Cheesy broiled sheet pan pasta with vegetables
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- Опубліковано 2 лис 2022
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**RECIPE, SERVES 4-6**
8 oz (223g) cascatelli or other large pasta shape
1 lemon
2 lb (908g) brussels sprouts
2 carrots
2 shallots
4 oz (113g) thick diced pancetta (or any fatty cured meat, or none at all)
8 oz (223g) mozarella
8 oz (223g) ricotta
1 red chili
2 garlic cloves
panko breadcrumbs
pecorino or parmesan cheese
fennel seeds
thyme (or other fresh herb)
Start by making the breadcrumb topping. Zest the lemon, grate up a little pile or pecorino or parmesan cheese, thin-slice the chili, pick some thyme leaves, peel the garlic, and chop all of these ingredients into each other until fine. Combine with an equal quantity of panko and set aside. Save the rest of the lemon for later.
Grate the mozzarella and set aside. Prep the brussels sprouts by trimming off the stem ends and any decaying outer leaves and then quarter them. Slice the carrots thinly. Peel and chop the shallots.
Get a pot of salted water coming to a boil for the pasta. Lay the pancetta out on a sheet pan in an even layer, put it in the oven and turn on the broiler/grill. Get the pasta boiling - you'll cook it until it's a couple minutes away from being done, then drain and reserve.
When the pancetta has leaked out a lot of fat and it's about as crispy as you want it, pull the pan out, toss in the sprouts, carrots, fennel seeds, and enough salt for all the veg. Spread into an even layer and return to the broiler until the veg looks almost cooked.
Take the pan back out, toss in the drained pasta and about a third of the mozzarella. Use a spoon to drop the ricotta onto the pan in dollops. Scatter the remaining mozzarella across the top, avoiding the ricotta dollops (you want to leave them exposed on top so they brown). Do the same with the breadcrumb topping.
Return the pan to the broiler and cooked until brown and crispy on top. Squeeze lemon juice over everything and eat. - Навчання та стиль
Waiting for Adam to create a crust only starter so I can eat this with a crust pie to have a three course crust only meal
Pizza bread
bruschetta
@@KyrieFortune Bruschetta with ground Italian sausage cooked smash-burger style into a meat crust.
Garlic bread but the bread is just layers of phyllo pastry.
Okay, hear me out:
CRUST SOUP
Adam is turning from the acidity guy into the broiler guy
He was the "season my cutting board, not my steak" guy and the "white wine" guy before that.
I mean he still is the Acidity guy, look at that lemon he squeezed in at the end
bro wanted to squeeze TWO lemons aint no way he's not the acidity guy anymore
@@v-ia hahaha t'was more like "he really likes His broiler" more than "he doesn't do acidic foods anymore"
Brits would call it a grill
Making only the top crispy part of a casserole is such a Seinfeld idea lol. Like George raving over the "pudding skin singles" or Elaine's "Top of the Muffin to you!!!" idea.
"That's a million dollar idea! Just sell the [muffin] tops!"
I love the style of the cooking video. It's just perfect for most people who aren't looking for 3 Michelin-star food but still pack flavor and freshness. THANK YOU!
Exactly!
@@liddybird3608 The style, yes. Brussells Sprouts though really? I'm revoking both y'alls and Adam's Licenses to Practice Tastebuds Unsupervised.
Off to La-Gulag-Sagne Foodcrime Wrongthink Rehabilitation you all go.
Yours,
The Horseshoe Party UK
@@TheHorseshoePartyUK Brussels sprouts are delicious
@@Axeloy Were you otherwise occupied when the tastebuds were handed out?
@@TheHorseshoePartyUK brussel sprouts are great
as someone who worked in kitchens for years and was always unsatisfied with weaker home ovens, the broiler has been my best friend. I love going to friends and cooking and showing them the magic of that underutilized high heat feature of their oven. who doesnt love extra caramelized, crunchy goodness?
It's so weird how there is a difference between how Brits and Americans use their oven. I'm British and we use the grill all the time. Cooking English breakfasts, obviously, but also lunchtime favourite cheese on toast (exactly what it sounds like, make toast, put sliced (or grated) Cheddar cheese on it, grill (broil) until bubbly). Eat with pickles.
@@tomwood5896 Toasted cheese with Branson pickle is indeed a wondrous thing. 🤤🤤
@@tomwood5896 true! I was thinking about that. In america its often the place folks stash their pots and pans
@@tomwood5896 you say "obviously" but as an American who regularly uses my broiler (grill) it's not apparent to me how I'd use it to cook an English breakfast. Would love any tips for an authentic experience!
@@justinguitarcia what. no, i don't think that's common whatsoever.
One thing I really appreciate about your recipes is that you take an aside to say 'or use whatever you like here' for several of the ingredients. You're doing Alton Brown proud with the no-pretense laid back style of cooking!
