This special cookbook is more than a collection of recipes; it’s an act of love. When Naomi Neft’s and Cynthia Rothstein’s daughters graduated from college and moved out on their own, the mothers found themselves besieged by frantic phone calls asking for cooking advice: What’s the recipe for their mothers’ famous roast chicken? How long do eggs last in the fridge? What should they do if they oversalted something? What’s a quick and easy dish to impress a date?
From Dr. Joy Browne
Psychologist, Author, Radio Talk-Show Host
“Basically, I just love both broccoli and the word ziti. This is good for you, easy to make, and as good the next day as it is originally, and kids love it even if they don’t love broccoli. Leftovers can be reheated or served cold the next day. I always make a double recipe. Add a salad and some French or Italian bread (drizzling a head of garlic with olive oil and cooking at 350 degrees F for an hour makes a wonderful spread), and you can run a marathon!”
Servings: 4
12 ounces ziti
1 1/2 pounds fresh broccoli
8 sprigs fresh parsley
2 large cloves garlic, smashed
1/4 cup olive oil
1 tablespoon butter (for flavor)
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper
Cook the ziti first, since it will take the longest. Drop it into a large pot of salted boiling water, bring to a second boil, and cook until tender yet still firm, approximately 10 to 12 minutes.
Wash and chop the broccoli and briefly steam or microwave it, but don’t overcook it.
Chop the parsley and garlic together and sauté over low heat for a couple of minutes in a mixture of the olive oil and butter. Don’t overcook.
When the ziti is done, drain it and return it to the pot.
Add the broccoli to the ziti.
Stir in the garlic-and-parsley mixture, followed by the Parmesan cheese and pepper. Serve hot.
