Recipes From Cook Like a Rock Star by Anne Burrell

8/4/2019 Recipes From Cook Like a Rock Star by Anne Burrell

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W H O L E W H E AT

P A P P A R D E L L EW I T H R O A S T E D B U T T E R N U T S Q U A S H ,B R O C C O L I R A B E & P U M P K I N S E E D S

serves: 6 to 8 time: about 45 minutes with premade pasta dough

This is an amazing dish because it takes everyday ingredients and joins them in a delicious and

unexpected collaboration. Both the squash and the broccoli rabe have their own strong

personalitiesone sweet and one bitterand each brings something to the party that would be

sorely missed if one of them didnt show up. Combined with the nutty, earthy flavor of the

whole wheat pasta, this is what I call a real team effort.

M I S E E N P L A C E

1butternut squash, peeled andcut into Bc-inch dice

Extra virgin olive oil

Kosher salt

1bunch of broccoli rabe, tough

bottom stems removed

3cloves garlic, smashed

Pinch of crushed red pepper

1Bccups veggie or chicken stock

1recipe Chef Annes All-PurposePasta Dough (page 102), wholewheat variation (see page 103),cut into pappardelle, or 1pound

fresh pappardelle

1cup freshly grated Parmigiano

Big fat finishing oil

Bccup pepitas (green pumpkinseeds), toasted

1 Preheat the oven to 375F.

2 In a large bowl, toss the butternut squash

with just enough olive oil to lightly coat it and

sprinkle with salt. Put the squash on a baking

sheet and roast for about 20minutes, or until

soft. Reserve.

3 Bring a large pot of well-salted water to a

boil. Add the broccoli rabe, give it a swish, and

immediately remove it from the water; save the

water to cook the pasta. When the rabe is cool

enough to handle, coarsely chop it and set aside.

4 Coat a large wide saucepan generously with

olive oil. Toss in the garlic and red pepper and

bring to medium heat. When the garlic is golden

brown and very aromatic, 2to 3minutes, remove

it from the pan and ditch itit has fulfilled its

garlic destiny. Add the roasted squash and the

stock to the pan. When the stock has reduced

by about half, 5to 6minutes, add the broccolirabe.

5 In the meantime, bring the broccoli rabe

water back to a boil, add the pasta, and cook

for 4to 5minutes or until tender but tooth-

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drizzle of the big fat finishing oil. Toss or stir

vigorously to combine. Divide among serving

bowls and top with more Parm and the pepitas.

Squash it!

some. Drain the pasta and add it, along with

Bccup reserved pasta cooking water, to the

squash and rabe. When the pasta water has

evaporated, remove the pan from the heat, add

about two-thirds of the Parmigiano, and a big

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S P I C E - R OA S T E D

C A U L I F L O W E R& J E R U S A L E M A R T I C H O K E S serves: 4 to 6 time: about 1 hour

Any recipe that includes cauliflower makes me a happy girl. In this dish I roast cauliflower (which

is one of the easiest ways to cook it) together with Jerusalem arties (a.k.a. sunchokes), and the

payoff is huge: You get great flavor and a really sexy texture. Then I add some spices. The end

result is a super-special, slightly exotic side dishwith a minimum amount of effort. This is the

way I like to roll!

M I S E E N P L A C E

1head of cauliflower, cut intobite-size florets

1pound Jerusalem artichokes,cut into 1-inch dice

Extra virgin olive oil

Kosher salt

1tablespoon cumin seeds, toastedand ground (see page 17)

Bcteaspoon cayenne pepper

1bunch of fresh chives, finelychopped

1 Preheat the oven to 375F.

2 In a large bowl, combine the cauliflower and

Jerusalem artichokes; toss them generously

with olive oil and salt.

3 In a small bowl, combine the cumin and

cayenne and add it to the veggies. Toss well to

thoroughly combine.

4 Spread the veggies on a baking sheet in one

even layeruse two baking sheets if necessary.

Roast for 20minutes, then stir the veggies so

they have the chance to brown all over, and

rotate the pan to ensure even cooking. After

20minutes, repeat this process again.

5 Roast the vegetables for an additional 5to10minutes, or until they are brown, tender, and

smell wonderfulalmost like popcorn! If they

arent lovely and brown, let them continue to

roast for another few minutes. Taste and adjust

the seasoning if necessary.

6 Remove the veggies from the oven, sprinkle

with chives, transfer to a serving dish, and serve

immediately.

Id eat a bouquet of this flower!

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