Broccoli Piemontese Recipes

20-MINUTE CRISPY PIEROGIES WITH BROCCOLI AND SAUSAGE

20-Minute Crispy Pierogies with Broccoli and Sausage image

This is a kid-friendly twist on the classic Italian combination of broccoli rabe and sausage. We discovered that cooking mini pierogies pot-sticker style in a hot skillet saved time (no waiting for water to boil) and left them both crispy and tender.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
One 12.84-ounce box frozen mini potato-cheese pierogies
1/2 pound sweet Italian sausage (about 3 links)
2 cloves garlic, smashed and roughly chopped
Pinch red pepper flakes
1 pound frozen broccoli spears, thawed (split any spears that are very large)
1 cup low-sodium chicken broth
2 tablespoons grated Parmesan, plus more for serving

Steps:

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.

PASTA WITH PIEMONTESE CHEESE SAUCE

Pasta with Piemontese Cheese Sauce image

While no cheese sauce can get away with the "skinny" moniker, this one isn't terribly sinful because it's milk-based rather than cream-based. The addition of gooey Piemontese cheese makes it silky, rich, and smooth. I suggest La Tur, a soft-ripened cheese made from a blend of sheep, cow, and goat's milk. If you cannot find it, look for Taleggio, which is from nearby Lombardia and makes a fine substitute. If these suggestions may as well be Greek (Italian) to you, and your local grocer doesn't carry either of these cheeses, look for something with a soft, creamy consistency, such as a triple-creme Brie.

Provided by Linda Miller Nicholson

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

12 ounces dried conchiglie pasta (medium-sized shells)
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
8 ounces creamy Piemontese cheese, such as La Tur, rind removed
1/4 teaspoon freshly grated nutmeg
1 teaspoon flaky salt, such as Murray River or Maldon

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package's directions.
Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour and stir with a wooden spoon for 3 minutes, to eliminate the raw flour taste from the finished sauce. Add the milk in a slow, steady stream, whisking vigorously to avoid clumping. When the milk mixture begins to simmer, turn the heat to medium-low and cook for 5 minutes, stirring occasionally. Add the cheese all at once, along with the nutmeg and salt. Reduce the heat to low and stir constantly to melt the cheese into the sauce. The sauce is ready when there are no more clumps of cheese, but it can be held over the lowest heat setting on your stove for 15 minutes.
Drain the pasta, toss the sauce with the pasta and serve immediately.

SIMPLE BROCCOLINI

Simple Broccolini image

This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.

Provided by JUMAHA

Categories Side Dish Vegetables

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

1 bunch broccolini
2 tablespoons olive oil
1 clove garlic, minced
1 lemon wedge
salt and ground black pepper to taste
1 pinch red pepper flakes

Steps:

Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Fat 13.6 g, Fiber 3.2 g, Protein 8.3 g, SaturatedFat 1.9 g, Sodium 145.2 mg, Sugar 5.4 g

BROCCOLI PIEMONTESE

Broccoli Piemontese image

Provided by James Beard

Yield Serves 4

Number Of Ingredients 5

Ingredients

2 to 3 pounds broccoli
2 finely chopped cloves garlic
Olive oil
Salt, freshly ground black pepper
White wine

Steps:

Cook broccoli in boiling, salted water until barely tender. Drain. Sauté garlic in enough oil to cover the bottom of a large skillet. When lightly browned, add broccoli and spoon hot oil and garlic over it. Season to taste. Add wine and cook down quickly. Serve the broccoli with pan juices poured over it.

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