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Struggle Meals - The Secret to Making Boxed Pasta Taste Like a Million Bucks Cherry Tomato Pasta, Cherry Tomatoes, Pickled Fruit, Limes, Lemon Lime, Fennel, Bucks, Grapefruit, Boxed
The Secret to Making Boxed Pasta Taste Like a Million Bucks | Want to take your boxed pasta to the next level? Frankie Celenza has the secret. | By Struggle Meals | - We're going to make fennel and cherry tomato pasta with preserved lemons. So preserved lemons are bright and aromatic and delicious. And so in order to support that, we're also going to pickle our fennel and cherry tomatoes. Life can be a struggle, but a good meal doesn't have to be. We can make creative, nutritious and inventive dishes that won't break the bank. We'll eat well and save money because that's what we do. Welcome to Struggle Meals. So we've got some cherry tomatoes here. I'm just going to pierce them with a toothpick and drop them into this jar. Our pickling liquid will be able to penetrate and the juices will be able to come out. Cut this fennel in half. Fennel is very crisp. It's got this sort of licorice, anise flavor going to it. So this is like a quick kind of pickling and it extends the life a little bit in the fridge. But if you're looking for like months, you should do canning. We're coming in with water. We have to have a vinegar here to make the quick pickle. And the vinegar is what's going to transform the flavor and preserve these ingredients. Salt, sugar. We got a little garlic here, smash it, put it right on top. Smash that, put that in. Get some of these fennel fronds in there. They've got this licorice flavor to them. If you've got an herb garden, I think you should take a withdrawal. Oh. Rosemary, garlic, and tomato. Yes. We've got a little bit of spice from the raw garlic, but why don't we accentuate that with the packet drawer. Red pepper flakes. Okay, red pepper flakes coming in. Sugar and salt have dissolved inside of our vinegar and water mixture. Definitely cover everything, once it's cool, I'm throwing it in the fridge. Once it's in the fridge, I can use these as soon as tomorrow or up to three weeks later, which I think is a good extension of the lives of these vegetables. We're going to make preserved lemons now, which is a salt fermentation of lemons. And it completely transforms them into flavor bombs that last a really long time. This is one of those things that costs very, very little, and completely changes whatever dish you put them into. I'm going to start with my jar here. We're going to add some salt to the bottom here. The salt is there to kill bacteria and pull moisture out, but you don't necessarily eat it all. I'm going to cut off the top end, wedge into it, not all the way down, keeping it intact, and doing it again this way. You can add some salt in there, right in there. Pull some right there, boom. You want the salt to be on everything. So now we can put this right into here like that. Do it again, boom, whoom. Like that, like that, sideways again, getting some of the juice out, very nice. Bay leaf has an amazing flavor. Salt, push. Add some black peppercorns to this. Pushing this in, oh yeah. If the lemon peel is sticking out of the top like this, you might need to add a little extra lemon juice. If there's any pockets of air that's when mold is going to grow. So we got to make sure that it's completely in acid and salt, mold can't grow there, there it is. So while this is sitting on the counter for the next three days, every time I walk by it, or at least once a day, I'm going to turn it over, that way I know everything's fully submerged. Now that these have done their thing on the counter, they're going to spend about a month in the fridge until their rinds have broken down and they're fully fermented. Starting to make some pasta. My favorite food in the whole world. Water's boiling, salt is going in, pastas going in. All right, we got our pickled tomatoes and fennel. Woo, something a little different. It's like, where did you get these cherry tomatoes? What local farm are you going to? And did you pay $7.99 a pound? No, man, I just took your standard cherry tomatoes and did a quick little, you know, Frankie pickle method, it's like a whole new situation. It is a whole new situation and it is glorious. Pulling out my whole garlic cloves here, slices of garlic here. So we're going to start building our sauce. When the pasta is all cooked and it goes in here, instead of adding pasta water, we can just add more pickling liquid. Our preserved lemons. So you can see how they've completely transformed over in a month, it's so soft as compared to before. So we'll cut this guy in half, scoop out the flesh here. Just get some strips of lemon peel here. Lemon rinds going in. Red pepper flakes. Here we go. I got parsley here. I'm going to chop this up. All right, pasta is going in. Hot pasta is hitting all the pickles. I'm getting this sweet and sour aroma. Some fresh olive oil. That and some nice spiciness. Let's get some fresh basil in there. I'm just going to rip it by hand. Parm from the block, it's more affordable. The heat of the pasta is just going to melt the cheese. I want to make sure it's everywhere, right away, nutty aroma. It's perfect right now, but that means in two minutes, it's going to be slightly too dry. But I'm just going to add a little of pickling liquid, like two tablespoons. Let's plate it up. This is a $1.63 a serving. It's beautiful, when you look at it, it looks classic and I must try this. Mm, it's wildly good. It's the time and effort that we put in, it's these preservation and fermenting techniques that makes this a level above.
