Thursday, July 06, 2006

Broccoli & Gorgonzola Penne


How can two people accumulate so much leftovers? Well, I'm no stranger to leftovers and I aim to make use of all the curious bits that sneakily tuck themselves into my fridge. Waste not, want not I say. Especially now that I can't blow all my grocery money on a block of foie, which I was perfectly capable of before. And which I still think is perfectly reasonable now. Anyway...

Leftover case in point, some marvelously creamy gorgonzola we had bought for a cheese platter when we had some guests over. The little chunk that was left over eyed me beguilingly from it's nook in the fridge, tempting me to find some delicious way to use it (although I must say, I did feel like just popping some in my mouth!). I also had some broccoli in the crisper...broccoli being right up there (but not quite as adorable) with brussel sprouts. Hmmm...the wheels in my head were turning...especially since I actually love broccoli in pasta.

This is a quick and yummy dish that I whipped up in seconds! Ok, not seconds. But I'm sure you get the gist of the speed in which it was whipped. The recipe is very simple, and most of the measurements are by feel and by taste. But I'll jot it down here anyway...

Broccoli & Gorgonzola Penne

- 1 head broccoli, cut into little florets
- 1 onion, minced
- 1-2 tablespoon butter
- small block of gorgonzola cheese, crumbled (sorry for the wild approximation...I just used whatever i had left over...I would say put around 1/2 cup crumbled gorgonzola, then keep tasting the sauce and add as needed)
- 1 250 ml brick all purpose cream
- grated parmesan cheese
- freshly ground pepper (I used black papper, but you can use white for aethetics)

Here's what you do:

- Steam the broccoli until just tender.
- Cook penne as per package directions.
- Heat the butter in any old skillet. Once it's melted and a bit bubbly, add the onions.
- Sauté onions until soft and translucent.
- Add broccoli, toss a bit, then add cream and gorgonzola. Stir until everything is nice and incorporated and gorgonzola is melted.
- Taste it at this point and add gorgonzola if needed. If you thinks it needs a bit of salt, try adding some grated parmesan cheese instead (I put parmesan instead of salt). Add pepper.
- Toss cooked penne in the skillet and stir to coat with sauce. If sauce has become a bit too thick for your liking just add some of the pasta water to thin it a bit.
- Sprinkle with grated parmesan before serving.

This is perfect to whipped up for a quick lunch...and a great way to use some leftover cheese (and vegetables). I'm sure it will work wonderfully with other cheese/veggie combinations...like say, tomato and fresh white cheese (and maybe some vodka), or peas tossed with a simple olive oil pasta and some flaked parmesan and chili flakes....

20 comments:

anonymous paul said...

i just use milk instead of cream as the sauce tends to get too thick sometimes. full-fat or skim, any works pretty well, just pile up on the gorgonzola! i like it with a blue vein kick

briliantdonkey said...

blechhhh!!!!! Sorry Joey, i promise not to use that word much if ever on your site, but you just nailed two of the maybe 8 things in this world i cant stand.....gorgonzola and that B word which the "5 year old that sat at the table for HOURS refusing to eat till my parents gave in"(yayyyy i DID win ONCE) still refuses to even say. Brocolli on the other hand,,,yum!That said, it DOES look good.

INK

stef said...

oooh penne and broccoli -- yum! and gorgonzola is my hubby's favorite. but no more cheese for us:(. not anymore. so i opt for a red-pepper-flake-lemon-zest flavoring or an Asian-flavored peanut butter sauce. yum. love your note about waste not-want not.

Kalyn said...

Really, really love the sound of this.

ChichaJo said...

Hi Anonymous Paul! Good idea! I will try milk next time...thanks :)

Hello Ink! Haha! Looks like you and I will never fight over who gets the last brussel sprout :) I actually never had it as a child...maybe that's part of the reason why I loooove it so :) But gorgonzola? I guess we won't be fighting over the last bit of that either ;) Now I'm curious about the other 6 things...I'll tell you one of mine...maraschino cherries!

