PASTA WITH CHINESE BROCCOLI
Bright broccoli, lightly coated with a rich sauce that conveys a bit of heat, mingles with pasta in this dish from Majordomo, David Chang's first Los Angeles restaurant. There, they make their own thick noodles from scratch, using a combination of wheat flour and cassava starch. You don't have to. The restaurant's executive chef Jude Parra-Sickels suggests bucatini as a substitution. In preparing and serving the dish, do not short change the mixing of the ingredients because the broccoli tends to hide under the pasta. You have to coax it out, especially as you serve it. Vegetarians could use untoasted sesame oil, preferably cold pressed, in place of the pork fat.
Provided by Eric Asimov
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a pot of well-salted water to a boil for the pasta. Toss the broccoli into the pot, return to boil and cook 2 more minutes. Use a slotted spoon or a sieve to fish the broccoli out of the boiling water and into a colander. Cover the drained broccoli with ice cubes.
- Heat the fat in a large skillet on medium-low, add garlic and cook until the garlic is golden. Remove from heat and stir in the fish sauce.
- Add the bucatini to the boiling water and cook until al dente, about 8 minutes. When the pasta is almost done remove 1 cup of pasta water from the pot and add it to the skillet. Reheat the contents of the skillet on medium-high, cooking to reduce the liquid by half. As the liquid cooks, drain pasta and set aside. Remove the ice cubes from the broccoli and transfer the broccoli to the skillet. Add the chile oil. Reduce heat to low and continue simmering the contents of the skillet.
- Add the cooked pasta to the skillet. Using tongs, toss the pasta with the other ingredients for several minutes until well combined. Season the pasta to taste with salt and pepper. Add sesame oil and toss again. Transfer everything to a wide bowl and serve.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 20 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 750 milligrams, Sugar 3 grams, TransFat 0 grams
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victorious Thompson
[email protected]I'm always looking for new vegetarian pasta recipes, and this one is definitely a keeper. It was easy to make and the results were delicious. I'll definitely be making this again soon.
Jafalan Bint Muzamiru
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the pasta and the Chinese broccoli. I will definitely be making this again.
hasan sadi
[email protected]This dish was a bit too oily for my taste. I think I'll use less olive oil next time.
MD Parvej Hossin
[email protected]I'm not a huge fan of Chinese broccoli, but I really enjoyed this dish. The sauce was creamy and flavorful, and the broccoli was cooked perfectly. I would definitely make this again, even with the broccoli.
Petronella Hambulo
[email protected]This recipe was a bit bland for my taste. I think I'll add some more garlic and chili flakes next time.
Lorisha Osman
[email protected]I'm always looking for new and easy pasta recipes, and this one definitely fits the bill. It was quick to make and the results were delicious. I'll definitely be making this again soon.
Eshetu Mengistu
[email protected]This dish was so easy to make and it turned out so delicious! I loved the combination of the Chinese broccoli and the pasta. It's definitely a new favorite recipe.
Jeffrey Craven SR
[email protected]I made this dish for a party and it was a huge hit! Everyone loved it. I even had people asking for the recipe. I will definitely be making this again.
Arunesh Chandana
[email protected]This recipe was a bit too spicy for my taste. I think I'll use less chili flakes next time.
Predah Aishs
[email protected]I'm not a big fan of Chinese broccoli, but I really enjoyed this dish. The sauce was creamy and flavorful, and the broccoli was cooked perfectly. I would definitely make this again.
nazmul bari chowdhury
[email protected]This recipe is a great way to use up leftover Chinese broccoli. I usually have some leftover after making a stir-fry, and this is a great way to use it up. Plus, it's a delicious and easy meal.
Hadi Nasir
[email protected]This dish was a little too salty for my taste. I think I'll reduce the amount of salt next time.
chukwu daniel
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I've made it for family gatherings, potlucks, and even dinner parties. Everyone always raves about it.
lily coward
[email protected]This recipe was just okay. The sauce was a bit bland and the Chinese broccoli was a little too tough. I think I'll try a different recipe next time.
Nate Fulford
[email protected]I made this recipe last night and it was a huge success! My family loved it and even asked for seconds. The sauce was creamy and flavorful, and the Chinese broccoli added a nice touch of crunch. I will definitely be making this again soon.
Denson Mohombi
[email protected]This dish was so easy to make and it turned out so flavorful! I loved the combination of the Chinese broccoli and the pasta. It's definitely a keeper.
Yadav Bhandari
[email protected]I've always loved Chinese broccoli, so I was excited to try this recipe. It didn't disappoint! The broccoli was perfectly cooked and the sauce was delicious. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight me
Sajid Riaz
[email protected]This pasta dish was a hit! The Chinese broccoli added a nice crunch and flavor. I will definitely be making this again.