Orecchiette with Broccoli and Cauliflower

Orecchiette with Broccoli and Cauliflower

Serves 4

Homemade Toasted Breadcrumbs
1.5 Tbsp butter
1-2 slices of good bread, crusts removed, finely minced

Set a medium skillet over medium-low heat. Add the butter. When the butter melts, add the bread and cook stirring occasionally until brown and crispy, about 10 minutes.

Broccoli & Cauliflower
4 Tbsp olive oil, plus more as needed
600g broccoli and/or cauliflower, sliced
Pinch of chili flakes
1 garlic clove, sliced
2 tsp drained, rinsed capers, chopped
1 Tbsp freshly squeezed lemon juice or to taste
Salt
1 batch of orecchiette, cooked https://youtu.be/m04OrKjXsXM
(or a pasta of your choice)
2-3 Tbsp butter
Homemade toasted breadcrumbs (from the above recipe)
Freshly grated parmesan

Set a very large skillet over high heat. Add 3 Tbsp of oil. When the oil is hot, lay out the biggest and flattest pieces of broccoli and cauliflower on the bottom, then pour the remaining veggies on top. Drizzle with another Tbsp of oil. Cover. Cook until the bottom veggies are brown, 2-5 min. Salt. Stir and keep cooking covered until a lot of browning develops. Only stir when the bottom veggies are brown.

Reduce heat to medium. Move veggies to one side. Add a drizzle of oil into the empty part of the pan. Add a pinch of chili flakes, garlic, and capers and cook stirring constantly for a minute or until aromatic. Mix with broccoli/cauliflower. Take off heat. Add lemon juice and salt to taste. Move to one half of the pan. Add cooked pasta and butter to the other half of the pan and mix them together. Then mix the veggies with the cooked buttered pasta, toasted breadcrumbs and parmesan (I like to reserve a bit of breadcrumbs and parm for topping). Serve immediately.

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This recipe is adopted from the Zuni Cafe Cookbook by Judy Rodgers: https://amzn.to/2ZtEysF
The large deep skillet I use in this video is this one: https://amzn.to/33jad1f
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Видео Orecchiette with Broccoli and Cauliflower канала Helen Rennie