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Molly and Adam Make Broccoli Bolognese | From the Test Kitchen | Bon Appétit

Molly and Adam Make Broccoli Bolognese | From the Test Kitchen | Bon Appétit
why don't we have it reshot then before this goes up there you go we're gonna have a tree shop before it goes up to represent the actual waves above but I'm serious like yeah your iPhone pic would be better than what's up there right now do you think the solute is too hard or you like it in the shadow I think we shade that's pretty yeah this is like hard light we got to do it fast they changed on it here here's what I think you should do it yeah whatever it takes to get that ground see there you go oh wait have you know right when we were about to start filming and he just happens to walk into frame I know but I think you you have not been here you have not been here at all this morning Jim we are doing

broccoli

Bolognese

also known as rockball though kind of like Han Solo but Bravo though and just for the record yes for the record what

make

s this a bony there you go it's a bowling easy because

broccoli

even polio is a sounds good so we can

make

magazine your recipe first things first

broccoli

what we're gonna do is chop that into chunks in boiling salted water the same water we're gonna do the pasta in so it calls for one head correct words I don't know the rest yeah large head these are smaller and if it's a little less or a little more

broccoli

no big deal the most important thing here being that all the

broccoli

is cut relatively similar in size that would it cooks evenly so it Blanche's at the same time and cooks down at...
molly and adam make broccoli bolognese from the test kitchen bon app tit
the same time okay I'm taking care of the brock finding my own cutting order we can share why I alright so when you get the oil and garlic going and as we always talked about when you are doing garlic for sauteing you don't need that fine mince cuz also I always find the flying pins ends up burning we don't mince actually at Bon Appetit that's not a word you'll ever see in a recipe alright so we're gonna walk to the stove yeah we got a clean clean as you working cooking school know if you do go to cooking school that's like one of the first things they teach you and II do to cook at school did anyone to be a

kitchen

go to cooking school any one of the be a

kitchen

go to cooking school no on the streets alright so we got the pot going here we did not salt the water yet okay you want to salt it we're gonna salt it pretty heavily because this isn't gonna spend that much time in there and it's this is the water for both the pasta you want more I put a little more alright so I'll do like the seat so what you like to see okay I'm gonna drop this into the boiling water and we're just blanching this just a really quick way to cook the

broccoli

it's gonna get cooked even more later but this will just give it a jump start alright so next question we have two pans we can cook in this is there like one and half heads of

broccoli

plus three sausages which one I like the soft sides kind of do that sort of thing I like to either like I...
molly and adam make broccoli bolognese from the test kitchen bon app tit
personally would use it for something with this much volume you want to be really low to a Dutch I'm getting a Dutch oven you want oval or no round round more even heat the large no okay the other one was the extra large and it matches my outfit oh yeah we did this for you so we're not using these pots it cause our two out two ounces of oh well I've never measured olive oil in my life yeah so let's just again the size of the pan you want enough olive oil looks about right to coat in there we're gonna throw this oh my god you didn't pre-heat your pan you know well I'm also gonna do I'm also gonna steal some of Andy's garlic over here and add a little bit more garlic because I look at the size of that pot and I'm just like that pot could use a bit more garlic right so what I like to do also okay yeah I'm gonna come back what we're gonna do with the garlic but I want to get it brown and then I like to turn off the heat and put a top on and let it kind of mellow and get carefully you'll notice they kind of steam it it steams a little so it loses that sort of a sort of edge question yeah who are you I'm gonna turn this hi are you adding the garlic before the sausage don't you feel like whether the time the sausage Browns the garlic is gonna be bitter and over cooked I hadn't thought about that I think this is gonna work good roll with me but I do need the top when we get to top was there a top back there okay I'm...
molly and adam make broccoli bolognese from the test kitchen bon app tit
gonna take this flinch

broccoli

out it's been like three minutes it's tender right now but it's gonna have a chance to cook down even further later on and then we're gonna reserve this water for the super easy we got to get that sausage out of the casing yes do you want me to handle that if you had gone to cooking school you would have learned all about nice backs okay well feel free to get yourself a nice bath what I I took cooking classes that look at abida cuisine and Bethesda Maryland ever I graduated if you and put your garlic in the pot before your sausage so learned on the streets we're gonna take the sausage out of the casing all you got to do is slide it open like that super easy I always think like sausages so it's a packed with flavor sounds like cheating it's like a crutch yeah all right so let's come over here guys if you may for the garlic so just as it's starting to brown like this I'm gonna turn off the heat all right I'm just gonna let that chill and again that hopefully will get kind of a little bit caramely and sort of soft so the

broccoli

and the sausage ultimately should be one so the little crumbles of

broccoli

should be the same crumbles of sausage should be essentially the same size crumbles as the

broccoli

I would file this dish if if it's done well this is a bit more of the ugly delicious what a dish and all kind of I hate these words sludge but at all yeah but you basically I have my left hand here...
you're chopping this is a little I'm a proud dude like I'm gonna let you do this Wow I would say old train we should not be on the same cutting board listen I don't know why we are in the Bon Apetit

Test

Kitchen

and we're hovering over one cutting board there's not much to this sauce so I don't think there's any harm in having this much

broccoli

and since we already cooked it I'd be ashamed to just go in like three I think let's get it already all right and then we can eyeball it as it goes I'll

make

a game-time decision GTD GTV we're going back to the stove okay Tony I don't know which camera I'm looking at as

