Thanks to Graza for sponsoring! FYI, we had a miscommunication about the offer: It's a $5 OFF offer, not a $5 offer! Such mistakes are usually caught in the prepublication review process, but this time it wasn't. Sorry! KZfaq lets you make basic edits post-publication right now, so I've removed the inaccurate lines from the video, but the file might not update immediately. I really do like the olive oil they've sent me! Get $5 OFF a gift set of Drizzle and Sizzle with my code RAGUSEA at www.graza.co/RAGUSEA

I am loving the Adam retirement arc. It hasn't been a retirement, but I can tell you're doing stuff because you're enjoying it and want to share it, rather than you feel obligated to deliver on a time table. I would much, much rather have less content that you clearly enjoy making than a ton of content that feels forced and obligatory. You do you whenever you want to.

Drizzle and sizzle sounds like it should be an oil collaboration between Martha Stewart and her friend Snoop Dogg.

My parents still use the knife set they got as a wedding present nearly 40 years ago. I noticed my dad never actually uses the chef's knife and instead always cuts things with the paring knife or a dinner knife. I asked him why and he said the chef's knife is too dull. I grabbed the honer and ran the knife across it a few times and he said it was good as new. I know that's not actually sharpening it, but the fact that even that little effort that made such a huge difference really illustrates ehat you were walking about with that generation and knives.

<a href="#" class="seekto" data-time="52">0:52</a> "Orbit around the crown upside down and just kind of cut down" BARS

you do not get a "$5 gift set" with your code, it just takes $5 off the $42 'gift set' of two bottles. just fyi

I like the amount of confidence in using the A-Roll to both speak directly and narrate the B-Roll, makes for a ton of smooth transitions!

I could eat broccoli every day. I never understood the disgust people felt for it, it's so delicious with just a little bit of olive oil and salt.

This is honestly peak Ragusea, not super formal and doesn’t try to explain every scenario deeply, he’s retired, he doesn’t care and just skips a rigid script In a calm voice: Now here’s how you do vegtables, first bring out the specialized bulky and expensive bamboo steamer and… NOOOO just put them in a pan with some water and a lid AND BOIL IT!

I could just be having a poor comprehension day, but the ad makes it sound like the whole set costs $5, not that its a $5 off coupon, which is what I'm seeing.

Every year, Adam comes up with new ways of not bothering with complex processes and more dishes to wash. And we love him for it.

A trick I just learned about broccoli to get the least amount of flower crumbs/debris when you the florets off the main stalk and you want them in smaller pieces is to only cut the stalk part and then pull it apart, rather than cut through the whole stem. That way it allows the florets to break apart in a more natural and easy way rather than cutting through everything, and have a lot of it crumble off.

Little trick with the broccoli is making small cuts at the base of the florets and then gently pull them apart. This will separate them naturally instead of using a knife and creating more scraps.

I'm normally 100% in agreement about steaming, or stir frying, vegetables - especially broccoli. That said, classic pasta broccoli uses the broccoli boiling water as the pasta water and imparts an extra character to the pasta, so I think this is a good exception to the no boiling rule. 1) Because boiling briefly isn’t robbing that much and 2) you get some of that back in the pasta. The flavor difference is noticeable.

Ad read is pretty misleading. Sounds like a gift set for $5, not $5 off of a $37 box.

I find myself using a garlic press about 50% of the time these days; depends on all sorts of stuff like how much garlic I'm processing, how lazy I'm feeling, if I already have a dirty knife, what the dish is and if it benefits/hurts from large garlic chunks, and if I'm also doing ginger. But the thing that made the difference was getting a garlic press with a built-in "cleaner". It's basically just a grid of pegs on the back-side of the press that fit through the holes to push out anything that gets stuck in them. Cleaning out the holes was always a huge pain and you had to do it or else it got gross, so skipping that part made me more likely to use it. Also, credit where it's due, getting a garlic press was what got me to start using fresh garlic instead of pre-crushed garlic.

I should call my dad and tell him that I love him

my host mom in Spain used to make me a salad tossed in high quality Spanish olive oil and salt every day when I studied abroad. best salad of my LIFE. super excited to check out this sponsor!!!

Thank you so much for not throwing away the whole stem. It's so good!

Most liquid things should come in squeeze bottles?! Sure, it's not like we have any problems with plastic...

Pretty similar to pesto, but without emulsifiers (like nuts) and basil. I love the simplicity of so much of Italian cuisine. I made this many times but never thought of using raw olive oil. In fact, I have not used raw olive oil for anything but pesto and drizzling on fish and salad. Thanks for opening my mind!

