THEY HAVE THIS LIGHT, EPHEMERAL FLAVOR.

AND YOU CAN FIND CLOUDBERRY PRESERVES BASICALLY ALL OVER THE WORLD, BUT IF YOU CAN'T FIND THEM, YOU CAN USE ANY BERRY OR FRUIT THAT'S TO YOUR FANCY.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE -- I CAN LIVE WITH THIS.

AND I THINK THAT CHEESECAKES HAVE SUCH A LOVELY TEXTURE, BUT VERY OFTEN THEY ARE QUITE BLAND.

THEY'RE NOTHING BUT SWEET.

HERE THE SOUR CREAM LENDS THIS FRESHNESS THAT I THINK MANY OTHER CHEESECAKES ARE LACKING.

[ BELLS JANGLING ] NOT FAR FROM ROROS IS SELBU, THE KNITTED MITTEN CAPITAL OF NORWAY, MAYBE EVEN THE WORLD.

NO PEOPLE I KNOW OF ARE SO OBSESSED WITH KNITTING, AND PARTICULARLY KNITTING MITTENS, AS THE PEOPLE OF SELBU.

WHEN YOU ENTER TOWN, YOU SEE A CREATURE -- I THINK IT'S A TROLL.

HE'S ALL DRESSED UP IN THE TRADITIONAL SELBU PATTERN.

WHILE THE REST OF US NORWEGIANS, WE TRY TO GET AWAY FROM THE COLD, THE PEOPLE HERE SEEM TO EMBRACE IT.

NOT LEAST WHEN IT COMES TO ICE FISHING.

YOU'VE HAD QUITE A BIT OF LUCK TODAY.

HOW MANY FISH HAVE YOU GOT?

>> UH, NINE FISH.

>> AND THAT'S TROUT?

AND THE RED ONE?

>> THAT'S CHAR.

>> THAT'S CHAR.

THEY'RE BEAUTIFUL!

AND YOU'VE SMOKED SOME OF THEM, AS WELL.

AND IT SMELLS FANTASTIC!

HOW LONG HAVE YOU SMOKED THEM?

>> ABOUT 25 MINUTES.

>> AND YOU SAY THAT YOU NORMALLY EAT THE FISH PLAIN.

WELL, I'M GOING TO LEAVE THE FISH PLAIN, BUT I'M GOING TO SERVE IT WITH A FEW OTHER INGREDIENTS AS WELL, JUST TO FRESHEN IT UP A BIT.

AND THE FIRST ONE IS VERY TRADITIONAL -- IT'S JUST GOOD SOUR CREAM.

TO THIS I'M GOING TO ADD A LITTLE BIT OF ONION TO HAVE A BIT OF A CRUNCH TO IT.

AND THEN SOME CHIVES.

BUT WHAT IS SOMEWHAT LESS CONVENTIONAL IS THE ADDITION OF BLUE CHEESE.

THERE IS A LOCAL BLUE CHEESE HERE FROM SELBU, KIND OF IN BETWEEN A GORGONZOLA AND A ROQUEFORT.

YOU NORMALLY SAY THAT WE DON'T EAT TOO MUCH CHEESE WITH FISH.

BUT WHEN WE HAVE THIS STRONG, SMOKY FLAVOR, THEN IT'S REALLY NICE TO HAVE SOME OF THE FLAVOR OF BLUE CHEESE.

AND I THINK IT'S AN INSPIRATION TO SEE HOW THE PEOPLE HERE IN THIS REGION HAVE BEEN EXPERIMENTING WITH THEIR FOOD.

THIS HERE IS A LOCALLY MADE CHOCOLATE.

MILK CHOCOLATE WITH SELBU BLUE CHEESE.

IT'S A PRETTY CRAZY THING, BUT IT'S ACTUALLY VERY, VERY TASTY.

AND THEN I'M GOING TO ADD SOMETHING SWEET.

THIS IS A QUINCE.

UGH.

IT'S UNBELIEVABLY BITTER, SO YOU NEED TO COOK IT FOR A LONG TIME, TOGETHER WITH A LOT OF SUGAR, AND THEN YOU GET A QUINCE PASTE LIKE THIS.

AND THERE WE HAVE THE FLAVOR COMBINATION.

THE SALTY AND SMOKED FISH, THE FRESHNESS OF THE SOUR CREAM WITH THE BLUE CHEESE, AND THE SWEETNESS OF THE QUINCE PASTE.

DO YOU WANT TO HAVE A TASTE?

