broccoli fettucine

Broccoli is in season at the farmer’s market. This recipe was inspired by a dish that I had at Bistro Jeanty in Yountville, CA in 2002, which used broccoli rabe:

Blanch broccoli florets (or chopped broccoli rabe) and peeled stems in salted water for 3-5 minutes, depending on size and toughness of broccoli. Immerse in ice water to stop cooking, drain and set aside. In the same water used to blanch the broccoli, add pasta (fettucine or other preferred shape)Â and cook until al dente.

Sautee thinly sliced garlic (4-6 cloves) and minced fresh chile pepper (1-2 cayenne or serrano) in about 2 tablespoons olive oil and 1 tablespoon butter over medium heat. When fragrant and soft, but before the garlic gets any color, add the blanched broccoli. Warm through and salt and pepper to taste.

Add the pasta and another 1-2 tablespoons of fat – olive oil and/or butter.

Serve warm with grated Pecorino Romano.

Bon Appetit!

Wine Pairing: This dish works well with either white or red wine, as long as they are not over-oaked, highly acidic or phenolic – try a Chablis, medium-bodied Italian white such as a barrel-aged Pinot grigio (Villa Appalaccia in Virginia makes a nice one to try with this), Soave, or a Tuscan red. Cheers!