This Critiquing Carnivore has been busy! Not to worry though, I blocked out an entire evening to whip up a spectacular dish that was created by none other than Adam Rapoport, editor in chief at Bon Appétit! Shall I remind you that I’m obsessed with Bon Appétit and their test kitchen?
So this recipe was actually published almost two years ago, but it resurfaced recently when Rapoport and chef Molly Baz made the dish for the Bon Appétit YouTube channel. Aside from the recipe itself, the energy and whit between these two in the kitchen was hysterical and electrifying! So naturally I was inspired to make this “Brocco Bolo”.
Now I’m sure you’re all thinking of the red meat sauce that is typically seen when you order a bolognese. Rapoport’s reasoning for calling it a bolognese? Because it sounds better for a magazine…well he isn’t wrong. Let’s say that in the case of this recipe we consider it to be a bolognese because the base is still a creamy, meat sauce. Then with the addition of your steamed and chopped broccoli it really starts to thicken up, add that butter and cheese and it resembles a bolognese!
This recipe is right on point when it gives cooking times. I steamed the broccoli for exactly three minutes, as written, and it was perfect. With the end result the broccoli wasn’t overdone or super mushy. Same with the pasta, for that perfect al dente I cooked it for only nine minutes in the heavily salted water (my new favorite ingredient is pasta water- watch Bon Appétit pasta videos to understand!) because when you throw it in the pan at the end it still continues to cook and you don’t want over cooked pasta.
I probably could’ve broken up my sausage more like they did in the video and as shown in the photograph on the recipe’s website, but I definitely prefer bigger chunks of my sausage- literally just a personal preference; you do you!
When I was looking for the orecchiette pasta, at first I couldn’t find it. To compromise I was going to go with a fusilli or bow tie pasta for looks. Then I found the orecchiette and I’m so happy I did! As explained in the video, this “little ear” pasta is fantastic for a recipe like this because the pasta picks up some of the broccoli bolognese base in its tiny cup; you aren’t having to fight to get a good mix of everything in one bite. I did find this pasta in my standard grocery store, Barilla brand pasta to be exact so you should be able to find it. Let me know if you don’t and what shape you ended up trying this recipe with!
I tried to cook everything simultaneously and, while I am obviously not a professional chef with a lot of the tools they suggest to use, I wish I had done it all more in separated steps: handle steaming the broccoli, let it cool, then it chop it. Then go over to the skillet with the garlic and handle the sausage. I was close to burning myself and was running from station to station trying to accomplish everything while each ingredient was cooking faster than I was actually prepared for. It still, obviously, worked out and tasted amazing, but if you get frazzled in the kitchen easily you may be better off doing everything in its exact step.
I really hope you get the chance to try this recipe! It is definitely one that I’ll keep in my recipe book for future family dinner nights, it would be quite the crowd pleaser at any dinner party! Bon Appétit!
*Another tip: taste it before seasoning! Since you are heavily salting that broccoli/pasta water and using it as your secret ingredient, it does bring a lot of saltiness to the dish. I would say I maybe added a pinch more salt and then black pepper at the end.