Pasta with Broccoli and Anchovy Sauce

Pasta with Broccoli and Anchovy Sauce.

Pasta with Broccoli and Anchovy Sauce adapted from Essentials of Classic Italian Cooking

■One bunch of broccoli (about 1 1/2 lbs)
■1/4 cup olive oil
■6 anchovy fillets
■2 hot dried chili peppers or chili flakes, to taste
■12 ounces pasta, such as orecchiette, fusille, concilige (3/4 a standard box)
■2T parmesan cheese (grated)
■1/4c pecorino romano cheese (grated; i.e. twice the amount of parmesan)

The Hillbillly Food Blog?

Ok, this is starting to get out of hand. Maybe I can balance food and politics by posting a beer home brew recipe! But for now, check out this pasta dish that is posted from Back Roads Blog.

Orecchiette Pasta With Broccoli Rabe and Sausage

Bring a large pot of salted water to a boil. In the meantime, trim off the thick woody part of the stems of a large bunch of broccoli rabe (also known as rapini). Cut the broccoli into 2 to 3 inch pieces, adding the stems to the boiling water before the leaves. After a minute or two, add the tops of the broccoli rabe and cook for about one minute. Remove with a slotted spoon and set aside in a large bowl. Save the water and return to a boil. Add 1/2 pound of orecchiette to the boiling water and cook until al dente.

Meanwhile, heat 2 Tbsp. of olive oil in a large sauté pan. Take 1/4 to 1/2 pound of sausage and cut into bite size pieces or remove from the casing and brown until just cooked through. Add 1/4 c. olive oil to the pan and then sauté 1/2 chopped small onion until soft. Add 2 to 4 cloves of minced garlic and 1/2 tsp. red pepper flakes and sauté for 30 seconds. Add the broccoli to the pan. Season with salt and pepper.

When the pasta is al dente add to the broccoli and sausage. Save a cup of the pasta water. Add a large handful of Parmesan or pecorino cheese and toss. If pasta appears dry, add some of the reserved pasta water or some extra olive oil.

In less than 30 minutes, you have a tasty pasta dish on your table that could be found on many a table in the Italian countryside.

Broccoli Cranberry Slaw: Can I Get That To Go?

This is from one of my favorite new food sites: Savoring Every Bite. I am also brainstorming on a new internet business: Food making folks sign up, make their dishes for bloggers for others who pay for the service, then they are delivered. Don’t ask me about the nuts and bolts of it yet because I will have to have a few 12 packs to figure out the logistics myself!

Broccoli Cranberry Slaw

½ cup organic raw apple cider vinegar

2 tablespoons agave – or more to your preferred sweetness

½ teaspoon Kosher salt

¼ teaspoon freshly ground black pepper

½ teaspoon ground mustard

3 tablespoons extra virgin olive oil

12 oz bag of broccoli slaw

2 organic apples, diced – remove skin if not organic

1 cup dried cranberries

½ cup chopped walnuts or pecans

Combine all dressing ingredients, from the vinegar to the olive oil in a jar and shake well. In a large bowl, combine the slaw, apples, cranberries and nuts. Pour vinaigrette over the slaw and mix well. Best to make several hours ahead or overnight to marry the flavors well. Makes about 8 one cup servings. For a main meal, add in chopped leftover turkey or chicken.

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