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Here’s how to make those spaghetti from Hulu’s Bear

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Okay, yes, on the show it’s made by an “award-winning chef,” but in real life, it’s a breeze to make.

If you, like me, have recently had a drink Bear on Hulu so damn fast that you’re still dizzy, I’m willing to bet you’re one of those three things: exhausted (Episode 7, am I right?!), full as hell, or hungry. For me, it’s definitely the last one – or frankly, a bit of everything – and I can’t imagine being alone.

Hulu

For those who haven’t seen it yet: I can keep it 100% spoiler free continuing to tease all the incredibly delicious food featured on the show, so don’t worry. I will not destroy it for you. (But seriously, go and see.)

Over the course of eight quick episodes, Chef Carmi (played by unscrupulousJeremy Allen White and his kitchen staff make food that I easily categorize as “Die to Eat”. Of course, there are hearty Italian beef sandwiches dripping in savory dishes. yusand then there’s short ribs braised in Sydney Coke, which are literally free living in my brain. Hell, I’d even gobble up a bowl of Tina’s herb mashed potatoes!

Hulu

The chefs at The Original Beef of Chicagoland know how to make food in the kitchen… but there’s one dish I’ve been thinking about since the last moments of episode 8: spaghetti.

Some context is needed here, but again, no real spoilers. Let’s just say that the dish itself becomes one of the most important plot points of the season. (If you know, you know.) When Carmi first starts running his late brother’s restaurant, he flatly refuses to serve his “underseasoned, oversalted mash” of spaghetti, even though it was apparently a bestseller.

Eight episodes later, Carmi, well, “stumbles” on her brother’s written recipe for in spaghetti and decides to cook and serve them for his staff’s family dinner, albeit with some liberties. (To be clear, when I say “recipe” I basically just mean a list of three ingredients.)

Hulu

No wonder it’s a hit among members of the kitchen. Really so good that even gives Carmi a vision of his dead brother! The power of food, folks!

I thought to myself If this pasta is so delicious that it makes someone see the dead, it must be next level. So, yes, I decided to recreate it at home… and I am very, very glad i did. Now that I’ve tried it, I can safely say that this is my new favorite marinara sauce.

Come up with a recipe that would consist of more than just three ingredients. [lovingly] scrawled on the index card, I basically watched the scene where he does it a million and five times. While some of the elements are filmed, most of the spaghetti cooking actually happens off-screen, so I put on a recipe developer hat to fill in a lot of the gaps.

Ross Yoder

Now I have a vague theory: As a result of the two techniques used in making Carmi (soaking basil in olive oil and simmering the sauce with tomato halves), this recipe seems to be inspired by two rather iconic tomato sauces – Spaghetti Scarpetta with tomatoes and basilas well as Marcella Hazan Tomato Sauce with Onion and Butter, respectively. I could be wrong! But the inspiration here seems… very deliberate. 🤷

Here’s what I came up with. First, the ingredients.

Ross Yoder

In addition to the above ingredients, you will also need a few basic pantry items: 1 pound spaghetti (certainly), salt, neutral oil (for example, rapeseed), and some parmesan cheese for decoration, if desired.

On their own, San Marzano’s canned tomatoes are pretty darn good too. Bearplot – again, IYKYK – but if you can’t find them or don’t want to splurge on imported products, use any canned tomatoes you can find. The result will be just as delicious.

STEP #1: Prepare the basil and garlic oil.

Ross Yoder

Mix 1/2 cup olive oil5 broken and cleaned garlic cloves1/2 teaspoon red pepper flakesand a handful of fresh Basil (stems and all!) in a small saucepan.

Turn on medium fire. Once the mixture comes to a boil, let it simmer for 1-2 minutes or until the basil is wilted. Remove from heat and let the mixture sit while you prepare the sauce.

You want your basil garlic oil to look like this before you take it off the heat.

STEP #2: Brown the butter and fry the onion.

