[1 - 1] hey what's up today I'm going to show
[1 - 3] you guys four rustic Italian dishes that
[3 - 5] only require six ingredients to make
[5 - 7] these dishes are perfect for a date
[7 - 8] night in when you're cooking for your
[8 - 10] sweetest babe or when you have a small
[10 - 11] group of friends coming over for a
[12 - 13] dinner party o and before I get started
[13 - 15] I want to clarify that when I say six
[16 - 17] ingredients I'm referring to things that
[17 - 19] are fresh that you bought recently or
[19 - 21] stuff that you have in your pantry like
[21 - 24] pasta oil salt sugar and spices don't
[24 - 26] count because I don't know they just
[26 - 29] don't first up is buttery cheesy baked
[29 - 31] Penta with a thick garlic forward tomato
[31 - 33] sauce to make it I'll drop 300 G of
[33 - 35] Penta into a high-sided nonstick sauce
[35 - 38] pan and toast for 3 to 4 minutes over
[38 - 39] high heat you can skip the toasting step
[40 - 41] if you're in a rush but that makes Bland
[41 - 44] palenta in my opinion so I always toast
[44 - 45] it and after 3 to 4 minutes of stirring
[46 - 48] frequently this has the aroma of popped
[48 - 50] popcorn so next I'll add in 1,00 G of
[50 - 52] chicken stock and 7 G of salt then I'll
[52 - 54] whisk that to prevent lumps then I'll
[54 - 56] bring it up to a simmer and cook for 10
[56 - 58] to 15 minutes 15 minutes later you can
[58 - 60] see the grains of corn are swollen up
[60 - 63] and everything is fully tender note only
[63 - 65] use actual Penta for this dish most
[65 - 67] cornmeal products at the grocery store
[67 - 69] are too coar for this cooking method and
[69 - 71] take closer to an hour to get tender
[71 - 73] next I'll add in 115 G or one whole
[73 - 75] stick of butter then I'll stir that in
[75 - 76] until it's nice and melty looking then
[77 - 79] in goes 100 G of grated parm use the
[79 - 81] most flavorful parm that you can find
[81 - 83] because this dish is very simple so the
[83 - 85] quality of everything matters a lot and
[85 - 86] once this parm is melted in I'll pour
[86 - 88] this cheesy palenta into a buttered
[88 - 90] baking dish then top with a couple more
[90 - 92] grips of grated parm finally I'll throw
[92 - 95] this into a 400f oven to bake for 25
[95 - 96] minutes while that cooks I'll make my
[97 - 99] rustic marinara sauce for that into a
[99 - 101] saucepan over medium heat I'll add in a
[101 - 103] very generous Squiggy of olive oil maybe
[103 - 105] like 1/4 cup then in goes a lot of
[105 - 108] sliced garlic about 40 G or 10 to 12
[108 - 110] large cloves next I'll fry this over
[110 - 112] medium heat for about 2 minutes until
[112 - 114] the garlic is smelling fragrant and it's
[114 - 116] slightly softened from there I'll add in
[116 - 118] one 28 Oz can of whole peeled tomatoes
[118 - 120] that I've pureed from that I just
[120 - 121] dropped my immersion blender right into
[121 - 123] the can and spun that until it was
[123 - 124] relatively smooth behind that I'll drop
[124 - 126] in one more 28 Oz can of whole peeled
[127 - 128] Tomatoes but this time I've chopped them
[128 - 130] for those I just took the whole tomatoes
[130 - 132] out of the can and cut them into a
[132 - 134] medium dice using a puree and a diced
[134 - 136] tomato helps give this sauce a variety
[136 - 138] of fun textures by the way I don't love
[138 - 140] pre-diced canned tomatoes for this
[140 - 141] because they have calcium chloride in
[141 - 143] them and that makes the tomatoes super
[143 - 145] firm that's good for chili but bad for
[145 - 147] marinara now bring the sauce up to a
[147 - 149] simmer then lower the heat to prevent
[149 - 151] sauce plops and then reduce for 20
[151 - 153] minutes 20 minutes later this sauce has
[153 - 156] reduced by about 40 to 50% and when I
[156 - 157] pass my spatula through it you can see
[157 - 159] it leaves a little bit of a trail next
[159 - 161] I'll add in a strong pinch of salt to
[161 - 163] season things up then 10 g of sugar to
[163 - 165] balance out the tomatoes acidity once
[165 - 167] that's third in I'll check on my palenta
[167 - 169] after 25 minutes the top has some nice
[169 - 171] Browning going on and it smells like
[171 - 173] nutty fried cheese now before I plate
[173 - 175] this up I'll let the penta set for 25
[175 - 177] minutes so that it can become totally
[177 - 179] sliceable then I'll cut a chunk out of
[179 - 180] the pan and drop drop it into a low bowl
[180 - 183] and top with a generous dose of garlicky
