ANCHOVY PASTA | Spaghetti with Broccolini, Anchovies, and Breadcrumbs

hey what's up before we get started today i just want to take this as an opportunity to thank everybody who supported this channel through coffee if you're unfamiliar the link is down below it's a great way to help us out with groceries on the channel and overall just support what we're doing so thank you guys so much let's get to the video so this dish was born on a really special night for me it's one of those occasions where you get together with friends that you don't see very often everyone's just in the right mood the whole night there's jokes going on constantly the food is delicious the wine is beautiful and simple and for me the cooking that i did that night was just special i only used what i had in the house and the dish i ended up creating was perfect for the occasion it was humble delicious salty and crunchy all you know it was just everything that i really love about food and to get to share that with some really close friends when everyone's in the sweet spot was really special for me so i'm really excited to break it down for you guys if that sounds like fun let's get [Music] started i don't have a lot of top secret moves when it comes to making stuff delicious but the ones that i do have are usually add anchovy and garlic and add bread crumbs and this dish uses both of those moves and on top of that we're going to be using another top secret move which is add pasta and then cheese so to get started grab one pound of broccolini we use broccolini over regular brock here mainly because it unifies with the spaghetti better texturally and it doesn't crumble and mush like regular spaghetti when it's cooked hard to cut this broccolini we're going to line them up facing the same direction and remove the floret end after that i'm going to run my knife through the stems cutting these into about one-quarter inch chunks if you see any bigger florets just tear those down or give them another chop we definitely want to avoid giant chunks of crunchy veg in the finished dish at this point we've got the one pound of nice broccolini chopped we're gonna set that aside and i'm gonna grab 10 to 12 cloves of peeled garlic all i'm doing here is giving them a rustic slice we're not going super thin because burnt garlic is definitely not something i want to mess with and in a second we're going to be frying this garlic and having it slice thicker is going to give us some cover once we've got that we'll set it aside and grab three tins of anchovies i know three cans of anchovies seems like a lot but we are making what i call anchovy sofrito this is a variation on the spanish style sofrito which is normally aromatic vegetables cooked in a lot of olive oil and if you look up the translation i think it means under the fry so we're going to be slowly frying anchovies garlic chili flake in a lot of olive oil but by the time it's cooked down we add pasta water pecorino butter that saltiness and funkiness from the anchovies is going to break down become a lot more mellow and just create a really delicious umami sauce for our pasta so to break these down we're gonna pop open the tins and we're gonna try to open them we're gonna rip open this tin try not to slice your hand let's do this pull it back okay i'm gonna scoop out three cans of anchovies through this little tiny opening and drain all of the oil out we're gonna thoroughly rinse these anchovies under cold water to remove the excess salt at this point we're gonna come back to the board and give everything a good chop we want to break all this down pretty far so we're gonna run our knife through things five or six times when we do this we're gonna have something that's gonna easily melt away into the background of our sofrito so to make this sofrito we're gonna head over to the stove and heat a large saute pan over medium heat into that pan we're going to add 100 grams of olive oil and let that come up gently over medium heat once that's heated up we're going to add in 75 grams of sliced garlic all three tins of our rinsed and chopped anchovies which ends up being about 75 grams once that's gently seasoning we're gonna add in five grams of chili flakes if you're sensitive to heat add less chili flakes this can get a little bit spicy and depending on the type of chili flakes you have that he can vary widely after about four minutes the anchovies are going to be melted into the background and the garlic is just starting to get tender we're going to fry this up for another 30 seconds or so and then set it aside in a wide bottom dish so that it cools down quickly if you let this stay too hot for too long it's going to carry over and it's going to turn into fried garlic sofrito that can be a good thing but not for us not for this dish so while that's cooling we're going to wipe out our saute pan and flip it up over to high heat while that pan is getting hot we're going to add in about a quarter cup of olive oil we're going to let that heat for a second and then we're going to add in about three quarters cup of panko bread crumbs if you're not familiar this is a japanese style bread crumb that has a much bigger particle size and makes for a superior crunch the regular american grocery store bread crumbs are good for filler for stuff like meatloafs but they're not great for crunch in my opinion let's just say this i'm not making a schnitzel with regular breadcrumbs keep an eye on these because they're going to fry up fast and they're going to carry over pretty hard we're going to stir this up constantly to make sure that there's no hot spots and that things are getting fried up evenly after about 60 seconds over medium-high heat the crumbs should have turned a nice medium golden brown and at that point we're going to flip this out onto a well-lined sheet tray with a ton of paper towel to get these bread crumbs fried properly we used a lot of oil but now we need the paper towel to help draw some of that oil out these are looking good we're going to set them aside and we're going to wipe out the pan and return it to high heat once things are hot again we're going to hit the pan with a dose of olive oil maybe about a tablespoon and in goes my chopped broccolini at that point i'm going to hit it with a strong pinch of salt