Adam, you gotta try this but with one additional ingredient: anchovies. Broc and anch pasta is my #1 quick weeknight go-to. Use anchovies in olive oil, obviously, fry the whole lot gently to a homogeneous mix, add garlic for a bit, then cooked pasta, emulsify with some pasta water, add cooked broccoli last with seasoning/parm. It's just 🤤

I've watched a good portion of your content over the years. I think I've only commented on a video or two in that time. What I'll say here is a summary of my previous comments. I thoroughly enjoy your presentation style. It comes across very humble and down to earth. Like I'm learning to cook with a friend and doesn't make me feel inadequate (although I am). Actually it's inspired me to give my best when it comes to cooking and to keep an open mind. I have had some success learning from your videos. So thanks for that. Last thing, I hope you are doing well mentally. Your video about your hardships comes to mind. Best wishes to you.

Was the ad supposed to be $5 *off* and not a "$5 gift set" ??

been absolutely loving your content recently, it just feels more authentic an helpful and fun, thank you so much for all the content and knowledge you have provided

You always make the best stuff man! Keep it up ❤

Hi Adam I've slowly become a massive fan bc I find your recipes the best mix of techniques, flavor and ease. Also I appreciate your respect to actual science and not "guy on Internet said"

<a href="#" class="seekto" data-time="210">3:30</a> Did Adam just out his dad as a pasta breaker? Dad Ragusea can't ever go back to Italy now.

Hi Adam, I'm from Italy and in my family almost every time there's a vegetable that needs to be boiled and added to pasta, we use the same cooking water for the vegetable to cook the pasta. I recommend you try pasta with broccoli rabe to try this method. Far better than just the broccoli pasta.

<a href="#" class="seekto" data-time="120">2:00</a> When recipes call for "parboiling" a green vegetable I usually just steam it like this. As far as I can tell it accomplishes the same task faster, which is to cook the outside of the vegetable just enough to darken it w/o pulverizing the whole thing to mush.

This has the most dad energy of any of your videos, big fan of that

I just did this with whole grain pasta and it's incredible!! I've salted(maybe too much) and smashed the garlic

I'll try this, but having discovered the magic a little pasta water brings to dishes like this, I'm not sure I'm gonna like omitting it. I usually do finish with a drizzle of my favorite olive oil anyway, so maybe it'll be fine. One trick Smitten Kitchen taught me for cutting up broccoli, that leads to much less mess, is not to chop all the way through florets, but to start the cut, and then tear the florets apart from the stem end. The individual flowers are more likely to stay on the stem this way. It's a little thing, but very satisfying, IMO. She also has a recipe for pasta with longer-cooked broccoli if you, like my wife, prefers her veggies a little less al dente.

From working in produce I found the quickest way to cut a crown into florets is to cut the crown into foruths then slice each fourth along the stalk. Its literally 8 cuts total (plus any big pieces) but its a huge timesaver

Love this retirement content. To be honest I found you after you "retired" and love listening to you about the things you do and what's going on in your life.

Awesome thing about this is that you can basically already have everything necessary in your kitchen, can’t wait to try it out tonight

The best sponsor reads are the ones where you don't mind listening because it's relevant to the video and you still learn something. Well done.

i break the pasta too after looking around if there is any Italians around. I actually like it better because it does not put to much pasta on my fork when i swirl it around to eat.

Adam rocking the "Sunday afternoon on the tennis court" fit, you love to see it

Thanks for the tip of using a bit of oil for frying the garlic and the rest directly on the pasta. Made a huge difference!

I love this dish, and I'm happy to see definitely-retired-Adam doing content like this.

I love this concept! I think it would work well with a lot of different vegetables, especially roasted veggies!

I never noticed until today how much Adam, good Italian that he is, talks with his hands. They were flying!

this is a good way to heat shock and then warp your pan so that it no longer sits flat on a cooktop. not a problem for people with gas stoves, but will be a big problem for those with flat tops.

just made this this farfalle. i liked it. key is the garlic and oil. not a fan of steamed brocolli in general but the garlic and oil helped mask it. andi used a garlic press and i steamed the brocc in a microwave

Really good point about the oil and garlic at the end--it makes a big difference.

Italian here, hear me out. Microwave or steam your broccoli. Put half in the blender with a little bit of broccoli water, garlic, olive oil, parmesan or pecorino (optional), one anchovy (optional), soy sauce (optional). Blend everything. Stir fry or just sear the rest of the broccoli, mix everything with the pasta.

