Recipe No. 6
Caprese Puff Pastry Pizza
Serving Size for this Recipe: 6-8 people
Average Cost: $9 to $11
This is a fun little dish to throw in the mix for your weekly menu! Taking the classic caprese salad recipe and using a soft buttery puff pastry to tie it all together. This is So super simple but so super good. You're gonna need a few things:
1 pkg of puff pastry
2-3 Roma tomatoes
1 lb. of fresh mozzarella cheese- BelGioioso is a good one that you can find at most grocers.
1/2 cup of fresh basil leaves
1 tbsp of balsamic vinegar
3 tbsp of good extra virgin olive oil
salt and pepper to taste
Lay out the puff pastry on a sheet pan, dock the pastry with a fork and cook as instructed on package. Making these small holes will keep that pastry from puffing up (like a pizza crust!)
In a small bowl- whisk together the vinegar, oil, salt and pepper.
Once it's cooked- let it cool for 10 minutes, then add the sliced tomato, torn basil leaves, thin slices of the mozzarella, and (whisk it together one more time) and drizzle over the balsamic dressing. Add some kosher salt and fresh cracked black pepper and eat it!
Remember to K.I.S. in the kitchen!
Keep It Simple.
I hope you have a great day, foodies!
About Me
Monday, October 18, 2010
Tortilla Soup (Sopa de la Calabaza y Pollo)
Recipe No. 5
Tortilla Soup (Sopa de la Calabaza y Pollo)
Serving Size for this Recipe: 6-8 people
Average Cost: Under $10.00
Cook time: 45-50 minutes
My pursuit of food glory has been derailed for several months now, for this- I apologize!
I have been so consumed by work; I've just not had the time to do this. UNTIL NOW!!
I have a delicious and soul warming soup for you to make to keep you warm this fall and winter! Here's the line up:
Veg
1 zucchini
2 yellow squash
1 large white onion
2 Anaheim peppers
2 cloves of garlic (minced)
1 bunch of cilantro
Protein
Chicken breasts (boneless/skinless)
Masa rue (1/4 cup of cornmeal and water to combine- this will thicken the soup)
Spices/Seasonings
1tbsp garlic powder
1tbsp chili powder
2 tsp chipotle powder
1 tbsp Mexican oregano
salt to taste
Liquids
3 tbsp Olive Oil
2 quarts of Organic (or homemade if you have time) Chicken Stock
2 cups of milk
1/4 cup of lime juice
This is really easy. Put medium high heat on your dutch oven or large pot, and add olive oil. Once the pot is hot- add the chicken breasts and cook to a nice golden char on each side. (if the chicken is slightly rare on the inside- that is okay, it will finish cooking in the soup!) Don't over cook the chicken! 5 minutes should be enough. Once cooked- remove the chicken and set it aside to rest. Next, rough chop all veggies, but MINCE the garlic. Add onions- and cook for 5 minutes. Add all spices- and 2 good pinches of salt. Cook this mixture for another 5 minutes. Add the lime juice, cook till incorporated. Add the minced garlic, and the zucchini and squash- cook for 5 minutes. Pour in the chicken stock and raise to High heat (bring to a boil).
Once boiling (this shouldn't take long) lower heat to simmer and let it sit for 10 minutes.
(You can cut the chicken into small strips during this simmering time) Once it is done boiling and starts to simmer with small bubbles, add the bunch of cilantro (just chop it off at the stems) stir in the cilantro leaves, then take out your submersion blender (stick blender, hand blender) and blend the soup until no large pieces of veggies remain. Then, whisk in the masa rue and the milk (continue whisking until the masa is thoroughly incorporated to avoid lumps!) Check the seasoning- it may need some more salt. Bring the soup slowly back up to a boil. Then add the chicken, and reduce heat. Let it simmer for 20 minutes- and you're done!
A hearty and savory soup like this can really make you feel all cozy inside when it's cold outdoors- so try it out, I hope you like it!
