Just back from Kentucky, nothing in the fridge, so we headed off to our favorite farm stand to replenish supplies. Not much going on yet—no tomatoes, squash, or cucs—but we found beautiful broccoli florets. We blanched them, gave them a bath in olive oil and butter with anchovies and garlic, and tossed them into a bowl of orecchiette. All it took was a shower of parmigiano and it was ready to eat. Who said they didn’t like broccoli? Bon appetito!

 

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