[183 - 185] tomato sauce to garnish I'll sprinkle
[185 - 187] with a lot more parmesan cheese and then
[187 - 188] a little fresh tasting olive oil to
[188 - 190] bring some additional luxury to this
[190 - 193] rustic dish you guys cheesy buttery
[193 - 195] palenta with rustic tomato sauce is like
[195 - 197] top 10 dishes of all time for me if
[197 - 199] you've never had PL before just let me
[199 - 202] tell you that it tastes good very good
[202 - 203] and if you eat it you're going to have a
[203 - 205] good time just try it up next is a
[205 - 207] filthy little pasta dish that's just
[207 - 209] dripping in Briny white wine butter
[209 - 211] sauce to make it I'll drop 300 G of
[211 - 214] linguine into a big pot of salty pasta
[214 - 215] water then I'll come back with my tongs
[215 - 217] to make sure the pasta isn't sticking
[217 - 219] together and it's submerged fully in the
[219 - 221] water from here I'll move this pot over
[221 - 222] to the other side of my stove to boil
[223 - 224] while I prepare the white wine butter
[224 - 226] sauce I'll check back in about 8 minutes
[226 - 228] next into a large non-stick pan I'll
[228 - 230] squiggle a few tablespoons of olive oil
[230 - 232] that in goes 30 G of sliced garlic and
[232 - 234] then I'll saut it over medium heat for
[234 - 236] about 2 minutes until the garlic is
[236 - 238] softened and it's starting to smell rich
[238 - 240] and aromatic from there in goes 2 G of
[240 - 242] chili flakes and then I'll stir those in
[242 - 244] and fry for another 2 minutes or so to
[244 - 246] perfume my oil the flavor of this oil is
[246 - 248] kind of the backbone of this dish so we
[248 - 250] want it to be deeply saturated with
[250 - 252] roasty garlic and fried chili flavor
[252 - 254] next I'll add in 300 G of dry white wine
[254 - 256] then I'll simmer until the alcohol
[256 - 258] flavor is cooked off and the liquid has
[258 - 260] been reduced by about half 2 minutes
[260 - 263] later I'll grab a strainer and two 185 G
[263 - 265] cans of cooked clams then I'll pour the
[265 - 267] clam juice right into the sauté pan
[267 - 268] because I want to reduce this liquid
[268 - 270] with the wine without overcooking the
[270 - 272] clam meat so I'll reserve the meat until
[272 - 274] the pasta is all the way cooked now I'm
[274 - 275] going to reduce this liquid by half yet
[275 - 277] again and then take a quick minute to
[277 - 279] talk about this 12-in non-stick pan
[279 - 280] that's been doing all the heavy lifting
[280 - 283] here it's from made in who happens to be
[283 - 285] sponsoring this video but to clarify I'd
[285 - 287] be using this pan regardless of their
[288 - 290] sponsorship why because they make really
[290 - 292] great professional quality products for
[292 - 294] the home cook that are also good enough
[294 - 295] to be used in multiple michell and
[295 - 297] starred restaurants my favorite part of
[297 - 299] this pan is that the surface is double
[299 - 300] cured making it one of the best
[300 - 302] non-stick surfaces that you could
[302 - 304] possibly cook on plus these pans use the
[304 - 306] same five ply stainless material that
[306 - 308] Maiden uses in their stainless steel
[308 - 309] line that means that these pans heat
[310 - 312] evenly and quickly and unlike other
[312 - 313] non-stick cookware maiden's nonstick
[313 - 315] pans can go from the stove top to the
[315 - 317] oven up to 500 F which I'll be
[317 - 319] demonstrating later in this video on top
[319 - 320] of all that these pans are super easy to
[320 - 322] clean they just require a quick rinse
[322 - 324] and a wipe out and then boom you're on
[324 - 326] with your day so if you want to pick up
[326 - 328] some of maiden's non-stick pans use my
[328 - 329] link in the description below to to save
[330 - 332] some money on your next order again save
[332 - 333] money with the link in my description
[333 - 335] thank you maid in at this point it's
[335 - 337] been 8 minutes and my pasta is cooked to
[337 - 339] El Dente and my sauce is reduced down to
[339 - 341] about a Cup's worth of liquid so I'll
[341 - 342] grab my noodles out of the water with
[342 - 344] some tongs and move them over to my
[344 - 346] non-stick pan and once my noodles are in
[346 - 348] the pan I'll add in my reserved clam
[348 - 350] meat a bunch of chopped parsley maybe 20
[350 - 353] G then 115 G or one stick of butter from
[353 - 354] here I'm going to swirl this butter into