Tortilla Soup (Sopa de la Calabaza y Pollo)
Serving Size for this Recipe: 6-8 people
Average Cost: Under $10.00
Cook time: 45-50 minutes
My pursuit of food glory has been derailed for several months now, for this- I apologize!
I have been so consumed by work; I've just not had the time to do this. UNTIL NOW!!
I have a delicious and soul warming soup for you to make to keep you warm this fall and winter! Here's the line up:
Veg
1 zucchini
2 yellow squash
1 large white onion
2 Anaheim peppers
2 cloves of garlic (minced)
1 bunch of cilantro
Protein
Chicken breasts (boneless/skinless)
Masa rue (1/4 cup of cornmeal and water to combine- this will thicken the soup)
Spices/Seasonings
1tbsp garlic powder
1tbsp chili powder
2 tsp chipotle powder
1 tbsp Mexican oregano
salt to taste
Liquids
3 tbsp Olive Oil
2 quarts of Organic (or homemade if you have time) Chicken Stock
2 cups of milk
1/4 cup of lime juice
This is really easy. Put medium high heat on your dutch oven or large pot, and add olive oil. Once the pot is hot- add the chicken breasts and cook to a nice golden char on each side. (if the chicken is slightly rare on the inside- that is okay, it will finish cooking in the soup!) Don't over cook the chicken! 5 minutes should be enough. Once cooked- remove the chicken and set it aside to rest. Next, rough chop all veggies, but MINCE the garlic. Add onions- and cook for 5 minutes. Add all spices- and 2 good pinches of salt. Cook this mixture for another 5 minutes. Add the lime juice, cook till incorporated. Add the minced garlic, and the zucchini and squash- cook for 5 minutes. Pour in the chicken stock and raise to High heat (bring to a boil).
Once boiling (this shouldn't take long) lower heat to simmer and let it sit for 10 minutes.
(You can cut the chicken into small strips during this simmering time) Once it is done boiling and starts to simmer with small bubbles, add the bunch of cilantro (just chop it off at the stems) stir in the cilantro leaves, then take out your submersion blender (stick blender, hand blender) and blend the soup until no large pieces of veggies remain. Then, whisk in the masa rue and the milk (continue whisking until the masa is thoroughly incorporated to avoid lumps!) Check the seasoning- it may need some more salt. Bring the soup slowly back up to a boil. Then add the chicken, and reduce heat. Let it simmer for 20 minutes- and you're done!
A hearty and savory soup like this can really make you feel all cozy inside when it's cold outdoors- so try it out, I hope you like it!
Thursday, June 10, 2010
In These Challenging Times~We Lost Another One~
Not too long ago, I did a review on a new Italian restaurant here in Lee's Summit. When I found Napoli's it was a young business that showed promise and potential. I even went as far as giving them the rehearsal dinner booking for my sister's wedding! As I drove down Sycamore St. the other day, I noticed that something had changed- The once young, blooming, Italian restaurant I'd visited just one month prior- was GONE....??? Questions circled in my head- "are they getting a new sign?" "are they closed for renovations?" But no, much to my disappointment- the space was completely empty- stripped of all signs that they had ever been there except for the decal on the window bearing their name. I was totally confused because I had spoken to Labi (former owner) several times about how business was going and he never hinted at their business closing!
I called their Sedalia, MO location and found out that it was the only location out of 3 that was still open.
This was sad news, but I must not mourn too long. The previous business at the location, had also been an Italian restaurant. Maybe Lee's Summit would rather go to Fazoli's. Who knows...
I pour my glass of vino on the ground in your memory Napoli's. It was nice while it lasted.
Ciao.
I called their Sedalia, MO location and found out that it was the only location out of 3 that was still open.
This was sad news, but I must not mourn too long. The previous business at the location, had also been an Italian restaurant. Maybe Lee's Summit would rather go to Fazoli's. Who knows...
I pour my glass of vino on the ground in your memory Napoli's. It was nice while it lasted.
Ciao.
