Fusilli with Broccoli Rabe & Ricotta Salata

Fredo specifies fusilli for this recipe, because he likes the way the cheese clings to the curls of the pasta.

• 1 pound fusilli
• 1 teaspoon salt
• 1 large bunch broccoli di rape
• 3 tablespoons olive oil
• 6 garlic cloves, peeled and left whole
• 1 teaspoon red pepper flakes
• 1/2 cup chicken stock
• 3 ounces ricotta salata, grated on large holes of grater

METHOD

Fill 6 quart pot with salted water to boil pasta. Bring to a boil while preparing the broccoli rabe.

To clean broccoli rabe: remove leaves and florets and put aside. Cut off about 1/2 inch of the bottom stalks and discard. Peel the stringy outer layer of the stalks with a sharp knife. When peeled, chop stalks into bite-sized pieces, about one inch. Chop or shred leaves, but keep florets whole. Set aside.

Heat a heavy frying pan large enough to hold the broccoli. When pan is hot, add oil and garlic. Brown garlic on all sides, but do not burn. When brown, turn heat to low, add red pepper flakes and cook slowly until garlic is soft.

When pasta water is boiling, put in broccoli and cook for three minutes. Scoop out and drain broccoli in colander. Bring pasta water back to the boil.

Put in pasta to cook. At the same time, add drained broccoli to garlic and peppers, along with 1/2 cup chicken stock. Cook, uncovered, while pasta boils. Should stock burn off, add more in small increments.

Cook pasta until it is al dente, about 10 to 12 minutes for a thick pasta like fusilli. Pasta and broccoli will be ready at the same time. Drain pasta and turn into a serving bowl. Add broccoli and the grated ricotta salata and mix well. Serve immediately.

Serves 4 to 6.

recipe from www.inmamaskitchen.com

Contributor: Diana Serbe for Fredo Viola

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