you eat warm mozzarella because you'll never have cold mozzarella again. never.market it's got like -- >> softball. don't. forget it. don't even go there. don't go there. >> jimmy: so what do we have here? this is -- >> this is curd. >> jimmy: where do you get curd? >> it comes from a cow. but -- it comes from a cow. but you've got to go to an italian deli. you won't be able to go to a supermarket, cuz. you won't be able to get that. the idea is to melt that curd. that's how you make mozzarella. >> jimmy: let's do that. >> you're going to take this. get your knife first. cut it in little pieces. try to get it at like the same -- no, cuz. pick it up. pick it up. like your mother would do. get a piece. get a piece of this. >> jimmy: my mother went to the supermarket and bought it. >> you want to cut it in little pieces like me. you want to do this. in the restaurant i've got a thing called a guitar. it's a piece of metal with ropes -- like metal ropes. >> jimmy: you play music. >> no. you push it in it and if it's all the same size. if it's all the same size it's g

don't ever eat cold mozzarella again. send it back.ple. watch. he's got this. >> jimmy: oh, my god, that's good. isn't that good, guillermo? >> that's great. >> you want to do this too? all right. watch. real simple. grab a piece of prosciutto. you know what prosciutto is, cuchi? >> yes. i eat better.

. >> mozzarella.n italian song. >> jimmy: exactly, is this something you make every night at the restaurant explosive. >> exactly, i buy it every night, it was not as good as i thought it could be. every time i wanted to make it, nobody would tell me. it was like a big secret. i found out it is not that difficult. you can make this in six minutes. you will never have cold mozzarella again, i swear to god. >> jimmy: when you get it at the supermarket it's got like -- >> softball. don't. forget it. don't even go there. don't go there. >> jimmy: so what do we have

tomato, mozzarella and olive oil. a little lemon juice. >> what's the right ratio. >> 3 to 1.ht over our chicken cutlet and anthony could you give me some of the nice pasta. throw in a little red pepper on your pasta. >> delicious. >> and isn't that a wonderful meal. >> looks beautiful. >> great summertime meal. keeping it light. >> keep the family happy. >> mom do you have a favorite? >> i make all of these recipes at fresco restaurant. so come see us. >> absolutely. guys, thank you so much. >> thank you guys. >> recipes by the way on our website. today.com. we're back in a moment. this is "today" on nbc. where. >>> still to come, kathie lee and hoda. who new -- i have chicken parm in my mouth. >> it's good. they have what the what plus why a lot of men and women are afraid of commitment. a lot oemale announcer ]re jcpenney introduces our new home store. your favorite brands, and new surprises, many at 20-50% off. plus an extra 10% off with your coupon this weekend only. you just add the love. ♪ ♪ and i'll never desert you ♪ ♪ i'll stand by you yeaaaah! yeah. so that's our lo

don't ever eat cold mozzarella again. send it back. it's like a -- >> jimmy: we'll stab you if we have to. [ applause ] >> now, this is so simple. watch. he's got this. >> jimmy: oh, my god, that's good. isn't that good, guillermo? >> that's great. >> you want to do this too? all right. watch. real simple. grab a piece of prosciutto. you know what prosciutto is, cuchi? >> yes. i eat better. >> get a couple pieces of tomato. get some italian parsley. get some little crushed red pepper. this is calabria oregano. hold that. tap that. tap that. get a little great extra virgin olive oil. >> jimmy: show me how to roll it. i want to see how you do it. do it right. >> do it right. just like this. >> jimmy: oh, my goodness. >> cuz, you take this, you cut this -- get your hands out. >> jimmy: i want to show it to the audience. look how beautiful that is. steve martorano, everyone. he's got a new restaurant opening at the paris in vegas. johnny depp, rebecca romijn, thank you, steve. apologies to matt damon. we ran out of time. tomorrow night ada

mozzarella is milder. but you can use the cheese that your family likes. and almost... i like to treat it like a pizza, in layers. just like that. a little bit more. a little bit of the shredded cheese. just like that. the rest... mm-mm! that's it. okay. okay, a little grated cheese. you know that pasta and grated cheese, that's just a given. some more of the shredded cheese. and since everything is cooked here, if you prepare in advance and you have it in the refrigerator and then you want to put it on, then cover it with foil paper and let it come to temperature in the oven and then uncover it. but here we have everything -- it's hot, it's just cooked. right into the oven to continue the cooking process. and just have the oven about 375, 400 degrees. in 15, 20 minutes they should really be... we like cheese, right? yes, we do. everybody loves cheese. so this should be ready to serve. make sure that you clean all around, because otherwise, this will kind of encrust itself and then it doesn't look so nice, so just clean all the edges, put it in the oven, when your guest

, just made mozzarella with this incredible garlic bread and i'm not sure how you make it. i think it involves some really cool techniques and whatever ingredients you got in little italy. but that makes me think anything you turn your attention to --. >> bruni: what are things you've seen around the country. i know you travel a lot when it comes to italian restaurants in other cities. >> i think one of the most -- i think another fantastic italian restaurant in this conversation ifosca food and wine in boulder. and the chef there came up -- he worked at the french laundry but became obsessed with this region called freuli, which is in the north part. so it lets you dig into austrian and it's not -- >> slovenia. >> precisely. >> bruni: you mentioned french-trained chefs. we've seen a lot of them that. people who have cooked in one genre but almost like they're not complete until they try italian. i think you were telling me that april bouncio who is so associated with english gastric pub food is going to open an italian foot restaurant. >> you guys come to it so honestly bu

