During the Spring 2012 I taught one of many interdisciplinary undergraduate seminars in the Experimental Study Group at MIT. Each class is based on the preparation of a simple delicious dish and on the bite-sized acquisition of parts of the Italian language and culture.
Videography by Graham Gordon Ramsay.

Click here to watch the videos in full resolution.
Buon divertimento!

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Saturday, February 11, 2012

Pasta con i broccoli


- about 400g of pasta of any shape (I recommend short pasta)
- extravirgin OLIVE oil (use the amount of olive oil you are comfortable with, usually 2-3 spoons are enough)
- salt (sale), pepper (pepe), dry crushed red pepper (peperoncino)
- 2 garlic (aglio) cloves
- 2 anchovies (acciughe)
- 1 broccolo (yes, one broccolo, plural broccoli)
- grated pecorino romano or parmesan cheese

Vegetarians can prepare the same sauce without anchovies.


Heat a pot of water.
Wash the broccolo. Remove stem: cut high enough so that large individual broccoli florets fall away as you cut. If you want to eat the stem, slice it thinly.
When the water boils, add the salt and the broccoli. The broccoli take about 12 minutes
to cook, so if the pasta needs to cook for the same time, add the pasta immediately.
Most pasta shapes cook in less than 12 minutes, in this case you want to add the pasta after a few minutes.
In the meantime warm up the olive oil in a saucepan at low heat, add the garlic (the whole pressed cloves, or chopped or minced, according to your taste), the anchovies and peperoncino. The anchovies will melt.
Once drained, return the pasta to its pot or to the saucepan and sautee quickly over high heat.
Serve and top with grated cheese!

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