Bobby Flay's Lasagna Throwdown
Bobby Flay challenges a contender for the best lasagna recipe - so which will it be? Bobby's braised meat lasagna, or the competing meatball lasagna?
Bobby: Flay's Lasagna Throwdown
Bobby: I challenged Mark Bove of Bove’s Restaurant to a lasagna
throwdown and he still really from the shock.
Mark: Oh my God! I’m shaking right now.
Bobby: We’ll see if my braised meat lasagna is any match for his famous
meatball lasagna. We’re making sort of a Northern Italian style
lasagna. There’s going to be tomatoes and a cream sauce a
bechamel, some fresh ricotta cheese of course Vermont made, with
some eggs, parmesan cheese and some parsley.
Mark: Wow! I can’t believe Bobby Flay is over there on one table making
lasagna against my lasagna right here. I just can’t believe it.
Bobby: He may be nervous but that’s not stopping him from crossing
enemy lines and tasting my sauce. Oh, you're tasting already? This
is unfair. Oh boy!
Mark: Remember, 66 years.
Bobby: 66 minutes.
Mark: This is a little bland, he has three people doing it but it’s a little too
thick for me.
Bobby: It looks like tasting my sauce is boosting Mark’s confidence.
Mark: Mr. Flay, do you season your ricotta cheese?
Bobby: Do I season my ricotta cheese, I do.
Mark: We don’t need to season our ricotta cheese because the meatballs
that we use are plenty seasoned and when it melts, it all blends
with the lasagna. It’s really, and it’s a great taste.
Bobby: Enough chitchat, we both have work to do.
Mark: Crisscross your noodle. Mr. Flay, how are you doing over there?
Bobby: I’m good. I’m concentrating. We have the beef and pork shanks
that have been braised with red wine and chicken stock. And then
tomatoes, tomato sauce and some pancetta. Panchetta, however
Giada says it.
Mark: There you go, 70 years of tradition right there in that pan, 70 years
of tradition. Bobby, watch out. The “Sauce Boys” are coming for
Bobby: Our lasagna’s have been layered. Now, it’s time to cover them and
cook them. We’ve made a bunch of it ahead of time obviously
because we can’t make these people wait forever to eat. Who’s
ready for lasagna?
Mark: See that pocket of steam? Look at that. Oh yeah, that’s a work of
art right there. You know what, this first piece, I’m going to
dedicate it to Mr. Flay. So, I’m going to bring this over to Bobby.
Bobby: Do I get to feed my whole family with this? Alright, you got me on
size. I can tell you that much, cheers!
Booby: That’s good.
Mark: This is going to be a battle.
Bobby: This reminds me what I ate growing up. Nice, like--to it, very
clean, this is delicious. I mean, it’s fantastic. I’ll eat this all day
Mark: There’s a lot of flavors going on here and you know that sauce, I
was a little skeptical at first, but the sauce is pretty good.
Bobby: I don’t believe him.
Mark: How was that, was I lying well?
Bobby: Will the crowd be as critical? There’s only one way to find out.
Male: I’ll have to say, I'm a purest when it comes to lasagna. I like
multiple layers, a lot of meat and a lot of cheese. This is Bove’s. I
Female: What’s really unique that makes Bobby:’s lasagna stand out is the
braised pork and beef, it's delicious.
Female: I liked Bove’s actually better than Bobby’s because the flavor just
fills my mouth more and fills my taste buds.
Female: I’m loving Bobby’s. It’s not traditional. I like the simple flavors
and simple layers. It’s my second serving. I think it pretty cool.
I’m going to sleep it off.
Bobby: There’s no time for napping at the throwdown. You still need to
hear from our secret judges.
Rod: Rod Rehwinkel, Executive Chef, Davis Center, University of
Melissa: Hi! I’m Melissa Pasanen. I’m a freelance food and restaurant
journalist based in South Burlington, Vermont.
Bobby: Who’s ready to eat some lasagna? Our lasagna’s will be judgerd on
three criteria; texture, flavor and layering.
Rod: Well, let's dig in to Plate A.
Bobby: Plate A is Mark’s hearty helping of meatball lasagna.
Melissa: Good flavor, a great tomato flavor in that.
Rod: And very savory too. I like the texture and I like the cheese, nice.
Melissa: This has that herbiness that you said you like, right?
Rod: I do. I like the flavor of herbs.
Bobby: Next they tried Plate B, my northern style lasagna with braised
beef and pork.
Rod: This is very interesting.
Melissa: Very different, not like mom used to make at all.
Rod: The flavor are separate and there are a number of different things
that go on in this dish. And they dance. They introduce themselves
along the layer when you’ll eat this dish.
Melissa: We’re very torn. There’s a different kind of lasagna out there and
these are two great examples of two very different styles of
Rod: I love the complexity of flavors in B and I love the herbs. I love the
fact that I taste different things at different times in eating that
dish. It’s fascinating to eat it as entertaining. In dish A, I love the
comfort level of the dish itself. I took a large portion. The sauce is
very savory, lots of cheese. I like the kind of the gooeyness of the
cheese mixing with the beef.
Melissa: We just felt that the flavors of this one were more distinct although
I will say I do like the tomato sauce better on that one. But the
throwdown winner today is, Lasagna B!
Female: I was a little bit disappointed that Mark Bove didn’t win. I thought
he’s lasagna was delicious and it was just good home cooking and
everyone in Burlington loves it. So, Bobby Flay can I don’t know,
take his lasagna back to New York.
Bobby: It was a big surprise because I thought their lasagna was fantastic.
And it reminded me of like what lasagna usually taste like. We sort
of went the sort of contemporary way, more Northern Italian but
it’s just one of those things.
Mike: The judges went with his lasagna but you know what, that’s okay. I
mean, it was such an honor to have Bobby Flay taste the lasagna
and the comments from the judges said that the sauce was great. So
Bobby, Food Network, thank you very much for coming to
Burlington. You made my family very happy.
Bobby: So the all you awesome cooks out there, keep doing what you do.
But ask yourself this, “Are you ready for a throwdown?”
Bobby Flay's Lasagna Throwdown
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