Bits Of Dust

Archive for July 17th, 2007

I found a new (well, the site is not new, just new to me) recipe site the other day, called Food Wishes. I tell you what, that guy can cook. I will be visiting that site on a regular basis, because his recipes look delicious and each one comes with a handy dandy video so people who learn by seeing (like me) can follow along.

One of the recipes on his site was Cauliflower Aglio Olio. I love Aglio Olio, but I’m not too keen on cauliflower, so I switched up the recipe a bit. I replaced the cauliflower with broccoli, and, after making it once, the wife says I need to reduce the amount of garlic (but that’s her, not me).

Ingredients:

• 1 large head of broccoli
• 1 lb. spaghetti
• 1/3 c. olive oil
• 1/2 stick butter
• 6 4 cloves crushed garlic
• 1/3 c. finely grated Parmesan reggiano cheese
• 1 tsp. red pepper flakes
• salt to taste
• 1/4 c. chopped basil and/or Italian parsley

Preparing the recipe:

• Blanch broccoli in salted boiling water for 5 minutes. Save this water, you will use it to boil your pasta. (Yes, even with the tiny little pieces of broccoli that remain in the water). Place broccoli into cold water immediately (not ice water).
• Chop stems small, but not the tops, cut them in quarters or so, they will fall apart on their own in a bit.
• In a medium low skillet add olive oil and butter until butter melts, then add the garlic.
• Do not brown the garlic, just explode the flavor into the butter/oil mixture for 15-20 seconds
• Toss chopped broccoli into the butter, oil and garlic mixture.
• Simmer on low while pasta cooks (about 10-15 minutes). Add 3/4 cup of pasta water if needed<.li>
• Add hot pepper flakes and salt.
• Drain pasta, but do not rinse. Add broccoli mixture to the pasta and toss with fresh parsley and grated cheese.
• Top dish with more grated cheese if preferred. (It is very much preferred around here, you can never have too much parmesian reggiano around here).

This dish is absolutely delicious and I have to give props to Chef John at Food Wishes. Thanks for inspiring my culinary mind again.

The next time I make this recipe, I am going to use roasted garlic instead of raw garlic, as I love the robust smoky flavor of my roasted garlic. Enjoy!