Okay, so as I type these words it is 4:00pm in the afternoon, December 3rd, and it is a balmy 55f/12c...and I am typing in Buffalo, NY, where we are known for our often harsh winters. I'm sure we're going to get a taste of it soon enough (though last year it hardly snowed at all), but for now I'll take this. And as nice as the weather is, I have to say that it is more than a bit disconcerting. It seems when I was a kid it was cold and snowy from November to March. Anyhow, I just snapped this picture...yes, I still have broccoli and a few other items growing in the backyard. One of my favorite broccoli preparations is to cook it simply with olive oil and garlic (and toss it with pasta). The recipe is below, but to see photos of it being prepared, 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.