Judy Rogers's Pasta with Spicy Broccoli & Cauliflower
Judy Rogers, the chef at the Zuni Cafe in San Fransisco, has passed away at the far too young age of 57. I've been using The Zuni Cafe Cookbook for more than a decade now, and love it so much that Ms. Garlic and I ate at Zuni on our honeymoon. I now make sure to get there every time I'm in the Bay Area; it's fantastic.
This seems like a good time to share a slight adaptation of my favorite recipe from the cookbook, a wonderful one-pot pasta dish:
1)Saute cauliflower and broccoli florets in olive oil over medium heat for 5-8 minutes, with a generous portion of red pepper flakes. (Start salted water for the pasta in the meantime.)
2)Roughly when the pasta's ready to go in (assuming it's dried, which you definitely want with this sauce), make a little hole in the center of the veggies, add a little more olive oil, and then a healthy portion of mixed garlic and finely minced anchovies.
3)After you've put in the pasta and the garlic is fragrant, mix it all together and add roughly a cup of white wine and some thyme and oregano to the sauce. The liquid should be at a good, bubbling simmer.
4)About a minute before the pasta will be ready, add rinsed capers to taste (salted better but not crucial.) Black or green olives are also nice here, and definitely use them if you're omitting the anchovies.
5)Drain the pasta, and then add to the sauce and mix. Add some Parmesan if you have it. Optional but good: add a cup or so of toasted bread crumbs.
Trust me -- it's fantastic. We'll definitely be eating it this week, and then do her chicken with bread salad (sans pine nuts) this weekend. R.I.P.
This seems like a good time to share a slight adaptation of my favorite recipe from the cookbook, a wonderful one-pot pasta dish:
1)Saute cauliflower and broccoli florets in olive oil over medium heat for 5-8 minutes, with a generous portion of red pepper flakes. (Start salted water for the pasta in the meantime.)
2)Roughly when the pasta's ready to go in (assuming it's dried, which you definitely want with this sauce), make a little hole in the center of the veggies, add a little more olive oil, and then a healthy portion of mixed garlic and finely minced anchovies.
3)After you've put in the pasta and the garlic is fragrant, mix it all together and add roughly a cup of white wine and some thyme and oregano to the sauce. The liquid should be at a good, bubbling simmer.
4)About a minute before the pasta will be ready, add rinsed capers to taste (salted better but not crucial.) Black or green olives are also nice here, and definitely use them if you're omitting the anchovies.
5)Drain the pasta, and then add to the sauce and mix. Add some Parmesan if you have it. Optional but good: add a cup or so of toasted bread crumbs.
Trust me -- it's fantastic. We'll definitely be eating it this week, and then do her chicken with bread salad (sans pine nuts) this weekend. R.I.P.
Hey folks! I just made this tonight, and it was indeed fantastic -- thanks for the recommendation!
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