Friday, March 13, 2015
Thursday, March 12, 2015
1 Medium Below Onion
2 Cups Chicken Broth
24 Ounces Broccoli Florets - No Stems
2 Clove Fresh Garlic
1/2 Cup Olive Oil
6-8 Fresh basil leaves
1 Tablespoon Oregano (dry is ok)
Salt and Pepper
1 Cup Grated Parmigiano Reggiano Cheese
1/2 Teaspoon Crushed Red Pepper
2 lbs Orecchiette Pasta (may substitute pasta)
Boil broccoli in a large sauce pan until tender. Set aside. Pan fry bacon until crisp, but not burnt. Cut into pieces (size unimportant because bacon will be blended) and set aside. Add crushed, chopped garlic to bacon grease, adding chopped onion and simmering on medium heat until soft.
Add broccoli, bacon, garlic, and onion to large blender or food processor, bacon grease included. Add 1 cup of chicken broth, basil leaves, and oregano to mixture. Using a potato masher or similar object, push the mixture down into the blender, freeing additional space for broth. Add enough broth so mixture will not overflow when blended/processed. Blend on high speed, adding broth if necessary, until you have a thick puree.
Start boiling water in large pot, adding a small amount of olive oil and salt.
Pour broccoli puree into a large saucepan and heat on low, adding salt, pepper, Olive oil, Parmigiano (all to taste), and 1/2 teaspoon of crushed red pepper. Cover and simmer on low heat for 45 minutes, stirring occasionally and adding broth if necessary. Puree should not be so thick as to ne clump nor so thin as to ne runny.
Boil pasta for 12-14 minutes (times vary depending on type, altitude), drain well, and place in large serving platter. Spoon broccoli puree over pasta until well coated, stirring gently and adding extra Parmigiano if desired.
Mangia ... e buon appetito!
Serves 8-12 hungry guests
CombatCritic pasta broccoli bacon onion basil Parmigiano puree sauce oregano chili garlic salt pepper orecchiette recipe