Sunday, May 24, 2015

Farfalle with Broccoli, Anchovy and Cream

     It's been a while since I've done anything of value in the kitchen. Apparently getting ready for a baby is somewhat time consuming. I guess this is just a taste of things to come! I figure I should probably try out some quick and easy recipes to make sure The Wife is fed, as she is the feeding station for The Spud. Naturally, I turn to pasta for a quick and easy dish. The Wife loves pasta, and if Mama ain't happy, nobody's happy. I found this little gem in The Geometry of Pasta. You can never go wrong with a cookbook for nerds. This recipe made a very subtle, savory pasta with just a kick of heat. This could certainly be the base for adding shrimp or chicken. I call it a winner and will enter it into our regular rotation! As always, notes and changes are in blue.

Farfalle con Broccoli E Alici
(Pasta with broccoli, anchovy and cream)

via The Geometry of Pasta

  • 1/3 pound farfalle (we went with 1/2 pound and there was still plenty of sauce coverage)
  • 1 head broccoli (3/4 pound), cut into florets
  • 2 garlic cloves, thinly sliced (in retrospect, a third clove would have been great)
  • 3 tablespoons extra virgin olive oil (insert favorite virgin joke here)
  • 3/8 teaspoon crushed red pepper flakes (3/8? Who measures like that? We used 1/2 tsp)
  • 3-4 salted anchovy fillets, chopped (I used 4 anchovy fillets in olive oil, straight from the tin)
  • 1/4 cup heavy cream (our heavy cream had turned into a large cheese curd. We used half & half instead with no harm done)
  • Generous 1/2 cup grated Parmesan
  • Black pepper
  1. Cook farfalle and broccoli together in plenty of well-salted water. 
  2. In a pan, fry the garlic in oil until starting to color. Turn off the heat and add the red pepper flakes. When no longer sizzling, add the anchovies and crush with a wooden spoon to dissolve into oil (I never thought anchovies could dissolve, but sure enough, they do. SORCERY)
  3. When the pasta is almost ready, add the cream to the garlic mixture and return to the heat. Drain the pasta (pasta should be very al dente and the broccoli soft), and add it to the sauce. 
  4. Cook together until the sauce coats thickly, adding the Parmesan and black pepper to taste at the end.
Good times!