Quick background on the chef. Her name is Giada de Laurentiis. Neither myself or Eric had never heard her before but she is apparently the granddaugher of a film producer, Dino De Laurentiis, who produced a load of films including Serpico (one of my top ten films) and Hannibal. I have to admit that I thought she might be all pose and no punch (see ridiculous aubergine photo above, which had to be, had to be!!!, taken by a man) but actually her recipes are very good. She basically specialises in simple, straightforward Italian cooking, which is right up my alleyway.
Anyway the dish is called 'Farfelle with Broccoli'. It is just bow-tie pasta with broccoli in a butter and anchovy sauce, but as Eric pointed out, it is something that he, or I, would never have thought up. It's really handy for after work as it is quick and easy. The dish has now been dubbed 'The Giada', plain and simple.
Farfalle with Broccoli
This is the basic recipe but we added extra broccoli and anchovies and garlic because basically we are guts.
Ingredients - 4-6 servings
1 pound farfelle
2 heads of broccoli, split into florets
1/4 cup extra-virgin oil
4 tablespoons butter
3 garlic cloves
5 anchovy fillets
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup of parmesan
1. Boil pasta in big pot of salted water. After 5 minutes add broccoli florets and cook for 4 more minutes. Drain pasta and broccoli but reserve a cup of the pasta water.
2. In a large frying pan, heat oil and butter over medium heat. Add garlic, anchovies and pepper flakes and cook for 5 minutes.
3. Add broccoli and pasta and pepper flakes. You can add pasta water if it needs loosening up. Then serve with parmesan.
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5 comments:
Mum made this for dinner when I was home in July, and I loved it too. She wanted me to try it because Kusi and Eric liked it so much. Usually I prefer a red sauce on my pasta, but this was very nice.
Ceci
There is so much you can do with an aubergine, like:
make baba ganoush
make eggplant parmegan
or
look sexy.
Such a versatile fruit.
I like Giada. She has a food network show called Everyday Italian and her dishes always look yummy. I have her cookbook, Giada's Family Dinners. I'll have to try this one, but not tell the kids about the anchovy part. I would still like to get the lunch lady cookbook. I can look for it on Alibris. What's the name of it, do you remember. I also liked the poem and will share it with those who will apreciate it. Julia just got back from the governor's school for math and science ( only 55 kids in the whole state chosen) She had a great time and learned alot. It was held at Greenbank WV where they have the largest telescope in the world. It looks like a satellite dish and is the size of a football field. She got to operate it. Ellen at the beach with a family from church and the rest of us just chillin like a villian.
Come on it's just an eggplant, not like she's holding a footlong zuchinni.
the ben
Ah,yes but I think Eric proved my point when he noted, of said picture, 'Nice aubergines!'
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