Food Network: Crispy Broccoli with Capellini in Broth

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Crispy Broccoli with Capellini in Broth
Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002

Ingredients
Kosher salt
1/4 cup extra-virgin olive oil
1 large head broccoli, 1 1/4 to 1 1/2 pounds, stems removed and florets trimmed into pieces 2 inches
long with a stem about 1/2-inch thick (4 to 5 cups)
Salt
1 quart chicken stock, preferably homemade
1 to 2 teaspoons hot red pepper flakes, to taste
1/2 pound capellini
1 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper

Instructions
Bring a large pot of salted water to boil for the pasta. Meanwhile, heat
the oil in a large skillet over high heat until just smoking. Add the broccoli and season with salt,
to taste. Cover and cook until just crispy and brown around the edges, about 3 minutes. Remove the

cover, stir, and reduce the heat to medium-high. Cover and cook until the florets are crisp but
tender, about 5 minutes. Add the chicken stock and pepper flakes.

Add the capellini to the boiling water and cook until al dente, 2 to 3 minutes. Drain the pasta and
add to the skillet with the broccoli and stock. Stir in half the cheese and season with salt and
pepper. Divide among 4 warmed soup plates and sprinkle with the remaining cheese.