Best 3 Sicilian Broccoli And Ditalini Recipes
**Sicilian Broccoli and Ditalini: A Flavorful Journey to the Heart of Italy**
Embark on a culinary adventure to the vibrant island of Sicily with our tantalizing Sicilian Broccoli and Ditalini recipe. This delightful dish captures the essence of Sicilian cuisine, blending the rustic charm of broccoli, the delicate sweetness of ditalini pasta, and the aromatic symphony of garlic, onion, and sun-dried tomatoes.
Envision a symphony of flavors dancing on your palate as you savor each bite. The tender broccoli florets, bursting with earthy goodness, harmoniously intertwine with the al dente ditalini, creating a delightful textural contrast. Every spoonful unveils a burst of flavors, from the savory garlic and onion to the vibrant sun-dried tomatoes, all enveloped in a rich, flavorful sauce that pays homage to Sicilian culinary traditions.
But the journey doesn't end there. This article presents a delightful collection of recipes that showcase the versatility of broccoli and ditalini. From the classic simplicity of Broccoli and Garlic with Ditalini to the creamy decadence of Broccoli and Ditalini Alfredo, each recipe offers a unique culinary experience.
Prepare to be captivated by the vibrant flavors of Roasted Broccoli and Ditalini with Lemon and Feta, where the sweetness of roasted broccoli blends seamlessly with the tangy zest of lemon and the salty creaminess of feta cheese. Or embark on a culinary adventure with our Ditalini with Broccoli Rabe and Sausage, where the spicy kick of sausage complements the bitter notes of broccoli rabe.
For those seeking a hearty and comforting meal, our Broccoli and Ditalini Soup promises to warm your soul. With its creamy broth, tender broccoli florets, and ditalini pasta, this soup is the epitome of comfort food.
As you explore these delectable recipes, you'll discover the endless possibilities of broccoli and ditalini, two humble ingredients that, when combined, create dishes that are both satisfying and memorable. Join us on this culinary journey and let the vibrant flavors of Sicily inspire your taste buds.
SICILIAN PASTA AND BROCCOLI
This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.
Provided by Antonia Lofaso
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the water for your pasta while you prepare the broccoli.
- In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
- Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
- Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)
There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.
Provided by Colu Henry
Categories dinner, weekday, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
- Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
- Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
- Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
WINTER GARDEN DITALINI
Categories Pasta Vegetable Sauté Low Fat Vegetarian Quick & Easy Dinner Broccoli Fennel Green Bean Bell Pepper Root Vegetable Carrot Parsnip Winter Healthy Noodle Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and carrots; sauté until softened, about 8 minutes. Add garlic; stir 1 minute. Add beans, fennel bulb, parsnips, and broth; bring to simmer. Cover and cook until vegetables are tender, about 8 minutes. Remove from heat. Add broccoli florets; cover and let stand 2 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Mix in vegetables, fennel fronds, cheese, and enough reserved pasta cooking water to moisten.
- Season with salt and pepper.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don't overcook the broccoli or it will become mushy.
- If you don't have ditalini pasta, you can use another small pasta shape, such as penne or shells.
- Add a pinch of red pepper flakes for a little spice.
- Serve with a side of crusty bread to soak up the sauce.
Conclusion:
Sicilian broccoli and ditalini is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of broccoli, garlic, and anchovies creates a flavorful sauce that is sure to please everyone at the table. Serve with a side of crusty bread to soak up the sauce, and you have a complete meal that is both satisfying and delicious.
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