1 hour ago
Thursday, October 25, 2012
Once again, I am stuck with half the cooked broccoli from last night (such problems).
I can throw it in an omelet for the next 2 days (which is usually the plan), but last night I decided to make a pasta dish with it.
You don't have to add the shrimp here, but it makes more of a scampi if you do.
My usual way of cooking broccoli during the week is steaming the florets for 3 minutes. Then you have a blank slate and can do with it what you like.
I saute the trees in 3 cloves of sliced garlic, a big glug of olive oil and 3 anchovies, which will dissolve while cooking (please don't skip the anchovies). Sprinkle with hot pepper flakes and season w/ salt and pepper and you will have the best Italian style broccoli. Love it.
The 2nd night: A new meal.
Boil half a box of farfalle/bowties (8 oz. to be exact).
While the pasta is cooking, make your sauce.
Add about 1/8 cup+ of olive oil and 2 tbsp of butter to a big heavy skillet and cook another 3 cloves of sliced garlic on medium low heat until fragrant (do not burn the garlic).
If using shrimp, throw the defrosted (make sure there is no water on the shrimp or they will steam) shrimpies into the pan of garlic and oil. Cook about 2 minutes total and add the leftover broccoli to the pan. Cook another minute.
Add more hot pepper flakes and squeeze in the juice of a lemon. You are almost done.
Drain the pasta and add it to the shrimp and broccoli, saving about 3 tbsp of the starchy pasta water. Add some of the pasta water to thicken and season with salt and pepper.
Grate some Parmigiano Reggiano on top and serve immediately.
Sorry to be so vague, I usually write out an ingredient list, but since I made this on the fly, I thought I would let you more or less visualize how I did it.
It was delicious.