Babe wake up, it’s the guy who cooks everything with his broiler and seasons his cutting board! Lol all love. Great content, always.
Excuse me, I think you mean the guy who cooks everything with his "broiler (Brits call it a grill)"
Aww ok, so the broiler
yeah the broiler (Brits call it a grill)
H E TE ROG E N EIT Y
I’ve been doing this recipe since 2020 when I spent several weeks trying to figure out how to min-max for crispy pasta. Cooking this dish in an air fryer is also super effective.
I meant, air fryer is just smaller broiler
I really love your broiled series. You are helping people to use what they are often scared to use.
Great inspiration - I love crispy pasta… this method seems so obvious and still I would not have come up with it myself. Thanks!
Yeah, watching this is like, duh, why has this not been a thing I have been doing for years.
Made this tonight, fantastic. Not as heavy as all that cheese might make you think. I did it veggie, using Ghee as my fat, and low fat cottage cheese instead of ricotta. The lemon juice finish really hits the spot.
I read “boiled pasta” for a second and was like “Damn Adam, good stuff”
As a kid, I always loved that top layer of pasta casseroles. I'd forgotten since I haven't really had one for years!
Adam not liking roasted broccoli is making me question everything I've ever known.
yeah wtf there's no better roasted vegetable
@@Bronyboy123 I always find roasted broccoli to be too oily. Call me a psycho but I prefer it steamed and salted.
@@parispc i dont like them roasted but i do like them to be a bit browned.
This looks great! Can't wait to try it. And, I love Audible and listen to each day!! Thanks for all your hard work, Adam!
I felt such kinship when Adam mentioned roasted brussel sprouts, which immediately dissipated when he admitted to disliking roast brokkoli. Truthfully, I have yet to discover a vegetable (baring leafy greens, I guess) that doesn't absolutely slap when roasted.
The recipe is vaguely reminiscent of a wonderful dish my former in-laws would make called "Pasta Louie" - came from a head chef at a restaurant/inn right near the NY/PA border that was around for a century. It was always a fancy place to go when I was very young, but no longer exists, so I'm glad it's spiritual brother is being featured like this.
(For the record, the vegetable they used was bell pepper,, butter instead of ricotta, and used Italian sausage instead of pancetta, and more of it, but again, vaguely reminiscent.)
“It’s not a recipe, it’s a technique “ -chef John
"Don't consider it a recipe. It's just a technique"
Ok, Chef John. It's a technique. Got it.
The 15 year old grandson who loves to cook (and is autistic) watched this with me and told me I needed to get the stuff to make it because the video was making his mouth water! I would call that a Great Review!
Hi Adam! I’ve been reading about chili peppers and Ed Currie, the dude who made the Carolina Reaper, claims that the heat from chilis isn’t as much in their seeds as it is the whiter pith that sticks to the seeds. Have you thought about doing a test like that with some jalapeños or something?
Much love from Indiana!
He discussed in another comment thread for this video that he knows that what you said is correct. He thinks that phrasing it your way is pedantry, but I disagree. I would have needed to know about it.
@@eugenetswong Huh. Well that’s neat. Thank you for responding; I hope you have a wonderful day!
Slightly dried/baked pasta is such lovely thing.
Bake shelf stable gnocchi with peppers, onions, & cherry tomatoes tossed in olive oil, salt, & pepper. One of my favorite easy meals.
Okay yes I have found a dish for next weeks' menu! Ive been using my oven more lately (probably because its getting colder) and am happy to find this video❤️💛💙
Oh my gosh! I’m drooling 🤤…..that looks so yummy. Gonna try a friendly to my family version in the next couple days.
Using his knife to stir the pasta. What a madlad he is. Love it!
Protip: if you add salt to a metal pot before the water is boiling, you can pit the bottom. Wait until it's boiling.
Recipe looks delish.
Nonsense
Hey Adam! I very much appreciate this video as someone who doesn't do much cooking. I'm a college student what do you expect? But I always enjoy your videos and seeing this video got published when I was sick today it made it less of a pain in the ass to deal with. I also always enjoy when you talk about Buffalo and Western New York as I've lived here all of my life. But seriously I enjoy your videos so much I don't think English has the right word to explain how lovely your channel is. Thank you so much!
Thanks for the date night recipe! This looks great. Nice work man!
Ready to try this immediately, this looks amazing!
Yum. Thanks for sharing that recipe.
Love your work Adam!
Awesome to see that new pasta shape being used.
I love how Adam is obsessed with the fact that brits call the broiler the grill
is he obsessed? I just like that he explains! To us Brits the word 'broiler' is unintelligible.
