4 Super Simple Italian Dishes Anyone Can Make
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- Опубліковано 21 тра 2024
- At its core, cooking isn't complicated. It's about well designed process and awareness of what ingredients can do. That's especially true for these simple, 6-Ingredient Italian recipes. Get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0424-brian
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Cheesy Baked Polenta with Rustic Tomato Sauce
300g (2c) polenta
1200g (4 1/4c) chicken stock
7g (1 1/2t) salt
115g (1 stick) butter
100g (3/4c) grated Parmesan, plus extra for topping
Olive oil
40g (10-12 cloves) sliced garlic
1 (28 ounce) can whole peeled tomatoes, pureed
1 (28 ounce) can whole peeled tomatoes, medium diced
Salt
10g (2 1/2t) sugar
1. In a high-sided non-stick saucepan, toast polenta over high for 3-4 mins, stirring frequently until it smells like popcorn.
2. Whisk in stock & salt (7g) to the toasted polenta, bring to a simmer and cook for 10-15 minutes until tender.
3. Stir in the butter until melted, then add parmesan,, stirring until fully incorporated.
4. Preheat the oven to 400°F (200°C). Transfer the cheesy polenta into a buttered baking dish, top with additional grated Parmesan cheese, and bake for 25 minutes.
5. While that cooks, prepare the tomato sauce. In a saucepan, heat about 1/4c olive oil over medium heat and add sliced garlic. Cook for 2 minutes until fragrant and slightly softened.
6. Add pureed and diced tomatoes from the cans. Bring to a simmer and reduce for 20 minutes.
7. Season the sauce with a pinch salt and sugar.
8. Once the polenta is baked, let it set for 20 minutes before serving. Cut into squares and top with the prepared tomato sauce.
9. Garnish with additional parmesan, and a drizzle of olive oil
Linguine and Clams
300g/10.5oz linguine
Olive oil
30g (6-8 cloves) sliced garlic
2g (1t) chili flakes
300g (1 1/4c) dry white wine
2 (185g) cans cooked clams
Fresh parsley, chopped
115g (1 stick) butter
Salt
1. Cook linguine in a pot of well salted boiling water until al dente, about 7-8 minutes. Reserve some pasta water and drain the linguine.
2.In a large non-stick pan, heat olive oil and sauté sliced garlic over medium heat for 2 minutes until softened. Add chili flakes and fry for another minute.
3. Add wine, simmer until reduced by half.
4. Strain the clam juice from the cans of cooked clams (2 cans, 185g each) into the pan (reserve clam meat for later). Simmer for 2 minutes to reduce liquid by half.
5. Add the cooked linguine to the pan along with reserved clams, chopped parsley, and butter. Toss well to coat the pasta in the sauce.
6. Serve and top with additional parsley and a drizzle of olive oil.
Braised Chicken Cacciatore
4-6 skin-on, bone-in chicken thighs
Salt and pepper
Olive oil
250g (2sm) onion, sliced
300g (1 orange & 1 red), orange and red bell peppers, sliced
40g (10-12 cloves) sliced garlic
3g (1t) chili flakes
125g (2c) Castelvetrano olives, halved
1 (28 ounce) can whole peeled tomatoes, pureed
1. Season chicken thighs with salt and pepper.
2. In a large, deep skillet with lid, heat a few Tbsp olive oil over med high, sear chicken thighs skin-side down for 5 mins until browned. Remove from pan, set aside.
3. In the same skillet, add olive oil then sliced onion, peppers , garlic, & chili flakes. saute 5-8 min over medium heat until softened and beginning to take on color.
4. Add halved Castelvetrano olives and pureed whole peeled tomatoes to the skillet. Stir and bring to a simmer.
5. When simmering, return the seared chicken thighs to the skillet, nestling them into the sauce. Cover and braise in a preheated 325°F (165°C) oven for 45 minutes.
