Female: Hey.
Eric: Are you hungry? Sit, down, excellent. This is the Jamie Oliver Book, Happy Days With The Naked Chef.
We’re going to make another recipe out of this, just like. You know I just want this book so we’re going to make another one. I’m not a member of the Jamie Oliver official fan club or anything, but he seems like a nice guy from what I could tell. And I like his recipes, so this is Broccoli and Anchovy Orecchiette. Orecchiette is just a pasta so we’re going to try different pasta because the large grocery store don’t have the ton. But I love anchovies and I love broccoli and I love pasta and I look my wife, so we’re going to cook.
So first thing you have to do is trim off the flower heads of your broccoli and you going to save the stalks because we’re going to cook the stalks separate from the flower head. Trim you rbroccoli, we’re going to take basically all the heads the flower heads and cut them off like this. This is really I mean this is really a simple meal. Your basically cut the stalks and you’re going to cook them separate and the broccoli flower heads are going to be thrown into the pasta at the last three or four minutes. Because what is essentially is we’re going to blanch the flower heads and cook the stalks with some butter and anchovies and garlic. And just mix them together with some pasta and life id good. This is what we have to do is what we have to trim the outside of it, if you really get rid of the, you see the green part we want that but we don’t want this outside part so, you just do as the best you can. You can also try and use and what’s that thing called a carrot peeler, so I got a carrot peeler here and I’ll show you. it doesn’t always works but my carrot peeler is pretty dull but it doesn’t work at all. Look it’s like I know what I’m doing right now, we got these on trimmed up so we’re going to cut this up, we’re going to put some garlic and some anchovies and some butter on the pan and we’re going to cook this. And while this is cooking we’re going too cook the pasta and then throw the broccoli in the pasta just it is almost done and then mix together with cheese and we’re going to eat this very simple.
You want this fairly small so you cut down the middle of the stalk like that and you just cut this up into little pieces. And like that it looks like I’m a professional chef, maybe if some fancy chef knife company wanted to sponsor us they could send us some free knives or something that I would use them the internet show.
Female: Ha, ha, ha.
Eric: Big hint, Gustave is that one of them the knife company that I like? I wear your t shirt, send me a t shirt.
Female: That’s a German?
Eric: Yes of course everything is good with german except Italian food. And Jamie Oliver the English make it chef I get to meet but it seems he’s a nice guy, he doesn’t go Bam for you in a second. Henry, we’re going to cook now are you hungry?
Female: Oh, what magic word did you say?
Eric: Hungry.
Female: Oops see you later hen.
Eric: This is actually a pastry blade for our flower blade this is great for getting the skin off your garlic. Just stick it up and just give a tack like there down smack. It’s a garlic smack down. So in the paper, one of the perfect world of paper comes right off, just like that.
Female: There you go.
Eric: Yes garlic from the garden. The broccoli.
Female: It steams up, it’s all blurry.
Eric: Well let’s.
Female: That’s more better.
Eric: That’s more better? Can you see me now?
Female: Uh-huh.
Eric: Anchovies?
Female: All right. Now some people have anchovies before.
Eric: You got to go over, if you don’t like anchovies just get over it. Because the first 41 of my life I was like, ooohh anchovies and that friend Bill stated to putanesca in the first episode of gardenfork. And just all they are is salted and preserved fish it’s all of this, they’re fillet the heads are off.
Female: Eric?
Eric: What?
Female: You need to wipe the lens up.
Eric: I can’t get so close to the.
Female: But it’s pretty.
Eric: Well, it’s pretty yeah, but you could use the zoom on the lens rather than shoving the camera into the bowl.
Male: In the bowl.
Eric: Just chop up the anchovies a little bit, don’t break up naturally if you got butter in there, you have the stalks now we need the garlic. I like to use the, this is Zyliss garlic press which I think is the best garlic press made in the world. And then if they want to send to send me a Zyliss T-shirt, I’ll wear it. But one of my Zyliss garlic press I rinse the dish washer and the finish came off and I wrote him a letter and I mailed back to him and they sent me a new garlic press so how was that for a costumer satisfaction or costumer relation.
All right there’s garlic in there, garlic the broccoli stalks, water and the anchovies and we’re just going to cover that and let that cook.
Female: For how long?
Eric: Eight to 10 minutes, which is about as long as what the pasta takes to cook? So now—
Female: Tara.
Eric: I’ve been pre heating garlic in the water.
Male: Is it foggy?
Female: No.
Eric: So those are kind of fun shapes, I mean so we’ll put this in.
Female: What’s it’s called?
Eric: It’s called brioa wants to send me a check, I swear I’ll wear their t shirt. So there we go, so we’re going to set our timer for about 8 minutes no, we’re going to set it for 4 minutes and we’ll going to check the pasta and then throw in the broccoli floret the green flowery part. So they basically blench while the pasta is finish cooking. I think I burn the broccoli thing. But we’ll find out and we’ll heat it any way. The went up so we’re going to put the broccoli heads in here, this one’s kind of big so I’ll cut it. cut it down. You see how they turn kind of bright green like that the trick is you keep them bright green but after a couple of minutes, they get kind of dull and that’s what you lose your flavor. Is the lens fog up again?
Female: Not yet.
Eric: So over here, I think I cooked this a little too far.
Female: Okay. You’re too fast.
Eric: This is—am I right?
Female: I’m sure you’re right. It’s just fast.
Eric: Well because my hands are burning. And I will going to take this that anchovy. Wow, the thing is they burn it all, it’s good, put a little smoky flavor but this is the anchovies.
Female: Does it sound good?
Eric: Butter, garlic and anchovies this is like the royal triumph over here. Okay.
Female: You’re going to use the little soup bowls.
Eric: All right for this. You actually do jus put the pasta into the sauté pan because in that way the good stuff will get it on the pasta, kind of just scrape it all up. But look little nice green color this is great. So we’re going to top this. We’re going to put this is the dishes and we’re going to top each bowl with a big hunk of grated parmesan cheese, buy a chunk of parmesan cheese don’t buy the grated stuff or pre grated. It’s just taste like nothing as if it’s cardboard. All right look at that, that’s a really nice color.
Okay let’s plate the dish let’s put some cheese on there, help me on the cheese and look here I’ll be like a chef and I’ll take that whole and go like this, that’s what they do in TV shows. If I had a squeeze bottle I could squeeze something on there but this is our dish, this is our— we’re going to sit down now and got some wine and a salad and we’ll have a taste test. All right?
Female: All right.
Eric: So this is like and it’s incredible simple to make you basically you’re cooking down the stalks as the same time as you’re cooking the pasta and you throw in some anchovies and garlic and butter. It kinds to cook by itself, and it’s not a lot of preparations just to cut it from broccoli and cook. The broccoli is crunchy but you get that kind of smoky buttery garlicky thing to it. It’s good, it’s very good. Is the lens all clouded up?
Female: No.
Eric: Okay, all right. So that’s it, thank you for coming.
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