by the way this is the 14 inch pan i recommended in the shrimp curry video and i still cannot highly recommend it enough they're like 60 bucks online i'll definitely link to one down below it just makes such quick work of prep this broccoli is going to take about four to six minutes to get tender so while that's cooking i'm gonna grab a six ounce block of pecorino in this case the store only had pecorino romano which is slightly less piquant and sharp than straight up italian stuff but it still tastes great and it's plenty good for our purposes so grab your box grater and on the finest side this one we're going to grate this into cheese dust we definitely want the fine grated stuff because we definitely need this to melt into the pasta water later on anything large and chunky is going to get mealy and kind of grainy when we put it on heat i'm going to grate this whole piece of cheese but we probably only need about four ounces of it i like to grate more than i need because having grated cheese around isn't a bad thing and i want to be generous later on i want to put a bunch on top and i don't want to be short once that's grated we're going to scoop it up set it aside and we're going to check back on our broccoli it's been about four minutes and things are looking good all we're trying to do here is to get things tender and get a little bit of roasty color on the outside when you're there scoop it out set it aside and at this point we've got everything we need prepped out now we're gonna make the final dish i'm gonna move this saute pan over to the easy burner and put four quarts of water on my strongest burner and bring that to a hard boil once we're at a boil we're gonna hit the water with just a small pinch of salt this is a lot less than i would normally use but we've got really salty anchovies and we've got salty cheese for garnish later on so as a hedge to protect ourselves from salty food later the water only gets a sprinkle before we boil the pasta let's talk about what i'm using today this is the nice artisan line of barilla spaghetti if you check the label it's a hundred percent durham semolina which is what i normally recommend for nice pasta this was three bucks at my local grocery store and i really liked it but standard deco or barilla can work here as well i'm gonna throw this pasta into the pot we're gonna boil that per package instructions which is about eight to nine minutes i'm only boiling one four ounce portion here because lauren's gluten free and she's getting her own special spaghetti water by the way the barilla gluten-free pasta is some of the best stuff i've found on the market it's really good eats like spaghetti i'm not sponsored but barilla if you're out there here's my email you're cool if you want to party hit me up dude while the pasta is boiling we're going to heat up our saute pan over medium high heat and add in about a half cup of pasta water again this is just one portion by the way i'm also going to add in about a quarter of my sofrito and a quarter of my broccoli i'm going to bring all this up to a simmer let it get to know each other let that sofrito kind of get dissolved in the water at that point we're going to taste the pasta make sure it's cooked and we're going gonna flip that into the pan at this point we're gonna finesse this thing into a sauce start by tossing the pasta vigorously to get a little bit of that starch released from the noodle all that starch is gonna be the binder that keeps all this fat and cheese emulsified in the water so tossing it a bunch or stirring it a bunch is the best way to start i'm gonna add a little bit more pasta water maybe about a quarter cup and give it another toss toss toss at this point take a look it should be looking wet and a little bit starchy and at this point we're gonna add about a tablespoon of room temperature butter i'm gonna give it another toss toss toss so we can get this butter emulsified with the water at this point the sauce in the pan should be opaque instead of broken and oily if it's looking broken you can add another splash or two of water toss toss toss and that should lock things back in once we've got the pasta sitting in a nice anchovy butter saucy thing we're gonna take it off heat and we're gonna add a strong dose of pecorino probably about two to three tablespoons i'm gonna let that sit for just a second again this is off heat once that cheese has just started to melt we're gonna give it a toss toss toss to combine that cheese is gonna slowly and gently melt into that loose anchovy butter sauce we made a second ago at this point i'm gonna give things a taste in the end i think mine could have been slightly more saucy here all i would have taken was just another splash or two of pasta water the spaghetti can really absorb a lot of liquid so just keep that in mind but i'm tasting it and it tastes really dope we're going to be garnishing this with a ton of bread crumbs and a ton of pecorino as a reminder so grab those grab a bowl let's plate this thing [Music] do [Music] so so there we go a really delicious craveable anchovy pasta and for me it's just a snapshot in time it reminds me of a really special night with really close friends where for a few hours everything was just right the mood was there the jokes were hilarious and the wine was delicious and i hope this video inspires you to give it a try another quick shout out to everybody who supported this channel by buying us a coffee it goes a long way in helping us get groceries or pay for some of the services that go into supporting this channel as always guys thank you so much for your time and attention thank you for sticking around and we'll see you next time

Channel: Brian Lagerstrom

Views: 83,610

Keywords: anchovy pasta, anchovy spaghetti, pasta with anchovies and garlic, anchovy soffritto, anchovy sofrito, pasta with broccoli, anchovy recipe, weeknight pasta, easy pasta recipe, how to make anchovies taste good, funky pasta, pasta with anchovy, pasta with breadcrumbs and anchovies, anchovy, anchovies, pasta, quick pasta, spaghetti recipes, how to cook, best anchovy recipes, broccoli, broccolini pasta, breadcrumbs, cheesy anchovy pasta, weeds and sardines, brian lagerstrom, chef

Id: p-XI_rdxQb0

Length: 10min 11sec (611 seconds)

Published: Thu Aug 27 2020