So after catching on to this blogging thing with a little instruction/help from Katy, here I am. I'm looking forward to doing this as the two of us spend a significant amount of time on the phone or in person talking about food. Our trip to Eataly spurred the blog but we've been talking for years about doing something with our ideas, so here I go with one of my and the kids favorite dishes.
When the kids were little we used to go to Burnham Park pool all summer long. We sat with a big group and as the afternoon progressed all the moms always ended up talking about what we were having for dinner. One girl was talking about making Cavatelli and Broccoli. I said I would love to make that, but there was no meat in it and Potato Heads (Irish men) like my husband want meat. She told me to add bacon which I did and this dish became a family favorite from the very first time. Thanks to Debbie Morris nee Tracey.
Head of Broccoli cut up
1lb Bacon, cooked (I'm sure you could also do Pancetta here)
Chicken Broth
Garlic chopped or sliced
Olive oil
1 & 1/2 cup of Freshly grated parmesan
1 lb of cavatelli (frozen is good, made with ricotta, more protein less carbs.)
Cook the bacon/pancetta ahead of time and break into pieces. Boil the chopped up broccoli in the chicken broth until tender and reserve broth. Boil the cavatelli and and sauté the garlic in 2 tbsp of olive oil, toss in the broccoli and sauté for a few minutes. When the pasta is cooked throw everything in together and add about a 1 ½ cups of freshly grated parmesan cheese, salt and freshly ground pepper. Enjoy!!
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