Hi Stef! "red-pepper-flake-lemon-zest flavoring or an Asian-flavored peanut butter sauce" -- sounds yummy! Ideas, ideas :) I have always loved that phrase...waste not, want not...simple and to-the-point :)

Hi Kalyn! Thanks! :)

Pille said...

Sounds lovely, Joey, and it would make a nice change from my pasta alla vodka and mushroom&blue cheese sauces:)

angelika said...

Thank you Joey for not leaving me alone with unexact recipes. And how good that leftovers leave us some space for experiments, right ? Thank you, I am just sitting over my shopping list and I think I will try this from scratch. Sounds way too good to do it from leftovers only. Have a great time cooking and enjoying,angelika

sylvia said...

hi! i like reading your blog. this dish looks good. i usually do a penne with cremini mushrooms & asparagus in mascarpone cheese. i should try your brocolli & gorgonzola dish sometime. i just hope the kids will eat it!

Joe said...

Love broccoli and pasta dishes!

Lori said...

My husband and I consider ourselves the "King and Queen of Leftovers!" We're really good at vaccuuming in whatever we take home from the restaurants. Penne is one of my preferred pasta shapes. But never mind that -- I want that plate!

ChichaJo said...

Hi Pille! We can exchange pastas for a meal and I can have the pasta alla vodka with mushrooms and blue cheese :)

Hi Angelika! Thanks! Yes...leftovers do push us to creativity :) I love making food shopping lists...happy grocering! :)

Hi Sylvia! Thanks for dropping by and your nice comment :) Your penne with cremini mushrooms & asparagus in mascarpone cheese sounds delicious!

Hi Joe! I hear ya! :)

Hi Lori! I admire your leftover diligence :) I like penne too...I enjoy hefty pasta shapes and don't like my noodles too thin. The plates are Multiple Choice from Rustans...go now! They have a lot of cute designs you can mix and match. These were a shower present so now they could be on sale even! :)

Tanna said...

I'm coming out of the closet and tagging you for the recipe meme. I've read lots of your blog posts and I don't remember seeing this one.
I really love Broccoli & Gorgonzola. Also like the mushroom tart you posted awhile back.
thanks and don't feel you have to do this one.

mae said...

Now you have me craving some creamy pasta. Unless you're vegetarian, tidbits of crispyfied bacon would go really lovely on this sprinkled on top or stirred in... mmmmmm.... thanks for the inspiration :)

Katrina said...

This is what I love about pasta (apart from the fact that it's one of the VERY few things I can cook) -- you can take nearly anything you happen to have in the kitchen (well, maybe not the sink), toss it with the noodles, and make a meal!

briliantdonkey said...

lol, deal! you can have all the BS(i dont think it is a coincidence that the initials are the same by the way), and i will take the marachino cherries!

INK

ChichaJo said...

Hi Tanna! Glad you like the post and thanks for your nice comment :) I'll be getting to that meme shortly...sounds interesting... :)

Hi Mae! No, I'm not vegetarian, and bacon is definitely one of my favorite things :) That sounds perfect!

Hi Katrina! So so true :) It's always handy to keep some pasta noodles around for "absorbing your leftovers" :)

Hello Ink! Deal! :)

Kalyn said...

I'm featuring this recipe as one of the South Beach Recipes of the Week on my blog. I'm using your photo (with a photo credit for you of course) and a link to the recipe. Please let me know if you have any problem with how I've done this.
Thanks,
Kalyn

ChichaJo said...

Hi Kalyn! Wow! What a nice surprise :) Went over and took a look at the post and it looks great...am so flattered that you would pick me! Thank you :)

barbie2be said...

oh, this looks delicious! i can't wait to try it.

ChichaJo said...

Hi barbie2be! Thanks for dropping by and leaving a comment :)