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Utica Hats and Broccoli Recipe

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This recipe for Utica Hats and Broccoli is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg Orichiette pasta - "Hats"
4 cups broccoli flowerets fresh or frozen broken into bite size pieces
2 - 3 cloves garlic chopped (this dish is traditionally heavy on the garlic)
1 1/2 cups chicken broth
1/2 cup reserved pasta water
A generous splash of white wine
1 cup Parmesan cheese grated
2 tbs Olive Oil
1 tbs butter
1 tbs flour
salt and pepper
Directions:
Directions:
In large sauce pan bring salted water to a boil. Cook pasta according to package but add the broccoli to the pasta the last 3 to 4 minutes of cooking. Reserve 1/2 cup of pasta water to use latter. Drain pasta & broccoli and set aside in large serving bowl.
In large frying frying pan or same sauce pan sauté garlic in olive oil. Add chicken broth, white wine, reserved pasta water, butter, and flour. Wisk well until slightly thicken (you may need more flour). Add pepper and more salt if needed to taste.
Pour sauce mixture over pasta and broccoli. Sprinkle grated cheese on top and mix well, adding as much cheese as you want.

 

 

 

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