Back in the ’90s when we lived in San Francisco and both worked Monday – Friday, Saturday was our putter-around-the-house day.
We could be assured that my parents would stop by for anywhere from 30 to 45 minutes for a cup of coffee and a quick hello. And on the TV was Channel 9 – KQED – with the Saturday Cooking Shows. We’d see Jacques and Julia, The Galloping Gourmet, Lidia Bastianich, The Bread Monk, the original Cooks Illustrated/America’s Test Kitchen, Ciao Italia with Mary Ann Esposito… Always finding something new to cook…
And then we moved east, I had to work weekends, and my parents were 3000 miles away. The Saturday ritual came to an end. We moved back west, dropped cable, and pretty much forgot about the Saturday PBS shows – even though we are sustaining members.
And then, yesterday, Victor turned on OPB – Oregon Public Broadcasting – and there were the cooking shows! First off was Christa Cooks – Christina Pirello. A Philly girl I’ve seen several times around town back in the day. She’s vegan – I’m not – but I like a lot of what she does…
Victor latched onto a pasta recipe she was making while in Italy – and since we had broccoli and orecchiette in the house – made it for dinner.
Simplicity on a plate!
Orecchiette with Broccoli
adapted from Christina Pirello
- 1 crown broccoli, cut unto florets
- 8 ounces orecchiette pasta
- Extra virgin olive oil
- 1 clove garlic, whole
- Generous pinch crushed red chili flakes
- Pecorino Romano
Bring a pot of salted water to the boil. Cook broccoli for 3-4 minutes.
While the broccoli cooks, place a generous amount of oil in a deep skillet with garlic and place over medium heat. Cook until the garlic is golden and then discard. Add chili flakes and reduce heat to low. Using a slotted spoon, transfer the broccoli to the skillet; cook, slowly mashing the broccoli with a fork – adding pasta water a little at a time to create a sauce.
Drop the pasta in the boiling water (that you cooked the broccoli in).
When the pasta is cooked, using a slotted spoon, transfer it to the broccoli mixture and stir to coat. Stir in some Pecorino, if desired.
Her online recipe has her using a blender for the broccoli. Her TV show in Italy had the little old Italian lady breaking it up with a fork.
Victor broke it up with a fork. She also added cheese – something Christina does not eat.
I was so simple, so flavorful, and the perfect dinner for a warmish Spring day in the Pacific Northwest.
I think our Saturday puttering days may be back!
