Agriculture Reference
In-Depth Information
Remove the florets from the broccoli stalk and break any large ones into bite-size pieces.
With a sharp paring knife, cut off the dried-out base of the stalk, then peel the tough skin,
leaving it as a rough, squared-off log. Cut the stalk into'/4-inch dice.
Add water to the bottom of a steamer and bring to a boil. Place the diced stalk in the
steamer basket and cook, covered, for about 1 minute. Add the florets, cover again and
cook until the broccoli is bright green but still crunchy, another minute or two. Set aside.
Place the pancetta slices in a cold skillet and place over medium-low heat. Cook until well
browned on one side, about 10 minutes, then turn and cook until the other side is browned,
another 3 to 4 minutes. Do not rush the cooking, or the pancetta will not be crisp. When
the pancetta is crisp and well browned, transfer to a paper towel to drain. Set the drippings
aside to cool.
Remove the bases of the mushrooms and cut the mushrooms into quarters.
Place the broccoli in a large bowl and add the mushrooms, green onions, Gorgonzola and
walnuts. Crumble the pancetta over the top.
Pour the pancetta drippings into a measuring cup. Add enough oil to make 1/2 cup, then
pour the mixture into a small bowl. Add the vinegar and 1 teaspoon salt and whisk to
emulsify.
Pour the dressing over the salad and stir to combine well. Taste and correct for seasoning
with salt and vinegar. Finish with a good grinding of pepper. Refrigerate until ready to
serve.
Pasta with Broccoli and Sausage
The trick with this recipe - if you can call it a trick - is getting the timing just right
so that the pasta, broccoli stems and broccoli florets are perfectly cooked at exactly
the right time. Don't worry: even if you miss by a bit, this dish will still be deli-
cious.
4 SERVINGS
