In the Kitchen: Campanelle with Slow-Braised Tomatoes

In the Kitchen: Campanelle with Slow-Braised Tomatoes


FOR SHOW BUSINESS. HE WILL DEFINITELY BE MISSED. LET’S GO TO MICHAELA IN THE KITCHEN. MICHAELA: THIS MORNING WE ARE PLEASED TO WELCOME JODY ADAMS. WE ARE MAKING A DELICIOUS RECIPE. WHAT IS ON THE RECIPE TODAY? CAMPANALE. BY THE WAY, GREAT TO BE HERE IN RHODE ISLAND WHERE I’M FROM. WE ARE DOING CAMPANALE PASTA WITH TOMATO, BASIL, AND TARGA WHICH IS A MULLET ROE. IT IS LIKE USING AN ASIAN FISH SAUCE. YOU HARDLY KNOW IT IS THERE BUT IT BRINGS A GREAT DEPTH OF FLAVOR. MICHAELA: CAN YOU TAKE US THROUGH THE REST OF THE INGREDIENTS? OF COURSE. IN THE POT I HAVE COOKING ONIONS AND GARLIC IN OLIVE OIL. YOU WANT TO COOK IT SLOWLY. MICHAELA: WE HAVE BEEN SMELLING IT. JODY: CU TOMATOES, GRAPE TOMATOES CUT IN HALF. COOK THEM SLOWLY WITH HOT RED PEPPER FLAKES. A PINCH OF SUGAR. THIS IS A GREAT RECIPE FOR THE WINTER BECAUSE YOU CAN USE FRESH TOMATOES. YOU MAY NEED TO ADD A TINY BIT OF SUGAR TO BRING OUT THE SWEETNESS. AT THE LAST MINUTE, WE THROW IN SOME BASIL, SOME BUTTER IF YOU WANT IT. SOME CHEESE. THIS PASTA COOKS BECAUSE IT IS FRESH. MICHAELA: THAT IS WHAT I LIKE ABOUT FRESH PASTA. JODY: STRAIGHT INTO THE POT, TOSS IT AROUND WITH SOME BREADCRUMBS, PARSLEY, AND CELERY MIAVES, AND THEN THE TAR GA, PECORINO CHEESE. MICHAELA: WE HAVE SUCH A GREAT NOW IN THE WORDS OF DON RICKLES, SENDING IT BACK TO A MAN THAT I NEVER LIKED. WILL: WE ARE BACK IN THE KITCHEN WITH JODY ADAMS. PORTO IS THE RESTAURANT AND IT IS SO GOOD. JODY: YOU COULD JUST PUT GARLIC AND ONIONS ON THE STOVE AND IT IS DELICIOUS. WE HAVE ONIONS AND GARLIC THAT WE HAVE BEEN COOKING IN OLIVE OIL. ADDING SOME TOMATOES. GRAPE TOMATOES. A TINY BIT OF SUGAR TO HELP, IF THE TOMATOES ARE N HELP, IF THE TOMATOES ARE NOT TOO SWEET. WINTER TOMATOES TEND NOT TO BE AS SWEET. SOME HOT PEPPER FLAKES, BASIL. A BIT OF SALT. THEN I LIKE TO COVER THAT AND LET IT STEW FOR A WHILE. IF YOU COULD SOLVE THE WATER, THAT WOULD BE — SALT THE WATER, THAT WOULD BE A HUGE HELP. WILL: YOU ARE FROM PROVIDENCE, BUT YOUR RESTAURANT IS — JODY: WE ARE BETWEEN BOYLSTON AND HUNTINGTON IN THE BACK BAY, RIGHT AROUND THE CORNER FROM LAWRENCE TAYLOR — LORD AND TAYLOR. IT IS A NEW RESTAURANT, A LITTLE BIT UP ON THE HILL. HUGE PAD YEAH, OUTDOOR BAR. WE WILL BE HAVING A PARTY ALL DAY FOR MARATHON MONDAY. BREAKFAST SANDWICHES. WILL: BEING BORN IN PROVIDENCE, WAS IT EASY FOR YOU TO BECOME A CHEF, LIKING THE ITALIAN FOOD THAT YOU CREATE EVERY DAY? DESTINY FOR YOU? JODY: THE FIRST TIME I FOUND MYSELF IN A PROFESSIONAL KITCHEN, I FELT, I AM AT HOME. MY MOTHER WAS A COOK AND WORKED FULL TIME AT THE LIBRARY AND THE MUSEUM. BUT SHE COOKED FROM SCRATCH, SO THAT WAS PART OF OUR LIFE. ON WEEKENDS, DAYS OFF, EARLY YEARS, SHE WOULD SHOP AT FEDERAL HILL, SO I WAS INTRODUCED EARLY. THE PASTA STORE, WHAT IS THE NAME OF THAT? WILL: YOU ARE PUTTING ME ON THE SPOT. THERE IS ROMA. VENDA. JODY: THE CHICKEN PLACE, THE VEGETABLE PLACE, THE PLACE WHERE YOU GOT THE BREAD CALLED ROSEMARY CAKE. IT WAS DELICIOUS. I CLEANED THE DISHES AT A COOKING SCHOOL IN BOSTON. WILL: WE ARE GOING TO PUT THE YOU CAN WATCH TONIGHT AT 9:00 ON OUR SISTER STATION FOX