Another Marcella Hazan recipe, pasta with broccoli sauce. I’ve been cooking it for over 30 years so my version probably has nothing to do with the original.
1 can anchovies
1/4 cup? olive oil
3 cloves to 1 head garlic
hot pepper flakes
tart white wine
broccoli or cauliflower
Drain the oil from the can into an enameled cast-iron pan or similar, add oiive oil, press garlic into oil, simmer on medium heat until garlic is aromatic but not too brown, add anchovies and splash of wine, simmer.
Steam broccoli until soft, chop, mash into pan, simmer until it tastes right, correct salt (maybe with nam pla).
Orecciette is ideal but rigatoni or penne are good.
Canned tomatoes are about as close as I get to frozen vegetables.
I probably could have left them on the grill a little longer. Hearts came out perfect, but the outer leaves were pretty tough. I might experiment with more time in the water bath next time. Served with garlic butter spiked with a little Maggi Wurze. I will also post in the Sous Vide thread.
Only one egg for the two of us. Cooked a large sausage patty, toasted, buttered sourdough with sliced cheddar and a fried hard egg. (Probably should get to the store before the next snow storm comes through tonight!)
Late winter / early spring welcomes Spragel! Found some nice fat Dutch white aspragus at the supermarket. Classic preparation with hollandaise sauce, ham (Gran Biscotto) and boiled new potatoes.
Wasn’t sufficiently aggressive with the light heat aplication while whisking the hollandaise sauce initially, hence the watery puddle
This morning’s breakfast. Leftover ribeye, egg and sourdough toast. (I reheat steak in the MW regularly, on a cutting board 10 to 15 seconds at a time, flipping. Stays nice and rare.)
