we've got the scottos from the new york restaurant fresco by scotto.lking, please. we begin -- we begin our fall dinner with some cheese, and umbriago cheese which means drunk cheese and pistachio, it's wonderful with olive oil. >> what are we making? >> here we're doing sausage -- with sausage, some onions, garlic, and green tomatoes. >> oh. >> and green tomatoes adds like a tanginess. >> mm-hmm. >> they're not mild like regular red tomato. it's a wonderful way to begin this dish. >> right. >> little salt. >> so you've sauteed the sausage. >> we've already sauteed the sausage, onion, and garlic. >> okay. >> now we put the green tomatoes, which has to cook about 20 minutes. >> okay. >> which we don't have the time. >> of course not. >> oh, really? >> why not, mom? >> i'm not going to answer them. so i am now -- >> you feel the love. >> i'm now putting chicken broth. >> uh-huh. >> and some wine, and that cooks again another 20 minutes. >> right. >> which has already been cooked. >> yes, pre-cooked, butter. >> yes. >> which is a perfume, you know that. y