Best Nicole Kidmans Crispy Orecchiette With Broccoli Pine Nuts Amp Recipes

Nicole Kidman's Crispy Orecchiette With Broccoli, Pine Nuts & image

Provided by Vamy7913

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb orecchiette
7 tablespoons vegetable oil
12 ounces broccoli florets
2 garlic cloves, slivered
1/4 cup dry white wine
3 tablespoons fresh lemon juice
salt & freshly ground black pepper
2 tablespoons balsamic vinegar
3 tablespoons butter, cut into chunks
1/2 cup toasted pine nuts
2 ounces freshly grated parmesan cheese

Steps:

cook pasta according to package directions, rinse & drain.
in a 12 inch skillet heat 3 tablespoons oil over medium-high heat until skillet is hot, add half the cooked pasta and cook until medium brown on the outside-about 3 minutes. Stir pasta, then cook until browned on the other side. With slotted spoom return pasta to saucepot.
Repeat with the remaining pasta and 3 more tablespoons of oil. Cover saucepot to keep warm.
In the same skillet heat remaining 1 tablespoon of oil on medium. Add broccoli & garlic and cook 5 minutes, stirring constantly. Add wine, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook until broccoli is tender crisp about 3 minutes longer.
Add broccoli mixture, vinegar, butter & pine nuts to pasta in saucepot and toss on medium heat until butter melts.
Add half of the parmesan cheese and toss to combine.
Spoon into 4 warm bowls.
Serve with additional pepper and remaining parmesan cheese.

Nutrition Facts : Calories 927.8, Fat 50.1, SaturatedFat 12.2, Cholesterol 35.4, Sodium 310.5, Carbohydrate 94.7, Fiber 4.3, Sugar 3.2, Protein 25.7

Orecchiette with Broccoli and Pecorino image

Provided by Giada De Laurentiis

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

2 broccoli crowns, cut into small florets
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus for the pasta water
1 pound orecchiette pasta
1 1/2 teaspoons anchovy paste
5 cloves garlic, smashed
1/3 cup chopped fresh parsley
1/4 teaspoon red pepper flakes
3/4 cup freshly grated pecorino
1 teaspoon lemon zest, from 1 large lemon
1/4 cup golden raisins
1/4 cup pine nuts, toasted

Steps:

Preheat the oven to 500 degrees F. Bring a large pot of salted water to a boil over high heat.
Spread out the broccoli florets on a rimmed baking sheet and toss them with 1/4 cup of the olive oil and the salt. Transfer to the preheated oven and roast for 10 minutes, stirring halfway through.
Meanwhile, add the orecchiette to the boiling water and cook until al dente, 9 to 10 minutes. Drain well, reserving 1 cup of the pasta water for the sauce.
While the pasta cooks, heat a large skillet over medium heat. Add the remaining 1/4 cup olive oil, the anchovy paste and the garlic to the hot pan. Cook, mashing up the anchovy paste with a wooden spoon, until the anchovy has dissolved into the oil and the garlic has become softened and aromatic, about 3 minutes. Add the pasta, the roasted broccoli, and the parsley, red pepper flakes, pecorino, lemon zest, raisins and pine nuts to the skillet. Stir well to combine. Add pasta water as needed to loosen the sauce.