Wednesday, May 26, 2010
New Kid on Campus
Critique No. 10
Restaurant
Next Door Pizza & Pub
3385 SW Fascination Dr.
Lee's Summit, MO 64081816-763-1200
http://www.nextdoorpizza.com/
Hrs: Sun-Thur 11am-10pm, Fri-Sat 11am-11pm
Cuisine: Italian/American, Buffet, Pizzeria
Maximum Occupancy: 95 plus the Patio
Bam! I'm back. Sorry for the time in between posts- you know...life. Well I am bringing back a story about my trip to a new face near the Metropolitan Community College-Longview Campus. The place is Next Door Pizza & Pub. I was told by a dear friend that I must try the pizzeria, and I must try it NOW!
This is what went down. As you drive up to the New Longview community in Lee's Summit you first notice the colorful buildings and of course the college. Take a left at the stop light and you will drive right past Fascination Drive. On the corner you'll see NDP and ask yourself, where am I suppose to park? Keep driving, the majority of the parking is in back. There was a nice patio area on the side for good weather days. I walked in the back door and was greeted by a the owner Patrick Cuezze. For lunch there are two choices- order off the menu or you can hit up the buffet. I always try to get a variety of offerings from a new place, so I went with the menu (since it was a pizza only buffet). I didn't have a chance to try one of their 10 ON TAP or 30 BOTTLED BEERS, but- apparently they are just as much into their micro brews as they are their pizza! The waitress was nice and engaging,she took my drink order and I glanced over the menu and looked around the restaurant. As I looked up I saw this beautiful sight hanging above the door.
This is what went down. As you drive up to the New Longview community in Lee's Summit you first notice the colorful buildings and of course the college. Take a left at the stop light and you will drive right past Fascination Drive. On the corner you'll see NDP and ask yourself, where am I suppose to park? Keep driving, the majority of the parking is in back. There was a nice patio area on the side for good weather days. I walked in the back door and was greeted by a the owner Patrick Cuezze. For lunch there are two choices- order off the menu or you can hit up the buffet. I always try to get a variety of offerings from a new place, so I went with the menu (since it was a pizza only buffet). I didn't have a chance to try one of their 10 ON TAP or 30 BOTTLED BEERS, but- apparently they are just as much into their micro brews as they are their pizza! The waitress was nice and engaging,she took my drink order and I glanced over the menu and looked around the restaurant. As I looked up I saw this beautiful sight hanging above the door.
If you can't read that (go see an eye Dr.)
It says "We Proudly Serve Mendolia's Italian Sausage, We only serve the Best!"
This made me exceedingly happy, because A: Mendolia's is the best sausage in the world (bias??) and B: Mendolia's is a Kansas City classic. I love seeing local businesses support each other!!! I have grown up eating mendolia's my whole life, and when I saw on the menu the sausage grinder- I knew that was it. It was served with hand cut, double cooked fries. The waitress told me to substitute for the Puerto Fries (same fries, just covered with bacon, queso and jalapenos) I went for it- I like to take the recommendations, I also got 2 squares of thier thin crust pepperoni pizza to try out their namesake. So my order was in, I'm sitting there, trying to get a vibe on this place. It's kinda quirky with the sports stuff, and all the doors hanging from the walls, ceilings and everywhere else you looked. Patrick later told me that the doors were all designed and painted by community members, organizations and groups.
(You can design a door too! Just call and talk to Patrick about it.)
I didn't care for the music that was playing, just pop radio garbage (that's a big deal for me as a diner. I like to feel relaxed when I eat, and the music was making me annoyed) I put all that aside when I saw this set in front of me.
