Crispy Broccoli With Capellini In Broth Recipes

CRISPY PARMESAN BROCCOLI

Crispy Parmesan Broccoli image

Provided by Molly Yeh

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 head broccoli, cut into florets with the long stems attached
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup grated Parmesan
1 cup ranch dressing
1 tablespoon sriracha
Zest and juice of 1 lime

Steps:

Preheat the oven to 400 degrees F.
Combine the broccoli, garlic, 1 tablespoon oil and some salt and pepper in a medium bowl. Add the remaining tablespoon oil to coat the bottom of a large ovenproof skillet, preferably cast iron. Add the cheese in an even layer followed by the broccoli. Roast until the broccoli is slightly browned and the cheese is golden brown and crispy, about 15 minutes.
Meanwhile, combine the ranch, sriracha, lime zest and juice in a small bowl. Remove the skillet from the oven and drizzle the sauce all over the broccoli.

CRISPY BROCCOLI WITH CAPELLINI IN BROTH RECIPE

Crispy Broccoli With Capellini In Broth Recipe image

Provided by á-174942

Number Of Ingredients 9

Ingredients

Kosher salt as needed
1/4 cup extra-virgin olive oil
1 large broccoli head - (1 1/4 to 1 1/2 lbs) stems removed, and florets trimmed to 2" long with a
stem abt 1/2" thick - (4 to 5 cups)
1 quart chicken stock (preferably homemade)
1 teaspoon hot red pepper flakes - (to 2) or to taste
1/2 pound fresh capellini
1 cup freshly-grated Parmigiano-Reggiano
Freshly-ground black pepper to taste

Steps:

Bring a large pot of salted water to boil for the pasta. Meanwhile, heat the oil in a large skillet over high heat until just smoking. Add the broccoli and season with salt, to taste. Cover and cook until just crispy and brown around the edges, about 3 minutes. Remove the cover, stir, and reduce the heat to medium-high. Cover and cook until the florets are crisp but tender, about 5 minutes. Add the chicken stock and pepper flakes. Add the capellini to the boiling water and cook until al dente, 2 to 3 minutes. Drain the pasta and add to the skillet with the broccoli and stock. Stir in 1/2 cup of the cheese and season with salt and pepper, to taste. Divide among 4 warmed soup plates and sprinkle with the remaining cheese. This recipe yields 4 servings.

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