Divya: Hi, I’m Divya Gugnani.
Caroline: And I’m Caroline Alexa McBride.
Divya: And we’re here in Serafina Broadway in midtown Manhattan, one of New York City’s hottest kitchen.
Caroline: Serafina Broadway serves the freshest pasta, pizzas, meat. It’s unparalleled in all of midtown.
Divya: The signature Serafina sauce is one of my favorites.
Caroline: Oh it’s an absolute delight. And I think we need to go behind the burner to find out the secrets behind what makes this sauce so special and unique.
We are thrilled to be joined by one of my closest friends, restauranteur and owner of Serafina Broadway, Vittorio Assaf. (Why, thank you.) Why is tomato sauce so popular?
Vittorio: Tomato sauce is the base of the Italian cuisine. Anything from the Italian diet is made with tomato sauce.
Caroline: I love the taste. Everybody I know who comes to Serafina, they’re great about the taste of the tomato sauce. And now I have to try it (Now you have to try it.) and then I’ll give my review. (Absolutely.)
It’s delicious, (Very nice.) it is so good. Now that I’ve tasted it, I really want to know the secret to making it so can we go join Divya in the kitchen behind the burner?
Vittorio: Absolutely. (Alright, let’s go.) Let’s go.
Divya: So I’m behind the burner at Serafina in midtown Manhattan, and we’re here to learn how to make Serafina’s signature sauce.
Guy: Now we start with fresh tomato. So what we do there, we prepare simply the tomato open taking out what we call the annin of the tomato. (Right.) When we’re going to put them in boiling water, automatically the skin will peel off.
Divya: And the skin expands and it peels off side of the inside and it comes off (It goes off by itself.) and it’s easy to do. (Very easy.) Ok, looks like our tomatoes are ready. And the way you can tell the tomatoes are ready is that the skin is peeling off the body of the tomato. And that gives you the signal to know it’s ready to go. Here you go. (It’s not the prettiest shot.) Steaming hot tomatoes.
Guy: What she’s going to act there. We’re going to cut the tomato open. (Right.) And we take out the inside. (Pull out all the seed.) Yup.
Divya: And it’s just a slice all the way through?
Guy: Ah you don’t clean the inside?
Divya: Yeah, just a rough chop. Ok, so you start off with a really piping hot pan and put in the tomatoes so the tomatoes are bubbling because the pan is so hot. We’re throwing in the basil, some olive oil. (Extra virgin.) Tiny cut your butter, a little bit of parmesan cheese, really absolute, a lot of body.
Little Parmesan resiano. It’s 18 to 24 months. There we go. Now I’m getting hungry. (You’re going to love this.) So let’s see. (Let’s see.) I’m ready to go.
Now it’s time finally to taste. (Thanks a lot.) Amazing. Really fantastic,
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