6. Serve chicken over stewed peppers, onions, and olives.
Italian Sausage and Rapini Pasta
150g (about ½ a large bunch) chopped rapini
225g (2 2/3c) orecchiette pasta
Olive oil
225g (1/2lb) Italian sausage
Salt and pepper
115g (1 stick) butter
40g (1/3c) grated Parmesan cheese
Red chili flakes
1. Chop rapini into 1” pieces, then blanch in well salted boiling water for 30 seconds. Scoop into paper towel lined bowl and set aside.
2. Cook orecchiette pasta according to package instructions. Drain, reserving some pasta water.
3. In a large non-stick pan over medium-high, heat olive oil and cook Italian sausage until browned and crumbled.
4. Add blanched rapini back into the pan and sauté for a minute.
5. Pour in about a cup of pasta water and add drained, cooked orecchiette to the pan. Stir in butter and toss until melted and emulsified.
6. Off the heat, add grated Parm, toss to combine.
CHAPTERS:
0:00 Cheesy baked polenta with rustic tomato sauce
3:25 Linguine and clams
6:46 Chicken cacciatore
8:49 Italian sausage and rapini pasta - Навчання та стиль
Get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0424-brian
I just put this in the oven. Could you dbl check the volume measurement for chix stock? I think it should say 5 ¼ cup.
Stoked to prolapse all my friends with this one
I am so prolapsed just from watching this video
Are we doing prolapsing?! 👌
As a nurse, please don't!! 🤣
@@giraffesinc.2193 😂😂😂😂
Take a drink every time Bri adds a whole stick of butter
Tried to watch another food UA-camr this week and it was a 30-minute video that still hadn't come to the point after almost 5 solid minutes of not useful content. You packed 4 recipes into 12 minutes. Thank you SO MUCH for being so good at this and for being concise.
10 mins into the video: "ok now that we've got all of that out of the way! let's dive into the topic of the video! BUT FIRST, a 5 minute word from our sponsor :)!!!!!!!!"
Brian is awesome! Every single recipe of his that I have made is fantastic! Plus, I agree ... no nonsense presentation, no rambling on about irrelevant things, just cooking (and how to be great at it).
Joshuawissman is also great for shorter cooking videos!!
Brian deserves every new sub. Glad for his success.
@@sayso6119 it do be like that
I like how you move the pots over to the left instead of just starting them there. We all have a favorite burner and the other ones just aren't the same
one of those things that no one tells you as a kid that as an adult you definitely have a favorite burner. (and one that you NEVER use, for any reason)
I had the same thought but in this case I think it's more about the cameras.
yt asked me how I felt about your comment, I told them it was very good :)
RIP that one crumb of sausage at 10:00
yeah I saw that too ,,
I was like nooooo pick him up
you know brian saw it too and had to make a split-second decision to either rescue or abandon it
I really appreciate how much of a wingman Brian is. I have such an arsenal of recipes ready now in case a lady friend ever comes over. The one igredient Bri doesn't help with is actually finding a lady friend...
hey Bri! I was wondering if you could make a video on housekeeping. your stove always seems so clean and was curious how your cleaning routine is throughout the week and everytime you cook!
Brian, it's incredible how much more confident your videos have helped me become in the kitchen - not just in having a collection of recipes to whip out when I need them, but in understanding dishes well enough to improvise around them by compensating for missing ingredients or using up what's in my fridge. At this time last year, I was 75 pounds heavier and eating takeout most nights. Your channel was one of the big resources that helped me change for the better. You do amazing work, and it really does impact people's lives!
Thanks very much for this nice comment. I’m so stoked that my vids helped you cook more for yourself!
i really appreciate you saying WHY we should not use the pre-diced canned tomatoes. I was just thinking how cutting the whole ones seemed like so much work but then you mentioned the calcium chloride. Dinner might take a few more minutes but it’ll be worth it!
Honestly blew my mind too!
It's not a big deal for me
Bro, I'm loving the recent flurry of videos that provide multiple quick and easy recipes in one vid, huge thank you!!!
Bri makes my eyes prolapse out of my head with how delicious his recipes look.
I have learned so much watching your channel. Technique, science, thoughtfully tasting for seasoning. But the single most important thing I’ve learned is that I don’t use NEARLY ENOUGH BUTTER when I cook.
