[1 - 1] hey what's up before we get started
[1 - 2] today i just want to take this as an
[2 - 3] opportunity to thank
[3 - 5] everybody who supported this channel
[5 - 7] through coffee if you're unfamiliar the
[7 - 8] link is down below
[8 - 9] it's a great way to help us out with
[9 - 11] groceries on the channel and overall
[11 - 12] just support what we're doing
[12 - 15] so thank you guys so much let's get to
[15 - 16] the video so this dish was born on a
[17 - 18] really special night for me it's one of those
[18 - 20] special night for me it's one of those occasions where you get together with
[20 - 22] friends that you don't see very often
[22 - 24] everyone's just in the right mood the
[24 - 25] whole night there's jokes going on
[25 - 27] constantly the food is delicious the
[27 - 29] wine is beautiful and simple
[29 - 31] and for me the cooking that i did that
[31 - 33] night was just special
[33 - 34] i only used what i had in the house and
[34 - 36] the dish i ended up creating was perfect
[36 - 37] for the occasion
[37 - 40] it was humble delicious salty
[40 - 42] and crunchy all you know it was just
[42 - 44] everything that i really love about
[44 - 45] food and to get to share that with some
[45 - 47] really close friends when everyone's in
[47 - 49] the sweet spot was really special for me
[49 - 50] so i'm really excited to break it down
[51 - 54] if that sounds like fun let's get
[56 - 59] [Music] started
[59 - 60] started i don't have a lot of top secret moves
[60 - 62] when it comes to making stuff delicious
[62 - 65] but the ones that i do have are usually add
[65 - 66] the ones that i do have are usually add anchovy and garlic
[66 - 69] and add bread crumbs and this dish uses
[69 - 70] both of those moves and
[70 - 72] on top of that we're going to be using
[72 - 73] another top secret move which is
[73 - 77] add pasta and then cheese
[77 - 79] so to get started grab one pound of
[79 - 81] broccolini we use broccolini over
[81 - 82] regular brock here
[82 - 84] mainly because it unifies with the
[84 - 86] spaghetti better texturally
[86 - 87] and it doesn't crumble and mush like
[87 - 89] regular spaghetti when it's cooked hard
[89 - 90] to cut this broccolini we're going to
[90 - 92] line them up facing the same direction
[92 - 93] and remove the floret end
[94 - 95] after that i'm going to run my knife
[95 - 96] through the stems cutting these into
[96 - 98] about one-quarter inch
[98 - 99] chunks if you see any bigger florets
[99 - 100] just tear those down or give them
[100 - 102] another chop we definitely want to avoid
[102 - 104] giant chunks of crunchy veg in the
[104 - 105] finished dish
[105 - 106] at this point we've got the one pound of
[106 - 108] nice broccolini chopped we're gonna set
[108 - 110] that aside and i'm gonna grab 10 to 12
[110 - 111] cloves of peeled garlic
[111 - 113] all i'm doing here is giving them a
[113 - 115] rustic slice we're not going super thin
[115 - 117] because burnt garlic is definitely not
[117 - 119] something i want to mess with and in a
[119 - 120] second we're going to be frying this
[120 - 121] garlic and having it slice
[121 - 123] thicker is going to give us some cover
[123 - 125] once we've got that we'll set it aside
[125 - 127] and grab three tins of anchovies i know
[127 - 128] three cans of anchovies
[128 - 130] seems like a lot but we are making what
[130 - 132] i call anchovy sofrito
[132 - 134] this is a variation on the spanish style
[134 - 136] sofrito which is normally aromatic
[136 - 138] vegetables cooked in a lot of
[138 - 139] olive oil and if you look up the
[139 - 141] translation i think it means
[141 - 143] under the fry so we're going to be
[143 - 145] slowly frying anchovies garlic
[145 - 147] chili flake in a lot of olive oil but by
[148 - 149] the time it's cooked down
[149 - 151] we add pasta water pecorino butter that
[151 - 153] saltiness and funkiness from the
[153 - 154] anchovies is going to break down
[154 - 156] become a lot more mellow and just create
