Fedelini & Broccolini


Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with Give us pasta with a hundred fillings.
Robert Farrar Capon

I love broccolini and one of those lovely little bunches (enough for two) blanched for two minutes, cooled, drained, and patted dry ready for a final sauté with olive oil, anchovies, hot red pepper or red peppers, capers and garlic. The final step is to add fedelini pasta toss together heat through and serve with some freshly grated cheese.


1 bunch broccolini, ends trimmed and blanched in boiling salted water for 2-1/2 minutes
2 tablespoons EVOO
1/4 cup white wine
4-5 rinsed jarred anchovies in olive oil, rinsed and patted dry
1 heaping tablespoon rinsed capers
4 cloves minced garlic
1 dried red pepper or red pepper flakes to taste
1/2 pound cooked fedelini pasta, reserve a cup of pasta water

Add olive oil to a heated sauté pan add the anchovies and smoosh around in the hot oil, they will dissolve.   Add garlic, red pepper flakes or hot pepper, and capers sauté for 1 minute and add the blanched broccolini, lower to medium heat setting stir for another 2 minutes for tender crisp broccolini, toss in the wine, sauté  for 30 seconds and add  cooked pasta toss together until heated through.  Serve topped with freshly grated cheese, a great glass of red wine and a simple salad.

I have a 1/2 a bottle of red wine left and I just might make some red wine pasta for the other small head of broccolini for my dinner for one.