LiveWorld Transcripts

Women.com presents

Renowned chef, Nick Stellino
Italian cooking

December 30, 1999

Nick Stellino, a renowned chef, is the host of PBS's "Cucina Amore." Nick is here to share some of his famous Italian recipes.

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HomeArts: Welcome to our chat with Chef Nick Stellino. Stellino, a renowned chef, is the host of PBS's "Cucina Amore." Chat with Nick about Italian cooking and exchange some recipes and ideas. Welcome, Nick!

Nick Stellino: It's a pleasure being here and it's great to see all my fans, as I see them as an extension of my own family.

Curiousone: Nick, I heard you say that you started as a chef as a career change in your 30s. How hard was it to change careers? Also, what did you do prior to becoming a chef?

Nick Stellino: Before being a chef I was a stockbroker. It was very hard changing careers because I started washing dishes, a job that I mastered, but I did not particularly like. However, where there is a will there is a way and look at me now -- I am a chef on TV and I cannot believe it myself!

SatinAngel: Can you tell us what's the difference between virgin and extra virgin olive oils and what they are used for?

Nick Stellino: Extra virgin is the oil that is made upon the first cold press, with very little human intervention except the bottling process. Virgin is a little more human manipulation from something as simple as blending and filtering and henceforth reducing the purity of what is commonly referred to as first cold press. I would rather you use extra virgin olive oil for making salad dressings and/or dips -- never use them for cooking at high temperatures, such as deep frying, as it will burn the oil. However, there is a special type of olive oil -- Bertolli's extra light -- that will take up to 435 degrees of heat, which means you can roast and deep fry with it as well.

Cutthefat: What makes olive oil distinctive compared to other types of oil? Is it always the best oil for cooking?

Nick Stellino: I was born and raised surrounded by olive oil. To me, olive oil is the stuff of life. My mother would be most disappointed if she knew I used something else other than olive oil. Is it the best? My body and soul say yes. P.S. -- the extra virgin olive oil has a flavor that tends to be more aggressive, more fruity, more singular. This flavor is different in each oil from each various region. Simple olive oil tends to be softer in flavor, yet it still maintains a perfect balance of health and beauty.

Mary: What kind of pasta should I buy? Is that fresh stuff OK?

Nick Stellino: Fresh is good, but I prefer Italian-made dry pasta. Unless you make it fresh yourself, and then remember this very important rule -- if you have made it yourself, it is always the best. And if people argue with you tell them to go and eat pizza next door!

Deivi: The Bertolli labels have the "circle-U" symbol. It's kosher?

Nick Stellino: Yes, all Bertolli varieties are kosher, and Bertilli extra virgin is kosher for Passover.

PBSFan12: Do you change your recipes on your show to make them simple for the average cook? I'm amazed at how easy some of them are.

Nick Stellino: I'm glad you noticed; that is my God-given talent.

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