@@helenswan705 haha no, he just mentions it anytime he uses the broiler/grill which is a lot and I just think it's kinda funny. To us a grill is the charcoal or propane thing you use to cook food outside. (I don't know what to call it besides "a grill" haha). Do you have a different word for what we call a grill?
@@sidinator3000 we literally just call it a “barbecue” or sometimes “barbecue grill” if being specific
@@sidinator3000 I suppose we'd call it a barbecue. There are many types of BBQ but we call them all BBQ, yes outdoors. From little single-use aluminium trays of charcoal, to half oildrums, to gas or electric gizmos. The grill is indoors, often about the cooker (hob) or in the top of the oven. I don't have one! What a pity.
Just ate this. Will be making again. Would've never thought of it but was a solid dish and very flavorful given the lack of many spices.
Such a cool technique. Love it!
That looks delicious and for a meal that intends to dose you of vegetables it also has a decent amount of protein with the shredded and ricotta cheese, which actually have a good amount of protein per 100g. Nice Adam, might try this one.
I‘m always amazed by the huge shallots he pulls out, instead of presumably huuge onions. Here in Germany I‘d say most onions that are regularly sold arn‘t much larger than those shallots and even the larger ones seem to bemaybe double, maybe thrice the site of those shallots. I wonder why that is
In the UK you can buy onions of different sizes but I agree the standard 1kg bags of onions are normally about the same size as Adam's shallots. The biggest onions I've seen have been in places that sell to restaurants where I guess bigger onions means less time spent peeling them!
@@tomwood5896 i‘ve seen larger ones here too, for instance in turkish supermarkets. But i‘d say a tennis ball size is the largest one, you can regularly get, and they are not the most common.
I wonder if veggie sousage would work. Might need extra oil. But I love this technique. I tend to add some ground almond to my topping mix! "Melty matrix" the movie!!!
This is the second of your recipes I'm making this week alone. Can't say that about literally any food youtuber.
I thought the ricotta dollops were poached eggs at first, and now I'm thinking eggs cracked into it, like it's a shakshuka, would work great, too :D
If you try that, come back and let me know how it goes, cause I’m curious 🧐
@@halyoalex8942 I could imagine that the eggs will turn out really dry, as this already is a super dry dish because there's no sauce, hence the eggs will have nothing to absorb while baking.
@@user-bf6gz8ej4o hmm… time to improvise and come up with an Alfredo sauce that works in this format
That looks great. I will try this next week. Thanks!
cascatelli is my favorite pasta to use for cheesy sauces! its what i use for fancy mac and cheese
Oh man, this is a good one. Just made it, I ditched the ricotta and added chicken breast, beets, and zuccini to the original recipe. Super tasty, thanks for another banger!
The shrimp sheet pan meal changed me, this has has evolved me. Heterogeneity is my new term for "Dad's Home Style". lol Fantastic idea and vid! Thank you! I'm looking forward to making sheet pan stove top stuffing.
Please do a video on botulism in LEFTOVERS I can't figure out how to send my question video to ask Adam !!!!?!
Great inspiration for a crispy, vegetable heavy pasta.
Another new awesome cooking technique 🙏🔥👍
why didn't I have this idea? making it flat for more crust is the simplest, most logical solution ever.
Exactly my kind of dinner. I'd go heavier on the carrots, but that's just me. Yum!
Just made it! And Ate! My whole family liked it!
I love Adam's broiled recipes, what the Brits call Grilled
This recipe is a very nice Adam Raguesa improves on Melissa Clark, a NYT food editor (and damn hard to do!) recipe. Looks fantastic. Edit: I made this tonight, wow! It was excellent and not too hard. Timing on everything was a bit of a question, and not entirely clear. Did not use brussel sprouts (love them, but they don't love me)--instead did cauliflower and broccoli and left large pieces of shallot, instead of cutting up finely--you should try this-- it's sweet and very tasty. Nice one dish meal, which I am always for. The only thing that didn't work for me, ricotta didn't brown--my oven perhaps? This was 5 stars anyway (NY Times rating).
Grandpa with YET ANOTHER certified hood classic! Thanks grandpa!
This looks fantastic thanks!
Adam, please give Żurek a shot. It’s an immensely tasty Polish soup that is almost unknown in the west but very much worthy of being discovered.
Adam represents peak cooking attitude
Adore this is great. I will try this sometime.
I have never done a sheet pan pasta! I love using the broiler though!
Made this tonight and we love it!
oh this looks INCREDIBLY tasty. i'm gonna have to make this one for sure
Made modified version for family tonight.
Very tasty & family says "keeper".
