Featured Cookbook

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1. Broccoli and Garlic Penne

2. Ducklings Stewed in Red Wine and Winter Fruits

3. Grilled Tuna Brochettes

Book Description

While it won't tell you how to boil an egg, Lukins and Rosso's The New Basics has proved itself a modern classic, fit to reside on your shelves next to The Joy of Cooking and The Fannie Farmer Cookbook. Aspiring chefs can use this 850-page tome to plan their next cocktail party (try the Raspberry Dip with Crudites), make brunch for the in-laws (how about Smoked Salmon and Leek Frittata and a Chicory and Bacon Salad

... (more)

The New Basics Cookbook

Authors: Julee Rosso,Sheila Lukins

Date: January 1989

ISBN: 0894803417

Publisher: Workman Publishing Company

Paperback

ORDER/INFO

This is pasta short-order cooking--fifteen minutes maximum--and very tasty.

Servings: 8

• 1 pound penne

• 2 heads broccoli

• 3/4 cup extra virgin olive oil

• 10 large cloves garlic, thinly sliced crosswise

• Freshly ground black pepper

• 4 tablespoons (1/2 stick) unsalted butter

• 1/2 cup freshly grated Parmesan cheese

1. Bring a large pot of water to a boil. Add the penne, and cook at a rolling boil until the pasta is just tender. Drain, rinse under cold water, drain again, and reserve.

2. Cut the broccoli florets into fairly small pieces. Reserve the stems for another use. Bring a large saucepan of water to a boil. Add the broccoli, and simmer for 2 minutes. Drain, rinse under cold water, pat dry, and reserve.

3. Pour the oil into a large skillet, and heat over medium heat until it begins to ripple, about 1 minute. Add the garlic slices and cook, shaking the pan, until the garlic begins to brown around the edges, another minute.

4. Add the broccoli to the skillet, stir well, sprinkle with black pepper, and cook 2 minutes longer, shaking the skillet.

5. Add the butter and penne to the broccoli and cook, stirring often, until the penne is well mixed with the broccoli, oil, and garlic and the mixture is hot--3 to 4 minutes.

6. Place in a serving dish, sprinkle with the Parmesan cheese, and serve immediately. Pass the pepper mill.

More From This Book:

1. Broccoli and Garlic Penne

2. Ducklings Stewed in Red Wine and Winter Fruits

3. Grilled Tuna Brochettes

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