Here is what "good intentions" looked like (thank you, Rachel Ray):
Romanesco Broccoli and Rigatoni
- Salt and black pepper
- 1 pound rigatoni pasta
- 3 tablespoons butter
- 1 large onion, chopped
- 2 large cloves garlic, finely chopped
- 1/2 cup dry white wine
- 1 cup chicken or vegetable stock
- 1 head romanesco broccoli
- 1 teaspoon grated lemon peel
- 2 sprigs rosemary, finely chopped
- 1/2 teaspoon crushed red pepper
- 2/3 cup grated pecorino-romano cheese (a couple of generous handfuls), plus more to pass around the table
- 1/2 cup chopped walnuts, toasted
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.
- While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes.
- In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.
Where is what happened to my good intentions:
1 head of Romanesco broccoli, washed, leaves, bottom and core removed
1/4 cup shaved Romano cheese
Drizzle of olive oil
Sea salt, pepper and garlic powder to taste
Put in the microwave safe pan, splash it with a bit of water, cover and microwave for 4 minutes. Drain, drizzle with olive oil, sprinkle seasonings and top with cheese. Serve......natural perfection. Simple and delicious. Great taste. Texture like cauliflower but a hint of the green flavor.