By: Leah Ferrazzani
Semolina Artisanal Pasta
1 pound broccoli, trimmed into florets
4 garlic cloves, finely grated
Zest of a lemon
Juice of one to two lemons
8 oz burrata
1 lb Semolina Artisanal Pasta Strozzapreti
Bring a large pot of water to a boil. This pot should be large enough to cook pound of pasta, though you’re going to use it for your broccoli first, so have a spider to fish out your veg on hand.
Salt your water heavily. The Italians say your water should taste like the sea. We say that it should taste salty without being gross. Taste your water! Meanwhile, prepare an ice bath for your broccoli.
Cook your broccoli in the boiling water for a minute or two, just long enough to turn the color dark green. Remove from the water and add to the ice bath to stop it from cooking. Drain and set aside on a towel to dry.
Bring your water back to a boil and check to make sure that it’s still quite salty. Add your pasta.
While the pasta is cooking, heat your oil in a large sauté pan until it’s shimmering, then fry your broccoli until hot and gets a little color. Remove from heat.
When your pasta is just shy of al dente remove from the cooking water and add to the sauté pan with the broccoli, your lemon, lemon zest, garlic and a cupful of your pasta water. Finish all together for about a minute, cooking off the excess liquid and bringing the pasta water and lemon juice together into a sauce to coat your pasta.
Remove from the heat and serve, topping each dish with a healthy dollop of burrata and finishing with Chile flakes.