Lets start with the pizza. This was a paper thin, cracker crust. I mean just crispy and good, not dry. but crispy. Great flavor from the sauce, nice melting cheese (they use only GRANDE mozzarella), and Rosa Grande Pepperoni- (which was very small in diameter- about the size of a nickel). Now the pepperoni threw me off a little, because when they cook up, they tend to cup up so a little pool of grease forms inside. Patrick says that's fine with him. I prefer the pepperoni to be a little bigger around, but lets move on. The Grinder: Right off the bat, I noticed that it was not cut down the side like a hot dog bun. This was a hollowed out piece of Italian bread with the sausage cut up and put inside with the sauce and cheese, then capped off with what I would call a "bread cork". It was a sesame toasted flavor that hit me first, then more bread, and i realized my first bite was all bread and sauce. So....eh, idk about that. Next bite, tender, perfectly cooked Italian sausage, cheese, and sauce with the crusty bread and the Ah! and the Oo! it was good. I set that down for a second to dig into the puerto fries. This was like HALT!! PEPPER ATTACK MEETS MUSHY POTATO!! It was explained to me that the fries that day hadn't been double cooked. So they didn't develop a nice crunchy exterior, instead, they were mush with all that cheese just adding to the mush. The jalapeno and Fresno Chiles that were on the dish- in my opinion- way too much heat for a side dish to have. I stopped there with the fries. Finishing the pizza and sandwich, I felt somewhat sad that I just paid $3.00 extra to "puerto" my fries. There were a lot of things I liked but some pretty big misses as well for this trip to NDP. I did enjoy talking with Patrick and his wife after my meal, just finding out about them and their place. Some bonuses I found were: They have gluten free options for those in need of them, and on Monday's Kids eat free (see website for details), and they give great discounts for students! Patrick says they have the best pizza in town, But wouldn't you say that if you were the owner? For them only being opened for 4 months, and never being in the restaurant biz before, I'd say they have a great future ahead of them. Class dismissed.
Overall Rating: 4 out of 5
Please visit this locally owned business and see if you agree!
Tuesday, April 27, 2010
Korean Tacos w/ Killer Asian Slaw
Recipe No. 4
Korean Tacos w/ Killer Asian Slaw
Serving Size for this Recipe: 10-12 people
Average Cost: $25 (you'll be buying some ingredients that will become essentials in your pantry- so part of the cost will pay out in the long term)
Okay- okay already, you want me to tell you a new amazing take on the taco? Well, its not so new- it's been done- but not like this. This is my spin on Korean street food- the Korean Taco, or Korean BBQ Taco. Street vendors in all major cities are picking up on the concept that people LOve LOVe LOVE spices and bold flavors! This dish will deliver. Put it on the menu for your next get-together!
Now like I said; there are going to be some ingredients to buy that you are going to use a little of, and may not have in your pantry already- but once you get them, you can start finding the dishes to make that USE them (so don't freak out)
You're going to need flour tortillas (usually the small variety are called "fajita size")
The players for the steak are-
2-3 lbs of Skirt Steak (or Flank Steak)
(1) 20 oz bottle of Dr. Pepper - YES THE SODA!
2 tbsp of Hoisin Sauce
2 tsp of Sesame Oil
3 tbsp of Soy Sauce
1 tbsp of Fresh Garlic
2 Green Onions or Scallions (chopped)
1 tbsp of red chili flakes
2 tsp of fresh cracked black pepper
1 lime (the juice)
The Slaw is super easy, but killer flavor and a nice crisp/bright counter point to the richness of the steak-
1 head of shredded iceberg lettuce
1 or 2(depending on size) heads of Napa Cabbage
2 Large Carrots
1 cup of fresh Cilantro
1 tbsp of Hoisin Sauce
1/2 a cup of Rice Vinegar
2 tsp of sugar
2 tsp of salt
Alright- mix all the ingredients for the steak marinade together and pour half in a heavy duty zip tight storage bag, and the other half into an air tight container. Chop the steak into thin strips about 2 inches long but thin as you can get them with a kitchen knife. Marinate in the fridge for 3 hours at least- over night is better!
The day of your meal-
wrap your tortillas in a clean kitchen towel and place them in a baking dish w/ a lid into the microwave for 1 minute and let them sit till you're ready to eat.
Next-
Get all your veggies and shred them into a zip tight bag, add the other ingredients right into the bag and give it a good shake! make sure to taste it and add salt if needed. Put the bag in the fridge until service happens!
