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| Home -> [Broccoli, Pastas & Noodles, Vegetables] -> [Pasta and broccoli Recipe] |
Pasta and broccoli
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Broccoli, Pastas & Noodles, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| large | Broccoli bunch, with at | | | -least 4 stems | | | Coarse-grained salt | | 1
| lbs | Cavatappi or fusilli | | 2
| large | Garlic cloves | | 3/4
| cup | Olive oil | | | Salt | | | Freshly ground pepper | | 3/4
| tbsp | Dried red pepper flakes | | 4
| tbsp | Capers, packed in wine | | | -vinegar, drained | | 20
| large | Sprigs Italian parsley | | | -leaves only, coarsely | | | -chopped |
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Procedures:
| 1 | This is bugialli"s version of the dish, which i liked the best of the half-dozen i tried. | | 2 | Clean broccoli, discarding tough bottom stems, and separate stems from florets. | | 3 | Place in 2 bowls of cold water 30 minutes. | | 4 | Bring large pot of cold water to boil. | | 5 | Add coarse salt to taste, the add pasta and immediately afterward, broccoli stems. | | 6 | Pasta should be cooked al dente, 9-12 minutes. | | 7 | About 2 minutes after adding stems, add florets. | | 8 | Meanwhile, mince garlic. | | 9 | Place oil in small saucepan over medium heat. | | 10 | When oil is warm, add garlic and saute until lightly golden, about 1 minute. | | 11 | Season to taste with salt, pepper and red pepper flakes. | | 12 | Add capers and saute 2 more minutes |
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