That is peasant meals at its most comforting, one thing Angie’s grandmother Maria would make for a fast lunch at residence. (She’d activity Angie with breaking the pasta as a baby to maintain her busy.) It’s a one-pot affair: You’re basically infusing the oil with garlic, then including broccoli, celery, and water to make a vegetarian inventory. In goes the pasta and a contact of lemon and cheese and also you’re finished. It’s easy however soul-satisfying.
Maria discovered the recipe from her mother-in-law, who was Sicilian, and we not too long ago discovered a really comparable recipe in an outdated Italian cookbook that referred to as for a standard Sicilian chicory, which leads us to consider that the dish was most likely tailored in America with broccoli. Regardless of the place it originated or how precisely it got here to be, that is one in every of our favorites, and it comes collectively rapidly for a hearty meal. Be happy to substitute cauliflower for the broccoli, if that’s your temper.
Serves: 4 to six
Prep time: quarter-hour
Whole time: 1 hour
INGREDIENTS
1 pound|450 grams broccoli (about 1 medium head), roughly chopped (florets and tender stalk)
½ cup|125 ml extra-virgin olive oil
¼ cup|30 grams thinly sliced garlic (about half of 1 massive head)
½ teaspoon freshly floor black pepper
2 tablespoons kosher salt
½ cup|70 grams finely chopped celery (about 2 ribs)
¼ pound|115 grams dried linguine, damaged into 1-inch items
2 teaspoons contemporary lemon juice
½ cup|50 grams finely grated Parmigiano-Reggiano cheese, for serving
DIRECTIONS
- Working in batches as vital, pulse the broccoli within the meals processor till it’s damaged up into small even items. You need to have about 4 cups|450 grams of broccoli crumbles.
- In a medium pot, warmth the olive oil over medium warmth. Add the garlic, black pepper, and salt and cook dinner, stirring usually, till the garlic is toasted, 2 to three minutes. Add the celery and cook dinner till translucent, 2 to three minutes.
- Add the broccoli and stir to mix. Add 8 cups|1890 ml of water. Deliver to a boil over excessive warmth, then scale back the warmth to medium-low and simmer for half-hour to meld the flavors.
- Improve the warmth to excessive as soon as extra to deliver the soup to a boil, then add the pasta. Prepare dinner till the pasta is cooked by, about 12 minutes. Take away from the warmth and stir within the lemon juice.
- To serve, ladle into bowls and prime with parmesan cheese. Leftover soup retains, lined within the fridge, for as much as 5 days.
Reprinted with permission from Italian American by Angie Rito and Scott Tacinelli. Copyright © 2021. Pictures by Christopher Testani. Revealed by Clarkson Potter, an imprint of Penguin Random Home.
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