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

Why don't we take it again? So before this goes up, we're going to have a tent on the tree before this goes up to represent the actual waves above, but I'm serious, yeah, your iPhone photo would be better than what's going on. There right now, do you think the solute is too harsh or do you like it in the shade? I think we shadow, that's nice, yeah, this is like a bright light, we have to do it quick, they changed it, this is what I think you should do, yeah. whatever it takes to get to that terrain look, there you go, oh wait, you know right when we were about to start filming and he just walks into frame?

I know, but I don't think you've been here, you haven't been here at all. This morning, Jim, we're going to

make

broccoli

bolognese

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

make

s this bony, there you go, It's easy to bowl because

broccoli

, even polio, sounds good. so that we can make the magazine your recipe first the first thing broccoli what we are going to do is cut it into pieces in boiling water with salt the same water in which we are going to make the pasta so that it requires a head correct words I don't know the rest, yes big head these are smaller and if it's a little less or a little more broccoli it's not a big deal the most important thing here is that all the broccoli is cut into a relatively similar size so it cooks evenly so that it remains white at the same time. and it cooks at the same time, okay, I'll take care of the brock and find my own cutting order.

We can share why, okay, when you put in the oil and garlic and, as we always talk about, when you're making garlic to sauté. I don't need that finely ground beef because I also always find that flying pins end up burning, we don't actually mince at Bon Appetit that's not a word you'll ever see in a recipe, okay, so we'll walk over to the stove, yeah. We have a clean cleaning while you work in cooking school. I know if you go to culinary school, that's one of the first things they teach you and I do cooking in school.

Did anyone go to culinary school to be a chef? a

kitchen

, go to cooking school, no, on the street, okay, so we have the pot on here, we don't salt the water yet, okay, you want to salt it, we'll salt it enough because this isn't going to happen much time in there and this is the water for both of us, the pasta you want more, I put a little more, okay, so I'll like the seat, so what you like to see, okay, I'm going to drop this in boiling water and just blanching this is just a very quick way to cook broccoli it will cook even more later but this will just give it a boost so next question we have two pans that we can cook in there's like one head and a half of broccoli plus three sausages, which one do I like, the soft sides do that kind of thing that I like, I would personally use it for something with that much volume, you want it to be very low for a Dutch.

I'm going to get a dutch oven, will you? oval or not round round more even heat the large one is not right the other one was extra large and matches my set oh yeah we made this for you so we won't be using these pots because our two are two ounces of oh well I have never measured olive oil in my life, yes, so let's go back to determining the size of the pan you want. You see enough olive oil to cover it. Let's throw this away. OMG, you didn't preheat your pan. You know well, I will do it too.

I'm also going to steal some of Andy's garlic over here and add a little more garlic because I look at the size of that pot and I think that pot could use a little more garlic. Okay, what I like to do is also okay, yeah, I'm going to go back to what we're going to do with the garlic, but I want it to brown and then I like to turn off the heat, put a lid on it and let it sit. of melty and be careful, you will notice that they steam it, it steams a little bit, so it loses that kind of borderline question, yeah, who are you?

I'm going to convert this hi. Are you adding the garlic before the sausage? Don't you feel that when the sausage browns the garlic will be bitter and overcooked? Had not thought of that. I think this will work fine for me, but I need the top when we get to the top. up, back, okay, I'm going to take out this broccoli, it's been like three minutes, it's tender now, but it'll have a chance to cook even more later and then we'll reserve this water for the super easy thing that we have. to get that sausage out of the gut yeah, do you want me to take care of that?

If you had gone to culinary school, you would have learned all about pretty backs. Okay, feel free to take a nice bath. What I took cooking classes looking at Abida.

kitchen

and Bethesda Maryland I ever graduated if you put the garlic in the pot before the sausage so I learned on the streets let's take the sausage out of the casing all you have to do is open it like this super easy always Think like sausages, so it's full of flavor, sounds like cheating, it's like a crutch, yeah, okay, so let's come here guys, if you can, for the garlic, so just when it starts to brown like this, I'll turn off the fire.

I'm going to let it cool and again, hopefully, it'll get a little bit caramely and soft, so the broccoli and the sausage should ultimately be one, so the little pieces of broccoli should be the same pieces of sausage. . the same size as broccoli. I would file this dish if made right, this is a little uglier, delicious, what a dish and all kinds of things. I hate these words, mud, but not at all, yes, but basically I have my left hand. here you are chopping this is a bit I'm a proud guy like I'm going to let you do this Wow I'd say old train we shouldn't be on the same chopping board listen I don't know why we're in the Bon Apetit Test Kitchen and we're on a cutting board, there's not much to this sauce, so I don't think there's any harm in having that much broccoli and since we've already cooked it, I'd be embarrassed to go in as three.

