Tom Colicchio's Broccoli Pasta and Fennel, Radicchio Salad Recipes
Tom Colicchio's Broccoli Pasta and Fennel, Radicchio Salad Recipes
Broccoli Pasta
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Kosher salt -
1 pound orecchiette, cavatelli, or other pasta shape
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2 to 3 broccoli crowns, roughly chopped into small pieces -
1 head garlic, cloves separated and thinly sliced -
1/2 cup extra-virgin olive oil -
3/4 cup freshly grated pecorino cheese -
Freshly ground black pepper -
1 teaspoon crushed Calabrian chile pepper (optional)
- Bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook according to the package instructions.
- About 5 minutes before the end of the cooking time, add the broccoli to the pasta pot and give it a stir. Continue to cook the pasta and broccoli together.
- In the last minute of cooking, add the sliced garlic to the pot with the pasta and broccoli.
- Reserving 1 cup of the pasta water, drain the pasta, broccoli, and garlic and return to the pasta cooking pot.
- Add the olive oil, pecorino cheese, and black pepper to the pot. Toss to combine, adding some of the reserved pasta water if needed to create a creamy sauce.
- Adjust seasoning with more salt and pepper if needed. Serve hot.
- Choose your pasta of choice: I like orecchiette or cavatelli for this dish.
- Adjust the ratio of broccoli to pasta to please your family’s tastes. I prefer an almost even broccoli to pasta ratio; my brother Mike prefers less pasta.
- Add chickpeas for more protein if you like.
Fennel, Radicchio Salad
Vinaigrette:
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1/4 cup honey vinegar (preferably Lindera Farms Honey Vinegar) or apple cider vinegar
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2 tablespoons finely chopped shallot -
Kosher salt and freshly ground black pepper -
3/4 cup extra-virgin olive oil
- 8 cups (9 ounces) torn bitter greens, such as Treviso, Castelfranco, or dandelion
- 1 Bartlett pear, thinly sliced on a mandoline
- 1 fennel bulb, thinly sliced on a mandoline
- Kosher salt and freshly ground black pepper
- 1 cup toasted walnuts (optional)
- Make the vinaigrette: In a small bowl, mix the vinegar with the shallots. Season with salt and pepper. Slowly whisk in the olive oil until a cohesive dressing comes together. Taste and season with more salt if needed.
- Assemble the salad: Place the bitter greens, pear, and fennel in a large bowl. Add the vinaigrette and gently toss. Season with salt and pepper. Top the salad with the toasted walnuts, if using, and serve.
- Choose any bitter greens that look good at the market: I like Treviso, Castelfranco, or dandelion.
- Bitter greens taste great dressed with sweetness and acid; your mouth will thank you.
- Top salads with walnuts for earthiness and crunch.