|
Penne con Broccoli e Cavolfiore
(Broccoli & Cauliflower Florets)
Description:
Vegetable dishes are popular in my region of Apulia. Once considered peasant food for the lack of meat these healthful dishes are now in vogue because they are low in fat and high in natural minerals and vitamins. Little wonder my Grandfather lived into his nineties!
Preparation Time:
30 minutes
Ingredients:
-
1 pound of Penne
-
1/2 of a fresh firm head of broccoli, pared into florets
-
1/2 of a fresh firm head of cauliflower, pared into florets
-
4 tablespoons of olive oil
-
1/4 cup of fresh Italian flat-leaf parsley, chopped
-
4 whole garlic cloves, minced
-
1
small sweet onion, diced
-
1 Knorr®’s vegetable bouillon cube
-
1/2 cup of dry white wine (optional) or water
Directions:
Fill a 10-quart saucepan with water over high heat for the pasta. Add the pasta after the water reaches a boil, approximately 10 minutes before the final preparation of the recipe. Steam the broccoli and cauliflower in a steamer no more than 10 minutes (cooked yet firm) or steam in the bottom of a 10-quart saucepan with few cups of water. Pre-heat a saucepan over medium heat, adding the olive oil when hot. Soffriggere or lightly fry the garlic, onion and the parsley in the olive oil for a few minutes. Discard the garlic if desired. Add 1/2 cup of water or white wine and the crushed bouillon cube. Simmer until the bouillon cube is dissolved. Add the broccoli and cauliflower florets and sauté with the other ingredients for 5 minutes. Add a little (pasta) water if too dry. Combine or toss the al dente pasta with the saucepan ingredients. Top with grated pecorino cheese. Transfer the completed dish to a serving platter or bowl adding any remaining parsley as garnish.
Variation:
Add hot pepper flakes for an “arrabbiata” zing.
Other
Recipes:
|