Note to Self:

Saturday, March 19, 2011

Più Aglio e Olio

Tonight as a side dish for dinner I sauteed sliced Brussels sprouts aglio e olio style (in olive oil with lots of garlic and crushed hot pepper). I am convinced that all foods will taste great cooked like this (OK, maybe not all...but most). It's so simple, yet healthy and super flavorful. Below is a recipe for broccoli and pasta cooked like this (the above picture--what I made tonight--is basically the same recipe but I substituted the Brussels sprouts for broccoli and omitted the pasta...which I had as a main course with fish). Anyhow, as aforementioned, it's simple to make and I encourage you to try it. To see a recipe for spaghetti squash cooked in this manner (with explicit photos and instruction), click here; for other recipe (mostly with pasta), click here.

Spaghetti alla Aglio e Olio con Broccoli in Brodo

(Spaghetti with Garlic, Oil, Broccoli, and Chicken Broth)

                                        Yield: 4 servings
3/4 pounds spaghetti
1/2 cup virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon crushed hot pepper
1/2 cup chicken broth
1/4 teaspoon sea salt
2 cups chopped broccoli florets 
2 tablespoons grated Pecorino Romano cheese

Cook the spaghetti and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked spaghetti, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.

2 comments:

Anne said...

I read this post and immediately had to go get brussel sprouts and make it for dinner. So good!

Joe said...

Thanks Ann!