Text 5961, 86 rader
Skriven 2013-10-21 05:44:42 av Dave Drum (1:261/38)
Ärende: Chile 4348
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Orecchiette w/Broccoli & Potatoes
 Categories: Vegetables, Potatoes, Seafood, Chilies, Pasta
      Yield: 4 Servings

      4 tb Olive oil
    3/4 c  Fresh white bread crumbs
      1 lb Broccoli rabe or broccolini
      2 cl Garlic; minced
      2    Canned anchovy filets;
           - drained, mashed
      2 tb Minced fresh Italian
           - parsley
      1 tb Drained capers; chopped
    1/4 ts Dried red chile flakes
      1    Russet potato; peeled and
           - cut in 1/2-inch dice
     12 oz Orecchiette pasta
           Salt and pepper
           Grated Pecorino Romano
           - cheese

  Adapted from a recipe by Craig Stoll of Delfina
  restaurant. Using broccolini will result in a milder
  flavor.

  Heat 1 tablespoon of the oil in a medium saute pan over
  med heat. Add the bread crumbs and stir until golden
  brown, about 5 minutes. Remove from the heat.

  Bring a large pot of salted water to a boil.

  Finely chop the broccoli rabe by pressing the heads
  against a cutting board to compress the leaves. Starting
  from the flowering end, cut off 1/4-inch pieces. Continue
  cutting the head, discarding the last inch or so of stem.

  Heat the remaining 3 tablespoons of oil in a saute pan
  large enough to hold the pasta over medium heat. Add the
  garlic, anchovies, 1 1/2 tablespoons of parsley, capers
  and chile flakes. Cook until the ingredients are
  incorporated but before the garlic browns, about 3 to 5
  minutes. Remove from the heat.

  Place the broccoli rabe in a colander that fits inside the
  pot of boiling water. Submerge it in the boiling water for
  1 minute. Remove the colander from the water and drain the
  broccoli rabe. Cool. Cook the potatoes the same way, until
  just tender, about 7 to 10 minutes.

  Add the pasta to the water and cook 7 minutes (the pasta
  will not be cooked through). Drain, reserving 4 cups of
  the cooking liquid.

  Add the broccoli rabe and potato to the garlic mixture and
  set the pan over high heat. Stir until the broccoli rabe
  is coated. Season to taste with salt and pepper.

  Add the pasta and 2 cups of the reserved cooking liquid to
  the broccoli rabe. Bring to a boil. Stir constantly until
  the pasta is cooked through and the liquid reduces and
  emulsifies with the oil to form a thin sauce that covers
  the pasta, about 5 minutes, adding more cooking liquid if
  the mixture becomes dry. Adjust the seasoning as needed.
  When finished there should only be a bit of sauce at the
  bottom of the pan.

  Transfer the pasta to large shallow bowls. Top with the
  toasted bread crumbs, the remaining 1/2 tablespoon of
  parsley, and the grated cheese.

  Serves 4

  URL: http://sfgate.com

  MM Format by Dave Drum - 20 October 2008

  Uncle Dirty Dave's Archives

MMMMM

... A man called the Walkin' Dude, or sometimes the Boogeyman.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)