BROCCOLI ALLA ROMANO
INGREDIENTS
1/2 head Broccoli, cut in small florets – about 1.5″ wide, 2″ maximum.
2-3 ea. Garlic cloves, crushed
1 tsp. Pignolli nuts
6-7 ea. Basil leaves, fresh
2-2.5 oz. Olive oil, extra virgin, best quality you can find.
1-2 oz. White wine, dry
To Taste Salt 7 Pepper
PROCESS
- Chiffonade the basil
- Saute broccoli, crushed garlic and pine nuts in olive oil on a medium flame. Cook until deep green in color. Flip frequently. When the broccoli is cooked, the garlic and nuts should be lightly toasted in color.
- Add fresh basil and de glaze with wine.
- Add cooked rigatoni and mix well on a low flame.
- Salt and Pepper to taste. Serves 2-4
- Sprinkle with grated Parmigiano-Reggiano or Pecorino Locatelli cheese and serve with a dry white Italian wine such as a Frascati, Gavi, Orvieto, or Verdicchi.
Chef Greg’s Sunday Tomato Sauce
My mom is a fabulous cook and makes a delicious tomato sauce. This is my attempt to recreate that great family dinner tradition, which her father brought to America from his home town in Italy, Villa Santa Maria.
Serve this with a nice bottle of Chinati or Montepulciano, a loaf of crusty Italian bread and you will have a wonderful Sunday dinner.
INGREDIENTS
1- 28 OZ CAN OF WHOLE PEELED TOMATOES IN JUICE
1- 28 OZ CAN OF CRUSHED TOMATOES
2T TOMATO PASTE
3-4 LARGE CLOVES GARLIC
1/2 LARGE YELLOW ONION
3-5 LARGE LEAVES OF BASIL FRESH
1t REGGIONO PARMAGANO, GRATED
3-4 EXTRA VIRGIN OLIVE OIL
PROCESS
1 Peel and litely crush the garlic cloves. They can be sliced in half length wise too. Don’t mince them.
2 Peel and dice the onions, dice size 1/4″ x 1/4″. Try to keep the pieces the same size so they cook evenly.
3 Puree the peeled toms; the crushed tomatoes can be used as is.
4 Rollup all the basil leaves together and slice in thin strips.
5 In a 3 qt saute pan cook the garlic and onions in the oil until lite brown. Med high heat is fine. Stir frequently so they cook evenly.
6 Add the pureed and crushed tomatoes, tomato paste, basil and cheese.
7 Lower flame and cook on a high simmer until thick. Twenty minutes should be enough. Stir frequently, especially at the end when it gets thick.
Skim any orange foam that forms on top. Use a table spoon. This is the citric acid separating from the tomatoes and it can be bitter. Don’t obsess on skimming every last bit.
8 When thick season with salt and pepper.
This should be enough for 1-1.5 lbs of pasta.
When serving, sprinkle with freshly grated Reggiono Parmagano or Perorino Locatelli.
Buon appetito !
Prairie Beacon 