Ross Yoder / Hulu

cut your onion cut in half through the root and remove the paper skin. Leave the roots cut in half intact, as you will fish the halves of the onion out of the sauce a little later. (This is Marcella Hazan’s classic and everyone’s favorite method—using onion halves allows it to gently diffuse its flavor throughout the sauce, so the tomatoes still shine as the #1 ingredient.)

Add half a stick unsalted butter and 1 tablespoon neutral oil to a large saucepan. A Dutch oven is preferred here, but any heavy-bottomed pot (which will fit a large can of tomatoes) will do. Place on medium-high heat.

Once the butter has melted and is just beginning to brown, place onion halves cut side down into the pan. Carmi doesn’t seem to brown the butter, but I think it gives the dish something special… so sorry, Karm! Let the onion sauté for 2-3 minutes or until the slices are golden brown.

(How golden brown? This golden brown.)

STEP #3: Prepare the tomato sauce.

Ross Yoder / Hulu

Carefully add your canned tomatoes to oil and butter. Trust me, you don’t need a shirt full of tomato sauce if the ingredients start to splatter, so back off!

Use a wooden spoon (or even a potato masher) to break the tomatoes into smaller pieces. If you are using already chopped tomatoes, skip this step.

Once the tomato sauce boils, reduce heat to low. Season to taste saltcover tightly with a lid and simmer for 20-25 minutes.

STEP #4: Puree the basil oil.

Ross Yoder

I admit that this is the biggest liberties I take with this recipe, but I think it’s important. The recipe for Scarpetta’s tomato sauce also uses basil-garlic oil, but the flavors are soaked in the oil briefly before being strained. For maximum flavor (and minimum food waste), I prefer to retain flavors. inand I think it makes a big difference in the end result.

One day oil mixture cold – warm is okay, just make sure it’s not too hot – pour it into the bowl of a food processor. Cook for 20-30 seconds or until the basil and garlic are cut into small pieces. If you don’t have a food processor, you can chop the basil and garlic by hand and then go back to the oil.

As for the texture, you want the mixture to look something like this after processing.

Ross Yoder

It’s not necessary to keep the ingredients as tiny and smooth as you usually do for, say, basil pesto, but make sure they’re finely chopped enough to go well with the tomato sauce.

STEP #5: Last step guys! Mix the basil oil mixture with the sauce during the last 10 minutes of the cooking time.

Ross Yoder

Add Processed basil oil to the boiling tomato sauce and mix thoroughly. It’s time to try and season with extra salt, as needed. Not all canned tomatoes taste the same, so if your sauce is a little too much sour, you can add 1/2 teaspoon baking soda to raise the pH a bit and cut some of that bite.

Let the sauce continue to simmer uncovered for another 10 minutes. Once it thickens to your liking, take it off the heat and let it cool down a bit.

To serve, toss 1 pound of al dente spaghetti into a saucepan and pour sauce over thoroughly. As with most pasta dishes, I would very We recommend reserving 1/2 cup pasta water for the sauce – this helps distribute the sauce more evenly, and the starch will eventually thicken the sauce.

A generous pinch of Parmesan cheese and a few spare basil leaves really lifts your spirits, IMHO, but don’t be discouraged if you don’t have them.

This is good. REALLY very good. Like, “the new favorite pasta” is good. Now I fully understand the beaming smiles of everyone in Carmi’s kitchen as they devoured this dish…because it was very similar to me when I took my first bite.

Ross Yoder / Hulu

The star of the show is definitely basil in both forms. The finely chopped basil and garlic practically melt into the sauce and add some serious freshness, while the oil-dipped basil adds the perfect amount of velvety richness to each bite.

And don’t sleep on that brown oil. Sure, it’s a small step, but take this oil. simply a shade darker than usual, giving the dish a lovely nutty flavor. With a pasta sauce as tangy and sour as a tomato-based one, that extra amount of fat helps balance everything…so its importance really can’t be overstated.

If you get a chance to try this recipe for yourself, let me know what you think of it in the comments below! ⬇️


#Heres #spaghetti #Hulus #Bear

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