- Slice 1/4 inch off the top of the garlic head, wrap in aluminum
foil, and bake in a 375 degree oven for about 30 minutes
- Remove cloves from skin and slice, Set aside
- Put a pot with 4 quarts of water and a teaspoon of salt on the
stove over high heat
- Cut off the bottom 1/2 inch from the stems of the broccoli raab
- Then lay the bunch on its side on a cutting board and cut crosswise
- The stem portions should be no more than 3/8 inch wide
- the leafy tops can be cut somewhat wider, as much as 3/4 inch
- Rinse the broccoli raab in a colander and put into the pot when
the water comes to a boil
- Cook 7 minutes or until just tender
- Scoop out with a skimmer into the colander and return the pot to
a boil
- When it reaches the boil again, add the pasta and cook until just
tender
- Put broccoli raab in a large skillet-a wok is ideal for this-and
turn the heat on low
- Drain the pasta in the colander and add to the broccoli raab with
the garlic, half the olive oil, salt and black pepper to taste, and
pepper flakes
- Toss and cook a few minutes just until flavors meld
- Add remaining olive oil and serve with Parmesan cheese when
ready
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Ingredients
- 1 Head garlic
- 1 bn Broccoli raab; about 1 pound
- 1 lb Fusilli or other short pasta
- 3 tb Extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1 ds Hot pepper flakes
- Grated parmesans cheese
Comment
This source if from the Net and is for personal recording and purposes
only.
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