Strictly Champion Giovanni Pernice and chicken orzo

Dish

Cold Glass Productions

Comedy, Arts, Society & Culture, Food

4.7 • 3.1K Ratings

🗓️ 6 July 2022

⏱️ 27 minutes

🔗️ Recording | iTunes | RSS

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Summary

Giovanni Pernice glides into the Dish kitchen for a meal with Nick and Angela. The dancer and choreographer has been a professional on Strictly for seven years and took home the title and trophy with his partner Rose Ayling-Ellis in 2021. Fun fact: Giovanni holds the Guinness World Record for jive, kicks and flicks! He is currently on tour with his TV dad / big brother Anton Du Beke. Born in Italy in 1990, he celebrates Arancini Day (13th December) every year and proudly professes to making a mean cup of tea – which he only learnt how to do last year! Angela prepares a trio of carbs, whilst Nick lightens the load with an apple and elderflower spritz. Giovanni talks Sicily, Strictly, sign language and scarpetta. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes Find a transcript for this episode at waitrose.com/dish We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemma to dish@waitrose.co.uk and she’ll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0	Dish from Waitrose is an SE Creative Studio production.
0:31.0	Just so you know, our podcast might contain the occasional mild swear word or adult theme.
0:40.0	Hello, I'm Nick Grimshaw. And I'm Angela Hartman.
0:43.0	And this is our new podcast, Dish, brought to you from Waitrose.
0:48.0	And today, we're having a carb fest.
0:51.0	But I feel like the carb fest today is in honour of our guest's heritage.
0:56.0	Exactly. It's just a fireball at a carb fest, I feel.
0:59.0	We have Giovanni from Strictly Fame coming around to see us.
1:02.0	And you have prepared a trio of carbs today.
1:06.0	I see a trio of carbs and I think he deserves the winner.
1:17.0	So we've got in the pan now, Aaron Cheney.
1:23.0	I've fried off my onion and garlic so it's nice and cooked, but no colour.
1:28.0	I added my risotto rice, added a touch of butter in there just to toast the rice and then deglaze with some wine.
1:37.0	And now I've got stock in there and I'm going to cook them for about 20 minutes until the rice is cooked.
1:42.0	And then I'm going to add some parmesan, some diced mozzarella, some herbs and then roll them up to little Aaron Cheney.
1:51.0	And then a chefy turn, we're going to call what's panning.
1:55.0	What panning means is basically to coat something in breadcrumbs.
1:59.0	And the way to make sure the breadcrumbs stick onto your risotto or anything you're panning is you dip your rice bowl into flour first, then into milk, then into your breadcrumbs.
2:10.0	And the best breadcrumbs to use, if you don't make yours at home,
2:14.0	it's a great one of weight-trows, cooks and gradients of these pan-code breadcrumbs.
2:19.0	And they're like the Japanese breadcrumbs and they're really brilliant and they become lovely and crispy.
2:27.0	Another little tip, never waste anything. I've just added the rind, which is the bit you don't eat from the parmesan into there,
	...

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