Broccoli Bolognese

Hey readers!

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.

Mamma Maria- Boston, MA

Pasta is most likely one of the most popular dishes to make, for all ages. From macaroni and cheese to lasagna, kindergarten well into ones adulthood pasta is just universal across the board. I think we can all agree, however, that everyone cooks pasta differently. Some people prefer it to be al dente meaning a firmer bite, others like it to be soft to the point that it practically disinigrates in your mouth. No matter how you cook it though, there is a correct way to cook pasta where its firm yet is still melt in your mouth. It can be hard to tell what that should taste or feel like, but if you go to Mamma Maria they’ll demonstrate how to do it perfectly. 

The North End is obviously flooded with delicious Italian restaurants, but you can feel the difference when you go into higher end restaurant like Mammamaria. The ambiance inside makes you feel like you’ve just walked into a movie scene, beautifully placed utensils and exquisite, Italian inspired design plates. Tables placed fairly close together makes it feel like a cozy trattoria. The staff are both inviting and professional, the waiters filling water glasses and clearing plates as often as they can. The beautiful decor makes for a lovely ambiance inside and hearing the room filled with laughter makes for a wonderful evening. 

The select evening menu was filled with all the delicious classic Italian dishes made with local New England products. For our antipasti, or appetizer, we selected the cheese sampler, three different cheeses with fresh colorful tomatoes and drizzle of olive oil. Local ricotta and mozzarella from Massachusetts and bufala mozzarella from Naples are all melt in your mouth on top of the fresh bread. The bufala was the best by far, so creamy and milky, bursting with flavor.

For the main course the menu was full of innovative and different combinations, but I wanted to judge Mamma’s by the classic Italian, bolognese. And Mamma Maria was this bolognese good. The meat was seasoned and cooked perfectly, the sauce delicious with a tangy taste almost and flavorful with every bite. The pasta, as discussed in the opening, was cooked as it is meant to be cooked. Not too soft, not too stiff. A good bite too it and cooked throughout, not a single strand of pasta out of line. Garnished with fresh Parmesan grated right from the block and you are beginning to feel Italian. 

Another notable menu item was the summertime squash ravioli. Filled with green and yellow squash and corn, the filling was very refreshing as well as flavorful. The ravioli pasta was done just right and you can tell delicate hands in the kitchen sculpted the tiny pillows of cheese heaven. 

Finally, a meal like this isn’t complete without a homemade, warm Italian dessert. From a list that made the decision extremely hard, this menu item was a standout. A warm puff pastry that held a mixture of delicious crisp apples and cinnamon spices topped with freshly whipped cream and chocolate and caramel drizzles. Each bite was like a new sensation of the flavors coming together in harmony, the sweet cream, tartness of the apples, and crunch of flaky pastry. 

It is the place to enjoy a spectacular Italian meal, a meal that may be as close as it gets to being in Italy. Meals like this perpetuate meaningful conversation, as you’re huddled together discussing the food as well as family conversation. One thing to point out is that a meal like this doesn’t come cheap, but its a meal few and far between. Savor, enjoy, and love meals like this. Go for it, you can figure out finances down the road, but a meal like this is worth every penny. Not just for the food, but for the memories.