PROVIDENCE. WILL: WE ARE BACK IN THE KITCHEN WITH JODY ADAMS. PORTO IS THE RESTAURANT. JODY: WE ALREADY SALTED THE WATER, IT IS READY. MICHAELA, YOU CAN STIR IN THE BUTTER. MICHAELA: ALL OF WHAT YOU HAVE PUT HERE? JODY: I WOULD PUT IN HALF. MICHAELA: IT SMELLS SO GOOD. JODY: YOU CAN MAKE THAT AND HAVE IT IN THE FRIDGE FOR TWO WEEKS. WILL: AND IT JUST GETS BETTER. MICHAELA: A LOT OF PEOPLE MAY BE IN THEIR HOME GARDENS WILL GROW HERBS AND TOMATOES. YOU CAN USE FRESH INGREDIENTS WHEN THE WEATHER GETS NICER. WILL: THIS IS NOT GOING TO TAKE VERY LONG BECAUSE IT IS FRESH PASTA. JODY: IT IS NICE TO KEEP THE INTEGRITY OF THE TOMATO. THAT IS WHY YOU COOK IT SLOWLY. WE HAVE THIS ON THE MENU AT PORTO RIGHT NOW, WHICH IS IN BOSTON, BACK BAY. IT IS MEDITERRANEAN WITH A FOCUS ON SEAFOOD. WE ARE IN NEW ENGLAND. WILL: YOU HAVE HAD A GREAT CAREER, YOU GREW UP IN PROVIDENCE, YOU ARE IN BOSTON NOW BUT YOU HAVE WON A BUNCH OF AWARDS, YOU WERE ON TV SHOWS. JODY: I WAS ON TOP CHEF. IT WAS A LONG TIME AGO THAT I ENTERED THE BUSINESS AND YOU JUST DID NOT SEE A LOT OF PEOPLE, PARTICULARLY WOMEN LEADING KITCHENS. KITCHENS DIDN’T HAVE THE SPOTLIGHT ON THEM LIKE THEY DO NOW. IT WAS A BIT OF A STRETCH. MY PARENTS HAD NO IDEA, THEY WERE ACADEMICS. NOBODY IN MY FAMILY HAD WORKED IN A RESTAURANT. AS I SAID EARLIER TODAY, IT WAS HOME FOR ME. WHEN I WAS IN THE KITCHEN, I KNEW I WAS HOME. MICHAELA: YOU HAVE TO LISTEN TO YOUR GUT SOMETIMES. CLEARLY, YOU HAVE HAD SO MUCH SUCCESS, WITH ALL OF YOUR AWARDS, SUCCESS ON TOP CHEF. NOW THAT YOUR RESTAURANT, BEING IN BOSTON, ESPECIALLY THIS MONTH, I’M SURE IT WILL BE VERY BUSY FOR YOU. JODY: THE MARATHON WILL COME BY OUR DOORS, SO WE ARE HAVING A PARTY ALL DAY. WE DON’T OPEN FOR BREAKFAST, BUT WE WILL BE OPEN THAT WEEK. MICHAELA: MARATHON WEEK IS SO EXCITING. WILL: THAT ONLY TOOK A MINUTE OR SO. JODY: THIS IS WHAT I LEARNED FROM THE ITALIANS. YOU DON’T TO WATER OUT AND RINSE IT WITH COLD WATER. YOU NEED TO START. PUT THE PAST THE STRAIGHT INTO — WE WANT TO JUST MOVE THIS AWAY SO THAT YOU CAN GET A LOOK. SHOULD WE TURN THE BURNER OFF? YOU WANT TO THE COOK THE PASTA IN THE SAUCE A LITTLE BIT SO THAT THE PASTA ABSORBS IT. MICHAELA: ESPECIALLY WITH A CHOICE OF PAST A LIGHT THIS, THAT WILL HOLD ONTO THOSE GREAT FLAVORS. WILL: I LIKE THAT THE TOMATOES ARE STILL CAP HOLE. AN EXTRA LAYER OF FLAVOR. JODY: ARE YOU HUNGRY? WILL: WE ARE READY TO ROCK. JODY: SEE HOW IT LOOKS A LITTLE DRY? I AM GOING TO TAKE A LITTLE PASTA WATER OUT. MICHAELA: YOU HAVE A LOT OF FUN THINGS THAT YOU ARE GOING TO TOP THIS WITH. INCLUDING A GIANT BLOCK OF CHEESE. JODY: GIANT BLOCK OF CHEESE, AND THE TARGA. THIS IS CURED MULLET ROW. ALL OVER THE MEDITERRANEAN, PORTUGAL, FRANCE, EVERYWHERE. HIGH INTENSITY OF UMAMI, THAT VERY SAVORY TASTE. IT GIVES A DEPTH OF FLAVOR, AND IT IS NOT SUPER FISHY. BEAUTIFUL COLOR, SOME BREADCRUMBS. PECORINO CHEESE. AND THEN HERBS. WILL: THAT LOOKS SO GOOD. JODY: SOME PEOPLE WOULD SAY, I THOUGHT THE ITALIANS DO NOT SERVE CHEESE WITH FISH. THE TARGA IS NOT LIKE SHRIMP OR ANYTHING LIKE THAT. MICHAELA: WE ARE SO EXCITED AND GOOD LUCK ON MARATHON MONDAY. WE ARE GOING TO GIVE THIS A TRY.

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