We’re cooking Paccheri al Pastore with Chef John Granata.
website, wpri.com. >> we are in the kitchen this morning. >> i just miss rhode island. >> i miss you guys. >> i’ve missed you, too. >> it’s nice having you here. what are we making? >> all right. we’ve got to make it a dish that’s called. [ speaking eye tall len. >> shepherds pie with italian cheese. >> the whole premise of this dish is home mailed ricotta cheese. a half a gallon of milk, a pint of buttermilk and tablespoon of salt. just before it boils, let it sit for an hour after that. you see how you’ve got occurredding going on. see that? >> yeah. >> we’re going to let that sit for an hour and strain it, and this is what you’re going to end up with. >> look at that! >> you know what i mean, how long did that take? >> didn’t take anything, not long at all. >> the dish is going to be made with the oversized rustic pasta. that’s it. >> that’s it. >> the thing is in the summertime, you’