Best 6 Giuliano Bugiallis Spaghetti Con Broccoli Spaghetti With Broccoli Recipes

BROCCOLI PASTA

Steps:

• Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
• Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
• In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.

GIULIANO BUGIALLI'S SPAGHETTI CON BROCCOLI (SPAGHETTI WITH BROCCOLI)

Steps:

• Remove and discard large tough stems from broccoli and cut the remainder into thick julienne strips, about 1 1/2 inches long and 1/4 to 1/2 inch thick. Soak the pieces in a bowl of cold water for about 30 minutes.
• Bring 4 quarts water to the boil. Add salt to taste. Add broccoli pieces to boiling water and cook for about 5 minutes. Drain broccoli, saving the cooking water. Place broccoli in a large warmed serving dish and set aside, covered, in a warm place.
• Bring the broccoli water back to a boil, add pasta and stir with a long- handled wooden fork or spoon to separate pasta and bring water rapidly back to the boil. Cover and cook pasta until done.
• While pasta is cooking, prepare the sauce. If using salted anchovies, fillet them and wash well, draining on paper towels. Heat olive oil in a heavy enamel or aluminum saucepan over low heat. When the oil is hot, remove the pan from the heat and quickly add the filleted anchovies and the red pepper flakes. Use a fork to mash them into the oil until amalgamated.
• Drain pasta and place in serving dish on top of the broccoli. Pour the anchovy sauce over the pasta. Sprinkle with freshly ground black pepper and toss gently but very well. Serve immediately.

SPAGHETTI AND BROCCOLI AGLIO OLIO

Steps:

• Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
• Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
• Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
• Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.

BROCCOLI SPAGHETTI

Steps:

• Chop the broccoli fine and add it to a sauce pan.
• Add garlic, olive oil, pepper and the water and bring to a boil.
• Reduce the heat and simmer, partially covered, for 30 minutes.
• Break up the broccoli as it cooks so that the end result is a mushy, slightly chunky green sauce.
• You may need to add more water or oil to keep it at a 'wet', pourable consistency if the liquid evaporates too quickly. You basically want it to be the thickness of a tomato pasta sauce. Add salt to taste; I only add the salt at the end, because if you do so earlier on, the saltiness may become more intense when the mixture reduces.
• Serve over cooked spaghetti. Sprinkle with parm if desired.

SPAGHETTI WITH BROCCOLI AND MUSHROOMS

Steps:

• Bring a large pot of salted water to boil, add spaghetti and bring the water back to a rolling boil. Cook pasta until al dente; drain well.
• Combine broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic powder and basil in a large saucepan. Heat the mixture over a low heat, stirring often, until the mushrooms and broccoli are hot.
• Place the spaghetti and the hot mixture in a large serving dish, toss lightly before serving.

SKILLET BROCCOLI SPAGHETTI

Steps:

• Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into 1/2-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.
• To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.
• Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.