I recently learned that the heat in hot peppers is not in the seeds (no heat) but in the pith. From Wikipedia's list of common misconceptions: "Seeds are not the spicy part of chili peppers. In fact, seeds contain a low amount of capsaicin, one of several compounds which induce the hot sensation (pungency) in mammals. The highest concentration of capsaicin is located in the placental tissue (the pith) to which the seeds are attached.[21]"
Sounds like it's time for a classic experiment episode
Bump
This is true, but in order to remove the ovary ("pith"), you necessarily have to remove the seeds because they're in the ovary, therefore I think this is a distinction made purely for the purposes of pedantry. The seeds are far more visible, so I say seeds.
@@aragusea You say "pedantry," I say "accuracy." :)
@@michaelham2366 well I also don't think it's particularly accurate to say it's only the pith that spicy, given that the seeds get covered in capsaicin.
"I'm not wild about roasted broccoli" - absolute madness! Roasted broccoli is by far the tastiest in that whole family of veggies.
Having reset the high limit fuse on a least a hundred Dacor ovens, the moment I saw that in your new kitchen , I knew it was an inevitability yours would pop. Just about died laughing when you mentioned it, pretty sure I know how you figured that out. Let me know when you need a Dacor burner ring removal tool for the cooktop, stupid wire falls off when replacing the burning ignitor and you have to take the whole darn cooktop apart...
Keep up the great work, your not "beef Burgundy" recipe is legend in my house!
Really love this idea
mac n cheese with ritz cracker topping is to die for
This is something that you just can tell is good
This looks really good and really simple
Not gonna lie: I've been binging YTPs of Adam Ragusea and clicked on this because I thought it was one of them.
I'm salivating!
1:01 actually true. Garlic gets its garlicky flavour only when damaged (cut, bitten into ect...)
Accidentally went to my subscriptions tab and found this, thank you UA-cam!
At home we do pasta with milk, sugar and eggs. You place the pasta, add milk, sugar and beaten eggs. You place it the oven and bake until is light brown. Done, it taste great!
Welp...that was a complete success in my house! I got some good feed back and requests to fix that again.
That looks so good, and Im so hungry. Salty broccoli that has been made crispy in an air fryer is amazing, the mention of roasted broccoli not being a favourite roast veggie reminded me of this. lol as you can guess I found this out by ruining a recipe and eating the edible bits off the top
No no. The recipe wasn't ruined. You did it on purpose as an experiment.
Roasted/air fried broccoli with smashed garlic cloves and finished with lemon zest/juice is so good.
Btw, after watching an Ethan Chlebowski video where he used frozen broccoli. I tried it and it shockingly air fried better than fresh. ua-cam.com/video/zKEwA__rOHk/v-deo.html
I second the use of the cascateli. The shape is perfect for these kinds of applications and also for any heavier sauce dishes. The price is right but you do have to order it and there may be a wait depending on demand. It is only made by the one producer but is totally worth it imho.
If only he would call it cascatelli instead of castacelli. It's not hard.
Lmao THANK YOU. I've been looking for this comment. It's especially hilarious coming from a guy who loves to tout his Italian-American heritage.
I can’t believe he said it twice like that. 😂 maybe he knows we exist and are anal about this stuff. He’s just one step ahead.
Adam, love your videos always!
It's been almost a year since this video aired, do you still stir pasta with a chef's knife?
Dang this one looks amazing
This looks insane. You're a mad lad. MAD, I say. (Get in my belly.)
looks great!
and yeah, the top of the Casserole is the best part, the rest is... whatever. may as well have all of it be the top :D
Hey, quick tip, and disregard if you're going for a stop motion/claymation sort of aesthetic on purpose, but you may want to lower your frame rate to 1/60 or 1/50, instead of using a higher frame rate like 1/120 or 1/240 like you would for slow motion. High frame rate will look choppy when played at 24 or 30p, due to the lack of naturual motion blur.
Cool recipe though, I'll be trying it. I love these sheet pan meals you do, I've done several so far! They're easy enough to actually try.
looks good!
My favorite pasta shape!
nice technique, a utica greens version with escarole, hot pepper, mushroom would be 🔥
What a great idea
How is Yozo doing these days
Excited that he found low moisture mozzarella cheese in non-stick form! Tbt the early days
Incredible
I've never seen my last name spelled with an "a" at the end. Fascinating. I thought Ragusa had gone away hundreds of years ago and have never seen an "ea" before.
Lol I was just looking for a video !
I noticed Franklin BBQ on the audio book screen. I see your book screen is a book screen of culture
this one’s a banger
Goodness Gracious those knife skills god quite good wow
4:55 the sprout is escaping!
having taken a break for a while and come back to these, Vinegar Chicken really threw me for a second! Great ideas as always, going to have to try it soon!
my cat loves your videos
1:01 I agree
Looks delicious
I was wondering when Cascatelli would show up. I was like, there’s no way Adam doesn’t know about this shape and hasn’t tried it yet.
man loves his broiler and im here for it