Pasta e broccoli profumata - Rigatoni with spiced broccoli and cauliflower

4 servings - Prep time : 15 min - Cook time : 25 minutes

Ingredients:

1/4 cup and 1 Tbsp olive oil

1 medium onion, very thinly sliced

4 cups very small cauliflower florets (~1lb)

5 cups very small cauliflower florets (~ 3/4lbs)

1 pinch cinnamon

1 pinch ground cloves

sea salt

Black pepper

1 lb mezzi rigatoni (although other pasta is acceptable :-p)

3 cups grated pecorina Toscano or Grana Padano cheese (Parmesan acceptable :-p)

2 large egg yolks

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• Bring large pot of salted water to a boil.
• In a large skillet, heat oil over medium-high heat; add onion. Reuce heat to low and cook , stirring occasionaly, until tender and golden, about 20 minutes.
• Meanwhile, cook cauliflower in the boiling water until tender, about 6 minutes. Using a slotted spoon, transfer cauliflower to a bowl. Add broccoli to the boiling water and cook until just tender yet still firm to the bite, about 4 minutes. Again, using  a slotted spoon, transfer broccoli to a second bowl. Reserve pot of water.
• When onion is tender and golden, add cauliflower, cinnamon, cloves and a generous pinch of pepper, cook over medium heat, breaking apart cauliflower florets into small pieces. 2 minutes. Remove pan from heat. 
• Return pot of water to a boil. Add pasta and cook until pasta is about 2 minutes from al dente. 
• Add broccoli. Continue to cook until pasta is al dente. 
• Reserving 1/2 cup pasta cooking liquid, drain pasta and broccoli and transfer to large serving bowl. 
• Add cauliflower mixture, scraping all of the oil from the pan into bowl. Add 1/4 cup pasta cooking liquid, cheese and egg yolks. Quickly toss to combine well. Add more pasta cooking liquid to moisten if desired.
• Season with salt and pepper to taste. 
• Serve immediately.  

- - - - - - - - - -

From Cucina Italiana Magazine

Garlicky Baked Butternut Squash

4 servings - Prep time : 15 min - Cook time : 45 minutes

Ingredients:

2 Tbsp fresh parsley, minced

1 Tbsp olive oil

2 garlic cloves, minced

1 tsp salt

1/2 tsp pepper

3 1/2 lbs butternut squash, peeled and cut into 1-inch cubes

3 Tbsp grated parmesan cheese

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• In a large bowl, combine parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
• Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered at 400 degrees T for 40-45 minutes or until squash is just tender. Stir squash every 15 minutes.
• Sprinkle with parmesan and serve.

- - - - - - - - - -

From allrecipes.com

Sauteed Romanesco Cauliflower with Pine Nuts and Garlic

2 servings - Prep time : 10 min - Cook time : 10 minutes

Ingredients:

1 romanesco cauliflower (Substitute: broccoli or cauliflower)

1 tbsp olive oil

2 Tbsp thinly sliced shallots

4 cloves of garlic, sliced

1 Tsp crushed red chilies

1 Tbsp pine nuts

1 Tbsp lemon juice

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• Remove the tough edges of the cauliflower and separate the florets taking care not to break the individual florets. Wash the florets.
• Place in a sauce pan with 2 tbsp water. Bring this to a boil and close the pan with a tight lid. Let it cook for 2 minutes on medium heat, then remove and immediately plunge the florets in cold water to stop the cooking.
• Heat a large pan and roast the pine nuts and keep aside.
• Add the oil and sauté the shallots till soft.
• Season with salt and the crushed chilies.
• Stir in the garlic and the drained florets and sauté gently on high heat for 2 minutes.
• Add the pine nuts and remove from the heat.
• Stir in the lemon juice and mix well.
• Serve warm.

- - - - - - - - - -

From blog.sigsiv.com

Bolognese sauce

6 servings - Prep time : 20 min - Cook time : 55 minutes

Ingredients:

1 Tbsp olive oil

1 large yellow onion, diced

3 stalks celery, diced

1 carrot, diced

4 cloves garlic, minced

1/2 lbs lean ground beef

1/2 lbs ground turkey

1 cup dry white wine

1 cup whole milk

1 6-oz can tomato paste

1 14 1/2-oz can diced tomatoes, undrainded

1/4 tsp red pepper

2Tbsp chopped fresh oregano (or 1 Tbsp dried)

1/2 cup fresh parsley, chopped

2 1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp ground nutmeg

1/4 cup grated parmesan

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 3 minutes.
• Add the celery, carrot, and garlic and cook for 10 minutes more.
• Add the beef and turkey cook until brown.
• Add the wine and the remaining ingredients and simmer for 45 minutes.

- - - - - - - - - -
Adapted from my recipes.com