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Heat 2 tablespoons olive oil in a large heavy skillet over medium high heat. Add garlic and cook until golden brown stirring frequently. Discard garlic. add onion, pancetta and fennel seeds to skillet. Saute until onion is tender and pancetta begins to brown. Add dried crushed red pepper and broccoli stems. Cook about 4 minutes, stir in broccoli tops and sprinkle with salt and 1 cup water. Cover and steam about 5 minutes. Season with salt and pepper to taste. Meanwhile cook pasta in salted water until al dente. Reserve one cup pasta water and drain pasta. Add pasta to broccoli and stir over low heat to combine, adding reserved pasta water by tablespoon if needed. Stir in 2 tablespoons oil and 1 cup cheese. Top with toasted pine nuts.
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Italian stone pine nuts — pesto alla Genovese, toasted garnish
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Italian stone pine nuts — pesto alla Genovese, toasted garnish
Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
Compact sous vide circulator with app — Bluetooth control, 1100W
Record your recipes and experiments — organized cooking journal