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Nicole Kidman's Crispy Orecchiette with Broccoli, Pine Nuts & Garlic

Source of Recipe

From “Newman’s Own Cookbook” by Paul Newman and A.E. Hotchner (Simon & Schuster, 1998)


Recipe Introduction

"This is a one-of-a-kind dish. Don’t jump the gun when you are cooking the pasta and take it out before it is crisp."

List of Ingredients

1½ boxes (16-oz. each) orecchiette
¾ cup vegetable oil
2 Tbsp. slivered garlic
5 cups small broccoli florets
1/3 cup dry white wine
¼ cup fresh lemon juice
Salt and freshly ground black pepper to taste
3 Tbsp. balsamic vinegar
6 Tbsp. unsalted butter, cut in chunks and softened
½ cup toasted pine nuts
1 cup freshly grated Parmesan cheese




Recipe

In a stockpot, cook the orecchiette in plenty of salted boiling water until tender but firm. Drain, run under cold water, and drain well again.

Have ready 2 medium sauté pans. Heat ¼ cup of oil in each until smoking. Add the cooked orecchiette carefully to the hot oil, dividing it equally. Spread the pasta out in even layers and cook for about 3 minutes, or until medium brown on the underside. Turn the pasta over and cook, without stirring, until browned on the other side. Transfer the pasta and oil to a large bowl and keep warm.

Heat the remaining ¼ cup of oil in one pan until hot. Add the garlic and broccoli, and sauté, tossing, for 5 minutes. Add the wine, lemon juice, salt, and pepper. Taste, adjust the seasonings if necessary, and cook for 3 minutes. Transfer to a large flameproof baking dish.

Add the browned orecchiette, balsamic vinegar, butter and pine nuts to the baking dish and toss over medium-high heat until the butter is melted. Add ½ cup of the cheese and toss to combine.

Serve the pasta in 6 heated bowls or plates, with a generous grinding of fresh black pepper on top and the remaining cheese on the side.