Text 5981, 76 rader
Skriven 2013-10-22 06:21:54 av Dave Drum (1:261/38)
Ärende: Chile 4358
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Broccoli Orecchiette w/Tomatoes & Olives
 Categories: Pasta, Vegetables, Chilies, Cheese
      Yield: 4 Servings

    1/2    Onion; diced
      2 tb Extra virgin olive oil +
           - more to drizzle
      3 cl Garlic; minced
     14 oz Can diced tomatoes; drained
    1/2 bn Broccoli; stem on
     12 oz Orecchiette pasta *
    1/2 c  Pitted black olives; sliced
           Salt and hot red pepper
           - flakes
    1/4 c  Shaved or grated Parmesan
           - cheese *

  This recipe was inspired by one my mom gave me that uses
  sun-dried tomatoes, which are great, too, though they need
  to be soaked and cut into thin strips. It helps to have a
  spider, a large mesh scoop, to scoop the broccoli out of
  the water. Save time by buying pitted olives, available in
  many olive bars or in jars.

  Place a large pot of well-salted water over high heat,
  cover and bring to a boil.

  Place the onion and olive oil in a saute pan and saute
  over medium-low until tender, 8-10 minutes. Stir in the
  garlic, cooking until fragrant, about 1 minute, then add
  the tomatoes. Bring to a simmer and cook, stirring
  occasionally, while you prepare the broccoli.

  Remove the stems from the broccoli. Peel well or trim the
  fibrous skin off with a large knife, then chop the stems
  and florets into 1/2-inch pieces. Blanch in the boiling
  water for about 2 minutes, then remove with a spider.
  Remove and set aside 1/2 cup of the broccoli-cooking
  water. Return the water in the pot to a boil and
  immediately add the pasta. Cook according to package
  instructions.

  Stir the broccoli into the pasta sauce along with the
  reserved 1/2 cup water. Continue to simmer the sauce over
  low heat. To maintain its color, stir the broccoli often
  and don't cover.

  When the pasta is done, drain, reserving another 1/2 cup of
  the cooking water. Stir the pasta into the sauce with the
  olives. If it needs more moisture, add the water and stir
  over low heat. Season to taste with salt and hot red
  pepper flakes, and drizzle with olive oil.

  Serve immediately in shallow bowls. Top with the Parmesan.

  Serves 4

  Note: Orecchiette is a round, cup-shaped pasta. Fusilli or
  penne rigate pasta work well, too. Use a vegetable peeler
  to shave a chunk of Parmesan cheese into long, thin strips
  or shards.

  URL: http://sfgate.com

  MM Format by Dave Drum - 14 February 2009

  Uncle Dirty Dave's Archives

MMMMM

... 3 things make a movie great:  Horses, cowboys, and horses. - Col. Potter

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