Then-
take your steak out and get cooking! get a grill plate or skillet out and on medium high heat- remove the meat from the bag and begin to cook- this will go fast, since the meat is cut small and thin. You're looking for a nice sear on the meat and good caramelization from all the sugar in the soda. The marinade you reserved in the air tight container can go into a pot and brought up to a simmer (once the meat is cooked- put it in this delicious sauce to keep it warm while serving- just use a slotted spoon or tongs to serve with). You're ready to eat! Lets Rock!
I hope you'll take this recipe and rock it out- Enjoy!
Korean Tacos w/ Killer Asian Slaw
Serving Size for this Recipe: 10-12 people
Average Cost: $25 (you'll be buying some ingredients that will become essentials in your pantry- so part of the cost will pay out in the long term)
Okay- okay already, you want me to tell you a new amazing take on the taco? Well, its not so new- it's been done- but not like this. This is my spin on Korean street food- the Korean Taco, or Korean BBQ Taco. Street vendors in all major cities are picking up on the concept that people LOve LOVe LOVE spices and bold flavors! This dish will deliver. Put it on the menu for your next get-together!
Now like I said; there are going to be some ingredients to buy that you are going to use a little of, and may not have in your pantry already- but once you get them, you can start finding the dishes to make that USE them (so don't freak out)
You're going to need flour tortillas (usually the small variety are called "fajita size")
The players for the steak are-
2-3 lbs of Skirt Steak (or Flank Steak)
(1) 20 oz bottle of Dr. Pepper - YES THE SODA!
2 tbsp of Hoisin Sauce
2 tsp of Sesame Oil
3 tbsp of Soy Sauce
1 tbsp of Fresh Garlic
2 Green Onions or Scallions (chopped)
1 tbsp of red chili flakes
2 tsp of fresh cracked black pepper
1 lime (the juice)
The Slaw is super easy, but killer flavor and a nice crisp/bright counter point to the richness of the steak-
1 head of shredded iceberg lettuce
1 or 2(depending on size) heads of Napa Cabbage
2 Large Carrots
1 cup of fresh Cilantro
1 tbsp of Hoisin Sauce
1/2 a cup of Rice Vinegar
2 tsp of sugar
2 tsp of salt
Alright- mix all the ingredients for the steak marinade together and pour half in a heavy duty zip tight storage bag, and the other half into an air tight container. Chop the steak into thin strips about 2 inches long but thin as you can get them with a kitchen knife. Marinate in the fridge for 3 hours at least- over night is better!
The day of your meal-
wrap your tortillas in a clean kitchen towel and place them in a baking dish w/ a lid into the microwave for 1 minute and let them sit till you're ready to eat.
Next-
Get all your veggies and shred them into a zip tight bag, add the other ingredients right into the bag and give it a good shake! make sure to taste it and add salt if needed. Put the bag in the fridge until service happens!
Then-
take your steak out and get cooking! get a grill plate or skillet out and on medium high heat- remove the meat from the bag and begin to cook- this will go fast, since the meat is cut small and thin. You're looking for a nice sear on the meat and good caramelization from all the sugar in the soda. The marinade you reserved in the air tight container can go into a pot and brought up to a simmer (once the meat is cooked- put it in this delicious sauce to keep it warm while serving- just use a slotted spoon or tongs to serve with). You're ready to eat! Lets Rock!
I hope you'll take this recipe and rock it out- Enjoy!
Monday, March 15, 2010
Mama's Recipes at Maggie's!
Critique No. 9
Restaurant
Maggie's
100C Southeast 3rd Street
Lee's Summit, MO 64063
(816) 554-0722
Cuisine: Authentic Mexican
Max. Occupancy: 26
Price Point Average: $5+
If you are walking downtown in Lee's Summit, you can find small shops of all kinds. There isn't a lot downtown that I haven't been to yet, but Maggie's was a place I'd missed! This little restaurant with big heart opened in October '09.
