Farfalle con Broccoli Rapini ed Asiago-Farfalle with Broccoli Rabe and Asiago CheeseThursday, June 9, 2011
I’ve got a new man in my life! I know I should be a little more discreet. But it’s difficult to hide my excitement and you may understand why when you see.
I have been crushing on this gorgeous new ManPans! ManPans was kind enough to send the chef and I their 12” sauté pan. Fabrizio was thrilled because he said we can cook so many things in it. I love the “we” part because that means my chef is planning to do some more cooking at home now that it is summer time!
I was so impressed with how light the pan is! It is durable and heat resistant of up to 700 F. That is molto caldo! The handle design is my favorite part. No matter how hot the pan gets, the handle never gets hot. I can use my metal utensils and they won’t scratch the special non-stick coating. What makes the ManPans company even more special is their commitment to creating green products. I can't stop looking at their collection and am dreaming of what pan I need to get next!
Now on to my REAL life crush: my chef-hubby Fabrizio! You don’t know how thrilled I am when he has a night off and time to cook for us. The kids love to help him learn how to chop vegetables. I love learning a new recipe or cooking method. We truly enjoy our cooking time together. The mess that happens after is not something I’m ready to chronicle yet. Fabrizio moves at lightning speed and is used to having a crew in the kitchen to clean up after him.
This is a dish we make at least twice a month. It’s another way to get our kids to eat more veggies…and that is very important.
Farfalle con Broccoli Rapini ed Asiago
1 lb broccoli rabe
2 garlic cloves, peeled
1 small onion, chopped
4 medium tomatoes, chopped
4 tablespoons extra-virgin olive oil
Asiago cheese, to taste (or grated Parmigiano Reggiano)
salt & pepper, to taste
red pepper flakes (optional)
save a 1/2 cup cooking water from the pasta
Rinse and drain the broccoli rabe. Cut the tough ends off (about 2 inches off) and cut the other part in two more portions.
In a medium sized sauce pan, boil the broccoli rabe for about 3 minutes. In another large sauce pan, boil the pasta until al dente.
Sautee the onion and garlic on medium-high heat until the onion is translucent.
Add the chopped tomatoes and sauté for about 3 minutes.
Toss in the broccoli rabe and incorporate it with the tomato mixture and cook for another 2-3 minutes. The broccoli should be al dente.
Incorporate the drained pasta to the broccoli mixture. Drizzle on a little more olive oil and grate on some Asiago cheese. If you feel the pasta is dry, add on the reserved pasta water.
Buon Appetito! Hope you LOVE one of our FAVORITE pasta dishes.
Thanks for stopping by to say hi!! Hope your week has been fabulous! Thank you, as always, for your support and wonderful comments. You all mean the world to me.
Thank you for following my blog and keeping up with my baking adventures! I appreciate your comments. They make me smile! email me: savoringitaly @ gmail . com Find me on twitter: @savoringitaly