Friday, August 30th, 2013
11

Fake Pappardelle In Brodo

Here is my end of summer/transition into fall recipe for you. It's good for a random household weekend dinner, and it's good for end of summer when you're like "ugh what is in this fridge?" It's sort of inspired by the brodo recipes they've been cooking at Brucie on Court Street in Brooklyn.

Two disclaimers:

1. Italians will most likely be aghast at this. SORRY. I know, you perfected pasta. You people make gross desserts, so there. (Okay, sure, I'll give you cannoli.)

2. This isn't one of those braggy "look what I can dooooo" recipes! This is published not in the hopes that you'll follow it, but that you'll tell me how to improve it. I don't actually know what I'm doing. So!

• Heat some olive oil in a pot, not a pan, add a couple cloves of chopped garlic, cook for a minute, add an roughly chopped onion or two.

• Pepper them, and I usually splash them with vinegar and honey. That's cheating! But I like it!

• Add a couple cut-up slices of bacon.

• Put a couple soaked ears of corn on the grill, if you have corn and a grill. Check the corn for crickets. Or grill some fennel! Or sausage! Or… ???

• Once your onions and garlic are all cooked pretty well—no you don't have to wait the full two hours for the onions to carmelize, just cook 'em—add about a quart of chicken stock. Cover and get to a boil. (Some would add ginger here!)

• You can add a tomato, or half a tomato. You can add a sprig of rosemary. Add a little lemon zest for sure! Wait, wash the rosemary sprig first, there are always spiders having babies in my rosemary.

• I kinda let the chicken stock and stuff cook for like ten minutes? I usually get distracted and go smoke here.

• Get whatever you grilled off the grill, cut it up. Peel and flay the corn and burn your fingers. Cut up the sausages.

• Add pasta to your pot. Cook it till it's done, not very long. It'll absorb a bunch of liquid. Pappardelle is best; spaghetti works. I bet anything else does too. You can add a can of peas? Sometimes I do that. This is the very end, and it cooks fast.

• Ladle the stuff in the pot into bowls. Add whatever you grilled and then cut up into each bowl. Give it one stir, add a little cheese maybe. I put cheese on literally anything. The picture is from when I cheated tonight and used spaghetti! It's definitely not as good, but you go to dinner with the pasta you have.

Two warnings: this comes out hot as can be, be careful. And also, sometimes it desperately needs salt, and sometimes it's desperately salty. Dunno! Life is so strange. But here's the good thing. When this mess comes out great, it's GREAT. And when it comes out bad, it's fine! So you never look like a total loser.

So many more recipes right here.

11 Comments / Post A Comment

ejcsanfran (#489)

Frozen peas > canned peas.

Other than that, sounds great.

wallsdonotfall (#6,378)

With the liquid-to-noodles ratio, is it supposed to be a soup or more of a pasta-in-light-broth sort of thing?

I would grill (well, roast, because I am grill-less) those tomatoes, too. & all those veggie scraps would go into a freezer bag to be turned into stock later, but I've never tried that with corn–anyone know if the leftover cobs have any flavor that's worth saving?

dailyny (#3,326)

This is weird.

Are we to share recipes in the comments section? I assume yes, so here is my lentil recipe: make lentils in broth. Then keep adding stuff to the lentils (vegetables, random sauces, spices, bacon) until the lentils taste good. It usually takes quite a lot of stuff. It's kind of stone soup in that way, but you will end up with much better food to eat than any actual lentil recipe I have ever read. The end.

Does this recipe enrage Balk is the question.

ejcsanfran (#489)

@antarctica starts here:

How to Make Moon Cakes

jolie (#16)

I love it when Alex takes the day off. This is like the blogging equivalent of Sharpie-ing his face when he's passed out.

I would pay actual money to just watch Choire make this dish. Sounds both poetic and competitive.

jack89 (#262,040)

@Clarence Rosario I would grill (well, roast, because I am grill-less) those tomatoes, too. & all those veggie scraps would go into a freezer bag to be turned into stock later, but I've never tried that with corn–anyone know if the leftover cobs have any flavor that's worth saving

hockeymom (#143)

Can you also give us gelato? Gelato is good.

*better than cannoli in my book, but I'm only half Italian.
**way better than that mush-mess tiramasu
***don't even get me started on biscotti. Can we stop pretending that eating the equivalent of piece of dried out clay tastes good? I don't care how many times you dunk it in your coffee, that stuff is not dessert.

Mr. B (#10,093)

Uhhh, hello Zeppoli!

Post a Comment