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, lower calories than processed mozzarella.mmer long, the caprese salad. >> it's a great thing. you can grow bay leaves and grow tomatoes. you can grow vegetables. and they grow easily. and instead of olive oil, i use something i call super oil, this stuff right here. it's green olive juice, green olive juice -- >> green olive juice, does that come in the olive jar? >> yeah, this stuff right here. and thicken it. and if you're allergic to gluten, you know what this is. and it's 25% reduced fat. so, 25% of the original amount of fat. >> it's so good. >> and for dessert, some peaches and sparkling cider. >> i brought the cider. prosecco is for the after-party. >> you at home, should you and could you, use something like prosecco. that's all i'm saying. >> i was hoping there was a before, for a second. >> by the way, you can get all of these recipes at goodmorningamerica.com/recipes, for everything you see right here. "eat this italian." rocco. >> chris, look at him. >> we'll be right back. [ cheers and applause ] [ cheers and app

take some mozzarella. and sprinkle it aggressively. and it's about balance.ld be better. it's really about letting it be the real thing. >> when does the parmesan go on? >> it's going to go right on the top. another piece of each of the grilled eggplant. these are like minitowers. let me put more sauce on. and at that point, half of the sauce hot, you can serve it right here. you don't have to go in the house, to deal with the oven. >> that's enough mozzarella? >> you could if you wanted to. that's already nice and warm and everything. as it comes out, here you go, and before and when you serve it, you hit it with a little more sauce, a little bit of the basil. >> it doesn't have to be -- >> actually room temperature is the way italians would eat it. doesn't have to be piping hot. that would destroy this summer grill. we have scallions, that we grill with anal monday aioli. >> and that is good. >> and we have a little bit of anchovies that have been preserved in salt and extra -- >> how do you do your pesto? >> the pesto right here, you take garlic,al mondays

tomato, mozzarella and olive oil. a little lemon juice. >> what's the right ratio. >> 3 to 1.nice pasta. throw in a little red pepper on your pasta. >> delicious. >> and isn't that a wonderful meal. >> looks beautiful. >> great summertime meal. keeping it light. >> keep the family happy. >> mom do you have a favorite? >> i make all of these recipes at fresco restaurant. so come see us. >> absolutely. guys, thank you so much. >> thank you guys. >> recipes by the way on our website. today.com. we're back in a moment. this is "today" on nbc. [ wind howling ] [ female announcer ] it balances you... [ water crashing ] ...it fills you with energy... and it gives you what you are looking for to live a more natural life. in a convenient two bar pack. this is nature valley... delicious granola bars made with the best ingredients in nature. nature valley. nature at its most delicious. where. >>> still to come, kathie lee and hoda. who new -- i have chicken parm in my mouth. >> it's good. they have what the what plus why a lot of men and women are afraid of commitment. that's coming up >

>> mozzarella, tomatoes, come over here, put it in the oven. >> now our judge, sara hains, is going ton top. >> oh. >> is that hot? >> curtis, this is delicious. >> now try their lame one. then let me know -- >> try the salad pizza. >> this is green, fresh, summery goodness. >> ready? is it "a" or "b"? >> this is so hard because that's very unique but i'm a bit of a pizza purist. >> elvis. >> and that pizza was really cute. we're going to curtis. >> see top chef masters wednesday july 24th at 10:00 p.m. on bravo. >> this sucks. >>> it is the blind side times 25. but first, this is "today" on nbc. >>> okay. if you think raising two kids can be tough, just wait until you meet the bullock family. we aren't talking about sandra. for the last 16 years rusty and julie bullock and their two kids have opened up their home to troubled teenagers in their community. >> their heart warming generosity and tough love are captured in a new reality show everyone is talking about, "bullock family ranch" on up tv. >> hi, guys. >> hi. >> if you haven't seen this, pull a clip on youtube and watch this sho

tenemos rollitos de mozzarella bÚfalo, y una cosa mÁs.e bachata y merengue dominicano, una voz une ambos ritmos a nivel universal, con el corazÓn abierto, feliz de estar en "despierta amÉrica", le damos el fuerte aplauso a hÉctor acosta el torito. >>> gracias. muy bien. (aplausos) >>> felicidades, acabas de tener una pequeÑa criatura, tu tercera hija que tiene el nombre de eraleisi. >>> una pequeÑa criatura, pero una gigante ya. >>> hace una semana. >>> si, una semana y un dÍa llegÓ a este mundo, me siento muy, muy satisfecho que me dieron el honor de estar presenten el parto de mi hija, y le cortÓ el cordon umbilical. >>> estuviste adentro del parto. >>> sÍ, tengo la imagen grabada. >>> estÁs emocionado entonces. tu disco anterior obligado, fue un Éxito rotundo, ahora los Éxitos con el corazÓn abierto, quÉ sorpresas traes. >>> el estreno del video, y el tema nuevo "no morirÉ "que promocionamos doyhoy vamos a ponerlo y cantarlo. >>> tiene un dueto con pepe aguilar, creÍas que ibas a cantar con un cantante como Él, de tierra de mÉxico. >>>

the mozzarella would be great.negar. >> would you really put it on that hot? >> i would put it on that hot. i would have cooked the shallots a little longer. >> that is a great summer salad. again, would you use the watermelon at room temperature or cold for that? >> room temperature. cold is fine, too. it is a salad. it doesn't matter. this is great. also tomatoes and watermelon in a blender with, do you mind, some chili, some garlic. lemon juice. >> this is a soup. >> we're going to make a watermelon tomato gezpacho. all of the lemon juice. let's try it. >> very liquidy. >> okay. >> thank you. >> serving it with crab. why that combination? >> it is just really beautiful and it gives you something chewy and a little more substantial in there. >> top it off with a little cilantro. perfect. you can put a couple ice cubes in here too and it becomes a little slushier. >> next you'll make a grenita. technically what is that? >> an ice cube. you take watermelon puree like that and you freeze it and then either with -- y