Dinner, 8 October 2006

Pasta with Roasted Broccoli and Herbed Breadcrumbs

Broccoli, EVOO (extra-virgin olive oil), kosher salt, black pepper. Roast at 350 F for 30-35 minutes.

When done, toss with the juice of one lemon or a sprinkle of red wine vinegar.

Instead of broccoli, you can use cauliflower but up the roasting time by 15 to 20 minutes.

2 T. chopped Italian parsley; 2 garlic cloves, minced.

The bread crusts from this morning’s breakfast.

Alternately, you can use any type of day-old bread like French bread, sourdough or Italian bread.

Garlic and EVOO.

After about 30 seconds, add 2 anchovy fillets. You want to do this relatively quickly before the garlic browns. Mash anchovies with a fork or wooden spoon or until the anchovies break up and become part of the sauce.

The addition of red pepper flakes at this stage is quite nice.

Add breadcrumbs. Lower heat and cook for another 1-2 minutes, stirring occasionally.

Add parsley.

Cook for another 30 seconds to 1 minute.

Season with copious amounts of black pepper.

Voila. You can use these breadcrumbs in place of cheese for pasta or as a coating for chicken or fish, or as a topping for vegetables.

Assembly: combine broccoli with bread crumbs, toss to coat. Cook pasta, drain. Drizzle a little more EVOO onto the broccoli if desired. Combine pasta with broccoli mixture. Serve immediately, with pecorino romano cheese (optional).

Had a piece of chicken with this. That’s not as interesting though. 🙂

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