[156 - 158] a really delicious umami sauce for our
[159 - 160] pasta so to break these down we're gonna pop
[160 - 162] so to break these down we're gonna pop open the tins and
[162 - 164] we're gonna try to open them we're gonna
[164 - 165] rip open this tin
[165 - 168] try not to slice your hand let's do this
[169 - 172] okay i'm gonna scoop out three cans of
[172 - 174] anchovies through this little tiny
[175 - 177] opening and drain all of the oil out we're gonna
[177 - 178] and drain all of the oil out we're gonna thoroughly rinse these anchovies under
[178 - 181] cold water to remove the excess salt
[181 - 182] at this point we're gonna come back to
[182 - 183] the board and give everything a good
[183 - 185] chop we want to break all this down
[185 - 186] pretty far so we're gonna run our knife
[186 - 187] through things five
[187 - 189] or six times when we do this we're gonna
[189 - 190] have something that's gonna easily melt
[190 - 193] away into the background of our sofrito
[193 - 194] so to make this sofrito we're gonna head
[194 - 196] over to the stove and heat a large saute
[196 - 198] pan over medium heat
[198 - 199] into that pan we're going to add 100
[199 - 201] grams of olive oil and let that come up
[202 - 203] gently over medium heat once that's heated up
[203 - 205] over medium heat once that's heated up we're going to add in 75 grams of sliced
[206 - 208] garlic all three tins of our rinsed and chopped
[208 - 210] all three tins of our rinsed and chopped anchovies which ends up being about 75
[211 - 213] grams once that's gently seasoning we're gonna
[213 - 215] once that's gently seasoning we're gonna add in five grams of chili flakes
[215 - 216] if you're sensitive to heat add less
[216 - 218] chili flakes this can get a little bit
[218 - 220] spicy and depending on the type of chili
[220 - 221] flakes you have
[221 - 223] that he can vary widely after about four
[223 - 224] minutes the anchovies are going to be
[224 - 226] melted into the background
[226 - 227] and the garlic is just starting to get
[227 - 229] tender we're going to fry this up for
[229 - 231] another 30 seconds or so and then set it
[231 - 233] aside in a wide bottom dish
[233 - 234] so that it cools down quickly if you let
[234 - 236] this stay too hot for too long
[236 - 237] it's going to carry over and it's going
[238 - 240] to turn into fried garlic sofrito
[240 - 242] that can be a good thing but not for us
[242 - 243] not for this dish
[243 - 244] so while that's cooling we're going to
[244 - 246] wipe out our saute pan and flip it up
[246 - 248] over to high heat while that pan is
[248 - 249] getting hot we're going to add in about
[249 - 251] a quarter cup of olive oil we're going
[251 - 252] to let that heat for a second
[252 - 253] and then we're going to add in about
[253 - 256] three quarters cup of panko bread crumbs
[256 - 257] if you're not familiar this is a
[257 - 259] japanese style bread crumb that has a
[259 - 261] much bigger particle size
[261 - 263] and makes for a superior crunch the
[263 - 264] regular american grocery store bread
[264 - 266] crumbs are good for filler
[266 - 268] for stuff like meatloafs but they're not
[268 - 269] great for crunch in my opinion let's
[269 - 271] just say this i'm not making a schnitzel
[271 - 273] with regular breadcrumbs keep an eye on
[273 - 274] these because they're going to fry up
[274 - 276] fast and they're going to carry over
[276 - 277] pretty hard we're going to stir this up
[277 - 279] constantly to make sure that there's no
[279 - 280] hot spots and that things are getting
[280 - 282] fried up evenly after about 60 seconds
[282 - 284] over medium-high heat the crumbs should
[284 - 285] have turned a nice
[285 - 287] medium golden brown and at that point
[287 - 288] we're going to flip this out onto a
[289 - 291] well-lined sheet tray with a ton of paper towel to
[291 - 293] sheet tray with a ton of paper towel to get these bread crumbs fried properly we
[293 - 295] used a lot of oil but now we need the
[295 - 295] paper towel to help