[355 - 357] the pan whilst agitating the pasta this
[357 - 359] releases additional starch that will
[359 - 361] help hold the butter in an Emulsion also
[361 - 363] if you can manage a proper toss toss
[363 - 365] toss maneuver like this that'll always
[365 - 368] cream up the pasta more than just a stir
[368 - 369] this is how restaurant pastas are made
[369 - 371] all minut and it's one of the reasons
[371 - 372] that they're so much better than what
[372 - 374] most people make at home and after 30
[374 - 377] seconds of constant agitation you can
[377 - 379] see this Linguini is bathed in a silky
[379 - 381] creamy white wine sauce to Plate it up
[382 - 384] I'll swirl this pasta into a low Bowl
[384 - 385] then scoop out some of the clams and
[385 - 387] butter sauce that stayed behind in the
[387 - 389] pan and drop those on top to finish hit
[389 - 391] it with some chopped parsley and a
[391 - 393] little bit of olive oil you guys lingan
[393 - 395] clams is the best cheeseless pasta on
[395 - 398] Earth it's buttery it's Rich it radiates
[398 - 401] the flavor of the sea and it's a date
[401 - 403] night weapon serve it with some shab and
[403 - 405] shade and something Good's going to
[405 - 408] happen up next is a juicy brazed chicken
[408 - 410] catori to make it I'll season up four to
[410 - 413] six skin on bone in chicken thighs with
[413 - 415] salt and pepper on both sides by the way
[415 - 417] these thighs are like 6 oz each so I'll
[417 - 420] serve one per person now I cook this
[420 - 421] thing I'll move over to the stove and
[421 - 424] drop these thighs skinside down into a
[424 - 426] significant amount of olive oil and then
[426 - 428] I'll sear them for about 5 minutes I
[428 - 429] want to render out the chicken fat in
[429 - 431] the skin and get it nice and browned up
[431 - 433] and crispy and after about 5 to 6
[433 - 435] minutes these thighs have taken on some
[435 - 437] beautiful Browning so I'll move them
[437 - 439] back over to the wire rack that I season
[439 - 441] them on but Bri there was raw chicken on
[441 - 443] there I know we're going to be cooking
[443 - 444] this out of these thighs in just a
[444 - 446] second so it doesn't matter back of the
[446 - 448] stove I'll add in some additional olive
[448 - 451] oil then in goes 250 g of sliced onion
[451 - 454] 150 g each of sliced orange and red bell
[454 - 456] peppers then 40 G of sliced garlic and a
[456 - 458] strong pinch of salt from here I'll
[458 - 459] start to combine and sauté these veggies
[459 - 462] for about 5 to 8 minutes over medium
[462 - 463] heat until they're pretty much all the
[463 - 465] way softened and starting to take on
[465 - 467] some color like this from here I'll add
[467 - 469] in a strong pinch of chili flakes then
[469 - 472] 125 G of haved castl vetrano Olives any
[472 - 474] olives that you've got on hand would
[474 - 476] work but I prefer these castl vranos
[476 - 477] because they're super buttery and they
[477 - 479] have a really mellow salt level next in
[479 - 482] goes one 28 Oz can of whole peeled
[482 - 483] tomatoes that again I spun with my
[483 - 485] immersion blender until it was pretty
[485 - 487] smooth and once the sauce is up to a
[487 - 488] simmer and everything is stirred
[488 - 490] together I'll add my seared thighs back
[490 - 493] in and snug those into the sauce to make
[493 - 494] sure that the heat is getting evenly
[494 - 496] transferred from here I'll load this pan
[496 - 499] into a 325 oven with a lid and braze it
[499 - 502] for 45 minutes 45 minutes later I'll
[502 - 504] pull this out and check for dness the
[504 - 505] final texture of the chicken should be
[505 - 507] pull apart tender you want meat that
[507 - 509] very easily shreds off the bone CU
[509 - 511] that'll give the dish a bit of a stew
[511 - 512] vibe to serve I'll drop one of my bra
[512 - 515] thighs onto a bed of peppers onions and
[515 - 516] olives and if you wanted some carbs or
[516 - 518] I'd say baked Penta would be my first
[518 - 520] choice but also crusty bread is
[520 - 522] excellent just wipe it through these
[522 - 523] Peppers anyway you go this is a
[523 - 526] delicious dish that is very Hardy very
[526 - 527] rustic and super easy to make I hope you
[527 - 530] try it soon okay the last dish is an
[530 - 532] epic Italian sausage pasta that is
[532 - 535] freaking delicious to make it I'll drop
[535 - 537] half a bunch or about 150 g of chopped
