YOU SAY BROCCOLETTI OR YOU CAN SAY BROCCOLINI. Guess what? They are different names for the same vegetable. Let’s get more involved here….you can call it Broccoletti, or Sweet Baby Broccoli, Italian Sprouting Broccoli or..ok. I’ll stop there. This is a hybrid vegetable developed in Japan. The love child of Broccoli and Chinese Kale this is a sweeter, thinner stalked, and smaller florets than standard Broccoli. I would say it’s less Broccoli tasting than normal broccoli, but very pleasing and beautiful to look at!! What? Is it like Broccoli Rabe you’re thinking? NO. It’s not at all like Broccoli Rabe (one of my other most favorite vegetables). There’s nothing “bitter” or leafy in this. It also has a great texture. There’s a bite to it and a tender interior. It’s amazing. AND, here I’m pairing it up with Spaghetti. The recipe is fairly simply and basic. It’s an Aglio e Olio (garlic, olive oil, peperoncino) style tossed with the steamed broccolini. I’ll give a few options to add if you like or keep it basic. Either way, you’re in for a treat in your kitchen. LET’S COOK!!!
SPAGHETTI CON BROCCOLETTI
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SERVES 4-6 TIME: 1HOUR OR LESS
2 BROCCOLETTI (BROCCOLINI) BUNCHES, TRIMMED, RINSED, AND STEAMED FOR 8 MINUTES
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1 LB IMPORTED ITALIAN SPAGHETTI, LIKE RUMMO, DE CECCO, GERARDO DI NOLA
2 TBSP KOSHER SALT
5 FRESH CLOVES OF GARLIC, THINLY SLICED
3/4 CUP IMPORTED ITALIAN (GREEK OR SPANISH IS GREAT TOO) EXTRA VIRGIN OLIVE OIL
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3/4 TSP PEPERONCINO (RED HOT DRIED CHILE FLAKES)
JUICE OF 1/2 FRESH LEMON (DON’T EVEN THINK OF THAT REALEMON STUFF IN A BOTTLE)
SOME RESERVED PASTA COOKING WATER AT THE END
Using a large pot of cold water, follow the cooking instructions on your Spaghetti. Add 1 TBSP of Kosher Salt when the water has come to a boil. Then continue with the cooking instructions on your package of Spaghetti.
In a large heavy frying pan, add the olive oil reserving 1 TBSP. Heat over medium temp. When you can feel the heat coming up, first add the peperoncino (why are you doing that? BECAUSE, oil delivers the flavor to the dish. Adding the peperoncino to the oil like this releases the peppers essential oils and not only adds the signature “heat and spice” but infuses the fruity and earthy flavor of the flakes to the dish. You’re welcome!!) Let this sizzle up for about 30 seconds, then add the garlic and lower the heat a bit and fry that garlic until you really smell it BUT DO NOT LET IT BURN…take about 2-3 minutes depending on your pan and flame. At this point add the Broccoletti and toss well , adding 1 tsp of salt. Let this cook for about 3-4 minutes, THEN add the al dente pasta you’ve been cooking concurrrently. Make sure it’s well coated with all the oil and broccoletti, adding a bit of the pasta cooking water to bring it all together. Another minute or so and you’re done. Remove from the heat. Last step….ahhhh. the lemon. Add the lemon juice and then a drizzle of the remaining olive oil (or more if you like…this isn’t “exact”, remember that and don’t be nervous or anxious. Just remember if you add too much of anything, there’s no turning back. Slow and steady, little by little, and you can see if it’s where you want it to be. Oh, and please taste it at this point before you serve it. I may need a little more of, you fill in the blanks OR, it’s just right. Now Serve it with a chilled Prosecco or a Peroni, or, a sparkling Acqua Minerale with lime or lemon. As far as how much broccolini to use, if you want to use less, that’s fine too. This is a great pasta dish for your recipe files. WAIT!! Where is the cheese? Parmigiano? Pecorino? Just my opinion, this one doesn’t need it, BUT, your kitchen, your food, if you like, add it at the end when serving. Enjoy it!! BUON APPETITO AND HAPPY COOKING!!
Source: https://t-tees.com
Category: WHAT