Molly

pointed out the last video we get together the pork more bail always grab a hand towel because you never know when sore and hot all right so now Ethan see it's gotten kind of the garlic has gotten a little bit more sort of caramelized and soft and that's what we're looking for so that's what I like to do when you put the top on we're gonna cheat turn the heat back on sort of medium low medium medium and we're is gonna add the sausage to there and a pinch of red pepper flake yes I can't tell I don't know you know when people

make

like

broccoli

rabe pasta a lot of people just love spicy sausage more than sweet yeah again it's total personal preference so you let these brown and you're gonna break them up as it Browns and ultimately what you want it to be like is that...
nice sort of like

Bolognese

ground beef consistency yeah I would stop touching it if it were me I'm leaving it undisturbed you will allow it to get a better carmelization on the bottom so hard to not touch it right alright step away from the stove okay we're gonna drop the pasta now that's what you guys say yeah you know that professional chef so this is 12 ounces the typical American box of pasta is 16 correct so this would be 3/4 how do you feel about the fact that you're calling for 3/4 of a pound of pasta and that typically comes in a one-pound bag and you just have to like take out 1/4 pound and then hope that someone's gonna care for that do you need to be salt the water after you've already cooked something in it no I took care of ok all right so this is 12 ounces going to the water I would say yes like the whole thing is like look at me look at me maybe you can go

make

food somewhere else anyways we can we move the sausage now because that's gonna burn the garlic well we could normally can hold it back right now and then add it back in it seems like a lot do you think so to go on all those pieces of garlic you want to do that all right we talked about the pasta so this is or Nakia T which means little ear right yeah arrow shape and what's nice about or Ekati is that for sauces like Balinese a that they catch those chunky sauces in there well now we can turn this up and we don't need to worry about the garlic and then we'll get...
our good color on the side maybe we could have done this what if we had ground the garlic my style so it got all mellow and then removed it then great and you put the sausage in and then added the garlic back yeah do you like my new Lacoste shirt that I bought maybe you bought why didn't buy it for the video all right so we're not touching it it's so hard not to touch it it's so hard okay what else we need to bring over the Brock's the Brock's we're gonna finish with cheese butter pasta water which if you've ever made a watched a video on the planet food

test

kitchen

like that's every pasta okay thanks some always advice the sausage is nicely browned if you guys want to come over here see those like nice brown pieces on that side you got the caramelization going you got the flavor happening so we're gonna do now is just break it up a little bit more like that I don't know how do you like to break up these things using a potato masher or something okay so we get nicely browned sausage we're gonna add the

broccoli

I'm gonna go half yeah I mean it feels like that's a good balance right yeah marrying us this crazy what am i new this can I do this no I feel like I'm just gonna mash this up a little bit see what happens I don't know if this

make

s any sense I mean I feel really good about what you're doing to be honest it's just kind of incorporating we want it as much incorporated as possible I feel like we...
want to get a little more color and cook on the

broccoli

before it goes in but just be mindful I also feel like if we weren't doing a video you could get the sauce ready a bit before you put the pasta in oh that

make

s sense yeah yeah we did we could have done that even with the video we add the garlic Thank You

Molly

perfect idea but see in this you can already see how better incorporated the

broccoli

and the sausages and now the garlic as well we also want to first seasoning the

broccoli

got cooked in salted water there's a good amount of seasoning already in the sausage but we haven't added any salt to it so I'm gonna say this one needs a little salt cuz you're also gonna add Parmesan cheese that's true what sorry so now pretty good tasty it does need salt okay all right all right add pasta water now you want a little more take a little great okay once you can't under sold once you've over solve it you're already here from doing pasta water for a pot this big I don't know how much is that that's like yeah don't even do a little bit more because again you can always it's gonna boil off if you have too much pasta water in the pot you turn up the heat and let it boil it out I'm gonna go ahead and strain these right now worried about them yeah kind of looks good already okay here that Oh could you bring the butter and the cheese already oh okay hit me see this is about two tablespoons of butter we might want some more and...
yeah I would say that's a bit more pasta than we want what do you think yeah okay so now we're just striking a balance between butter of pasta water and cheese and that's what's gonna really bind this and bring it all together so that seems good that's about three tablespoons and now little by little not having it all at once because we don't want the cheese to really clump up question we're still on on the heat that's all right low heat we may as we add more cheese everything's gonna get tighter and we may find that we need more pasta water okay trim the heat off all right turn it up looks good now it looks good what does it need too salty but really good it's perfect I'm gonna add like the tiniest bit of pasta water here because I know that as it sits it's gonna keep absorbing and we're gonna lose some of that come together yeah and that is why it's amazing we just patented the pasta masher yeah the pasta masher also who needs cooking school you know a little snack yet they looks really special it's wavy for sure all right who wants to try used to be a rap over Janome yeah it's more I'm given to put my name on my recipe box oh yeah I noticed how like the sausage it didn't just get cooked like it actually got crispy which i think is like you want to keep it going until you get those like nice little edges yeah that is great there's a lot of shopping it really is so anyway so I did go to cooking...
school ish was like once a week the pillars of French cooking can I learn about ice best and Banbury the thing like that super relevance