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MY COOKBOOK

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11.7.12

BROCCOLI PENNE ALFREDO


I was preoccupied with the cherries when the broccoli was ready, but I had no time to get creative with it, so we gave them away, otherwise ate steamed broccoli for a week. Now that I have the time, the broccoli is pretty well gone and I will have to wait for the secondary crop to grow. If you like pasta, this dish is for you. Penne rigate has ridges, the better to hold sauces, but don’t expect a thick cheese sauce here. Still this is delicious. The preparation is minimal; this is one more dish that can be made on the stove. Kamloops is in a middle of heat wave.


2 cups of penne rigate
salt
2 cups chopped broccoli
2 Tbsp olive oil
1-1/2 cups slivered Canadian back bacon [it’s lean, cured ham]
2 garlic cloves, minced
1/3 cup diced red onion
1/2 cup heavy cream
1/2 cup milk
1/3 cup freshly grated Parmigiano-Reggiano cheese

• Bring a medium Dutch pot of salted water to a rolling boil.
• Boil the pasta according to package directions.
• While the pasta is boiling, wash and chop the broccoli.
• Cut the back bacon into slivers, mince the garlic and dice the red onion.
• When the pasta is al dente, add the chopped broccoli to the pot.
• Bring to the boil and immediately remove pot from the heat. Set the pot aside, the residual heat will continue to cook the broccoli, but will not soften the pasta significantly.
• Place the oil in a non-stick fry pan and fry the slivered back bacon for a couple of minutes on medium heat to crisp it up a little.
• Transfer the back bacon to a bowl.
• Add the garlic and the onion to the remaining oil and sauté for a minute or two.
• Add the cream and the milk and bring it to a boil.
• Reduce heat and simmer slowly for a couple of minutes.
• Meanwhile drain the pasta and the broccoli and place it back to the pot.
• Add the Parmesan to the sauce and remove from the heat.
• Add the reserved back bacon to the pasta mixture.
• Add the sauce stir to combine.
• Cover and let dish rest for five minutes before serving.




  



2 comments:

  1. Not really related to this post, I've been meaning to ask you if you have heard of Szamárfulé? This is a cookie that my Mom passed down to me. I have never been able to find a recipe for it on line or even in books. Here is a link to my recipe: http://kitcheninspirations.wordpress.com/2011/10/06/hungarian-donkey-ear-cookies-szamar-fule/

    ReplyDelete
  2. Szamárfül
    http://webcukraszda.hu/edesseg_search.php?id=1805

    Szamárfül
    http://www.receptekkonyve.hu/szamarful

    Szamárfül
    http://www.mindmegette.hu/szamarful.recept

    Szamárfül
    http://www.receptekkonyve.hu/szamarful

    ReplyDelete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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