>> YES.

>> YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE -- [ BELLS JANGLING ] TAKK FOR TUREN!

IF YOU LOVE EVERYTHING THAT'S FROZEN, THEN YOU'LL LOVE THIS DESSERT.

I'M GOING TO MAKE WHAT WE CALL AN ICED CAKE.

BUT IT'S ACTUALLY SOMETHING MORE LIKE A PARFAIT OR A SEMIFREDDO.

AND I'M JUST STARTING OFF BY MAKING A ZABAIONE.

I'M USING EIGHT EGG YOLKS.

WHISK THE EGG YOLKS TOGETHER AND ADD A BIT OF SUGAR.

ABOUT A CUP OR SO -- TWO AND A HALF DECILITERS.

AND IF YOU KNOW HOW TO MAKE A ZABAIONE, YOU KNOW THAT IT REQUIRES A BIT OF MARSALA WINE OR MAYBE IN SOME CASES EVEN PROSECCO.

WELL, THIS IS JUST PLAIN APPLE CIDER, ACTUALLY ALCOHOL-FREE, BUT THAT DOESN'T REALLY MATTER.

AND I'M ADDING ABOUT A LITTLE MORE THAN A THIRD OF A CUP.

BUT I WANT A LITTLE BIT OF TARTNESS IN IT AS WELL, SO I'M ADDING A BIT OF APPLE CIDER VINEGAR.

A TABLESPOON OR SO.

YOU COULD USE WHITE WINE VINEGAR ASL -- IT DOESN'T REALLY MATTER THAT MUCH.

AND THEN COMES THE CRUCIAL POINT AND REALLY THE ONLY DIFFICULT THING IN THIS RECIPE IS HEATING THE ZABAIONE WHILE YOU WHISK IT ENERGETICALLY.

AND AT ONE POINT IT WILL START TO GET QUITE LIGHT AND AIRY, AND IF YOU HEAT IT TOO MUCH, IT WILL ALL COLLAPSE AND YOU WILL HAVE A VERY STRANGE TYPE OF SCRAMBLED EGGS.

AND NOW IT'S MUCH THICKER, MUCH MORE AIRY, AND I'M NOT SURE I'LL RISK IT ANYMORE, SO I'LL JUST PLACE IT A COOL PLACE AND CONTINUE WHISKING FOR A FEW SECONDS.

AND THIS ICE CAKE, OR SEMIFREDDO, I'M GOING TO MAKE IT WITH A COMBINATION OF SOUR CREAM AND WHIPPED CREAM.

AND HERE I'VE GOT SOUR CREAM THAT I'VE ACTUALLY WHIPPED.

THIS WAS ONE CUP, TWO AND A HALF DECILITERS, OF SOUR CREAM, AND IT HAS MORE THAN DOUBLED IN VOLUME.

THIS HERE IS ABOUT A CUP OR SO OF HEAVY CREAM, TWO AND A HALF DECILITERS, THAT HAS MORE THAN TRIPLED IN VOLUME.

GENTLY FOLD THE TWO TOGETHER.

AND IT'S REALLY IMPORTANT WHEN YOU FOLD THE WHIPPED SOUR CREAM AND CREAM TOGETHER, YOU'VE GOT TO BE VERY GENTLE.

YOU DON'T WANT TO BEAT OUT THOSE TINY LITTLE AIR BUBBLES, BECAUSE THAT'S WHAT'S GOING TO ENSURE THAT YOU HAVE A NICE AND LIGHT-FEELING PARFAIT OR SEMIFREDDO.

AND THE SAME APPLIES WHEN YOU'RE ADDING THE ZABAIONE -- JUST DO IT GRADUALLY AND GENTLY.

AND THEN YOU DON'T REALLY HAVE TO MAKE SURE THAT IT'S COMPLETELY UNIFORM.

IT'S NICE WHEN IT'S KIND OF SLIGHTLY MARBLED LIKE THIS.

IN ADDITION I'M GOING TO ADD SOME BLUEBERRIES.

THESE ARE CONVENIENTLY FROZEN BLUEBERRIES.

AND THEN JUST PLACE IT IN THE FREEZER.

AND YOU CAN LEAVE IT IN THE FREEZER FOR A COUPLE OF DAYS, BUT IT'S ACTUALLY AT ITS VERY BEST AFTER A FEW HOURS WHEN IT'S FIRM BUT NOT COMPLETELY FROZEN IN THE MIDDLE.

