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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 3 cups fresh orecchiette pasta 1 cup arugula 1 cup broccoli rappini 1 tsp. fresh chopped garlic Relish: 1 oz. diced marinated artichoke hearts 1 oz. diced fresh fennel 4 oz. peeled seeded diced plum tomato 2 oz. diced yellow pepper 2 oz. diced red pepper 2 oz. diced sun-dried tomato 2 Tbs. fresh chopped garlic 3 oz. extra virgin olive oil Instructions: Cook orecchiette in boiling water until done, 4-5 minutes. Strain and set aside. Combine artichoke hearts, fennel, tomato, yellow and red peppers and sun-dried tomato. Season to taste with garlic, olive oil, salt and pepper. (If you like, 1 tsp. fresh chopped rosemary is a wonderful addition). Lightly saute the arugula and broccoli rappini with a tablespoon of olive oil, fresh garlic and a few drops of water over medium heat until wilted. Season with salt and pepper. To serve, heat pasta in boiling water for 30 seconds. In a medium sauce pot heat relish, add wilted greens and adjust seasoning. Portion pasta in 6 serving dishes and top with provencal relish. |
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