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  • Mark: Beans are not pasta sauce!

  • Jez: They're tomato-y...

  • Mark: Ketchup is tomato-y. That's not a pasta sauce!

  • Jez: It is when I make pasta.

  • What the hell are you doing?

  • Mark: I'm picking the beans out.

  • Jez: With your disgusting human fingers?

  • Mark: I'm just gonna mix it all together.

  • I need to go Nigella; I'm gonna be the hairy biker!

  • Jez: That's not Nigella. That's not even Ainsley, mate.

  • Mark: How about some lovely filling lettuce?

  • Jez: You know what, maybe it's fine. Is it...

  • Moroccan?

  • Mark: Maybe it is Moroccan!

  • Jez: Yeah Morocco. Anything goes in Morocco.

  • Hey guys, Happy New Year, and welcome back to Binging with Babish

  • Where this week we're taking a look at Mark Corrigan's dish that begins and ends with lettuce.

  • But before it devolves into a lettuce casserole, it starts out as a respectable homemade pasta and alfredo sauce.

  • And since this is Peep Show, we gotta go point-of-view.

  • Try to avoid looking at the light stands, power cables, and Whole Foods bags as I pre-grate about three ounces

  • of Parmesan cheese and bring a cup of heavy cream to a light simmer

  • along with two tablespoons of butter.

  • Grab a wooden spoon and stir that around until the butter is nicely melted, and gently simmer the mixture for about 15 minutes until it

  • has reduced by a third, before adding the entirety of your grated cheese,

  • along with a pinch of kosher salt and freshly ground pepper

  • Adding more cheese as necessary, until the desired thickness is achieved. Bear in mind if we were doing this for real

  • We want to finish cooking the pasta in the sauce so we'd want a little thinner than

  • what we'd expect to end up in our bowl. now if you, want to make your pasta from scratch

  • Like mark corrigan does go check out

  • My, pasta episode of basics babish but you can just use some store-bought. Stuff if you

  • Don't have it or the romantic inclination cook for 2 to 3 minutes until al dente and cover with our alfredo sauce

  • Maybe have a bite or two for posterity before we absolutely ruin it with, some heinz, baked, beans

  • Now i know mark crushed his up a little bit but anything's got to

  • Make, that much of a difference culinarily

  • So we're just gonna dump in about half a can mix it up a little bit before adding

  • Some lovely filling lettuce and it frankly, wouldn't be moroccan if we didn't crack a, few, eggs in there so make a few

  • Wells into, which will dump four whole eggs enjoy

  • A slightly, jarring point of view angle of our moroccan pasta bake

  • Before placing it in a 375-degree fahrenheit oven for about 20 minutes but

  • When you're, baking lettuce

  • Do time and temperature really matter and admittedly this is not that bad i actually had a few bites of it and?

  • Didn't hate it it is after all just

  • Alfredo, pasta with tomato e beans and eggs until i got to a piece of baked lettuce at

  • Which point i actually had to do a

  • Spit-take, sorry you had to see that but i'm sure that, we can pull something edible out of this monstrosity let's start

  • By, replacing the beans with garbanzo beans, which isn't cheating that badly since mark made homemade hummus earlier in the episode we're starting

  • By rinsing and drying a, whole can of garbanzo beans and tossing them with

  • olive oil and salt before spreading evenly on a non parchment lined baking sheet and

  • Roasting at 400 degrees fahrenheit for 20 to 30 minutes until browned and crisp at this point, while they're, still hot you can

  • Toss them with, any spice or seasoning that you want but in this case i'm going to toss them with a

  • Little bit of plain, sweet paprika so that's got our beans covered now, what about our tomato sauce element let's make?

  • Some moroccan ragu starting. By sauteing a small diced onion. A small diced red

  • Pepper brushing a clove of garlic in there and letting these guys sweat it out until fragrant and translucent at

  • Which point we're going to add a good pinch of cumin a

  • Good pinch of smoked paprika a hefty shake of cayenne and a generous jostling of turmeric. Let these flavors get to know

  • Each other just a little bit before adding

  • A 28 ounce can of whole san marzano tomatoes

  • Smash, them up and stew them down for about 30 minutes until the harsh raw tomato flavor has abated we're now

  • going to thoroughly

  • Puree our tomato sauce in a high our blender until extremely smooth set aside about half in a small saucepan

  • Keep it warm and in the remaining half we're going to add maybe a half cup of feta cheese this is acting as both our

  • Alfredo stand-in, and what is eventually going to be the glue for our pasta. Process thoroughly and butter two ramekins

  • Enthusiastically then we're, going to cook and drain about half a pound of thin spaghetti, add our feta sauce toss to combine

  • And twirl up some pasta nests into our buttered radicans then not with our?

  • Disgusting human, fingers but with our carving fork and spoon, we want to press the?

  • Well into the center of our pasta nest this is eventually, where the eggs are, going to go now

  • We're, going to bake at 400 degrees Fahrenheit for 10 minutes during, which time we're

  • Gonna, make, some simple sauteed spinach with, garlic, olive oil salt and pepper this is our lettuce stand in because i'll

  • Be damned if i'm eating hot lettuce again

  • Now our pasta nests have come out of the oven and they're ready to receive their

  • Eggs first start by running a paring a

  • Knife around the outside of the pasta preemptively to loosen it and then gently crack an egg into each of your premeditated

  • wells return to the oven and bake

  • For 10 to 15 minutes that are until the whites are set but the yolks are still running

  • Gently invert onto a warm interim plate, while

  • We get our main presentation going start by spooning some of our non feta sauce into a pool on the bottom of the plate top

  • With some of our sauteed spinach and into the center nestle our egg in its pasta nest finished

  • By, scattering some of our crispy roasted garbanzo beans around the outside and dig in. Now I gotta say,

  • This dish tastes about as good as it looks, which is pretty darn good but what really needs is a cocktail.

  • How about Mark's signature Rum, Water, Lettuce, Vinegar, and Salt cocktails? I think this is gonna be at the very least, oh-

  • God, no there's no improving on that

  • i love peep show so much thank u bearded god

Mark: Beans are not pasta sauce!

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