Pasta with broccoli recipe

One of my favorite winter dish is pasta with broccoli. I know it sounds boring and bland, but let me tell you how I spice it up.

Ingredients

  • short pasta like penne or ziti
  • 2 broccoli heads
  • anchovies or anchovies paste or bacon
  • 1 garlic clove
  • chili flakes

Directions

  1. First get some water to the boiling point, add salt and then the pasta (for this recipe use some short past like penne) and the broccoli divided in florets. Put some oil in a pan and add a couple of crushed garlic cloves, chili flakes and anchovies. Let them cook at a high temperature until the garlic is golden brown and the anchovies have melted in the oil. At this point fish the broccoli out of the boiling water with a ladle draining some but not necessarily all of the excess water and add them to the oil, sautee them and eventually add a bit of water to avoid broccoli from sticking to the pan or burning. When pasta is still very al dente drain it and add it to the broccoli. Sautee for a couple of minutes, eventually adding a bit of oil. Ready to serve.
  2. I love that it is a bit spicy from the chili and a bit salty from the anchovies, a bit crispy and a bit mushy, basically perfect! And, the more broccoli you put, the less pasta you will be eating!
  3. Note: You can substitute diced bacon for anchovies or add black olives. and or tomatoes.

Broccoli soup recipe

With the comeback of winter, soups and other warm comfort foods are back in season. Plus my BF was out of town, so he could not complain about one of my beloved veggie soups. So yesterday I decided to go for a broccoli soup. Very simple and I believe very light as it is little more than water and broccoli. On the other hand liked it so much that I had like 3 servings, so maybe I ended up having as many calories as with any other dish…

Ingredients

  • 2 stalks of broccoli
  • 1 small potato
  • 1 garlic clove
  • 4 strips of bacon
  • salt
  • pepper
  • EVOO

Directions

  1. Here is what I did. First I roasted a whole clove of garlic in a bit of olive oil. When it started being a bit browned I added a small diced potato and 2 stalks of broccoli divided in florets. I let the the broccoli absorb the flavors from the oil for a couple of minutes and then covered everything with water. After about 15 minutes the broccoli should be tender but not quite mushy. Blend everything using an immersion or a regular blender until smooth and creamy. Season to taste with salt and pepper.
  2. Separately I roasted 4 strips of bacon in a non stick pan, draining the rendered fat a couple of times and patting the bacon dry of the fat. Crumble up the bacon and add to the soup.
  3. Enjoy with a slice of bread or anything you like and hope the spring will come soon.

Pizza with broccoli rabe

These days I am super busy and quite stressed out with work and is getting to the point where blogging is hard to keep up. In the next few weeks I will be scrambling to get ready to look for a job this summer, which means finishing my dissertation. As you imagine the process is quite stressful and crazy.

So far I managed to keep up blogging and visiting  blog and commenting and so on, but I’m getting to the point where I need to cut back on the time I spend on blogging. So in the next few weeks I will be less active in the blogging world. I will try my best to post twice a week, but I will be forced to reduce my blog hopping and commenting. Please don’t hate me if I won’t be sharing the love, it is truly only a reflection of how busy work is.

Today I’m presenting you with a savory tart that is a play on escarole pizza. Escarole pizza is a classic in the area around Napoli and is made using pizza dough and escarole sauteed with raisins, olives, and pine nuts. The pizza is sometimes open and some times covered.

In my version I made a tasty broccoli rabe filling using rabe, olives, pine nuts and anchovies and I enclosed it in a whole wheat pie. It turned out pretty delicious and if you remove the anchovies is even vegan!

Pizza with broccoli rabe

Ingredients

for the filling

    • 1 bunch broccoli rabe
    • 1/2 cup tofu
    • 10 black olives
    • 4 anchovies
    • 1 tbs pine nuts
    • olive oil
    • chili pepper flakes

for the dough

  • 1 cup regular flour
  • 1 cup whole wheat flour
  • 8 tbsp oil
  • 1/3 to 1/2 cup cold water
  • 1 pinch salt

Directions

for the dough

    1. Combine all ingredients adding water a bit at a time until the dough is pliable. Wrap in plastic and let rest for about 30 minutes.

for the filling

  1. clean the broccoli rabe and roughly chop the stems and the leaves. Blanche the stems in boiling salted water for about 5 minutes and then add the leaves and let boil for another 3 minutes. Drain.
  2. In a large pan, melt the anchovies fillets in a bit of olive oil. When they are melted add the olives, the chili flakes and the pine nuts. Let them cook for a minute or two.
  3. Add the drained broccoli rabe and sautee. Let it all cook for about 5 minutes so that the gets flavored by the oil.
  4. Divide the prepared rolls in two parts and roll them out in thin circles.
  5. Assemble the pizza by placing a sheet of dough in a pie pan. Add the broccoli rabe filling and crumble tofu on top. Cover the filling with the second sheet of dough.
  6. Cook in a 400F oven for 30 minutes. Enjoy hot or cold.