Tomatoes are another summer staple that explodes with a variety of luscious choices by season’s end. In fact, every year in our raised bed herb garden we are fortunate to get several “bonus plants” compliments of seed from our compost.
Fresh, snappy late-summer beans are a fleeting pleasure on their own, but jazz them up with the sweet acidity of grape tomatoes and crackly breadcrumbs, you’ve got a winning combination. The layers of colors (especially if you include yellow wax beans) and crisp and juicy textures effortlessly upgrade any main, such as our herb-marinated grilled bone-in pork chops.
As soon as I eyeballed this recipe in our latest Martha Stewart Living magazine, I knew it was going to make an appearance on our dining table within days. Unfortunately I could not access any yellow wax beans, so instead I used a combination of red and yellow grape tomatoes for that tri-color effect.
A few weeks earlier we made bead crumbs from some leftover crusty bread and put it in the freeze until such time we would need them again. Well this seemed like the perfect occasion, although the crumb was much finer than asked for here, still we went ahead with the recipe and it was great! They were a side dish to those grilled pork chops, but hardly played second fiddle.
12 oz. green beans and/or yellow wax beans, trimmed
1/4 cup extra-virgin olive oil, plus more for drizzling
4 slices rustic bread (5 ounces), crusts removed, torn into large pieces
2 Tbsp. unsalted butter
10 oz. cocktail tomatoes or large cherry tomatoes, or a combination, halved
1 oz. Manchego cheese, finely grated (1/4 cup)
Bring a large pot of generously salted water to a boil. Add beans and cook until bright green and crisp-tender, 4 to 6 minutes. Drain and transfer to a serving platter; lightly drizzle with oil.
Pulse bread in a food processor until coarse crumbs form (you should have 2 cups). In a medium skillet, heat 2 tablespoons oil and butter over medium. Add breadcrumbs and season with salt and pepper; cook, stirring, until golden and crisp, about 5 minutes. Transfer to a plate.
Heat remaining 2 tablespoons oil in skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until softened, about 3 minutes. Stir in breadcrumbs. Top beans with warm tomato mixture. Sprinkle with cheese; serve.
There’s been numerous indications, due to the COVID-19 spread and the shutdown of meat processing plants, we’ll likely see meat and poultry shortages in the near future. With foresight, we are starting to compile a reservoir of meatless dishes that could come in handy. For those of you who follow a plant-based diet, you are already ahead of the curve.
Taken from the MilkStreet.com website, it is noted orecchiette with broccoli rabe (orecchiette con cime di rapa) is a signature pasta dish from the Puglia region of southern Italy. The bitterness of rabe is challenging for some palates, so using sweeter, milder broccolini addresses that. However, if you like the assertiveness of rabe, it can easily be used in place of the broccolini, though rabe will cook a little more quickly.
The pasta gets boiled in a minimal amount of water, then the starchy liquid that remains becomes the base for the sauce that marries the orecchiette and broccolini. A finishing sprinkle of toasted seasoned breadcrumbs adds a crisp texture. But don’t use fine dried breadcrumbs in place of panko. Their sandy, powdery texture doesn’t offer the light, delicate crispness of panko.
I decided to adjust the ratio of pasta versus the other ingredients by only using 2/3 the amount of orecchiette, 8 ounces instead of 12. Of course this decision necessitated that the amount of water be reduced also, from 5 cups to 3 cups + 2 ounces. (The original recipe amounts are listed below.) As an additional topper, we sprinkled on some grated Pecorino Romano cheese along with those fabulous bread crumbs. In the end, we loved this dish. There was so much flavor with so few ingredients!
1½ Lbs. broccolini, trimmed and cut crosswise into ¼-inch pieces
½-1 tsp. red pepper flakes
Kosher salt and ground black pepper
12 Oz. orecchiette pasta
5 1/2 cups water
Grated cheese for garnish (optional)
In a large Dutch oven over medium-high, heat 2 tablespoons of oil until shimmering. Add the minced garlic and half the anchovies, then cook, stirring, until fragrant, about 45 seconds.
Add the panko and cook, stirring, until golden brown, about 3 minutes. Transfer to a bowl and set aside; wipe out the pot.
In the same pot over medium-high, heat 2 tablespoons of the remaining oil until shimmering. Add the broccolini, pepper flakes, sliced garlic, 1½ teaspoons salt and ½ teaspoon black pepper. Cook, stirring occasionally, until the broccolini is crisp-tender and the garlic is golden brown, 6 to 7 minutes.
Add ½ cup water and continue to cook, stirring, until most of the moisture has evaporated and the broccolini is fully tender, about 2 minutes. Transfer to a medium bowl and set aside.
In the same pot over medium-high, boil 5 cups water. Add 2 teaspoons salt and the pasta, then cook, stirring occasionally, until the pasta is al dente.
Stir in the broccolini mixture, the remaining 2 tablespoons oil and the remaining anchovies. Continue to cook over medium-high, stirring constantly, until the liquid has thickened enough to cling lightly to the pasta and broccolini, about 1 minute.
Remove from the heat, then taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with the breadcrumbs and grated parmesan if desired.