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    Wednesday, January 31, 2018

    Broccoli, Pasta, with Cheesy Crunchy Topping

    Enough for a good feed for 2 people...with some pickings for late arrivals,
    which is what happened our house last night long as you eat cheese of course
    This was on the NYT Cooking site

    There was a couple of changes that I made, due to dietary requirements for a member of the family
    and it worked really well

    1 head Broccoli broken into florets
    2 tablespoons Olive oil
    1 tsp cumin ground seeds
    Sea salt
    1/2 tsp red pepper flakes, or to taste
    2 cups penne or similar pasta

    1/3 cup finest grated Parmesan Cheese
    1/3 cup Panko Bread Crumbs
    1 tablespoon finely grated lemon zest
    Freshly ground black pepper
    100 gms Goats Feta

    Fresh lemon juice

    Heat Oven to 200 C
    On a rimmed baking sheet toss together broccoli, oil, cumin, salt and red pepper flakes
    Roast until tender and browned at the edges 15-20 minutes
    Tossing halfway through
    Remove from oven and set aside
    Turn oven onto Grill function

    Meanwhile bring a large pot of salted water to the boil
    Add pasta and cook to according to manufacturers directions

    In a small bowl mix Parmesan, Panko, lemon zest, some sea salt 
    and freshly ground black pepper
    Toss cooked pasta with the broccoli, in a gratin dish
    Crumble the Feta over the top
    Sprinkle the Parmesan, breadcrumb mix
    Drizzle very generously with Extra Virgin Olive Oil
    Under the griller till topping is golden brown
    2-4 minutes
    Sprinkle with lemon Juice and serve

    You can prepare ahead then pop under the grill when you want to eat
    Might take a little longer but you can judge that


    Alex Verg said...

    That looks very tasty and easy-to-make. Is it possible to cook it in little rotisserie oven like this one - I`m a student so I have only crockpot and such oven to cook.

    Gilli Wrightson said...

    Don’t see why not. If it has a grill/broil action. Or a hot oven will be ok. Just need to crisp up the topping

    Alex Verg said...

    Thank you for the tip, I`ll try to cook it on Saturday, then give you feedback :)

    Gilli Wrightson said...

    Hope you enjoy it