Penne Pasta Broccoli Bagna Cauda Recipe 475

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BAGNA CAUDA



Bagna Cauda image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 15m

Yield about 2 cups sauce

Number Of Ingredients 5

1/2 cup plus 2 tablespoons extra-virgin olive oil
4 to 5 cloves garlic, peeled and microplaned or minced
12 anchovies preserved in olive oil, drained and chopped
1/3 to 1/2 cup unsalted butter, cut into chunks
A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini

Steps:

  • Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this as a dipping sauce - which is meant to be pungent but not acrid. If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.
  • Dip in the crudites and eat.

PENNE WITH BROCCOLI



Penne with Broccoli image

A bowl of pasta topped with sweet red onion, crunchy broccoli, and creamy ricotta cheese is perfect after a long day at work.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 7

Coarse salt
3/4 cup penne or other short pasta (2 ounces)
1 cup broccoli florets
1 teaspoon olive oil
1/2 small red onion, cut lengthwise into 1/2-inch-thick slices
1 garlic clove, thinly sliced
1/4 cup part-skim ricotta cheese, room temperature

Steps:

  • Bring a medium saucepan of salted water to a boil. Add penne, and cook 2 minutes less than package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green. Reserving 1/2 cup pasta water, drain pasta and broccoli; set aside.
  • In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and lightly browned, about 5 minutes. Add pasta water as needed to help loosen any browned bits from bottom of pan.
  • Add penne and broccoli, and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish. Top with ricotta; season with salt and pepper.

Nutrition Facts : Calories 242 g, Fat 10 g, Fiber 3 g

BROCCOLI BAGNA CàUDA



Broccoli Bagna Càuda image

Provided by Michelle Tam

Categories     Side     Roast     Wheat/Gluten-Free     Dinner     Broccoli     Healthy     Anchovy     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 bunches broccoli (about 2 pounds), cut into florets, with stems peeled and cut into uniform pieces
2 tablespoons macadamia nut oil or fat of choice Kosher salt
Kosher salt
Freshly ground black pepper
6 anchovy fillets packed in olive oil (about half of a 2 ounce can), drained and minced
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Finely grated zest and juice from 1 medium lemon

Steps:

  • DO THIS:
  • 1. Preheat the oven to 400°F with the rack in the middle position.
  • 2. In a large bowl, toss together the broccoli and macadamia nut oil, and season generously with salt and pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet.
  • 3. Roast the tray of broccoli for 30 to 35 minutes, or until tender and toasty, tossing the broccoli and turning the baking sheet halfway through the cooking time.
  • 4. In the mean time, make the bagna càuda. Cook the minced anchovies and olive oil in a small saucepan over low heat. Stir until the anchovies melt into the oil, which should take 3 to 5 minutes. Remove the pan from the heat, and stir in the garlic and red pepper flakes.
  • 5. When the broccoli's done roasting, transfer it to a large bowl, and mix it with the garlic-anchovy sauce, lemon zest, and lemon juice.

PENNE PASTA & BROCCOLI BAGNA CAUDA RECIPE - (4.7/5)



Penne Pasta & Broccoli Bagna Cauda Recipe - (4.7/5) image

Provided by á-73576

Number Of Ingredients 11

1 pound penne pasta, cooked in salted water, drained
2 large broccoli florets, cut into small florets
1 can anchovies, chopped
3 cloves garlic, chopped
1/2 cup olive oil
1/2 cup butter
3/4 cup fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1/2 teaspoon red pepper flakes
Parmesan cheese for topping, freshly shaved or grated

Steps:

  • Steam the broccoli florets about ten minutes, until tender. Bagna Cauda sauce: In a large saute pan add olive oil and butter warming through. On very low temperature, stir in garlic and chopped anchovies cooking until anchovies melt into the oil. Add in red pepper flakes then the fresh chopped parsley, stirring after each addition. In a large bowl combine together the penne pasta and broccoli then pour over the Bagna Cauda sauce stirring well to incorporate. Return the pasta dish back into the large saute pan continually stirring and mixing the pasta dish for two to three minutes to heat through and blend flavors together. Stir in the salt and pepper. Top pasta dish with fresh shaved or grated Parmesan cheese.

GARDEN-STYLE STRAW AND HAY PASTA WITH BAGNA CAUDA SAUCE



Garden-Style Straw and Hay Pasta with Bagna Cauda Sauce image

Provided by Rachael Ray : Food Network

Time 9h

Yield 4 to 6 servings

Number Of Ingredients 11

2 bulbs hardneck garlic (about 24 cloves), cloves separated and skin left on
Sea salt
A couple handfuls each of assorted farm-fresh vegetables: asparagus, baby golden beets, baby carrots, baby zucchini, cauliflower or purple cauliflower, haricots verts, pattypan squash and/or sugar snap peas (1 1/2 to 2 pounds total)
1/4 cup EVOO
Two 2-ounce tins or one 4-ounce jar good-quality flat anchovy fillets, drained
1 pint heavy cream or half-and-half
1/2 stick butter (4 tablespoons)
Freshly ground pepper
8 ounces egg pasta, such as tagliatelle
8 ounces spinach pasta, such as tagliatelle
1/4 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

  • Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes. Let cool, then drain, peel and mash into a paste. Season with sea salt.
  • Bring a few inches of water to a boil in a large pot and season with salt. Fill a large bowl with ice water. Cut the vegetables into similar shapes and sizes but keep them separate. Blanch the vegetables, one kind at a time, until tender-crisp. Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes. After each batch, transfer them to the ice bath to cool using a spider or a small strainer. Drain well.
  • Heat the EVOO in a small pot over medium heat. Add the anchovies and stir until they break down and melt into the oil. Add the heavy cream, butter and garlic paste, and season with salt and pepper. Cook, stirring, until thickened. Let the sauce cool, then transfer to an airtight container and refrigerate overnight (or longer).
  • Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente, 7 to 8 minutes. Add the vegetables in the last 2 minutes of cooking to reheat them. Reheat the bagna cauda sauce in a saucepan over medium-low heat.
  • Toss the pasta and vegetables with the sauce and the parsley. Season with salt and pepper.

LEAVING-HOME PENNE RIGATE WITH BROCCOLI



Leaving-Home Penne Rigate with Broccoli image

Provided by Anna Boiardi

Categories     Pasta     Vegetarian     Quick & Easy     Back to School     Dinner     Parmesan     Broccoli     Family Reunion     Healthy     Potluck     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

Salt
1 1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets
1 pound penne rigate
3/4 cup extra-virgin olive oil
2/3 cup finely grated pecorino cheese, plus extra for serving
Freshly ground pepper

Steps:

  • Bring a big pot of water to a boil. Add a good handful of salt (about 1/4 cup), enough that you can taste it. Set a fine strainer in the sink.
  • When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.

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