Dinner

[Lucy]

Penne with broccoli

classic southern Italian pasta dish - you cook
the broccoli until soft in the same water as the pasta. The key
to this tasty dish is that, once the pasta and broccoli are drained,
you fry them a little in garlicky olive oil before serving.
You can substitute anchovies for pancetta and salty pecorino,
a more authentic southern-style cheese, for parmesan.

300g penne
1 head of broccoli, broken up into smallish florets
Few tbsp extra virgin olive oil
80g pancetta or bacon
2 cloves garlic, thinly sliced
1/2 tsp chilli flakes
1 tbsp chopped parsley (optional)
Grated parmesan to serve

Cook penne in plenty of boiling salted water.

When half-cooked, add the broccoli. Heat a frying pan over a medium heat,
add some of the oil and cook pancetta until crispy.
Add the garlic and chilli, stir until lightly golden and remove from heat.

Drain pasta and broccoli - the broccoli should be soft and broken up -
and add to the pan of garlic and pancetta, cook for a few minutes,
tossing and adding a touch more pepper, salt and oil. Serve with parsley,
if using, and parmesan.
Serves 4.

[Logie]

followed by Windowsill

[Ivor1]

Nando's.
muff,
nando's,
bed

[Pope Benedict XVI]

Two loafs of bread, three fish. Serves 5000

[SallyAnne]

Nando's.
muff,
nando's,
bed

my kind of guy

[AlterEgo]

Sorry

Penne with broccoli

classic southern Italian pasta dish - you cook
the broccoli until soft in the same water as the pasta. The key
to this tasty dish is that, once the pasta and broccoli are drained,
you fry them a little in garlicky olive oil before serving.
You can substitute anchovies for pancetta and salty pecorino,
a more authentic southern-style cheese, for parmesan.

300g penne
1 head of broccoli, broken up into smallish florets
Few tbsp extra virgin olive oil
80g pancetta or bacon
2 cloves garlic, thinly sliced
1/2 tsp chilli flakes
1 tbsp chopped parsley (optional)
Grated parmesan to serve

Cook penne in plenty of boiling salted water.

When half-cooked, add the broccoli. Heat a frying pan over a medium heat,
add some of the oil and cook pancetta until crispy.
Add the garlic and chilli, stir until lightly golden and remove from heat.

Drain pasta and broccoli - the broccoli should be soft and broken up -
and add to the pan of garlic and pancetta, cook for a few minutes,
tossing and adding a touch more pepper, salt and oil. Serve with parsley,
if using, and parmesan.
Serves 4.

I fell asleep when you mentioned broccoli ...

[threaded]

Danish open sandwiches: gravad laks on rugbrød, and an egg, tomato, rejer on franksbrød. Akvavit and a Grøn Tuborg to wash it down. Across the table from a very tall blond with outstandingly large breasts.

[Francko]

You can substitute anchovies for pancetta

I wouldn't do that. And wouldn't forget chillies too. Try to find the "orecchiette" pasta (little ears).

and salty pecorino,a more authentic southern-style cheese, for parmesan.

The pecorino has a long history starting from the roman empire. Therefore, the most common (and the best) is the roman one. You also have sardinium, sicilian and tuscan pecorino though. I would define it roman rather than southern for the reasons above.