Comments on: Ben tornati broccoli!

By: admin

admin — Tue, 23 Oct 2007 20:50:19 +0000

And very good they are, too. I also love nettles or ortica mixed in.
Robyn, HWEM doesn’t eat his greenery? Blast!

By: Maryann@FindingLaDolceVita

Maryann@FindingLaDolceVita — Tue, 23 Oct 2007 17:54:31 +0000

Judith,
I am Barese and we use dark greens like turnip tops, broccoli rabe, “weed” greens with strong taste.

By: robyn

robyn — Tue, 09 Oct 2007 08:54:58 +0000

OH YUM! Now all I have to do is get HWEM to eat his broccoli.

By: admin

admin — Mon, 08 Oct 2007 14:48:55 +0000

Good! At least something today is going the way I meant it to. The rest of this day is warfare!

(That’s why the broccoli goes in only a few minutes before the pasta comes out.)

By: KC

KC — Mon, 08 Oct 2007 14:13:52 +0000

That is most delicious looking pasta with broccoli I have ever seen. It’s a fairly typical dish around here but the broccoli is always way to cooked for my tastes.

By: admin

admin — Sun, 07 Oct 2007 10:37:42 +0000

You are very welcome, and you should know I did this recipe step by step because of your fondness for that kind of presentation. I usually don’t, because I work alone and I can’t photograph myself. That means stopping to shoot it and with some dishes that spells death.

Think of all the sugar and salt you missed by not using tinned soup!

By: dummy from that kitchen

dummy from that kitchen — Sun, 07 Oct 2007 03:36:26 +0000

It has only been as recently as a couple of years ago that I discovered pasta goes beyond my mom’s “bolognese”. Anyway, I tried your version yesterday and my family gobbled it down like there was no tomorrow. Only variation was that I didn’t have celery, so I used zucchini instead. It was fantastic! Thanks again for your tips.

By: admin

admin — Fri, 05 Oct 2007 17:02:51 +0000

I have lately been called the Umbrian tourist office branch of Puglia, but I made and loved this pasta long before I went there and fell for her.

eg, you will never know how good this dish is, because you won’t believe your mum. I can tell you that your broccoli and pasta with cheese doesn’t taste like this one bit, and this is great.

Ruth, once they eat this version, the genuine thing, it will be a matter of having to sneak the anchovy out, not in. I’m not fond of them, but when made into something, they add an indefinable pleasure factor, a sort of umami it needs.

By: Jackie

Jackie — Fri, 05 Oct 2007 15:35:32 +0000

ooh, i would love to get some broccoli! this looks really good. i love all things pugliese.

By: Ruth

Ruth — Fri, 05 Oct 2007 13:57:45 +0000

Great post Judith and I love the “hidden’ anchovies. It’s the only way I can feed them to my family. This is one dish I’ll be trying soon. Thanks for sharing with Presto Pasta Nights.