Tom Colicchio's Broccoli Pasta and Fennel, Radicchio Salad Recipes

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Tom Colicchio's Broccoli Pasta and Fennel, Radicchio Salad Recipes

Broccoli Pasta

Serves 4

Ingredients:

• Kosher salt
• 1 pound orecchiette, cavatelli, or other pasta shape
  

  

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• 2 to 3 broccoli crowns, roughly chopped into small pieces
• 1 head garlic, cloves separated and thinly sliced
• 1/2 cup extra-virgin olive oil
• 3/4 cup freshly grated pecorino cheese
• Freshly ground black pepper
• 1 teaspoon crushed Calabrian chile pepper (optional)

Directions:

1. Bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook according to the package instructions.
2. About 5 minutes before the end of the cooking time, add the broccoli to the pasta pot and give it a stir. Continue to cook the pasta and broccoli together.
3. In the last minute of cooking, add the sliced garlic to the pot with the pasta and broccoli.
4. Reserving 1 cup of the pasta water, drain the pasta, broccoli, and garlic and return to the pasta cooking pot.
5. Add the olive oil, pecorino cheese, and black pepper to the pot. Toss to combine, adding some of the reserved pasta water if needed to create a creamy sauce.
6. Adjust seasoning with more salt and pepper if needed. Serve hot.

Chef Tom's Tips:

• Choose your pasta of choice: I like orecchiette or cavatelli for this dish.
• Adjust the ratio of broccoli to pasta to please your family’s tastes. I prefer an almost even broccoli to pasta ratio; my brother Mike prefers less pasta.
• Add chickpeas for more protein if you like.

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Fennel, Radicchio Salad

Serves 8

Ingredients:
Vinaigrette:

• 1/4 cup honey vinegar (preferably Lindera Farms Honey Vinegar) or apple cider vinegar
  

  

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• 2 tablespoons finely chopped shallot
• Kosher salt and freshly ground black pepper
• 3/4 cup extra-virgin olive oil

Salad:

• 8 cups (9 ounces) torn bitter greens, such as Treviso, Castelfranco, or dandelion
• 1 Bartlett pear, thinly sliced on a mandoline
• 1 fennel bulb, thinly sliced on a mandoline
• Kosher salt and freshly ground black pepper
• 1 cup toasted walnuts (optional)

Directions:

1. Make the vinaigrette: In a small bowl, mix the vinegar with the shallots. Season with salt and pepper. Slowly whisk in the olive oil until a cohesive dressing comes together. Taste and season with more salt if needed.
2. Assemble the salad: Place the bitter greens, pear, and fennel in a large bowl. Add the vinaigrette and gently toss. Season with salt and pepper. Top the salad with the toasted walnuts, if using, and serve.

Chef Tom's Tips:

• Choose any bitter greens that look good at the market: I like Treviso, Castelfranco, or dandelion.
• Bitter greens taste great dressed with sweetness and acid; your mouth will thank you.
• Top salads with walnuts for earthiness and crunch.