Crispy Broccoli With Capellini In Broth

Recipe Ingredients

		Kosher salt - as needed
1/4 cup	59ml	Extra-virgin olive oil
1 cup	146g / 5.1oz	Broccoli head - (1 1/4 to 1 1/2 lbs) - stems removed, and (large)
		Florets trimmed to 2" long with a
		Stem abt 1/2" thick - (4 to 5 cups)
1		Chicken stock
		= (preferably homemade)
1 teaspoon	5ml	Hot red pepper flakes - (to 2) - or to taste
1/2 lb	227g / 8oz	Fresh capellini
1 cup	198g / 7oz	Freshly-grated Parmigiano-Reggiano
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C33) - from the TV FOOD NETWORK

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