This my favorite type of cooking and eating at home. I wish i had an entire cookbook of these simple/fantastic 3-5 ingredient recipes

Definitely going to be making some of this soon. It took me a long time to realize the difference adding spices/oils during cooking, versus finishing with them, makes. So I get young Adam's dilemma lol

This really reminds me of a broccoli-cheese sauce I used to love. It was basically this dish, but with a cheesy sauce on top. Yummy yummy

I absolutely adore these new videos! It's very rare that I set notifications on a subscription. I've just set it up.

I tried this recipe except I always steam my broccoli in the pan using vegetable stock. This dish is great. Definitely better than the sum of its parts. The kids also liked it a lot. Thanks.

Brilliant but simple! I’m going to try it. Thank you for the video. Have you ever tried adding some fresh julienned sweet basil to raise the flavor profile a notch?

I do the same thing but with fresh green peas and some lemon zest. It's great. You can also blend some peas into puree and turn it into sort of a pea pesto for more thick sauce.

Love your pasta recipes! You're amazing 🔥🔥🔥🔥

Was cool to see how someone else does this - I add some dried chilli flakes. Always reminds me of my mum. Loving the relaxed vibe of this video!

Wasn't feeling motivated to cook dinner tonight, now I know what I'm making :) thanks Adam

I like these videos. I am not sure if this is part of the semi-retirement phase or just part of you finishing up obligations with sponsors but I have been enjoying the last few a lot!

This was also a staple when I was growing up!! Easy and delicious. Steaming the broccoli is genius 🧠

What about proteins? any recommendations to add?

Unless you're superheating the steam, it, just like the boiling water, is around 100°C (depending on the ambient pressure).

adam this looks delicious thank you for another great weeknight dinner idea

New adam seems so much happier. The videos are even better because of it

My family has always made a somewhat similar dish that was one of my favorites growing up: cavatelli and broccoli! Same basic concept but we usually go HEAVY on pecorino and parmesan and also add some red pepper flakes. Delicious combo!

This is the most 'dad' Adam's ever come across in a video and I love it

I eat that every week or two, but we prefer shorter, wider pasta (penne, farfalle, rigatoni, fusilli eventually) that better fits the size of the broccoli pieces. You can also peel the lignified part of the broccoli trunk and cook the soft, sweet core

i love to mix this dish with cacio pepe sauce technique. but boiling the brocolli in the same water before cooking the spaghetti

Just made this and it really was better than I expected from just these few ingredients. I might have still gone to easy on the black pepper though, but I'll surely make this again some time.

I would always use the entire broccoli stem. Adam is not wrong about the "woody" part of the stem, as I learned this usually happens when broccoli gets old. But you can eat that part as well, you just have to use a peeler to shave the woody part off. The center is still tender, but some may feel it isn't worth the effort. But I personally believe it is worth, sadly in my areas markets rarely carry full, whole crowns. More often than not the stem of the crown is cut off where I live, so I get very little stem. But you can peel the woody broccoli if you want to put in the effort.

insanely great vibes in this one. the wave race 64 of adam ragusea videos

I love steaming broccoli by putting the stems in first, barely covering them with water, then putting the florets on top to be steamed while the stems get a shallow boil

If you boil the pasta in a skillet it will concentrate the starch enough to emulsify the olive oil but a much creamier texture. I do the same dish but with kale instead of broccoli.

Italian trick to put spaghetti in water: Hold them with both hands and center them vertically with the center of the pan, then twist your hand and leave them as fast as possible. They will fall resembling a tornado and they will drop automatically into the water with their wait. Also it prevents them from sticking with each other

U da man Adam 😎👌 One of a kind beaut. The way you teach, articulate, explain. It's captivating. And u make it look easy.

This is a simplified version of an Apulian CLASSIC, broccolini rabe pasta, with uses broccolini rabe (smaller fleurets and more bitter), short pasta like penne or orecchiette (ESPECIALLY orecchiette), and usually included some anchovies for added umami. Everytime I eat something vaguely like this I am reminded of home

my favorite way to cut broccoli is to start the same way you do, but instead of cutting the Florettes completely top to bottom to make them smaller, i just cut the stem/make a deep incision and tear them apart. You can even make 2 or 3 incisions for the bigger ones and tear them to pieces along the 'grain'. that makes a lot less of the green ?flowers? fall off and such a lot less mess.