Just a heads-up, I think there is an error on the recipe in the description for the baked polenta. It says 1200 grams or 1.25 cups of chicken stock. I believe that conversion would be closer to 4.5 cups. I used the 1200grams and the recipe turned out perfect. Keep up the good work, my family loves your recipes.
I should’ve read the comments first, but I saw that 1.5 cups looked like too little so wound up adding about 5 cups total. Should’ve known to go with his weight-based guide rather than volumetric. The polenta is phenomenal Brian! Thanks!!
I made the Italian sausage and rapini pasta dish for dinner tonight. I substituted kale because it is all I could find at Aldi. It was delicious!@@jonathanmorris4618
In your written recipe for the polenta, you have 1200g or 1 1/4 c chicken stock. 1200g is way more than 1.25 cups brudda 😄 looks delicious though!
That “Low Pasta Bowl” was putting in the work for this video!
I have a white Corelle bowl that is my go-to bowl for these kind of dishes! It's like $3.79 at Kroger.
Dude. Brian. You've given me recipes for enough meals in one video to cover the entire next week for my fam. I freaking love you man! 🙏🏾🤙🏾
Don’t call him dude. Call him sir
This man is the god of week-nighting and I love him for it=)
Italian sausage + rapini pasta is a big weeknight winner!!
Big success with it tonight.
Not only are you fun to watch, but you know what you're doing. Great job, Bri.
I already have a cacciatore recipe from my Nonna, but the sausage and rapini pasta looks divine! Am have to try it.
Bri, HELP, I prolapsed my whole family!
I hate when that happens 😅
What keeps me coming back to your videos Bri is the fact that 1. I learn so many sneaky little tricks and 2. there is more than one recipe in a video. Thank you for this stellar content!
I made that cheesy baked polenta tonight (well technically made the polenta last night and refrigerated it) and it was really damn good! I cut the slices and put them in a cast iron skillet over medium-low heat with some olive oil for about 10 minutes then broiled them for another 5. The bottom had a beautiful crisp crunch to it and the flavor was outstanding. I also sweat down a clump of basil in the sauce. I'll definitely be making that again!
Made the Italian Sausage and Rapini Pasta this weekend, and it was delicious! Used chopped kale that I had on hand, and added a little chicken broth (to add a little more savory depth) with the pasta water. Comes together fast and definitely use your larger skillet or wok - you'll need the space.
It's the little things you include that help me improve at cooking - love how you explain the diced tomatoes, for example. Hope to hear your tips on immersion blending tomato products without decorating your kitchen surfaces with a lovely red speckle! 😅
I’ll preface it by saying I love your videos. I’ve been watching them religiously for coming up on two years and I’ve learned SO MUCH and made my family think I’m a wizard.
C’mon though, sponsorship notwithstanding, do you NEED a nonstick pan for any of the stuff you specified it for?
I love this video theme! The 5 ingredients Mexican and 6 ingredient Italian is great!!
These all look absolutely incredible! Love this 5 ingredient series
You are one of my fav creators! Sure the food looks delish - that goes without saying. But I also like that the videos are easy to follow, informative, well-paced, well-shot, and sprinkled with humor. My fiancé and I watch the new uploads and he’s dubbed it “let’s eat this thang!!!” time LOL
Thanks for leaving in the blooper I had a great laugh.
ooo!! Adding these to my dinner party roster!
Hi Bri. Well done! As an Italian home cook I prepare myself 3 out of the 4 dishes here on a regular basis (I don't fancy polenta that much). Only diff: less butter 🙂
i needed this in my life today
love love love your content! easy to make, your delivery is fun and unlike many chefs, you are down to earth (not snobby or condescending)
All of these look sooooo good
definitely want to try the prolapse pasta; looks yum
I make a different kind of broccoli rabe/sausage pasta thing, but yours looks great - can't wait to try it! All your recipes look so accessible, that's why you're my favorite food UA-cam channel!
Thanks for the great content!
Awesome !! More recipes to add to my rather extravagant ' Brian ' collection !