[537 - 539] Rini into a big pot of salty boiling
[539 - 541] water to chop this Rini I removed the
[541 - 544] stems then cut it down into 1in pieces
[544 - 545] if you don't have Rini or you are
[545 - 548] adverse to its mild bitterness Sub in
[548 - 550] kale or swiss chard 30 seconds later
[550 - 552] I'll come back with my spider and scoop
[552 - 554] this Rob out of the pot and drop it onto
[554 - 556] a bed of paper towels into a bowl I want
[556 - 558] to get this Rini as dry as I can because
[558 - 559] if it's stopping wet it's going to water
[559 - 562] down the final dish okay I'll set that
[562 - 563] aside to cool then back at the stove
[563 - 566] I'll drop 225 g of orete into my
[566 - 568] blanching pot if you're not familiar
[568 - 570] orete are these little earlobe shaped
[570 - 572] pastas and the indents in the middle are
[572 - 574] very good for catching bits of crumbly
[574 - 576] Italian sausage once the pasta is in the
[576 - 577] water I'll move the pot to the far side
[578 - 580] of my stove to keep on cooking then I'll
[580 - 582] drop a large non-stick pan over medium
[582 - 584] high heat once that's hot in goes a long
[584 - 587] squiggle of olive oil then two large
[587 - 589] Italian sausages combined these weigh
[589 - 591] 225 g or a half PB and once I've got
[591 - 593] this browned off I'm going to come back
[593 - 596] with my ground beef smusher and smash it
[596 - 598] down even more I want to crumble it down
[598 - 600] pretty far because I that crumbled
[600 - 602] sausage integrates with the orete much
[602 - 604] better than large clads of sausage I'll
[604 - 606] smush this for about 2 to 3 minutes
[606 - 607] until everything is broken down into
[607 - 610] half2 in size particles or smaller then
[610 - 612] I'll add in my Blan stripen and toss
[612 - 613] toss to get everything mixed together
[613 - 614] this will help Sizzle some of the
[615 - 617] moisture off of the broccoli and deglaze
[617 - 618] some of the sausy bits that have stuck
[618 - 620] onto the bottom of the pan and at this
[620 - 622] point it's been about 8 minutes so I'll
[622 - 624] check back on my orate to see if it's
[624 - 625] cooked and yeah it's got a little bit of
[625 - 627] bite but it's still tender so I'll grab
[627 - 629] a/2 cup measure and scoop out some pasta
[629 - 631] water and add that to my sauté pan this
[631 - 633] will be the base of my sauce then I'll
[633 - 635] use my spider to lift the pasta out of
[635 - 637] the water and drop it into my pan next
[637 - 639] I'll add in one stick of butter or 11 15
[639 - 641] G worth into my pasta then I'll give
[641 - 643] everything a thorough toss tossing to
[643 - 645] get the butter emulsified with the water
[645 - 647] again if you can do it I recommend using
[647 - 649] the toss move over stirring because that
[649 - 651] makes for a much creamier sauce okay
[651 - 652] once this is looking all shiny and
[652 - 654] opaque from the emulsified butter I'll
[654 - 657] turn off my burner then add in 40 G of
[657 - 659] grated Parmesan cheese then I'm going to
[659 - 661] give this a few more tosses to get that
[661 - 662] cheese elegantly melted into the
[662 - 664] background and I'll do that off heat so
[664 - 666] the parm doesn't get overheated and
[666 - 667] coagulate that would make for a grainy
[668 - 670] broken sauce now to serve I'll pile this
[670 - 672] into a low pasta bowl then top with some
[672 - 674] grated Parmesan cheese some cracked
[674 - 676] black pepper and then some red chili
[676 - 678] flake I'll call this Sala pasta that's
[678 - 680] what people in St Louis call spicy
[680 - 683] Italian sausage and it's a simple rustic
[683 - 686] dish that will prolapse that's what my
[686 - 688] script says it says it'll prolapse any
[690 - 692] crowd I freaking hope not this dish will
[692 - 694] I freaking hope not this dish will please any crowd the sausage brings a
[694 - 696] breath of fennel seed and garlic to
[696 - 698] every bite and the texture of the
[698 - 700] crumbly fried brown bits is so epic I
[700 - 702] hope you guys learned something new in
[702 - 703] this video and I hope you feel excited
[703 - 705] to cook at least one of these dishes
[705 - 707] sometime soon if you want another video
[707 - 709] for easy to make regional Cuisine that
[709 - 711] uses very few ingredients check out this
[711 - 713] video for five ingredient Mexican the
[713 - 716] enchiladas in that MFR are pretty
[716 - 719] freaking sick now let's eat this thing