Thinner, lighter and more nimble than European knives, these two Milk Street Kikuichi Japanese knives + Christopher Kimball 6" Nakiri will dramatically improve your kitchen prep skills.
In which broccoli becomes a light, silky pasta sauce
Rigatoni with Roman Broccoli Sauce
Romans use the leaves that grow around heads of broccoli to make a flavorful sauce for pasta. In the U.S., most of the leaves are stripped off before broccoli is sold. Our recipe instead uses the stems, which are equally flavorful and produce a silky sauce. Baby spinach retains the color of the original recipe.
Ingredients
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1
pound broccoli, stems and florets separated
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Kosher salt and ground black pepper
Directions
Pardon the interruption
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