I think we'll get it right now and then we can watch it as it progresses. I will make a decision at game time. GTD GTV let's go back to the stove, okay Tony, I don't know what camera I'm looking at. as Molly pointed out in the last video, we get together, pork has more bail, always grab a hand towel because you never know when it hurts and it's hot, so now Ethan sees it's become like garlic is It would have become a little more 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'll cheat we'll turn the heat back up to medium low medium medium and we'll add the sausage in there and a pinch of flakes red pepper yeah, I can't say, I don't know, you know, when people make pasta like with broccoli rabe, a lot of people love spicy sausages more than sweet ones, yeah, again, it's totally a personal preference, so Let them brown and that's it.

We'll break them up as they brown and ultimately what you want it to be is that nice ground beef Bolognese consistency. Yeah, I'd stop playing it if it were me. I will leave it untouched, you will allow it to brown. better caramelization on the bottom so hard you don't touch it right, step away from the stove okay let's drop the pasta that's what you guys say yeah you know that professional chef so it's 12 ounces the typical American pasta box. 16 right, so this would be 3/4 how do you feel about the fact that you're ordering 3/4 of a pound of pasta and it usually comes in a one pound bag and you just have to order takeout? 1/ 4 pound and then I hope someone cares about that.

Do you need to salt the water after you have cooked something? No, I took care of that. Okay, so that's 12 ounces for the water. I would say yes. This whole thing is like look at me, look at me, maybe you can go make food somewhere else anyway, we can move the sausage now because that will burn the garlic nicely. We can usually hold it right now and then add it back later. It seems like a lot, do you think using all those pieces of garlic? Do you want to do that? Okay, we talked about the pasta, so this is Nakia T, which means small ear, yes, arrow shape and the good thing about Ekati is that. for sauces like Balinese, which catch those chunky sauces in there, now we can turn up the volume and we don't have to worry about the garlic and then we'll get our nice color on the side, maybe we could have done this. if we had ground the garlic my way so it became smooth and then removed it, then great, you put the sausage in and then add the garlic.

Yes, do you like my new Lacoste shirt I bought? Maybe you bought it, why didn't you buy it? for the video, okay, so we won't touch it, it's very difficult not to touch it, it's very difficult, okay, what else do we need to bring the Brock's? Let's finish with cheese, butter, pasta, water, if you have it. I ever saw a video on the food

test

kitchen on the planet like that's all the pasta it's okay thank you some always give advice the sausage is nicely browned if you want to come here check out those nice brown bits on that side where it has caramelization. the flavor that's happening, so what we're going to do now is just break it down a little bit more like this.

I don't know how you like to divide these things using a potato masher or something, okay, so we have a nice browned sausage. I'm going to add the broccoli. I'm going to use half. Yeah. I mean, it feels like it's a good balance. a little, see what happens. I don't know if this makes any sense. I mean, I feel really good about what you're doing, to be honest, it's just kind of an incorporation, we want it to be incorporated as much as possible. I feel like we want to get a little bit more color and cook the broccoli before it goes in, but keep in mind I also feel like if we weren't making a video, I could prep the sauce a little bit before I put the pasta in, oh that's got sense, yes, yes, we did it.

We could have done that even with the video we added the garlic. Thanks Molly, perfect idea, but look in this you can see how the broccoli and sausages were incorporated better and now the garlic we also want to season the broccoli first. in salted water there's already a good amount of seasoning on the sausage, but we haven't added any salt, so I'm going to say that this one needs a little bit of salt because you're also going to add parmesan cheese, that's true, sorry now. pretty good, tasty, needs salt, okay, okay, add water for the pasta, now you want a little more, take some great, okay, once you can't undersell it, once you've worked it out too much , you are here after making pasta water. a pot that big, I don't know how much that is, yeah, don't even do a little bit more because again, you can always boil, if you have too much pasta water in the pot, you turn up the heat and let it boil.

I'm going to go ahead and sneak them in right now, worried about them, yeah, it looks good, that's it. Oh, could you bring the butter and cheese? Oh, okay, hit me, look, this is about two tablespoons of butter. We may want a little more and yes, I would say it's a little more pasta than we want, what do you think? Yeah, okay, now we're just striking a balance between the butter, the pasta, the water and the cheese, and that's what's really going to bring this together and bring it. everything together so it seems good it's about three tablespoons and now little by little we're not going to have it all at once because we don't want the cheese to clump up too much question are we still on the heat is good low heat we can also add more cheese, everything it's going to get tighter and we might need more pasta water okay turn the heat down okay turn up the volume it looks good now it looks good what do you need too salty but really good is it perfect?

I'm going to add I like a little bit of pasta water here because I know as it sits it's going to continue to absorb and we're going to lose some of that. Yes, and that's why it's amazing, we just patented the pasta masher, yes, the pasta masher too, who needs it? cooking school, you know, a little snack, but they look very special, they sure are wavy, okay, who wants to try it? It used to be a rap about Janome, yeah, it's more. I get to put my name on my recipe box, oh yeah, I figured out how. the sausage not only cooked like it really got crispy which I think is like you want to keep going until you get those nice little edges yeah that's great there's a lot of shopping it really is anyway so I did it . going to cooking school was like once a week, the mainstays of French cuisine, can I learn better about ice and Banbury, stuff like that, super relevant.