If you will, first notice the plate. It comes with the food only- not fancy non edible garnishes here...and you know why? Because this is REAL MEXICAN FOOD!!! Mexican food that is from Mexican recipes and a down home- real life- simple Mexican kitchen. The majority of what people consider Mexican food is just an Americanized version of it's true self. Next, notice the nice char on the edge of the tortilla. This is key in a good burrito- some nice smokiness, and the burrito was filled with the chili pork and rice. The pork, just tender and moist- there was such a nice earthiness to the meat, you could taste the spices and they were deeply cooked in. The Pazole was everything I thought it'd be. Very hearty and warming, a nice spice- not too much heat. The one falter of the meal for me was the rice. It wasn't bad- I ate all of it- it was a little on the bland side for my taste- and that is the only bad thing you'll hear me say. This was a great lunch- I enjoyed talking with Ryan, he was very nice to me in answering my questions about his business. You can tell he loves his restaurant. I will definitely go back to try more of the menu (that you can see below)
In conclusion- I like Maggie's and I'll be back there to try more of their food. I think it is a valuable addition to Lee's Summit- my words to Maggie's are "buenos suerte y gracias"
Overall Rating: 4 out of 5
Please visit this locally owned business and see if you agree!Thursday, February 11, 2010
Pasta with Broccoli
Recipe No. 3
Pasta with Broccoli
Serving size for this recipe: 6-8 people
Average cost: $11 (the cheese is the most expensive part of the dish- but worth every penny)
Here we are- almost half way through February, and it is still cold outside. The infamous groundhog tells us six more weeks of winter, so- here is a dish that will warm you up and keep you happy till that sun shines again. This recipe is one my mom has made my entire life (and probably before it as well) it just speaks to me now more than ever before. Just simply called pasta with broccoli, nothing fancy about it- just spectacular flavors :) I have tweaked it slightly to make it my own, but that is the beauty of cooking, a recipe is one ingredient away from being transformed. It is rustic and a little spicy, super tasty, but most importantly- its inexpensive and easy! It's a great vegetarian pasta dish too! This is what you'll need:
1 lb. of Bucatini (this is a long pasta that is hollow- from the Italian word for hole "buco" )
1 Large head of broccoli
5 slices of bread (crusty bread is best)
1.5 cups of grated pecorino Romano cheese (this is crucial, try not to substitute)
2 cloves of garlic
1/2 of a small sweet onion (or 1 shallot)
1 tsp of peperoncino (red pepper flakes)
1 tsp of butter
1/2 a cup of white wine
extra virgin olive oil
Okay, lets begin. Start out with a little prep work. You should break down the broccoli into florets and just use a vegetable peeler to clean the stem- there is so much flavor in the stem, it's not just the handle :) Next put all of your broccoli pieces into a food processor and run it on pulse in 3 second increments (we are trying to chop up the broccoli, not puree it) when the pieces are about the size of peas, empty the broccoli into a bowl and set it in the refrigerator. Then, take your slices of bread and and put them in the food processor and pulse them down to fine bread crumbs. Heat a small pan to on medium high heat and add your butter, toast the bread crumbs in the pan stirring them often to avoid burning. Once they are toasted, remove from heat and set aside for later use.
At this point, bring a large pot of water to a boil. Add a couple teaspoons of salt to the water. Let the pasta cook for 8 minutes, checking it till it is al dente (with a little bite to it, not uncooked and not fully cooked) While the pasta is cooking you're going to dice your onion and mince the garlic. Get a large saute pan over medium heat and coat the bottom of the pan with the olive oil. Once the pan is hot, add in the onion, stir them well- we are trying to to cook them till they are translucent (cooking them without color, or browning). This keeps the onions sweet, and that's right where we want them. Next, add in the garlic, just cook everything together for about 2 minutes, stirring them to avoid burning the garlic.
