Directions
- 1Remove the stem and trim the outer fibrous parts of the broccoli. Then cut the florets and place them in a bowl.
- 2Toss with olive oil and salt. Lay evenly on a sheet pan and bake at 350 until browned and crispy.
- 3Cut the stems into even pieces.
- 4Brown some garlic and onions in extra virgin olive oil.
- 5Add the broccoli stems and saute for a couple minutes.
- 6Add 1/2 cup of heavy cream and enough water to cover the broccoli stems.
- 7When the broccoli stems are tender, remove the parmesan rind and add fresh parsley.
- 8Use a stick blender or food processor and puree until smooth.
- 9Remove the trimmed florets from the oven.
- 10Toast up some panko breadcrumbs and lemon zest in a pan, then add the florets and mix.
- 11Heat up your sauce and add regatoni. Adjust the texture if needed, adding more water if necessary.
- 12Right before plating, squeeze a little lemon in, top with the broccoli crumb and grated parmesan.
Ingredients
- 1 broccoli
- 2 tablespoons olive oil
- 1 pinch salt
- 2 cloves garlic
- 1 small yellow onions
- 1 parmesan rind
- 1 1/2 cup heavy cream
- 1 enough to cover water
- 1 handful fresh parsley
- 1 1/2 cup panko breadcrumbs
- 1 tablespoon lemon zest
- 1 squeeze lemon juice
- 1 enough for your serving regatoni pasta
Equipment
knifebowlsheet panovensauce panstick blender
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