Always Eat the Hard Crust of the Bread by David Mazzarella

Author:David Mazzarella [Mazzarella, David]
Language: eng
Format: epub
ISBN: 9781475913965
Publisher: iUniverse
Published: 2012-07-01T04:00:00+00:00

BUILDING THE DISH

Wash the broccoli rabe. Discard the tough stems and separate the leaves from the florets. In a pasta pot of boiling, salted water, cook the florets and leaves for no more than two minutes. Drain the broccoli rabe and set it aside, reserving all the water.

Bring that water to a boil again and cook the cavatelli in it until the pasta all rises to the top and is cooked through but firm.

While the pasta is cooking, heat the oil in a large saucepan or sauté pan. Sauté the garlic and hot red-pepper flakes over medium-high heat. Add the broccoli rabe and sauté for a minute or two. Add a pinch of salt. Drain the pasta well and add it to the pan, mixing all the ingredients together over medium-high heat. Add a little more oil or water, if necessary, and then the lemon juice.

Serve with Parmigiano Reggiano for those who want it.

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