Today's recipe video is a real uncomplicated broccoli "alia olia," merely it's besides a expert illustration of the proper means to role vegetables inward pasta. I almost never club veggie pasta inward a restaurant. The master copy argue is that the vegetables are almost never cooked properly, or I should tell prepped properly. Take this broccoli pasta equally an example. In a eatery the same ingredients would travel used, merely all broccoli pieces would travel added at the same time. So, past times the fourth dimension the stems were tender the tops would travel mush, or fifty-fifty worse, the tops would travel perfect too the stems difficult too crunchy.
You convey to convey a game conception when doing a vegetable pasta. If y'all are using vegetables that convey dissimilar cooking times, y'all can't add together them all at the same time, silent that's what most people do. One strategy is to cutting the longer cooking veggies smaller too travel out the to a greater extent than tender veggies larger, too then they all gear upwards at close the same time. Another flim-flam is to precook the denser vegetables, similar carrots, earlier combining them amongst less dense things similar squash. In this pasta, I divide the tops too stems of the broccoli. I basically brand a sauce amongst the diced (and much tougher) stalk pieces, too the tender flowers at the halt too then I larn a overnice uniform doneness. Anyway, all that beingness said, this is a delicious means to swallow that broccoli all those doctors' keeps talking about. By the way, if you're a Chef that remembers the "garnish the border of the plate" era (explained inward clip), I'd dear to larn a comment from you. What we're nosotros thinking? Enjoy!
(I'm going to attempt embeding ii video players, from both YouTube too Brightcove, inward instance 1 of the sources is down, or 1 industrial plant improve on your browser than the other. The Youtube embed is a smaller player, merely non equally temperamental equally the larger Brightcove version.)
Ingredients:
1 pound angel pilus pasta
1 1/2 pound broccoli
3 cups chicken stock
1/4 loving cup olive oil
1/4 loving cup butter
6 cloves garlic
1 tsp ruby pepper flakes
1/2 loving cup grated parmesan cheese
salt to taste
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