[296 - 297] draw some of that oil out these are
[297 - 298] looking good we're going to set them
[298 - 300] aside and we're going to wipe out the
[300 - 302] pan and return it to high heat once
[302 - 303] things are hot again we're going to hit
[303 - 305] the pan with a dose of olive oil maybe
[305 - 306] about a tablespoon
[306 - 308] and in goes my chopped broccolini at
[308 - 309] that point i'm going to hit it with a
[309 - 309] strong pinch of salt
[310 - 311] by the way this is the 14 inch pan i
[311 - 313] recommended in the shrimp curry video
[313 - 315] and i still cannot highly recommend it
[315 - 317] enough they're like 60 bucks online i'll
[317 - 318] definitely link to one down below
[318 - 320] it just makes such quick work of prep
[320 - 321] this broccoli is going to take about
[321 - 323] four to six minutes to get tender so
[323 - 324] while that's cooking i'm gonna grab a
[324 - 326] six ounce block of pecorino in this case
[326 - 328] the store only had pecorino romano which
[329 - 331] slightly less piquant and sharp than
[331 - 332] straight up italian stuff but
[332 - 334] it still tastes great and it's plenty
[334 - 336] good for our purposes so grab your box
[336 - 338] grater and on the finest side
[338 - 339] this one we're going to grate this into
[339 - 341] cheese dust we definitely want the fine
[341 - 342] grated stuff because we definitely need
[343 - 345] into the pasta water later on anything
[345 - 347] large and chunky is going to get mealy
[347 - 348] and kind of grainy when we put it on
[348 - 350] heat i'm going to grate this whole piece
[350 - 351] of cheese but we probably only need
[352 - 353] about four ounces of it i like to grate
[353 - 355] more than i need because having grated
[355 - 357] cheese around isn't a bad thing and i
[357 - 358] want to be generous later on i want to
[358 - 360] put a bunch on top
[360 - 361] and i don't want to be short once that's
[361 - 363] grated we're going to scoop it up set it
[363 - 364] aside and we're going to check back on
[365 - 367] it's been about four minutes and things
[367 - 368] are looking good all we're trying to do
[368 - 369] here is to get things
[369 - 371] tender and get a little bit of roasty
[371 - 373] color on the outside when you're there
[373 - 375] set it aside and at this point we've got
[375 - 377] everything we need prepped out
[377 - 378] now we're gonna make the final dish i'm
[378 - 380] gonna move this saute pan over to the
[380 - 382] easy burner and put four quarts of water
[382 - 383] on my strongest burner
[383 - 385] and bring that to a hard boil once we're
[385 - 386] at a boil we're gonna hit the water with
[386 - 388] just a small pinch of salt
[388 - 389] this is a lot less than i would normally
[390 - 392] use but we've got really salty anchovies
[392 - 393] and we've got salty cheese for garnish
[393 - 395] later on so as a hedge to protect
[395 - 397] ourselves from salty food later
[397 - 399] the water only gets a sprinkle before we
[399 - 400] boil the pasta let's talk about what i'm
[401 - 404] this is the nice artisan line of barilla
[404 - 406] spaghetti if you check the label it's a hundred
[406 - 408] if you check the label it's a hundred percent durham semolina which is what i
[408 - 410] normally recommend for nice pasta
[410 - 412] this was three bucks at my local grocery
[412 - 413] store and i really liked it but standard
[414 - 416] deco or barilla can work here as well i'm
[416 - 417] or barilla can work here as well i'm gonna throw this pasta into the pot
[417 - 419] we're gonna boil that per package
[420 - 422] instructions which is about eight to nine minutes i'm
[422 - 424] which is about eight to nine minutes i'm only boiling one four ounce portion here
[424 - 426] because lauren's gluten free
[426 - 427] and she's getting her own special
[427 - 429] spaghetti water by the way the barilla
[429 - 431] gluten-free pasta is some of the best
[431 - 432] stuff i've found on the market it's
[433 - 435] eats like spaghetti i'm not sponsored