Learning techniques is the Best thing in my cooking experience !!
Please make a tutorial: "How to do the toss toss manœuvre" ! 😅
I really love watching this channel very inspiring, we're you watching from?
Great video Brian
The pasta type recipes here are great for quick weeknight meals. I developed similar recipes based on a single pan and pot. Pasta veggies protein spices in a combo with a simple sauce wine water stock cheese and you're done. I can get it down to 20 min usually. Home from work, tired and hungry these were the dinner solution. Bravo Brian.
I NEED to try that polenta dish. It looks so good!
Hey Bri, know you're always on the lookout for quality ingredients. (I'm not affiliated with the product) I recently purchased Tillamook Whole Milk Farmstyle Shreds at the Publix Store in Pace, Fl. I checked and they at least 20 locations in Chicago which carry this brand. Here is the ingredient list in case you're interested: Low Moisture Whole Milk Mozzarella Cheese (pasteurized milk, salt, cheese cultures, enzymes), Potato Starch, Natamycin. I found this brand superior to anything I can find in this area. Keep those recipes coming.
Awesome vid bri, you should do more of these types of vids!!!
Hey Bri! They all look freaking delicious and simple to make 🙂😋😎thanks for sharing! Much ❤ to you and Lorn
It is always a great day when the B-man posts a video!
Loved this video! Your energy was on point EXO
I love watching this , great teach and idea , we're you watching from?
This is exactly the content I'm here for. Great food in next to no ingredients.
My kid and I kept yelling at your video, “Low bowl!?!? No! It’s a BLATE!” 😂
I’ve lost my recipe for what I call “Pasta One-A,” I started calling it that because it was so tasty I made it nonstop when I first discovered it. It’s sort of similar to the clam pasta method..it involves getting some brown color on rather thickly sliced and plenty of mushrooms, your choice of types, and cooking them with plenty of garlic, olive oil, butter, and maybe shallots or onions, then cooking through again with plenty of nice Sauvignon Blanc and fresh sliced basil, to serve add chopped parsley and whatever other herbs you’d like although if you use plenty of fragrant basil it’s perfect as is and a generous amount of Parmesan or my favorite, pecorino Romano. Getting color on the shrooms gives fabulous flavor, the thicker slice gives bite and allows better browning (too thin you liquify the shrooms and they just break up) and also they absorb all the butter, oil, herb and wine flavors much better when thick.. Balance the amounts of wine, butter, oil, onion/garlic and reduce to get saucy goodness..I guess Basil/Mushroom/Sauvignon Blanc pasta would work as a name..
You are the reason I have come to like polenta Brian. Never ate it prior to one of your other videos. Its actually a pretty great base for stuff.
All of these are winners but that polenta is simply divine.
That one was my favorite..
Excellent.
Great video Bri. I make my linguini and clam sauce almost identically. I’ve found when I make a lot of pasta for a crowd, when finishing the pasta in the pan with the sauce, it was never big enough and usually made a big mess. That’s why I’ve been using a large wok for this. The wok is actually a great vessel to make the sauce. Give it a try!
Love quick and easy
I have to combine two of your recipes and make Polenta Lasagne with your homemade ricotta cheese! I can taste it already. And, I've been thinking about Cacciatore for a while now. Thanks so much for 4 new recipes!
I really love watching this channel very inspiring, we're you watching from?
Great recipes I especially love the pasta❤️
I’m going to make all of these today but I can’t bring myself to use all that butter!!! I’m sure they will still taste great!!!
I really love watching this channel very inspiring, we're you watching from?
@@JohnScott-ru4ny Canada
@@patricia738 how's the weather over there?
@@JohnScott-ru4ny where are you?
@@patricia738 I'm originally from bologna Italy but I relocated to the state 12 years ago
Fabuloso thank you
Love your work. ❤🇮🇹
I really love watching this channel very inspiring, we're you watching from?
These will certainly prolapse my friends!
I want the last dish with the greens + Italian sausage! Yummy stuff!
I really love watching this channel very inspiring, we're you watching from?
