Broccoli and Escarole Pasta
Source: Sarah Henkin, CUESA's Market Chef.
This recipe was demonstrated at the Food Wise Booth on January 20, 2009.
1½ pounds of broccoli, stalks and florets chopped into bite size pieces (you can also add or substitute romanesco)
½ pound escarole
3 tablespoons extra-virgin olive oil, divided
1 tin high-quality anchovies in oil, drained
2-3 cloves garlic, thinly sliced
Dried chili or chili flakes
1 pound pasta shells
½ cup bread crumbs (preferably fresh)
Optional: ricotta salata or parmesan cheese
- Bring a large pot of salted water to a boil. Add broccoli and boil for 5-6 minutes. Remove from boiling water and let drain while you heat a sauté pan large enough to fit the vegetables in a single layer (use 2 pans, if necessary). Add 2 tablespoons of olive oil to the pan until shimmery; add anchovy, garlic and chili. Break anchovy up in oil; cook until garlic is golden and the anchovy has begun to dissolve. Add broccoli and stir, partially cover pan and allow to cook over low heat for 10 minutes. Then add escarole and cook for 5-10 more minutes. In the meantime cook pasta in the boiling water until tender. Reserve a small amount of the cooking water (about ¼ cup) and drain pasta.
- Add reserved water to broccoli along with pasta, stir and allow flavors to come together in the pan. In the meantime heat the remaining olive oil in another sauté pan and add bread crumbs. Allow bread crumbs to toast until golden brown and crunchy.
- To serve: Put pasta into bowls and top each bowl with bread crumbs. Garnish with crumbled ricotta salata or grated parmesan cheese if desired.