Tagliatelle with broccoli in a cheesy sauce

Jamie Oliver - My personal opinion of this man is that his heart is in the right place and I think his agenda is quit clear. He is a man on a mission and fair play to him, he's in a position to help people, advise and show. I have read a couple of his books now and can't help but feel a little sorry for him when people criticise him, because I feel these are people who make a split decision, about him and his agenda before hearing him out. He's not saying don't eat pizza, burgers or cookies - or whatever your favourite 'junk' food may be. He is saying eat healthily, in moderation and to eat fresh ingredients wherever possible and to treat yourself every now and again to the things you enjoy. He IS promoting a healthy lifestyle. I think he is wonderful and I am super impressed with his determination and resolve, the more of his books I read the more I realise that he is an advocate for good, tasty food, that's healthy.

Yes, good quality, organic ingredients play a huge part in most of his recipes, but the implication is not that YOU MUST, but the best that YOU can afford. You can't argue with that ethic! I changed this next recipe ever so slightly because I was in Germany at the time, and had to allow for the ingredients I was able to get locally, but it was very good despite my alterations.

Tagliatelle with Broccoli In A Cheesy Sauce

 

olive oil

500g fresh tagliatelle

 

for the cheese sauce

 

 

250ml crème fraiche

150g Philadelphia

150g parmesan, freshly grated plus extra for garnish

sea salt and ground black pepper to taste

400g broccoli

2 large free range eggs (you want the yolks)

1tsp dried mixed herbs

 

1. First get a big saucepan of water on the hob and get it boiling, next using a bain-marie add the crème fraiche, Philadelphia and parmesan with a pinch of salt and pepper, slowly melt the chesses. While the cheeses are melting prepare your broccoli, wash it, and cut the florets into bite sized pieces.

 

2. Once the cheeses have melted remove from the heat, then put your broccoli and pasta into the saucepan of boiling water. Cook the pasta until it is just cooked through. Now is the time to whip the egg yolks and your mixed herbs into the sauce. Take a few tbsp. of the pasta water and place to one side, then drain of the rest of the water, return the pasta to the pan and add your sauce, quickly mixing it all up. If the sauce is a little too thick add some of your reserved pasta water, only a little at a time, you want it to be loose but not so loose it is watery, don't forget to taste it for seasoning and adjust it if need be. Serve and garnish with a little parmesan.

 

Jamie Oliver also drizzles a little extra virgin olive oil over his, but I am not a huge fan.. Try it and let me know what you think.



Broccoli Rabe Pie - Errmm well not really!

Broccoli Rabe, what is that? I had no idea. It’s a herb related to the turnip and looks a bit like broccoli (I’m guessing that’s where the “broccoli” bit comes from), I had to google it. I’ve not seen it, but like most things that’s not to say, it’s not here in Germany, I just haven’t seen it. Why am I talking broccoli Rabe? This next recipe was inspired by Broccoli Rabe Pie…

America is great, my most favourite place on earth and I would go back given the chance. You can buy frozen pie crusts, and not worry about having to make pastry from scratch, I still make rubbish pastry. I’m speculating here, slightly bitter and angry about the past, and what I say next, will probably reflect that – mostly because I never measured up to what was expected of me. All of my “friends” were the perfect women – great cooks, perfect mothers and housewives etc… Pastry was never an issue for them. In truth I didn’t really have any friends, they were all my ex’s friends and took great pleasure in humiliating me – my issue is not that I’m unable to make pastry, and every thing to do with my body heat. I’ll not go into it again but if you have read my blog about quiche Lorraine you’ll know, that regardless of what I do my hands are always too warm.

Broccoli And Spinach Pie  

1 pie crust

¾ lb broccoli
¾ lb spinach
3 eggs lightly beaten
2/3 cup cottage cheese
½ cup mixed shredded cheese
1/8 tsp black pepper
2 cloves minced garlic

1. Preheat the oven to 375˚F (190˚C) Check the instructions for your pie crust, does it need prebaking? If so now is the time to do it.
2. Cook the broccoli and the spinach for 5 minutes or until just tender; drain well, cool slightly and finely chop.
3. In a large bowl stir in the eggs, cottage cheese, pepper, garlic and shredded cheese. Stir in the broccoli and spinach. Pour egg mixture into your pastry shell. Bake for about 35 minutes or until the knife comes out clean. Let it stand for about 10 minutes before serving.

Instead of using broccoli and spinach, you could use 1 ½ lbs of broccoli Rabe and follow the original recipe.