[436 - 439] if you're out there here's my email
[441 - 442] if you want to party hit me up dude
[442 - 444] while the pasta is boiling we're going
[444 - 446] to heat up our saute pan over medium
[446 - 448] and add in about a half cup of pasta
[448 - 450] water again this is just one portion by
[451 - 452] i'm also going to add in about a quarter
[452 - 454] of my sofrito and a quarter of my
[454 - 455] broccoli i'm going to bring all this up
[455 - 457] to a simmer let it get to know each
[457 - 458] other let that sofrito kind of get
[458 - 460] dissolved in the water
[460 - 461] at that point we're going to taste the
[461 - 462] pasta make sure it's cooked and we're
[462 - 464] going gonna flip that into the pan
[464 - 465] at this point we're gonna finesse this
[465 - 467] thing into a sauce start by tossing the
[467 - 469] pasta vigorously to get a little bit of
[469 - 471] that starch released from the noodle all
[471 - 472] that starch is gonna be the binder that
[472 - 474] keeps all this fat and cheese emulsified
[475 - 477] so tossing it a bunch or stirring it a
[477 - 478] bunch is the best way to start i'm gonna
[478 - 479] add a little bit more pasta water maybe
[480 - 481] about a quarter cup
[481 - 482] and give it another toss toss toss at
[482 - 484] this point take a look it should be
[484 - 486] looking wet and a little bit starchy and
[486 - 487] at this point we're gonna add about a
[487 - 489] tablespoon of room temperature butter
[489 - 491] i'm gonna give it another toss toss toss
[491 - 492] so we can get this butter emulsified
[492 - 493] with the water
[493 - 494] at this point the sauce in the pan
[494 - 496] should be opaque instead of broken and
[496 - 498] oily if it's looking broken you can add
[498 - 500] another splash or two of water
[500 - 501] toss toss toss and that should lock
[502 - 503] things back in once we've got the pasta
[503 - 505] sitting in a nice anchovy butter saucy
[506 - 507] thing we're gonna take it off heat and
[507 - 509] we're gonna add a strong dose of
[509 - 510] pecorino probably about two to three
[511 - 513] tablespoons i'm gonna let that sit for just a second
[513 - 515] i'm gonna let that sit for just a second again this is off heat once that cheese
[515 - 516] has just started to melt we're gonna
[516 - 517] give it a toss
[517 - 519] toss toss to combine that cheese is
[519 - 521] gonna slowly and gently melt
[521 - 523] into that loose anchovy butter sauce we
[523 - 524] made a second ago at this point i'm
[524 - 526] gonna give things a taste
[526 - 527] in the end i think mine could have been
[527 - 529] slightly more saucy here all i would
[529 - 530] have taken was just another splash or
[530 - 531] two of pasta water
[531 - 533] the spaghetti can really absorb a lot of
[534 - 535] liquid so just keep that in mind but i'm
[535 - 537] tasting it and it tastes really dope
[537 - 539] we're going to be garnishing this with a
[539 - 540] ton of bread crumbs and a ton of
[540 - 542] pecorino as a reminder so grab those
[542 - 549] grab a bowl let's plate this thing
[560 - 577] [Music] do so
[577 - 578] so so there we go a really delicious
[578 - 580] craveable anchovy pasta
[580 - 582] and for me it's just a snapshot in time
[582 - 584] it reminds me of a really special night
[584 - 585] with really close friends where
[585 - 587] for a few hours everything was just
[587 - 589] right the mood was there
[589 - 591] the jokes were hilarious and the wine
[591 - 592] was delicious and i hope this video
[593 - 595] to give it a try another quick shout out
[595 - 596] to everybody who supported this channel
[596 - 598] by buying us a coffee
[598 - 599] it goes a long way in helping us get
[599 - 601] groceries or pay for some of the
[601 - 602] services that go into supporting this
[603 - 604] channel as always guys thank you so much for
[604 - 606] as always guys thank you so much for your time and attention thank you for
[606 - 607] sticking around
[607 - 612] and we'll see you next time