Broccoli With Cavatelli Food

CAVATELLI AND BROCCOLI

Steps:

• In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain, and set aside.
• Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it. Add the broccoli. Saute, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
• Meanwhile, cook cavatelli in a large pot of boiling salted water for 8 to 10 minutes, or until al dente. Drain, and place in a large serving bowl. Toss with the broccoli, and season with salt and hot pepper flakes. Serve with parmesan cheese.

BROCCOLI WITH CAVATELLI

Steps:

• cook cavatelli according to package directions; drain.
• Slowly melt butter in olive oil.
• Add garlic and sauté until lightly golden.
• Add chicken broth and bring to boil.
• Add broccoli, cover, simmer 6 to 8 minutes until broccoli is tender.
• Place cooked cavatelli in bowl.
• Add broccoli mixture and toss with parmesan cheese.
• Serve.

CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC

Steps:

• In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
• Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.

CAVATELLI WITH BROCCOLI

Steps:

• In large pot of boiling water, cook pasta 7-9 minutes, until tender. Drain reserving 1/4 cup pasta water, and place in large serving bowl; keep warm.
• Place large nonstick skillet over medium-high heat 30 seconds; add oil and heat 30 seconds more. Add garlic and cook, stirring frequently, 30 seconds, until fragrant. Add broccoli; cook 3-4 minutes, until tender-crisp.
• Add broccoli mixture, basil and salt to pasta; toss, adding just enough of the reserved pasta water to moisten. Top evenly with cheese and pepper.

KALUA PIG WITH CAVATELLI AND CHINESE BROCCOLI

Steps:

• Arrange an oven rack in the middle position and preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with 2 large sheets of heavy-duty aluminum foil, about 24 inches each, making a cross on the bottom of the dish. Place the banana leaf on top of the foil cross.
• Place the pork butt on top of the banana leaf. Drizzle the liquid smoke on top of the pork, then sprinkle the Alaea salt evenly across the top. Pour 1/4 cup water into the side of the pork.
• Wrap the pork with the banana leaf. Take the foil from the 2 short sides of the dish and wrap the pork, followed by the foil on the 2 longer sides of the dish. Crimp the foil together to seal the pork. Make sure to wrap the pork tightly to prevent it from drying up during the cooking process.
• Roast the pork until tender and moist, about 5 hours.
• Let the pork rest at room temperature for about 30 minutes. Open the foil and the banana leaf and shred the pork into medium-size pieces with 2 forks and set aside.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
• Combine 1/4 cup of the pasta water and 1 cup of the shredded pork in a large skillet over medium heat. (Reserve the remaining pork for another use.) Add the pasta and toss to combine. Add the butter and stir to create a creamy consistency. Simmer the pasta and pork until slightly thickened, about 3 minutes, making sure the liquid is not too loose or too dry and adding remaining reserved pasta water as needed. Turn off the heat, toss in the Parmigiano-Reggiano and season with kosher salt.
• Add the oil to another large skillet over medium heat. Add the garlic and cook until it starts to brown slightly, about 1 minute. Add the Chinese broccoli and saute until slightly wilted, about 2 minutes, then toss to combine with the pasta.
• To serve, divide the pasta among 4 bowls then finish with more Parmesan-Reggiano cheese on top.

BROCCOLI AND SAUSAGE CAVATELLI

Steps:

• In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
• In the same skillet, cook garlic in olive oil until golden.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
• In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.

CAVATELLI WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Place sausage in a large skillet over medium heat and, using a wooden spoon, cook until brown and crumbly.
• Meanwhile, bring at least 4 quarts of lightly salted water to boil and add broccoli rabe and cavatelli. Cook until pasta is done, approximately 11 minutes. Before draining, reserve approximately 2 cups of pasta cooking water.
• When sausage is done, remove from skillet with a slotted spoon. Add extra virgin olive oil to skillet drippings and cook over medium heat until warm. Add sliced garlic, and red pepper flakes and cook until lightly golden (about 1 minute). Add about 1 cup of pasta cooking water to skillet and cook for 1 minute more. Then add drained pasta and broccoli rabe to skillet. Stir to combine and add reserved sausage. Add salt, pepper, and cheese to taste. Stir to combine again. Simmer for 2 minutes or so. If too thick, add more of the reserved pasta cooking water until desired consistency.
• Add more cheese before serving and enjoy!

CAVATELLI WITH BROCCOLI AND SAUSAGE

Steps:

• Fill large pot or Dutch Oven half way full of water and add salt if desired. When water is boiling add pasta, stir often, and cook to al dente. Set aside one cup of pasta cooking water before draining. Do not rinse pasta.
• Wash and dry broccoli, trim and peel stems, cut into florets.
• Over medium heat in large skillet, brown and mash ground sausage into bite size pieces. Transfer sausage to a large serving bowl and add broccoli, oil, garlic, and red pepper flakes to pan. Cook for approximately 3 minutes or until garlic is golden brown. Add chicken broth and cook another 3 minutes or until broccoli is tender.
• Add mixture to sausage that was set aside. Add reserved pasta cooking water as needed to add moisture. Season with salt and pepper to taste and add grated cheese if desired.

CAVATELLI & BROCCOLI WITH SHRIMP

Steps:

• Cook Cavatelli as directed.
• Take a large pot ( that you will be able to mix all ingredients together in) and spray with cooking spray, sauté garlic for a few minutes, add frozen broccoli and let cook a few more minutes, pour in 1 cup chicken stock and let cook on low heat till broccoli is tender and not frozen. Season with salt pepper and garlic salt.
• Add shrimp and let it warm through, add cooked cavatelli mix together and finally add parmesan cheese. Stir together; this will thicken the sauce....
• Serve and top with parmesan cheese and garlic salt.

CAVATELLI AND BROCCOLI WITH CHICKEN

Steps:

• 1. Bring salted water to a boil in a stockpot.Place cavatelli in boiling water for about 5-7 minutes, (after 5 minutes, I add the frozen broccoli to the water and continue for two more minutes, or, you can blanch the broccoli for five minutes beforehand, drain and set aside.)You could also used a head of fresh broccoli florets for this dish if you like instead of frozen and do the same for the cooking method.Drain and place in a large serving bowl.
• 2. Meantime,season the chicken with italian seasoning and saute with garlic in a pan until cooked. cut the chicken into smaller pieces and add to the pasta and brocoli along with the olives, crushed red pepper, olive oil and salt to taste. Toss and serve with parmesan cheese.