[ LAUGHTER ] NOW IT'S NICE AND FROZEN, OR SEMI-FROZEN -- SEMIFREDDO.

AND, GIRLS, ARE YOU COLD?

>> YES.

>> THEN THIS IS WHAT YOU WANT.

SOMETHING ABOUT THE BALANCE THAT'S DIFFERENT WHEN YOU'RE USING SOUR CREAM THAT JUST GIVES THE DESSERT ANOTHER DIMENSION.

AND THIS POINT IS REPEATED AGAIN AND AGAIN IN THIS REGION BY USING SOUR CREAM AS THE FRENCH WOULD USE BUTTER OR CREAM.

ROROS IS IN MANY WAYS A LIVING MUSEUM.

BUT HISTORY STILL MATTERS IN EVERYDAY LIFE.

IF YOU COME TO THE WINTER MARKET, YOU'LL SEE THAT THERE ARE CARS PARKED OUTSIDE, BUT ONCE YOU COME INSIDE THE MARKET YOU REALIZE THE IMPORTANCE OF TRADITIONAL MUSIC, HANDICRAFTS AND FOOD.

SWEDISH CHEF MIKAEL FORSELIUS HAS BECOME A NORWEGIAN.

HE'S NOW ONE OF THE MOST IMPORTANT CUSTODIANS OF THE FOOD TRADITIONS OF ROROS AND THE REGION.

SO, BAKING IS AN IMPORTANT PART OF CULTURE HERE?

>> YEAH, VERY, VERY, IT IS.

>> AND THESE FLATBREADS CAN RANGE FROM BEING VERY THIN, ALMOST PAPERY THIN AND QUITE FINE, TO THIS RELATIVELY COARSE AFFAIR.

>> YEAH, THIS IS THE OLDEST TRADITIONAL WAY TO SERVE IT.

>> AND THIS IS NOT MADE ONLY WITH WHEAT.

>> IT'S WHEAT AND RYE AND THIS IS 50-50 MIXTURE.

THAT'S THE MOST POPULAR, MOST USUAL WAY TO DO IT.

>> THIS HERE, IT LOOKS LIKE A PANCAKE ALMOST, OR A BLINI.

>> IT'S CALLED "PJALT," AND A PJALT IS A MIXTURE BETWEEN A PANCAKE AND A BREAD.

AND IT'S A LITTLE BIT SWEET AND A BIT SALTY.

AND YOU CAN USE IT IN THE SAME WAY ALSO.

THE TRADITIONAL WAY HERE IS WITH BUTTER AND LOCAL BROWN CHEESE AND MAYBE JAM.

BUT WE ALSO, THE MORE MODERN WAY IS LIKE WITH THE BLINI, WE HAVE SMOKED SALMON, SMOKED LOCAL TROUT OR WHITEFISH ROE FROM THIS AREA.

>> AND SOUR CREAM, OF COURSE.

EVERYTHING HAS TO HAVE SOUR CREAM.

IT'S IN THE LOCAL LAWS?

>> THAT'S THE LOCAL LAWS IN THIS, THAT'S THE TRADITION FROM THIS AREA.

>> I'LL TRY TO LIVE UP TO THAT.

THANK YOU!

AN INTERESTING THING ABOUT VISITING A PLACE WHERE TRADITIONS ARE STRONG IS THAT THEY HAVE REMEMBERED THINGS THAT WE HAVE FORGOTTEN AND THAT WE SHOULDN'T HAVE FORGOTTEN.

ONE OF MY EPIPHANIES WHEN BEING HERE ON ROROS IS RAW MILK, THE FIRST MILK FROM A COW.

IT IS INCREDIBLY THICK.

IT'S YELLOW AND IT'S FULL OF PROTEINS.

AND I'M GOING TO MAKE A PUDDING JUST BY USING THIS ONE INGREDIENT, AND I'M JUST GOING TO ADD A LITTLE BIT OF SUGAR FOR FLAVOR AND STIR IT IN.

AND I'M PRETTY SURE THAT THIS IS THE WAY THE FIRST PANNA COTTA AND THE FIRST CREME BRULEE WAS MADE -- JUST USING RAW MILK.

AND OF COURSE IF YOU CAN'T FIND RAW MILK, YOU CAN SUBSTITUTE BY ADDING A BIT OF GELATIN OR A BIT OF EGG TO MILK AND CREAM.

AND WE HAVE TWO DIFFERENT RECIPES POSTED ON THE WEB SITE, SO YOU HAVE TWO ALTERNATIVES IF YOU CAN'T FIND RAW MILK.

