Broccoli Frascatelli Recipes

REALLY QUICK BROCCOLI PASTA

Really Quick Broccoli Pasta image

Recipe video above. This is a great emergency meal OR carb + veg side for all those times when your cupboards are bare except for broccoli, pasta, and some kind of cheese. It's saucy without using tons of oil, and there's loads of sub options. Quick and utterly scrumptious - loaded with tons of broccoli!

Provided by Nagi

Time 15m

Number Of Ingredients 14

Ingredients

350g / 12 oz dried short pasta ((I used small shells))
2 broccoli heads ((BIG!))
1 cup shredded cheese (or more!)
2 tsp lemon zest
2 tbsp lemon juice ((or more!))
5 tbsp extra virgin olive oil
1/3 cup parmesan (, finely grated)
2 garlic cloves (, minced)
1 tsp mixed dried herbs ((or fresh!))
1/2 tsp+ red pepper flakes ((add more if you want spicy!))
1 tsp sugar
3/4 tsp salt
1/2 tsp pepper
More parmesan

Steps:

Cook pasta: Boil a large pot of water with 2 tsp salt, add pasta.

Nutrition Facts : Calories 634 kcal, Carbohydrate 71 g, Protein 23 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 31 mg, Sodium 768 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

BROCCOLI FRASCATELLI

Broccoli Frascatelli image

Pillowy and toothsome, these dumplings have a texture similar to gnocchi, but they aren't gnocchi - they are simply semolina flour and water, or frascatelli. By Carrie King, originally posted at honestcooking.com

Provided by Itneedslemonjuice

Categories Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups semolina flour
1 large head of broccoli, stalks trimmed and cut into individual florets
3 -4 garlic cloves, minced
1/4 cup olive oil, plus more
1/3 cup vegetable broth
1 teaspoon red chili pepper flakes, maybe more
salt and black pepper

Steps:

For the pasta - get a large pot of well salted water on high heat.
As you wait for the water to boil, make your frascatelli.
Dump the semolina into a baking dish, shaking to create one even layer. Have one cup of water ready and waiting at the side of the dish.
Dip all five of your fingertips into the water and, lifting water with them, spray the water over the top of the semolina flour. Do this repeatedly until most of the surface is covered in splotches of water. Wait 30 seconds for the water to absorb into the flour. Then, using a slotted spoon, spatula or, really, even your fingers, gently turn the flour onto itself, forming dumplings.
Put the dumplings into a colander or sieve and shake out the excess semolina over the baking dish. Gently transfer the finished dumplings onto a baking sheet.
Return to the baking dish and repeat the same process until you have used all of the semolina and/or water. You may have a little water left at the end, which is fine. The bits of semolina that remain in the bottom of the baking dish can be pressed together to form dumplings.
In a 12′ sauté pan, gently heat the olive oil, minced garlic and red pepper flakes over low heat. Once the garlic is fragrant add the trimmed broccoli.
Season generously with salt and black pepper and whichever liquid you are using - wine or veggie stock or water - to the bottom of the pan. Bring to a boil, stir the broccoli and place a lid on the pan - steaming the broccoli for a few minutes.
Remove the lid and turn the heat off.
Once the water boils, cook the frascatelli. Use a wooden spoon to make a vortex or whirlpool in the water - this helps to prevent the frascatelli from sticking to each other and the bottom of the pot. Cook the frascatelli for no more than 1 minute.
Drain the water and add the frascatelli directly to the broccoli. Stir well.
Taste and adjust seasoning.
To serve: top with freshly grated Pecorino cheese and a drizzle of olive oil.

Nutrition Facts : Calories 635.8, Fat 20.1, SaturatedFat 2.8, Sodium 83.6, Carbohydrate 96, Fiber 10, Sugar 3.5, Protein 20.1

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Web Jan 16, 2019 Instructions. Preheat oven to 220C/425F (standard) or 180C/350F (fan/convection). Cut/break broccoli into florets and pile …
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Total Time 35 mins
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Drizzle all over with extra virgin olive oil, scatter with garlic, salt and pepper. Toss with fingers or tongs, then spread out over tray in a single layer (or toss in large bowl or ziplock bag).
Roast for 20 to 25 minutes until the tips of the florets are slightly browned and crispy. The broccoli should be "tender crisp", meaning just cooked through, not soft and floppy.

Broccoli Frascatelli Recipes

REALLY QUICK BROCCOLI PASTA

BROCCOLI FRASCATELLI

Pillowy and toothsome, these dumplings have a texture similar to gnocchi, but they aren't gnocchi - they are simply semolina flour and water, or frascatelli. By Carrie King, originally posted at honestcooking.com

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