CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC
Provided by Food Network
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
- Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.
BROCCOLI WITH CAVATELLI
A quick and easy meatless main course. Serve with a tomato salad and crusty bread. You may add more garlic if it pleases you. Cavatelli can be found in your grocers freezer near the frozen ravioli.
Provided by BoxOWine
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- cook cavatelli according to package directions; drain.
- Slowly melt butter in olive oil.
- Add garlic and sauté until lightly golden.
- Add chicken broth and bring to boil.
- Add broccoli, cover, simmer 6 to 8 minutes until broccoli is tender.
- Place cooked cavatelli in bowl.
- Add broccoli mixture and toss with parmesan cheese.
- Serve.
Nutrition Facts : Calories 1489.4, Fat 60.1, SaturatedFat 22.1, Cholesterol 75.7, Sodium 945.8, Carbohydrate 193.1, Fiber 15.3, Sugar 11.8, Protein 47.7
BROCCOLI FRASCATELLI
Pillowy and toothsome, these dumplings have a texture similar to gnocchi, but they aren't gnocchi - they are simply semolina flour and water, or frascatelli. By Carrie King, originally posted at honestcooking.com
Provided by Itneedslemonjuice
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- For the pasta - get a large pot of well salted water on high heat.
- As you wait for the water to boil, make your frascatelli.
- Dump the semolina into a baking dish, shaking to create one even layer. Have one cup of water ready and waiting at the side of the dish.
- Dip all five of your fingertips into the water and, lifting water with them, spray the water over the top of the semolina flour. Do this repeatedly until most of the surface is covered in splotches of water. Wait 30 seconds for the water to absorb into the flour. Then, using a slotted spoon, spatula or, really, even your fingers, gently turn the flour onto itself, forming dumplings.
- Put the dumplings into a colander or sieve and shake out the excess semolina over the baking dish. Gently transfer the finished dumplings onto a baking sheet.
- Return to the baking dish and repeat the same process until you have used all of the semolina and/or water. You may have a little water left at the end, which is fine. The bits of semolina that remain in the bottom of the baking dish can be pressed together to form dumplings.
- In a 12′ sauté pan, gently heat the olive oil, minced garlic and red pepper flakes over low heat. Once the garlic is fragrant add the trimmed broccoli.
- Season generously with salt and black pepper and whichever liquid you are using - wine or veggie stock or water - to the bottom of the pan. Bring to a boil, stir the broccoli and place a lid on the pan - steaming the broccoli for a few minutes.
- Remove the lid and turn the heat off.
- Once the water boils, cook the frascatelli. Use a wooden spoon to make a vortex or whirlpool in the water - this helps to prevent the frascatelli from sticking to each other and the bottom of the pot. Cook the frascatelli for no more than 1 minute.
- Drain the water and add the frascatelli directly to the broccoli. Stir well.
- Taste and adjust seasoning.
- To serve: top with freshly grated Pecorino cheese and a drizzle of olive oil.
Nutrition Facts : Calories 635.8, Fat 20.1, SaturatedFat 2.8, Sodium 83.6, Carbohydrate 96, Fiber 10, Sugar 3.5, Protein 20.1
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