Roasted Broccolini

I love the flavor of roasted broccoli, especially the stems. I found some gorgeous Broccolini at the farmers market on Saturday and this is how I decided to pay tribute to it. I kept is simple, chopped, tossed with a little olive oil and sprinkled with espelette pepper and salt.

Ingredients:
3 bunches of Broccolini, chopped in 1/4 inch pieces
2 tsp olive oil
Espelette pepper
Salt

Preheat oven to 425.

On a large baking sheet toss broccoli with olive oil. Sprinkle salt and Espelette pepper over the top. Roast 40 minutes until parts start to get crispy.

Serves 4.
2 WW PP

Advertisement

Veal Saltimbocca

This is my take on veal Saltimbocca. I had some of Trader Joe’s Italian 4 Cheese blend leftover from another recipe and decided to add it for my twist on this classic.

Ingredients:
4 – 6 oz veal scaloppine
3 – 4 slices Proscuitto
2 oz four cheese blend, or italian cheese of your choice
12 safe leaves
Flour seasoned with salt & pepper
2 TBSP butter
1 TBSP olive oil

Lay veal out in a single layer, sprinkle with cheese, layer with Proscuitto to cover, top with 3 – 4 sage leaves. Cover with plastic wrap as pound with a meat mallet to seal together. Skewer with a couple toothpicks, to hold it together. Cover and chill for 30 min to several hours.

On a plate or in a bowl big enough for one piece of veal, combine flour with salt and pepper. Dredge veal in flour.

Heat a large skillet over medium high heat, add butter and olive oil. When nice and hot add veal cook 45 seconds per side. Add any extra sage leaves cook till crisp. Serve immediatly.

Serves two.

Zucchini Mint Pesto

Nothing like being without a kitchen for 3 weeks to really inspire a cook! This my summer riff on the asparagus pesto I made in the early spring. This is the perfect pasta comfort food for a crazy Monday.

Ingredients:
1 1/2 lbs baby zucchini, sliced into 1/2 inch chunks
1/4 c pine nuts, toasted
1/2 c mint leaves
1/4 c parsley
4 cloves garlic
Zest of one lemon + 1 TBSP juice
3/4 c parmigiano
1/3 c olive oil
4 oz chopped pancetta, cooked crisp
1 lb pasta

Bring a large pot of salted water to a boil. Add Zucchini and cook 5 minutes. Remove from water and toss into food processor. Add pasta to water and cook until al dente.

Add all ingredients except pasta to Zucchini in processor, process until smooth, and salt and pepper to taste.

Remove pasta and place into a large bowl with 1/4 c pasta water, add pesto and toss. Let sit for 1 minute to allow pasta to absorb the sauce. Serve and top with pancetta.

Serves 4.