Friday, February 19, 2010

Tricolore Spring

Recently (last night, that is) I made up a dish; actually it is hard to say whether I made it up or just had it stuck in the back of my & cookbook-friendly mind, or what. But here it is; it is relatively quick, contains almost no chopping besides the broccoli and I think it tastes quite fine.

Tricolore Spring

You will need some spaghetti; some pancetta and/or bacon lardons (I had a bit of both left, so I used both); some broccoli and garlic and chili.

First, get a pan and put some olive oil in - not too much, just enough for the pancetta/bacon to get going. Slice up some garlic - finely but you don't have to be too fine about it, and put that in with the meat. At the same time, break up a few pieces of broccoli into little florets, as much as you will think you will need. (I used half a head for two people.) Once the broccoli is done steaming (I think it's best steamed, as opposed to boiled), put it in the pan and get the water boiling (new fresh water of course, if you have been using a colander) again for the pasta. Carefully slice up some red chili and put in as much as you like, keeping in mind that a little goes a long way. Add more olive oil and stir, until the individual ingredients become a whole; this takes about as long as the water takes to boil. Then make your spaghetti and once it is done add it to the pan, carefully pulling and pushing the pasta around, stirring it well. Serve with fresh Parmesan on top. The broccoli is the real star here, though the garlic, which will naturally hide at the bottom of the pan (we only got ours at the end) will be quite glorious as well.

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