Struggle Meals - The Secret to Making Boxed Pasta Taste Like a Million Bucks
Struggle Meals - The Secret to Making Boxed Pasta Taste Like a Million Bucks Pickled Tomatoes, Plane Food, Sun Dried, Preserves
The Secret to Making Boxed Pasta Taste Like a Million Bucks | Want to take your boxed pasta to the next level? Frankie Celenza has the secret. | By Struggle Meals | - We're going to make fennel and cherry tomato pasta with preserved lemons. So preserved lemons are bright and aromatic and delicious. And so in order to support that, we're also going to pickle our fennel and cherry tomatoes. Life can be a struggle, but a good meal doesn't have to be. We can make creative, nutritious and inventive dishes that won't break the bank. We'll eat well and save money because that's what we do. Welcome to Struggle Meals. So we've got some cherry tomatoes here. I'm just going to pierce them with a toothpick and drop them into this jar. Our pickling liquid will be able to penetrate and the juices will be able to come out. Cut this fennel in half. Fennel is very crisp. It's got this sort of licorice, anise flavor going to it. So this is like a quick kind of pickling and it extends the life a little bit in the fridge. But if you're looking for like months, you should do canning. We're coming in with water. We have to have a vinegar here to make the quick pickle. And the vinegar is what's going to transform the flavor and preserve these ingredients. Salt, sugar. We got a little garlic here, smash it, put it right on top. Smash that, put that in. Get some of these fennel fronds in there. They've got this licorice flavor to them. If you've got an herb garden, I think you should take a withdrawal. Oh. Rosemary, garlic, and tomato. Yes. We've got a little bit of spice from the raw garlic, but why don't we accentuate that with the packet drawer. Red pepper flakes. Okay, red pepper flakes coming in. Sugar and salt have dissolved inside of our vinegar and water mixture. Definitely cover everything, once it's cool, I'm throwing it in the fridge. Once it's in the fridge, I can use these as soon as tomorrow or up to three weeks later, which I think is a good extension of the lives of these vegetables. We're going to make preserved lemons now, which is a salt fermentation of lemons. And it completely transforms them into flavor bombs that last a really long time. This is one of those things that costs very, very little, and completely changes whatever dish you put them into. I'm going to start with my jar here. We're going to add some salt to the bottom here. The salt is there to kill bacteria and pull moisture out, but you don't necessarily eat it all. I'm going to cut off the top end, wedge into it, not all the way down, keeping it intact, and doing it again this way. You can add some salt in there, right in there. Pull some right there, boom. You want the salt to be on everything. So now we can put this right into here like that. Do it again, boom, whoom. Like that, like that, sideways again, getting some of the juice out, very nice. Bay leaf has an amazing flavor. Salt, push. Add some black peppercorns to this. Pushing this in, oh yeah. If the lemon peel is sticking out of the top like this, you might need to add a little extra lemon juice. If there's any pockets of air that's when mold is going to grow. So we got to make sure that it's completely in acid and salt, mold can't grow there, there it is. So while this is sitting on the counter for the next three days, every time I walk by it, or at least once a day, I'm going to turn it over, that way I know everything's fully submerged. Now that these have done their thing on the counter, they're going to spend about a month in the fridge until their rinds have broken down and they're fully fermented. Starting to make some pasta. My favorite food in the whole world. Water's boiling, salt is going in, pastas going in. All right, we got our pickled tomatoes and fennel. Woo, something a little different. It's like, where did you get these cherry tomatoes? What local farm are you going to? And did you pay $7.99 a pound? No, man, I just took your standard cherry tomatoes and did a quick little, you know, Frankie pickle method, it's like a whole new situation. It is a whole new situation and it is glorious. Pulling out my whole garlic cloves here, slices of garlic here. So we're going to start building our sauce. When the pasta is all cooked and it goes in here, instead of adding pasta water, we can just add more pickling liquid. Our preserved lemons. So you can see how they've completely transformed over in a month, it's so soft as compared to before. So we'll cut this guy in half, scoop out the flesh here. Just get some strips of lemon peel here. Lemon rinds going in. Red pepper flakes. Here we go. I got parsley here. I'm going to chop this up. All right, pasta is going in. Hot pasta is hitting all the pickles. I'm getting this sweet and sour aroma. Some fresh olive oil. That and some nice spiciness. Let's get some fresh basil in there. I'm just going to rip it by hand. Parm from the block, it's more affordable. The heat of the pasta is just going to melt the cheese. I want to make sure it's everywhere, right away, nutty aroma. It's perfect right now, but that means in two minutes, it's going to be slightly too dry. But I'm just going to add a little of pickling liquid, like two tablespoons. Let's plate it up. This is a $1.63 a serving. It's beautiful, when you look at it, it looks classic and I must try this. Mm, it's wildly good. It's the time and effort that we put in, it's these preservation and fermenting techniques that makes this a level above.
Struggle Meals - The Secret to Making Boxed Pasta Taste Like a Million Bucks
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