Ingredients
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1 pound orecchiette pasta
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1 tablespoon salt
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2 large bunches broccoli rabe, hard stems removed, keep most of the leaves
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2 bunches of Romanesco, cut into florets
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1 1/2 chicken bouillon cubes
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3 cloves garlic, skins removed
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1/4 cup olive oil, plus more for drizzling
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2 tablespoons butter
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1/2 cup Pecorino Romano cheese, plus more for sprinkling
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zest of one medium lemon
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optional
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1/2 cup pecorino in bowl served at table
Directions
1
Done
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VegetablesAdd about 7 cups (about 1.5 litres) water to a large pot and bring to a boil. Add the chicken bouillon cubes and mix well. |
2
Done
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Place the broccoli rabe in water and cook until tender, should take about 4-5 minutes but test. You do not want them mushy, keep a little crunch to the bite. |
3
Done
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Remove from the water with a slotted spoon and set aside. Save the water. |
4
Done
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Add the romanesco florets to the same pot of boiling water. Cook 4-6 minutes until tender but once again with a slight crunch. |
5
Done
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Drain romanesco from the water, and add to the bowl with the broccoli rabe, toss gently together. |
6
Done
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PastaIn a large saucepan, bring at least 4 quarts (about 2 litres) water to a boil. |
7
Done
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Add a generous bit of salt - or a general rule is 1 heaping tablespoon for each pound of pasta. The water should be "slightly less salty than the sea." |
8
Done
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Cook orecchiette pasta according to directions on package - minus one minute. You want the pasta al dente but remember it will also cook a little in the sauce. |
9
Done
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When pasta is almost cooked, take one cup or mugful of the pasta water, set aside. I use the water to help bind and loosen the sauce if more liquid is needed. |
10
Done
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Drain pasta in a colander. |
11
Done
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FinishAdd the olive oil and butter to a large saute pan or sauce pan - one large enough to work with both the pasta and the vegetables. Melt over gentle heat. |
12
Done
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Add the garlic cloves, and cook until the garlic is slightly browned, mixing around to release the flavor into the oil. Then remove garlic from pan. |
13
Done
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Add your vegetables to the pan, toss well to nicely coat. |
14
Done
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Add half the pasta, and half the cheese to the pan, toss well. Then add the other half and toss. Working in batches makes it easier to mix, and ensures that the flavors combine. If you feel like it needs more liquid to help coat the pasta, add a few tablespoons of the pasta water. |
15
Done
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Add the zest of lemon, mix well. Place pasta in a warm serving bowl or individual dishes. |
16
Done
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Sprinkle with a bit of olive oil and some more Pecorino Romano cheese. Perfecto! |
17
Done
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OptionalServe with a side of Pecorino Romano grated cheese. |