MasterChef Celebrity: from Karina Mazzocco's insults to Rocío Robles' unexpected revelation about her relationship with Adrián Suar

MasterChef Celebrity: from Karina Mazzocco's insults to Rocío Robles' unexpected revelation about her relationship with Adrián Suar The contestants had to prepare stuffed pastas while taking care of other household chores - 7 minutes reading This Tuesday, the MasterChef Celebrity contestants not only had to cook. As soon as they entered the studio, they were informed that in addition to preparing stuffed pastas with sauce, they would be called at some point during the night to perform a series of household tasks. Thus, while kneading and preparing their fillings, when an alarm sounded, they had to fold sheets, hang wet clothes on the drying rack, water plants, change a light bulb, and hang pictures on a wall. The only one excused from doing these chores was Pablo Giralt, the winner of the silver medal for his performance during the previous round. His privilege included choosing the judge to replace him, and the chosen one was Damián Betular. Amidst the tense atmosphere, everyone showed great focus on their preparations. But there was someone who, on several occasions, sought to dispel their nerves by insulting out loud: Karina Mazzocco. Far from the composed character she usually shows on camera, the host feared she would not have enough time to finish her dish, and that's why in the last minutes she let loose the insults. Finally, she managed to complete the task within the stipulated time limits. Once the time was over, Rocío Robles was the first to come forward with her spinach stuffed sorrentinos with turnip, ham, mozzarella, and walnut with fillet sauce. "They are exquisite!" exclaimed Maru Botana after tasting her dish. She added: "The dough is thin, well done, well seasoned." Hearing the words of the pastry chef, the contestant became emotional. "I thought everything went wrong," she explained. "It has the taste and smell of Sunday. Today's bar starts very high," agreed Betular. "You already know what to cook for your future husband," the host, Wanda Nara, told her. And then, Robles revealed: "I wanted to get married, but then I regretted it. And we're fine. For me, what is fine is not touched. Although a man commits when he wants..." Then, Wanda asked if Adrián Suar, programming manager at Eltrece, would come see her on the show. "He should," she replied. Always ready to raise the stakes, the host shot back: "I imagine his TV is on this channel at this time." In second place came Campi, who presented sorrentinos stuffed with ricotta, bacon, and cream with onion sauce. "The filling is tasty, the dough is good, but the sauce is an aberration. It's raw onion processed with cream. I can't understand how someone can come up with doing that," expressed Germán Martitegui. And Botana added: "I think it could have been simpler. And never make an onion sauce. It's strange. There, if you put a fillet, it would be spectacular, because the dough is good." Next, it was time for Sebastián Presta and his sorrentinos stuffed with turnip, mozzarella, and caramelized onion with mutanesca sauce. "The filling is good and the dough is very good. The sauce has such an acidity that I'm afraid I won't be able to sleep tonight," indicated Betular. Luck Ra was the next contestant. In his case, he presented green sorrentinos stuffed with turnip, walnut, and mozzarella with pink sauce. "The dough is a little raw," Botana considered after tasting. And his colleague added: "The amount of filling is very good, but today the sauce is a problem." Then, Nazareno Casero came up, with his deconstructed ravioli of ricotta, cream cheese, spinach, and walnut, with fillet sauce. "You are a whim. When I passed by his station I was very sure of what I wanted to do and even though I told him to close the ravioli, he didn't fail. I liked them. The sauce with the tomato and roasted peppers is very good, very tasty. It's the tastiest I've tried so far. Sometimes you have to take a chance and today you took it," admitted Martitegui. Betular, in turn, considered that the pesto, the roasted tomatoes, and the seasoning of the filling were very well done. Grego Roselló, in turn, presented ravioli stuffed with ricotta, walnut, and spinach with sage butter. "The little ravioli are good... A bit like they were beaten. They fought among themselves. There is no one that is square," observed Betular. "You chose very ethereal flavors, very soft, that deserve another presentation," said the pastry chef. And Botana added: "Here, what is missing is the sauce. It's strange. It has a lot of water, with the butter at the bottom and little sage." Julieta Nair Calvo decided to present pappardelle stuffed with turnip, ricotta, cream cheese, and parmesan with alpaca butter and bacon. "I love that you made this pasta. It's super original and not easy, because you can end up with raw inside, but the table is well-sized, it's well presented. I loved it," praised Botana. "It's well moist, nothing dry, everything is right. Very good," agreed Betular. After that, Hernán de Mala Fama came up with his sorrentinos stuffed with ricotta, ham, and cheese, with chicken and chimirriqui sauce. "It's a dish that is homemade, in terms of presentation. It can be half bodegón, but also home. The filling is very rich, it's in the top three of today's fillings. And that sauce, homemade, with those well-cooked pieces of chicken and very tasty, I liked it," indicated Martitegui. "Very skillful in using the chicken for the sauce. It gives a very good flavor. And the filling is very consistent," agreed Betular. Immediately after came Giralt and his ravioli of ricotta, vegetables, and walnut with bolognese sauce. "I am very self-demanding and sometimes I have to understand that things don't turn out as one intends. And Germán arrived just in time to save me," said the contestant, before the judges tasted his dish. "There is a lot of sauce for three ravioli. It was a mistake to process the sauce, because something strange happens on the palate, you don't know what you are eating. The filling is fine; thank goodness you did it again. And the dough is cooked, it's good," indicated Betular. And Botana, once again, agreed: "I agree with Betu, because the filling is very rich and it's a shame that the sauce looks like a picadillo." The penultimate place was for Alejandro Lerner and his ravioli stuffed with ricotta, cheese, ham, and walnut with béchamel sauce. "The dough turned out very well, it's thin. The filling needs more ricotta and the béchamel turned out well," Botana considered. Betular, however, indicated: "For me, the white sauce is for when we want to gratin. Everything needs a little salt and pepper. It was too ethereal." For last, Mazzocco and his ravioli of ricotta, spinach, and walnut with puttanesca sauce remained. "When the stuffed pasta is small, you feel the flavor, the exact portion of the dough. The filling is very good and the ricotta is good. The sauce is puttanesca... I feel like I'm in a hotel in Venice. Impressive." "I had started so hormonal and in a bad mood, and now I'm very happy," indicated the contestant. After deliberating, the judges called Robles, Calvo, and Mazzocco first. "We are very proud of you. You achieved a delicious, thin, rich pasta. Good ideas and good execution. You worked very well. You are the best of the night," announced Botana and invited them to go up to the balcony. Casero and Hernán de Mala Fama had the same fate. The others received the gray apron and must measure themselves on the last chance night to ensure a spot in the next round.