Best 2 Provolone And Broccoli Alfredo Recipes
Indulge in a symphony of flavors with our delectable Provolone and Broccoli Alfredo, a culinary masterpiece that tantalizes your taste buds. This creamy and indulgent dish features tender broccoli florets enveloped in a luscious Alfredo sauce, generously topped with the sharp and nutty flavors of Provolone cheese. Experience a harmonious blend of textures and flavors in every bite, as the creamy sauce embraces the crisp-tender broccoli and the Provolone's distinct tanginess cuts through the richness. Dive into a delightful culinary journey with our Provolone and Broccoli Alfredo, sure to become a favorite among pasta enthusiasts.
In addition to this main recipe, our article offers a diverse selection of delectable dishes to satisfy various culinary cravings. Treat yourself to the timeless classic, Fettuccine Alfredo, a simple yet elegant pasta dish that showcases the essence of Alfredo sauce. For a lighter and refreshing option, try the Broccoli Alfredo, where broccoli takes center stage, bathed in a creamy Alfredo sauce. If you're seeking a hearty and flavorful meal, look no further than the Chicken Alfredo, where succulent chicken pieces mingle harmoniously with the creamy Alfredo sauce, creating a satisfying and delectable dish. Explore the culinary delights within our article, and embark on a gastronomic adventure that will leave you craving for more.
QUICK FETTUCCINE AND BROCCOLI ALFREDO
This is a go-to dinner in my house. You can have the entire family eating within 30 minutes, and it's fun to get the kids involved in the cooking. You can switch out the pasta for another long cut like linguine, bucatini or angel hair. And you can sub cauliflower florets or baby carrots for broccoli; just be sure to adjust the steaming time.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente, 8 to 11 minutes. While the pasta cooks, place a steamer basket over the pot and place the broccoli in the basket. Cover and steam until tender, 3 to 4 minutes. Set aside.
- Meanwhile, in a large saucepan or skillet, melt the butter over medium heat. Grate the half clove of garlic with a rasp grater into the butter and cook, stirring, about 1 minute. Stir in the cream, milk, and salt and pepper to taste. Bring to a simmer. Stir in the Romano and Parmesan, stirring until melted; the sauce will thicken. Turn off the heat and set aside until the pasta is done.
- Drain the pasta, reserving about 1/2 cup of cooking liquid. Add the drained pasta to the cream sauce and stir until well coated. If the sauce seems too thick, stir in some of the reserved pasta cooking liquid to thin it until it coats the pasta well. Fold in the broccoli. Garnish with parsley and more Parmesan.
BROCCOLI TOASTS WITH MELTY PROVOLONE
A beautifully assembled toast can make a lovely light dinner. In this version, blanched broccoli is cooked in olive oil that's been infused with garlic and anchovies (always optional) until it's very tender, then it's piled onto toasted bread. Grated extra-sharp provolone, which is a nice complement to the mildly sweet broccoli, is sprinkled on top, then the toasts are broiled until the cheese is melted and golden brown. You can use cauliflower, broccoli rabe or thickly sliced sweet peppers in place of the broccoli, but be sure to cook your vegetables until they are velvety soft - it provides a nice contrast to the crunchy bread. While these toasts work well on their own, they make an equally good accompaniment to roast chicken or grilled fish.
Provided by Colu Henry
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes. Drain broccoli and pat dry.
- Heat the olive oil in a 12-inch tall-sided skillet over medium heat. Add the anchovies, if using, the garlic and red-pepper flakes and cook until the anchovies have dissolved and the garlic is fragrant, 1 to 2 minutes. Add the broccoli and cook, stirring occasionally until the broccoli is cooked down and very tender, about 8 to 10 minutes. Add a tablespoon or two of water, if needed, to help it along. Stir in lemon zest. Taste and season with salt and pepper, if needed.
- While the broccoli cooks, heat the broiler. Lay the bread on a large sheet pan and toast until golden, about 1 to 3 minutes a side depending on your oven. (Check often to make sure they don't burn.) Remove from oven and divide the broccoli mixture between the toasts. Scatter each toast with the grated provolone, return to oven and broil until the cheese melts and turns golden in spots, 1 to 3 minutes more. (Again, check often to make sure they don't burn.) Remove from oven and serve slices whole or cut in half.
Tips:
- Bring Alfredo Sauce to Simmer, Not Boil: Keep a close eye on the alfredo sauce as it cooks. Reduce heat as needed to maintain a gentle simmer, not a rapid boil. This will help thicken the sauce without scorching or curdling it.
- Use Freshly Grated Parmesan: Freshly grated Parmesan cheese melts smoothly and evenly, resulting in a velvety sauce. Avoid using pre-packaged or shredded Parmesan, as it doesn't melt as well and can make the sauce grainy.
- Don't Overcook Broccoli: Broccoli should retain its bright green color and a slight crunch. Overcooked broccoli will become mushy and lose its flavor.
- Use High-Quality Olive Oil: A good quality extra virgin olive oil will add a delicious flavor to the sauce. Look for an oil that is dark green in color and has a fruity aroma.
- Season to Taste: Be sure to taste the sauce and adjust the seasonings as needed. You may want to add more salt, pepper, garlic powder, or Italian seasoning to suit your taste preferences.
Conclusion:
This Provolone and Broccoli Alfredo is a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. The combination of broccoli, provolone cheese, and creamy Alfredo sauce creates a rich and flavorful pasta dish that is sure to please everyone at the table. Serve it with a side of garlic bread or a fresh salad for a complete meal.
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