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Pappardelle with Broccoli and Raisins (Pasta Con Alicia a Pangrattato)

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Pappardelle with Broccoli and RaisinsIngredients:  4 servings

250 g. pappardelle pasta

¼ cup vegetable oil

1 big onion, finely chopped

3 fat garlic cloves, crushed

4 anchovies mashed

⅓ cup dark raisins

⅓ cup pine nuts

⅓ cup chicken stock or water

150 g. bought smoked turkey mortadella, or ham, cut as one piece 1 cm. thick

4 big tomatoes, peeled, seeds removed, cut to 1 cm squares

250 g. broccoli, divided into small florets

¾ cup whipping cream

2 tablespoons dried oregano leaves, crumbled

Salt and freshly ground white pepper

To serve

⅓ cup grated Parmesan cheese

 

1. Steam broccoli 3 to 4 minutes.   Mash ¼ of the broccoli, or cut to very small pieces.

2. Cut mortadella to 1 cm. squares.

3. Fry onion in oil till tender, add garlic, anchovies, raisins and pine nuts and fry a little more, add the chicken stock or water and allow the mixture to simmer till all the liquid evaporates. 

4. Add turkey pieces and fry a little more, add the mashed broccoli, tomatoes, cream, dried oregano and seasoning.  Stir fry till mixture comes to the boil, remove from heat, cover to keep hot.

5. Meanwhile cook pasta as recommended on the pack, drain, keeping some of the cooking liquid if needed later to moisten the pasta.

6. Add pasta and the broccoli florets to the cream mixture and toss together.  If mixture is dry, add some of the pasta cooking liquid. 

7. Place on a plate and serve while hot.  Serve grated Parmesan cheese on the side. 

To prepare few hours in advance:

1. Steam broccoli. 

2. Prepare all the cream mixture till step 4 and refrigerate. 

3. Cook pasta and cool it slightly under running water then mix it with 2 tablespoons vegetable oil. 

To serve:

1. Heat cream mixture and drop pasta in boiling salted water for few seconds to warm up, drain.

2. Mix cream mixture with pasta and broccoli and serve.

To reduce calories:

Do not fry onion in number 3, mix all ingredients and follow procedure.  Use low calorie smoked turkey.  Reduce to half the quantities of anchovies and pine nuts.

 

   
© 2005 Cooking Courses Marlene Matar