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Andy Baraghani shares 2 recipes from the new cookbook ‘The Cook You Want to Be’

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The highly anticipated debut of chef and writer Andy Baraghani cookbook“The Cook You Want to Be: Everyday Recipes to Impress” combines his Iranian upbringing at home with his professional training in restaurants, editorial experience at Bon Appetit and Saveur, and his worldwide travels to bring home more than 120 everyday recipes. to take. †

Baraghani joined “Good Morning America” ​​on Wednesday after the release of his book, sharing two of his favorite dishes below.

His deep culinary experience began at the early age of 15 at Alice Waters’ famed Chez Panisse and, later, celebrated New York City bistro Estela. Baraghani then turned to food writing and kitchen cooking testing before serving as a senior editor and viral video host.

Check out his full recipes below.

Large Shells With Spicy Lamb Sausage And Pistachios

Stuffed shells from “The Cook You Want to Be.”

Emma Fishman

“If shells remind you of ricotta-filled tomato sauce-coated baked pasta, I feel it. My aunt made a mean version of them. I haven’t had those stuffed shells in decades, but I miss the giant shell pasta So let’s use them to make a less labor-intensive pasta and bring back jumbo shells,” Baraghani wrote accompanying this recipe. “This is one of those sauces that tastes like it’s been cooked way longer than it was; it secretly is.”

Serves: 6

Kosher salt

1 bunch broccoli rabe

3 tablespoons extra virgin olive oil

1 pound spicy lamb sausage or hot Italian pork sausage, casing removed

1 pound jumbo shells or paccheri

4 cloves garlic, thinly sliced

freshly ground pepper

2 tablespoons unsalted butter, cut into pieces

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

1/3 cup raw pistachios, roughly chopped

Finely grated Parmesan cheese to serve

Directions

Bring a large pot of water to a boil and toss in about 1/4 cup salt. Cut the thick stems off the broccoli florets and save for another use (stir-fry!). We just want the leafy greens and tender stems, not the intense crunch of the thicker parts. Run your chef’s knife through the greens and stems two or three times to give them a very coarse chop. Put aside.

Heat the olive oil in a large, heavy saucepan over medium heat. Grab small bundles of sausage with your hands (you’re going for rustic meatballs, about the size of a golf ball) and add to the pot. Cook, flipping each piece casually when crisp, until deep golden brown all over, 3 to 4 minutes. Transfer the sausage to a plate with a slotted spoon, leaving all that good lamb fat behind. Remove the pan from the heat (we’ll get to that later). If the sausage seems to have released a lot of fat, put some of the fat in a bowl so you have about 2 tablespoons in the pan. Save the rest for another use (such as fried eggs).

Meanwhile, drop the pasta into the boiling water and stir a few times. Cook, stirring occasionally, until pasta is just al dente, about 1 minute less than package suggests (it will finish cooking in sauce). Scoop out 1½ cups of pasta water and drain the pasta.

Return the pan containing the lamb fat to the hob over medium heat and add the garlic. Cook, scraping any browned bits stuck to the pan and stirring so the garlic cooks evenly, until the garlic is slightly softened, about 2 minutes. Add broccoli rabe, season with salt and pepper, and continue cooking, stirring, until greens have shrunk and are bright green, 3 to 5 minutes.

Add the sausage to the pot along with any juices that have collected on the plate. Use a wooden spoon to smash the sausage to break it into smaller, but still coarse pieces.

Add the pasta and butter to the pan, along with 3/4 cup pasta water. Cook, stirring frequently, and adding more pasta water as needed, a tablespoon or two at a time, to make the sauce, until all the shells are coated with the sauce, 2 to 3 minutes.

Turn off the heat, add the lemon zest and lemon juice and toss the pasta together.

Sprinkle the pasta with the pistachios and Parmesan cheese.

Get the pan ready for people to serve themselves, or take control and assemble each bowl so you have the perfect pasta-to-sausage ratio for yourself.

Peach and Blackberry Crisp with Cinnamon Crunch

PHOTO: Peach and Blackberry Crisp with Cinnamon Crunch.

Peach and Blackberry Crisp with Cinnamon Crunch.

Emma Fishman

“A crisp is the ultimate dessert for people who claim they don’t bake because it’s impossible to mess them up. I like mine with a generous amount of crumbs on top, in this case inspired by Cinnamon Toast Crunch (“the taste you can see”). For extra crunch I throw in some panko in the flour, but you can also use nuts, oats or whatever else makes you happy. The berries and peaches break apart and turn into a delicious pie filling, and if you that doesn’t do like my peach and blackberry combo, use 3 to 4 pounds of whatever fruit you like.”

Serves: 8

cinnamon crunch

3/4 cup all-purpose flour

3/4 cup panko breadcrumbs

1/2 cup packed light brown or granulated sugar

1 1/2 teaspoons ground cinnamon

1 teaspoon kosher salt

1/2 cup unsalted butter, melted and cooled slightly

3 pounds ripe peaches, pitted, cut into 1 inch thick wedges

12 ounces blackberries

1/2 cup granulated sugar

2 tablespoons cornflour

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

Cold whipped cream or ice cream to serve

Directions

To make the Cinnamon Crunch: In a medium bowl, combine the flour, panko, brown sugar, cinnamon, and salt and stir to blend. Drizzle in the melted butter and work with your fingers or a fork until there are no dry patches and the mixture looks very crumbly, but can squeeze when squeezed. You have crumbs that are as small as sand and larger ones that are about a quarter in size. Set aside in the fridge.

Preheat the oven to 350 degrees.

In a large bowl, combine the peaches, blackberries, granulated sugar, cornstarch, lemon juice, and vanilla. Pour the fruit mixture into a 12-inch cast iron skillet or 3-quart baking dish. Spread the Cinnamon Crunch on top. Bake until crispiness is lightly browned and filling is bubbling around edges, 30 to 40 minutes. Let something cool.

Scoop a generous scoop of the warm crisp into individual bowls, garnish with a spoonful of fresh cream or a scoop of ice cream and serve.

Recipes reprinted with permission from “The Cook You Want to Be.”