I'd be interested in trying it this way. Normally, I'd partially steam the broccoli to where it is slightly underdone - and then brown the tips by placing them in a large frying pan with olive oil, garlic, black pepper and crushed red pepper. Really brings out that earthy, almost nutty flavor that really works well with the olive oil and peppers. This sounds a lot lighter, fresher, fruitier and I had never even considered going with that profile.

Ty for every video you make mate!

I add the broccoli to the boiling water 5 min before adding the pasta end then boil everything together. I love when the broccoli starts falling apart. It gives the dish some sort of creaminess. Additionally, I like to add anchovies and chili with the garlic. I’ll definitively try the oil trick the next time ;)

Hi Adam, try leaving your pasta in cold or room temperature water for about 4 hours, they will cook much faster and taste a lot like fresh pasta!

I was wondering if you'd be into making a few videos on music? I would be very interested to hear your approach to composition, theory etc.

I have to say I've been watching you for a while and I don't know what to say but this episode was pure perfection!!.

Thanks Ragusea! Made this for a quick dinner tonight in 20 mins. Big hit all around! Will become a staple!

This format is really cool. Being outside to do the voice over is really good for audio quality (assuming there isn't much wind), and it also gives the vibe of sitting on the porch having a conversation with a very talkative friend. ALSO. I may be biased but I find it very funny to troll hardcore purists like Italians when it comes to food prep. Anybody who gets easily angered by other people's taste in food deserves to be angered and to never enjoy anything food related IMHO. Break all the spaghetti your heart desires!

Sunglasses Adam has got me questioning my heterosexuality ngl

Does it warp the pan when you use cold water on a hot pan?

Usually I'm here for your rather simple recipes but this one misses the mark because of a massive oversight. A crucial step in how oil based pasta sauces in Italy are made is the pasta water. Due to the starches that were cooked out of the pasta it is able to emulsify the oil and the water, creating a very glossy, not at all oily, sauce. It's the same principle like in the regular spaghetti aglio e olio. I think the "Italian" way of cooking what you did is frying the broccoli (broccoli, like most brassica variants, will taste a lot better with slight charring) and garlic, then deglaze the pan with the pasta water, reduce heat and add the almost al-dente pasta, stirring thoroughly so the emulsion starts. Then you reduce the sauce to the consistency you prefer, in the process you're cooking the pasta al-dente. You might also use a bit of the liquid from steaming the broccoli to infuse more taste in the sauce.

Excited for spring!

Speaking of pasta servings - Ive settled on the normal restaurant serving of pasta in Italy as being the perfect amount for an adult dinner where pasta is the star. That's 80-85 grams, which happens to be 3 US oz. It settles in right around 300 calories, with a reasonable 11 grams of protein that is easily augmented by other sources added.

Graza is cool because they went "let's take the infinitely recyclable glass and metal that all olive oil has come in for forever and replace it with stupid single use plastic" and for some reason everyone went "yeah sure that makes sense, I love good marketing"

Thanks for the tip on not destroying the olive oil by cooking it! New skill unlocked.

I've been watching this channel for a long time, and this is the first time I thought "This guy really wants me to think he sniffs cocaine." Like...sunglasses + fast jump cuts + talking fast + hand movements = cocaine scene. He's basically Alfred Molina in Boogie Nights. If this was intentional it's genius. If it was accidental, then I'm sorry. I'm sure it was a very pretty sunset.

Tip for cutting broccoli: When you are chopping the end of the crown into a few bits, cut 90% of the way through the floret, then pull apart. This stops a crapload of broccoli from getting shredded onto the board.

Yeah for sure. Simple and delicious recipe. I am going to cook it right now.

Basic cooking stuff, then realizing this is actually just an advert and not an Adam cooking video.

I do tomato sauces so that I add olive oil and black pepper just before serving when the pan has cooled a moment because both suffer from boiling. I also add Goodfellas-style thin garlic slices (make them with a truffle slicer for convenience) when I remove it from heat for a stronger, herbier garlic flavor. My theory is that garlic does not need cooking but air so that sulfur-compounds oxydize.

I think you just improved my go to "schiscetta", greetings from Italy!

The standart pasta in my home (and even on the college food weirdly enough) was like that, but just garlic and oil "Macarrão alho e óleo". I was never a fan, especialy because they top rice and beans with the oily noodles, but trying it with some broccoli might be worth a try

I do something very similar to this, but I add white beans in it as well, along with lemon zest . I do it all in one pot , just staggering the ingredients appropriately

Whoa, neat! Does this apply to olive oil that I put in sauces? If a sauce is simmering for a couple hours should I put the bulk of the oil in at the last minute?