KURT SPATARO ON THIS WEEK’S FARM TO FORK FRIDAY, THE DAY AFTER THANKSGIVING, A VERY SPECIAL DAY. YOU MAY BE FEELING A LITTLE STUFFED. WE’RE IN THE KITCHEN AT PARIS CERES WITH THE FAMOUS EXECUTIVE CHEF KURT SPATARO. I LIKE TO CALL YOU THE FATHER OF FARM TO FORK. HE’S ONE OF THE FIRST TO DO IT. HE WAS THE FIRST TO DO IT IN THE CAPITAL CITY, ALONG WITH SOME OTHERS. BUT THERE ARE VERY FEW. AND I LIKE TO CALL HIM THE FATHER OF FARM TO FORK. HE’S GOING TO HELP US. YOU KNOW, AFTER FEELING STUFFED AFTER THANKSGIVING. WHAT’S SOMETHING THAT WE CAN EAT TO KIND OF GET BACK ON TRACK? SOMETHING A LITTLE GREENER, A LITTLE HEALTHIER? YES, A LITTLE BIT LIGHTER. AND THIS IS SOMETHING THAT YOU CAN APPLY TO LOTS OF DIFFERENT THINGS. TODAY I’M DOING IT WITH THIS VEGETABLE CALLED ROMANESCO. AND IT’S A TYPE OF CAULIFLOWER. IT’S THIS CONDIMENT SLASH SAUCE. I’M MAKING IT’S CALLED BAGNA CAUDA MEANS WARM BATH IN ITALIAN. AND THIS COMES FROM NORTHERN ITALY. SO THE BATH PART IS EXTRA VIRGIN OLIVE OIL AND BUTTER. ROUGHLY EQUAL QUANTITIES OF BOTH. AND YOU TO THAT YOU ADD GARLIC, WHICH THIS IS A SUPER EASY WAY TO KIND OF REALLY PUREE THE GARLIC QUICKLY BY USING A MICROPLANE. SO IT’S A LOT. IT’S FOUR CLOVES OF, OF GARLIC ABOUT A QUARTER CUP EACH OF BUTTER AND OLIVE OIL. AND THIS CAN BE EXPANDED. YOU KNOW, AS MUCH AS YOU WANT. I’VE GOT SOME ANCHOVIES. I’M GOING TO SHOW YOU HOW TO PREPARE THIS. BUT JUST SALTED ANCHOVIES SALTED ARE THE BEST. BUT IF YOU CAN’T GET THEM, THERE ARE ALSO VERY GOOD ANCHOVIES IN OIL. OKAY. THESE COME FROM SICILY. SO THIS, YOU KNOW, THIS IS WHAT COMES OUT OF THE CONTAINER. YOU RINSE THE SALT OFF WITH COLD WATER, AND THEN YOU’RE GOING TO FILLET IT EXACTLY LIKE YOU WOULD A FISH. CUTTING DOWN THE SPINE. THEN YOU PEEL THE FILLETS OFF AND THESE ARE THESE HAPPEN TO BE SICILIAN ANCHOVIES. SO ANYWAY, ONCE YOU TAKE THE SPINE OUT LIKE THAT, THROW IT IN THERE AND THEN JUST KIND OF MASH IT UP. AND THE HEAT WILL KIND OF JUST THE ANCHOVIES WILL DISINTEGRATE. WE’RE GOING TO TAKE A HOT PAN, A LITTLE BIT OF OLIVE OIL. SO WEDGES I’VE CUT THE HEAD. IT LOOKS JUST LIKE A HEAD OF CAULIFLOWER. I’VE CUT IT INTO WEDGES. I BLANCHED THEM IN A BOILING WATER FOR ABOUT THREE MINUTES. HOT PAN. HEAT THE OLIVE OIL, PUT THE WEDGES IN, AND THEN THAT’S GOING TO GO. THROW THAT IN A REALLY HOT OVEN 450 DEGREE OVEN. AND ONE SIDE WILL SORT OF CARAMELIZE. TURN THEM OVER. LET THE OTHER SIDE CARAMELIZE. AND THAT’S THAT. AND THE GREAT THING ABOUT THIS SAUCE, THIS IS DELICIOUS ON CABBAGE, ON BROCCOLI, ON TURNIPS, ON BRUSSEL SPROUTS. TO THIS I’M GOING TO ADD A LITTLE BIT OF LEMON JUICE, PINCH OF SALT. SO THAT’S THAT’S IT. I MEAN YOU’RE JUST WARMING THIS AND DISSOLVING THE ANCHOVIES. IT WILL BE DEEPLY CARAMELIZED LIKE THIS. THAT’S WHAT YOU’RE LOOKING FOR. AND THEN YOU TAKE YOUR BAGNA CAUDA. AND IT SMELLS SO GOOD. IT’S SUPER DELICIOUS. IT’S FULL OF UMAMI. YOU HEAR PEOPLE TALK ABOUT UMAMI. I MEAN, THIS IS ALMOST PURE. SO DELICIOUS. LIKE BUTTERY. YOU CAN USE LEFTOVER VEGETABLES FROM THANKSGIVING. TOTALLY. IT’S A GOOD WAY TO USE THE LEFTOVER VEGETABLES. THIS IS SOME LEMON ZEST THAT I. JULIAN. IT’S NICE TO HAVE SOMETHING CRUNCHY ON TOP OF THEM, WHICH IS THAT. AND THEN I USE THIS. THIS IS CALLED ESPELETTE PEPPER. I USE THIS A LOT BECAUSE IT’S LESS SPICY THAN LIKE RED PEPPER FLAKES. IT’S KIND OF A SOFTER HEAT AND IT’S DELICIOUS. THAT LOOKS SO. THAT’S PERFECT I LOVE THIS ALL RIGHT A NICE EASY WAY TO MAYBE EAT CLEA