| |
Italian | |
| 2 bunches of broccoli rapini (rabe) 2 cups of chicken broth 1 cup of white wine (plus, more for drinking) 5 cloves of garlic (minced finely, or use garlic press) 2 tablespoons of olive oil GREMOLATA: 1 � 1 � cups of plain breadcrumbs (not Italian) 3 tablespoons of olive oil 1 teaspoon of anchovy paste (optional) 1 garlic clove (pushed though garlic press) 1 red hot cherry pepper (minced finely)* � cup of fresh Italian parsley (chopped finely) 1 teaspoon of grated lemon zest Sea salt and cracked black pepper, to taste 1 tablespoon of butter 1 teaspoon of crushed red pepper � cup of grated Pecorino Romano cheese � cup of gremolata (see recipe below) Sea salt and cracked black pepper, to taste 1 pound of orecchiette pasta (or, cavatelli) | |
| 1.) Trim away about 3-4 inches of the broccoli rapini stems and rinse, thoroughly (the stems can be a bit fibrous). 2.) In a large saut� pan, on very low heat, combine olive oil, butter, minced garlic and hot pepper flakes. Saut� for a few minutes so the garlic and hot pepper infuse the oil. 3.) Turn the heat up to medium-high and add the chicken broth and wine, then add the rinsed broccoli rapini. Cover and allow liquid to boil. 4.) Once liquid is boiling, turn down to a low simmer and allow broccoli rapini to steam down for about 15-20 minutes (turning every few minutes.) At this point, add salt and pepper, to taste. 5.) Meanwhile, to prepare gremolata, in a heavy-bottom sauce pan, on very low heat, add the olive oil, garlic, anchovy paste, and minced hot cherry pepper. Stir for about 2 minutes to infuse flavors in the oil. 6.) Add about 1 cup of the bread crumbs, lemon zest, and parsley. Stir thoroughly to incorporate all the oil mixture with the breadcrumbs. If the mixture is still too �oily,� just add a bit more breadcrumbs. After about 5 minutes (while stirring constantly) the mixture will be golden brown and crispy. Add salt and pepper, to taste. Set aside. 7.) After about 20 minutes of the broccoli rapini simmering, add about � cup of the gremolata mixture and toss to incorporate. This will thicken the broth mixture, slightly. Also, add the grated Pecorino Romano cheese and toss again. The broth should now have a little body to it. 8.) Prepare orecchiette in liberally salted water. Once pasta is cooked to el dente, drain and add pasta to the broccoli rapini, starting with one quarter of the pasta at a time. You may add as little, or as much, depending on your liking. ( I did not add the entire pound, but that�s me..) Allow pasta to cook a little longer in the mixture to pick up the flavors and blossom (about 5 minutes). 9.) Serve with more gremolata as topping, additional grated cheese and a drizzle of extra virgin olive oil. | |
Unrated | |
Sort