Recipe from What's for Dinner? by Curtis Stone
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Transcript of Recipe from What's for Dinner? by Curtis Stone
{ Curtis stone }
What’s for
Dinner?
Delicious Recipes for a Busy Life
Photographs by Quentin Bacon
B A L L A n t i n e B o o K s T n e W y o r K
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s ●1 Bring a large pot of salted water to a boil over high heat. Add the broccoli and cook for about 2 minutes, or just until bright green. Using a mesh spoon or sieve, scoop the broccoli out of the water, draining it well, and transfer to a rimmed baking sheet. Set aside.
●2 Return the water to a boil. Add the orecchiette and cook, stirring often to ensure it doesn’t stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve V cup of the pasta cooking water. Drain the orecchiette.
●3 Meanwhile, heat a large heavy skillet over medium- high heat. Add the butter and stir for about 2 minutes, or until it has turned hazelnut brown. Add the broccoli and cook, stirring often, for about 1 minute, or until hot.
●4 Add the pasta to the broccoli mixture and stir gently to combine. Stir in the basil, pine nuts, and lemon juice. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary.
●5 Divide the pasta among four pasta bowls, drizzle with olive oil, and serve.
13 ounces broccoli florets with 1-inch stems (about 6 cups)
1 pound orecchiette
8 tablespoons (1 stick) unsalted butter
V cup lightly packed fresh basil leaves, coarsely chopped
V cup pine nuts, toasted (see Kitchen Note, page 20)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
Extra- virgin olive oil, for serving
B rown butter is butter that is cooked until it takes on an amber brown color and nutty flavor.
There’s nothing to it, but you’ll be amazed at what this extra step does for a simple pasta
dish. Of course, the basil— which has the ability to take a good recipe and make it better— doesn’t
hurt, either. Cooked shrimp or chicken can be added to the pasta.
oreCChiette With BroWn Butter, BroCCoLi, pine nuts, And BAsiL
s e r ve s
4
PreP Time: 5 minutes
Cooki ng Time: 15 minutes
CuRTis’s kiTChen
note
deLiCAte herBs Using a large knife, chop herbs just before using, because the more delicate ones, like basil, will oxidize and turn brown soon after chopping. Make sure your knife is sharp—a dull one will bruise the herbs.
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Copyright © 2013 by Curtis Stone
All rights reserved.
Published in the United States by Ballantine Books, an imprint of
The Random House Publishing Group,
a division of Random House, Inc., New York.
BALLANTINe and colophon are registered trademarks of Random House, Inc.
All photographs by Quentin Bacon, reprinted here by permission of the photographer.
ISBN 978- 0- 345- 54252- 6
eBook ISBN 978- 0- 345- 54253- 3
Printed in the United States of America
www.ballantinebooks.com
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Book design by Liz Cosgrove
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