Can’t wait to try the clams
I have never had polenta, I think I will try your recipe.
great stuff
thank you for putting recipes in youtube
Your clam sauce is exactly the way I make it, and it’s one of the few things that actually benefits from a tiny bit of dry oregano, just enough to be a perfume more than a flavor
More of this type thing,please
You are amazing!!
The best quick and easy pasta dish I ever had was in a radicchio and cream sauce. The bitterness (and color) from the radicchio goes so well - i prefer orechiette.
Hi Bri thanks for these recipes my fave is the polenta ...it was like a 1000 percent upgrade of corn bread i will def make it as a side for my roasted chicken dinner.. corn meal in my country is used for dessert not as meal or sides.. 😋😋😋😋😍😍😍😍🙏🙏🙏🙏
Love all your vids, what canned clams do you recommend?
Gracias ❤
Garlic forward indeed!
I really appreciate that you did not sprinkle the polenta into boiling water. I've never had success with that method. I asked an older Italian acquaintance of mine how he prepared polenta and he said he started it in cold liquid, first to prevent lumps and second, to insure that it is really cooked all the way through and not gritty.
Made In pans are super bomb. We have the 12 inch and a smaller ones they live on the stove. Worth it
I really love watching this channel very inspiring, we're you watching from?
I love you, Brian. So positive. : )
Very nice shairing 🎉
You've upped my polenta game!
I grow perpetual chard (related to swiss chard but much more heat tolerant) in my garden, and I have tons of it. This would be a great recipe for that. Thank you!
I am also now interested in polenta. I've never had it before but I will watch for an excuse.
I've gotta try that wine/seafood linguine!
Gonna make that chicken and baked polenta this Saturdaaaaaaaaaaaaaay! Thanks Brian!
Bri! Your Italian has been paying off - love the rapini use instead of rabe, well done. If I could offer some feedback, the pasta is literally "little ears," so it's oh-rek-kee-eht-tay. Bravo comunque!
your videos really want me to pursue culinary.
Top-shelf, B-man.
Hi Brian!
I prolapsed from watching this
Brian, should I also toast my grits when making shrimp and grits? Luv your channel ✌🏼😎
I really love watching this channel very inspiring, we're you watching from?
Papa Lager back at it!
good content
I make that orecchiette pasta with broccoli (instead of rapini) all the time. It's a staple! Any suggestions for subbing out the seafood in the clam pasta?
A suggestion on what spatulas to use please.
Yum!! I miss your happy dance in the end after you taste your food lol!!!
I love watching this , great teach and idea , we're you watching from?
SOBI chicken thighs are my go-to protein! Super affordable. Love Castelvetrano olives! Make sure to buy pitted tho! Thanks for tip about diced tomatoes having calcium chloride in them. Ick. No mushrooms in your cacciatore is a food sin Bri!
Making the polenta!
Lov your videos Brian! I know you love your cutting board. Would be great with a video telling us how many cutting boards we should have for various tasks. I know you should have separate ones for raw meat etc but what kind of material? I saw Epicurious had an article that you should replace all your cutting boards (even wood) anually. Seems excessive to me.
Can't wait to prolapse
Dude that rapini pasta. Haven't had it in years, my chef used to make it a lot back in the day. Gonna have to pick some ingredients up.
We all know some angry 🇮🇹traditionalists will cry but your recipes look legit ! I’ll try the polenta recipe
Nice job Brian.
There's nothing to be angry here. Those are all simple italian recipes.
What most people don’t realize is that in the real world most people cook whatever is in the kitchen even if it breaks the rules.
Ah, they're just getting prolapsed unnecessarily.
I can assure you that pretty much any italian chef would already scoff at the very first recipe cause they would never add 12 cloves of garlic to a simple tomato sauce, thats 100% an italian american thing. might be because garlic in the states is less intense, not sure, either way, to each their own, but these recipes have definitely been "americanized"
@@lore00star they are not. The rapini sausage is VERY far from the original, and no real Italian recipe is going to end with the addition of a stick of butter. That is something that American restaurants do.