Once pasta is al dente, reserve ¼ cup pasta water, then strain pasta. Smash mixture with a fork until it is puréed and creamy but still has little chunks. Add broccoli and 1/3 cup fresh water to the same pan and reduce by half, approximately 2 minutes. Add the sliced scallion bottoms and stir, cooking for about 15 seconds. While pasta is cooking, sauté garlic in a pan over medium heat until fragrant, about 10 seconds. Bring pot of broccoli water to a boil again add pasta and cook until al dente. Turn off heat and, using a slotted spoon, remove broccoli. Once the water is boiling, drop in broccoli and blanch until tender, about 5–7 minutes. Cut the stalk into thin slices, using as much as possible. While waiting for the water to boil, separate the florets of broccoli into a bowl. Place a medium pot of salted water over high heat. Juice from ½ lemon (reserved from salad recipe) Sliced scallion bottoms (reserved from salad recipe) Top with seltzer water and garnish with a sprig of mint. Pour in the first five ingredients and stir to incorporate. Photo by Chelsea Chorpenning Summer Highs CocktailĬourtesy of lead bartender Everyn Phoenixįill a highball glass with ice cubes. In a large bowl, toss together the vegetables and vinaigrette by hand and garnish with chili flakes and fennel pollen. Slice the scallions and separate the dark green tops from the pale green/white bottoms (set bottoms aside to use in the pasta recipe). Using a mandolin or knife, thinly slice the fennel and radishes. Use a fork to whisk in the salt, lemon zest, and chili flakes. In a small bowl, mix olive oil with champagne vinegar. Zest of 1 lemon (reserve juice for pasta)
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