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Entry tags:
I might call this "...alla Fred".
This week's Resolution Recipe: Orecchiette & Broccoli alla Romana.
"Typically the objective when cooking broccoli is to ensure that the florets remain intact and retain their vibrant green color. I love this recipe because it breaks those rules."
100 Nerd Points if you catch the recipe name joke.
2 oz anchovies
1 Tbsp capers
1 head broccoli (I used ~7 oz broccoli rabe; we like it better)
1/4 cup olive oil
3 cloves garlic (Ha! I used... more.)
salt and pepper
red pepper flakes
1 lb orecchiette
1/2 cup grated Parmesan
Rinse the anchovies and caper with cold water, then soak them covered with cold water in a small bowl for 10 minutes to remove their salt. Drain, coarsely chop, and set aside. Meanwhile, cut off and peel the thick broccoli stems. Coarsely chop both the heads and stems.
In a large pot on medium heat, combine the broccoli, olive oil, garlic, and a generous pinch of salt. Cover the pot with the lid slightly ajar to allow steam to escape. Cook, stirring occasionally, until the broccoli is soft, 10-12 minutes. Turn the heat to low and add 1/2 cup water, the anchovies, capers, and a healthy pinch each of salt, pepper, and red pepper flakes. Cook until the broccoli has broken down to a sauce and turned an olive green with the lid covering, about 20 minutes more.
Bring a large pot of water to a boil on high heat and cook the pasta (10-12 minutes). Ladle 2 Tbsp pasta water into the pot with the broccoli and stir, keeping the heat on medium. Drain the pasta, reserving the water, and stir the pasta directly into the pot with the broccoli. Add pasta water to thin as necessary. Top with the Parm and serve immediately.
What worked: We liked it. Similar to this one in our rotation - but we like broccoli better than cauliflower. Using broc rabe meant that we didn't have to do anything with the stems.
What didn't: 7 oz broccoli rabe was not enough to coat all the pasta. I am updating the amount to 1 lb. The broccoli tried to dry out (probably because rabe has a greater surface area ratio), so I added the note about covering for the 20 minutes.
Will I make it again? Yes, this will go into the rotation.
"Typically the objective when cooking broccoli is to ensure that the florets remain intact and retain their vibrant green color. I love this recipe because it breaks those rules."
100 Nerd Points if you catch the recipe name joke.
2 oz anchovies
1 Tbsp capers
1 head broccoli (I used ~7 oz broccoli rabe; we like it better)
1/4 cup olive oil
3 cloves garlic (Ha! I used... more.)
salt and pepper
red pepper flakes
1 lb orecchiette
1/2 cup grated Parmesan
Rinse the anchovies and caper with cold water, then soak them covered with cold water in a small bowl for 10 minutes to remove their salt. Drain, coarsely chop, and set aside. Meanwhile, cut off and peel the thick broccoli stems. Coarsely chop both the heads and stems.
In a large pot on medium heat, combine the broccoli, olive oil, garlic, and a generous pinch of salt. Cover the pot with the lid slightly ajar to allow steam to escape. Cook, stirring occasionally, until the broccoli is soft, 10-12 minutes. Turn the heat to low and add 1/2 cup water, the anchovies, capers, and a healthy pinch each of salt, pepper, and red pepper flakes. Cook until the broccoli has broken down to a sauce and turned an olive green with the lid covering, about 20 minutes more.
Bring a large pot of water to a boil on high heat and cook the pasta (10-12 minutes). Ladle 2 Tbsp pasta water into the pot with the broccoli and stir, keeping the heat on medium. Drain the pasta, reserving the water, and stir the pasta directly into the pot with the broccoli. Add pasta water to thin as necessary. Top with the Parm and serve immediately.
What worked: We liked it. Similar to this one in our rotation - but we like broccoli better than cauliflower. Using broc rabe meant that we didn't have to do anything with the stems.
What didn't: 7 oz broccoli rabe was not enough to coat all the pasta. I am updating the amount to 1 lb. The broccoli tried to dry out (probably because rabe has a greater surface area ratio), so I added the note about covering for the 20 minutes.
Will I make it again? Yes, this will go into the rotation.