Broccoli Tomato Sauce And Smoked Mozzarella Food

TOMATO, BROCCOLI, AND MOZZARELLA CASSEROLE

Steps:

• Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil.
• Boil water with salt. Add the farfalle and cook for 11 minutes (nearly al dente). Drain.
• Steam the broccoli just until tender. Drain and chop into florets. Toss with the cooked pasta.
• Coarsely chop two of the tomatoes and add them to the pasta.
• Stir in the chopped onion and minced garlic, along with the drained chickpeas, and 1/2 cup of the chopped basil.
• Tear 2/3 of the fresh mozzarella into marble-sized chunks and fold into the pasta mixture.
• Whisk the eggs with the cottage cheese and lemon juice. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture with salt and pepper until well combined.
• Spread the pasta in the prepared baking dish.
• Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozzarella into bits and scatter between the tomato slices.
• Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.
• Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle with the remaining chopped basil. Let stand for a few more minutes before serving.

BAKED PENNE WITH BROCCOLI AND SMOKED MOZZARELLA

Steps:

• Preheat oven to 400 degrees.
• Cook pasta according to package directions.
• During last 2 minutes, add broccoli to pot and blanch while pasta finishes cooking.
• Drain all and set aside.
• Wipe pot dry and add olive oil. Saute onion until translucent, then add garlic and cook for a minute or so until fragrant.
• Stir in flour to make a roux.
• Slowly add chicken broth, whisking to prevent lumps, and cook until thick.
• Add cream and bring to simmer to thicken.
• Add chicken and mozzarella and stir until cheese melts.
• Add pasta and broccoli, then stir to combine.
• Transfer to 9x13 baking dish.
• Toss crushed crackers with melted butter.
• Top casserole with cracker crumbs.
• Bake about 20 minutes, until browned and bubbly.
• To freeze: assemble casserole but do NOT top with cracker crumbs. Wrap for freezing, label, then tape cracker crumbs (in a plastic bag) to the outside of the package. Freeze. When ready to bake, thaw, top with crumbs, and bake at 400 for approximately 30 minutes.

PASTA WITH TOMATOES, SALAMI AND SMOKED MOZZARELLA

Steps:

• Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine.
• Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper.

BROCCOLI AND MOZZARELLA SALAD

Steps:

• In a large bowl, toss together all ingredients, except black pepper.
• Divide among 4 chilled salad plates. Serve with fresh ground pepper.

EASY SMOKED SAUSAGE SKILLET

Steps:

• Heat olive oil and crushed garlic, stir in smoked sausage slices and cook until smoked sausage is browned.
• Add pepper, onion, broccoli, chicken broth and tomato sauce and simmer for about 10 minutes until vegetables are tender and the liquid is absorbed.
• In the meantime, cook rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

AWESOME BROCCOLI MARINARA

Steps:

• Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.

BROCCOLI, TOMATO, AND MOZZARELLA STROMBOLI

Steps:

• Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).
• Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry.
• Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
• Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Brush with oil. Bake until golden, 25 to 30 minutes. Serve stromboli with 1/2 cup marinara for dipping.

BROCCOLI PASTA IN A FRESH TOMATO SAUCE

Steps:

• Bring a medium pot of lightly salted water to a boil.
• Add pasta and cook for about 5-8 minutes.
• Stir in broccoli and cook 5-8 minutes more, or until pasta is al dente.
• Drain, reserving 1/2 cup of the water.
• Heat oil in a medium saucepan and saute the chopped onion until translucent.
• Add the chopped tomatoes, salt, pepper, and 1/2 cup of the pasta-broccoli water.
• Cover the saucepan and simmer for 5 minutes.
• Uncover, increase the flame to high, and cook for another 5 minutes, or until the most of the water has evaporated.
• Remove from heat and season with basil, parsley and oregano.
• Stir in the cooked pasta-broccoli mixture and mix well to coat.
• Sprinkle with parmesan cheese and serve hot!