Crispy Broccoli With Capellini In Broth

By á-174942

Ingredients

• Kosher salt as needed
• 1/4 cup extra-virgin olive oil
• 1 large broccoli head - (1 1/4 to 1 1/2 lbs) stems removed, and florets trimmed to 2" long with a
• stem abt 1/2" thick - (4 to 5 cups)
• 1 quart chicken stock (preferably homemade)
• 1 teaspoon hot red pepper flakes - (to 2) or to taste
• 1/2 pound fresh capellini
• 1 cup freshly-grated Parmigiano-Reggiano
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

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.