THE BASSMAN COOKS

Growing up Italian was a feast for the senses. The sights and smells are still with me today. I thought i would share some of the dishes we ate at our table and hope you will try them and make them a part of your familly. We grew our own vegetables and many of the things we ate were directly from the garden.

Macaroni And Broccoli

Italian cooking is often the simplest of ingredients cooked in a simple way. But make no mistake, the ingredients are key. This dish was a common dish for us. The ingredients are very few, but powerful flavors abound. Good EVOO is a must and attention to salting the Broccoli In stages during cooking Will make all the difference. Check seasoning often during process.

Ingredients

1 lb Linguine Or Spaghetti 1 Cup EVOO 1 Yellow Onion 1 Tablespoon Chopped Garlic 2 Heads Worth Of Broccoli Crowns(Chop Stems) 1 Crushed Red Pepper (Optional) Pecorino Romano Bring pot of water to a boil and then add broccoli crowns. Boil until cooked but slightly firm. Drain and set aside . Saute onion until golden using 1/2 cup of EVOO. Add chopped garlic until barely yellow. Add broccoli and mix well. Add the rest of EVOO and saute at low temperature. You should make sure that when you drain broccoli, you refill same pot and get it boiling and ready for the macaroni. Salt the water once boiling and add macaroni. Cool until al dente , drain and add to broccoli mixture and stir well. Transfer to large bowl and mix well. Serve with pecorino romano