BUT, THEN YOU JUST LEAVE IT IN A DOUBLE BATH LIKE THIS.

HOT WATER, BUT NOT BOILING, UNTIL IT STARTS FIRMING UP -- MUCH AS YOU WOULD WITH ANY OTHER KIND OF CUSTARD.

AND THE RESULT AFTER 20 MINUTES OR SO IS LIKE THIS.

IT'S QUITE AMAZING, ISN'T IT?

THIS IS JUST THE PROPERTIES OF THE MILK.

NOTHING ADDED BUT SUGAR.

AND IT'S SO RICH...

SO WONDERFUL.

YOU CAN FIND ALL THE RECIPES AT OUR WEB SITE -- AND WE'RE NOW TURNING TO THE SERIOUS BUSINESS OF ROROS.

SAVORY SIGNATURE DISH, ROROS KAL.

WELL, IN SOUTHERN FRANCE THERE'S THE CASSOULET, AND IN NORTHERN ITALY THERE'S THE BOLLITO MISTO WITH AN ARRAY OF DIFFERENT MEATS.

THE ROROS KAL IS AS IMPORTANT TO THE PEOPLE HERE IN ROROS, AND IT'S ALSO MADE WITH VARIOUS DIFFERENT TYPES OF MEAT.

FIRST BEEF -- YOU CAN USE ALMOST ANY CUT OF BEEF, AND THE TOUGHER, THE BETTER.

AND THEN A PIECE OF PORK.

PREFERABLY LIGHTLY SALTED.

AND IF YOU ASK PEOPLE WHAT CUT SHOULD I USE, THEY'LL ANSWER, PREFERABLY YOU CAN USE ANY CUT.

AND THEN A PIECE OF SOME AIR-CURED MEAT OF SOME KIND.

YOU CAN USE PROSCIUTTO.

THIS IS THE AIR-CURED MUTTON.

AND THEN SOME SAUSAGE.

YOU CAN USE VARIOUS TYPES OF SAUSAGE -- EITHER PORK SAUSAGE OR LAMB SAUSAGE.

THIS IS A COMBINATION OF PORK AND BEEF.

AND THEN WHILE THE CASSOULET, THE FRENCH CASSOULET, CONTAINS BEANS, THIS DISH CONTAINS BARLEY.

JUST WHOLE BARLEY.

DRIED PEAS.

A COUPLE OF BAY LEAVES.

AND A FEW CARROTS.

I ADD WATER TO COVER.

AND THEN THIS SHOULD COOK FOR A VERY LONG TIME.

PLACE THE POT IN A HOT OVEN -- 400° FAHRENHEIT, 200° CENTIGRADE.

AND LEAVE IT THERE FOR AN HOUR OR SO UNTIL IT HAS REALLY STARTED BUBBLING, AND THEN REDUCE THE HEAT TO A LITTLE MORE THAN A 100° CELSIUS -- THAT'S 220°, 230° FAHRENHEIT.

AND THEN YOU CAN LEAVE IT OVERNIGHT.

AND AFTER 12 HOURS, YOU'VE GOT THE RICHEST STOCK YOU CAN IMAGINE.

VERY OFTEN THIS DISH IS SERVED IN TWO BATCHES -- FIRST, JUST THE STOCK, THEN THE MEATS AFTERWARDS.

THIS IS SERVED WITH THE FLATBREAD.

AND FLATBREAD, IF YOU THINK OF IT, IS QUITE SIMILAR TO PASTA.

IT WAS INVENTED PROBABLY AS A WAY TO CONSERVE FLOUR, BECAUSE FLOUR DOESN'T KEEP VERY WELL AFTER IT'S BEEN MILLED.

JUST THINK OF IT.

ISN'T THAT A KIND OF PASTA?

MMM.

BUONISSIMO!

>> HI!

>> FOR MORE INSPIRATION ABOUT SCANDINAVIAN DESTINATIONS AND FOOD, VISIT OUR WEB SITE -- THIS PROGRAM IS FUNDED BY THE FOLLOWING... NORWEGIAN SALMON IS OCEAN-FARMED BY CRAFTSMEN, BLENDING TRADITION WITH TECHNOLOGY.

[ LAUGHTER, HEARTBEAT, MUSIC ] Woman: CREATED BY ME, A MOM OF THREE TO MAKE MOBILE KIDS SAFER AND YOUR LIFE EASIER.

♪