The second half of this cooking moves fast- so ready, set, go!
clear your stove of all pots and pans except the pan with onions and garlic- turn this pan up to medium high and add the white wine, let this reduce for 1 minute. next add in the broccoli, stir it in and let it cook with the onions and garlic for 3 to 4 minutes. Taste and adjust seasoning as needed with salt. Add your peperoncino, and stir. add your pasta to the pan, with a pair of tongs, pick up the pasta and incorporate it into the other ingredients, stirring and lifting, don't break up the pasta too much! next add the bread crumbs, repeat the stirring and lifting, incorporating the bread crumbs, remove the pan from the heat and get your serving dish out. Transfer the pasta to the dish with the tongs and empty the pan of all remaining food (broccoli, onions, whatever was clinging on) finally add half the pecorino romano cheese and give it one final stir and lift. top with the remaining cheese and eat!
Pasta with Broccoli
Serving size for this recipe: 6-8 people
Average cost: $11 (the cheese is the most expensive part of the dish- but worth every penny)
Here we are- almost half way through February, and it is still cold outside. The infamous groundhog tells us six more weeks of winter, so- here is a dish that will warm you up and keep you happy till that sun shines again. This recipe is one my mom has made my entire life (and probably before it as well) it just speaks to me now more than ever before. Just simply called pasta with broccoli, nothing fancy about it- just spectacular flavors :) I have tweaked it slightly to make it my own, but that is the beauty of cooking, a recipe is one ingredient away from being transformed. It is rustic and a little spicy, super tasty, but most importantly- its inexpensive and easy! It's a great vegetarian pasta dish too! This is what you'll need:
1 lb. of Bucatini (this is a long pasta that is hollow- from the Italian word for hole "buco" )
1 Large head of broccoli
5 slices of bread (crusty bread is best)
1.5 cups of grated pecorino Romano cheese (this is crucial, try not to substitute)
2 cloves of garlic
1/2 of a small sweet onion (or 1 shallot)
1 tsp of peperoncino (red pepper flakes)
1 tsp of butter
1/2 a cup of white wine
extra virgin olive oil
Okay, lets begin. Start out with a little prep work. You should break down the broccoli into florets and just use a vegetable peeler to clean the stem- there is so much flavor in the stem, it's not just the handle :) Next put all of your broccoli pieces into a food processor and run it on pulse in 3 second increments (we are trying to chop up the broccoli, not puree it) when the pieces are about the size of peas, empty the broccoli into a bowl and set it in the refrigerator. Then, take your slices of bread and and put them in the food processor and pulse them down to fine bread crumbs. Heat a small pan to on medium high heat and add your butter, toast the bread crumbs in the pan stirring them often to avoid burning. Once they are toasted, remove from heat and set aside for later use.
At this point, bring a large pot of water to a boil. Add a couple teaspoons of salt to the water. Let the pasta cook for 8 minutes, checking it till it is al dente (with a little bite to it, not uncooked and not fully cooked) While the pasta is cooking you're going to dice your onion and mince the garlic. Get a large saute pan over medium heat and coat the bottom of the pan with the olive oil. Once the pan is hot, add in the onion, stir them well- we are trying to to cook them till they are translucent (cooking them without color, or browning). This keeps the onions sweet, and that's right where we want them. Next, add in the garlic, just cook everything together for about 2 minutes, stirring them to avoid burning the garlic.
The second half of this cooking moves fast- so ready, set, go!
clear your stove of all pots and pans except the pan with onions and garlic- turn this pan up to medium high and add the white wine, let this reduce for 1 minute. next add in the broccoli, stir it in and let it cook with the onions and garlic for 3 to 4 minutes. Taste and adjust seasoning as needed with salt. Add your peperoncino, and stir. add your pasta to the pan, with a pair of tongs, pick up the pasta and incorporate it into the other ingredients, stirring and lifting, don't break up the pasta too much! next add the bread crumbs, repeat the stirring and lifting, incorporating the bread crumbs, remove the pan from the heat and get your serving dish out. Transfer the pasta to the dish with the tongs and empty the pan of all remaining food (broccoli, onions, whatever was clinging on) finally add half the pecorino romano cheese and give it one final stir and lift. top with the remaining cheese and eat!
You did it! You can add this to your family cookbook if you want. I hope you try it, please leave me some comments if you'd like.
I hope you can make memories in your kitchen, enjoy!
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