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Post by braided-rug on Nov 26, 2007 9:48:15 GMT 10
Mustard butter pasta with broccoli from The Tassajara Recipe Book Note - I don't tend to follow recipes too closely - I use them more for inspiration. The following is pretty much straight from the book. 5/8 cup butter, softened (or part olive oil) 4 Tblsp dijon mustard 2 cloves garlic 2 Tblsp parsley, well minced 2 Tblsp chives, finely sliced or green onion, minced Salt and Pepper 1 Tblsp oil 2 cups broccoli, cut into small flowerettes (or cauliflower or romanseco!) 3/4 pound pasta Blend butter and mustard. Set aside. Slice garlic and pound it with a mortar with a healthy pinch of salt. When the garlic is pulpy add the parley and chives (or onions) and pound a bit more to release the flaovrs. Blend this mixture into the mustard mixture with a few twists of black pepper. Bring a large amount of water to a boil with the tablespoon of oil and a spoonful of salt. Add the pasta to the boiling water. If you are using fresh pasta, add the broccoli at the same time. If using dried pasta, add the broccoli for the last couple minutes of cooking. As soon as the pasta and broccoli are done, drain and put them in a 12" skillet allowing a bit of the cooking water to dribble in. Add the mustard mixture and, over moderate heat, toss the mixture until everything is evenly coated. Keep the heat low enough that the butter doesn't bubble or fry as that would change the flavor. Adjust salt and pepper to your taste and serve. From: twosmallfarms.blogspot.com/2007/07/in-this-weeks-box-august-1st.html
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