W H O L E W H E AT

PA P PA R D EL L E
WITH ROASTED B UT TERN UT SQ UASH ,
BROCCOLI RABE & PUMPKIN SEEDS
serves: 6 to 8 time: about 45 minutes with premade pasta dough

This is an amazing dish because it takes everyday ingredients and joins them in a delicious and
unexpected collaboration. Both the squash and the broccoli rabe have their own strong
personalitiesone sweet and one bitterand each brings something to the party that would be
sorely missed if one of them didnt show up. Combined with the nutty, earthy avor of the
whole wheat pasta, this is what I call a real team effort.

M I S E E N P L AC E
1 butternut squash, peeled and
cut into Bc-inch dice
Extra virgin olive oil
Kosher salt
1 bunch of broccoli rabe, tough
bottom stems removed

3 cloves garlic, smashed

Pinch of crushed red pepper
1Bc cups veggie or chicken stock
1 recipe Chef Annes All-Purpose
Pasta Dough (page 102), whole
wheat variation (see page 103),
cut into pappardelle, or 1 pound
fresh pappardelle

Preheat the oven to 375F.

1 cup freshly grated Parmigiano

Big fat nishing oil
Bc cup pepitas (green pumpkin
seeds), toasted

Coat a large wide saucepan generously with

olive oil. Toss in the garlic and red pepper and
bring to medium heat. When the garlic is golden
brown and very aromatic, 2 to 3 minutes, remove
it from the pan and ditch itit has fullled its
garlic destiny. Add the roasted squash and the
stock to the pan. When the stock has reduced
by about half, 5 to 6 minutes, add the broccoli
rabe.

In a large bowl, toss the butternut squash

with just enough olive oil to lightly coat it and
sprinkle with salt. Put the squash on a baking
sheet and roast for about 20 minutes, or until
soft. Reserve.

Bring a large pot of well-salted water to a

boil. Add the broccoli rabe, give it a swish, and
immediately remove it from the water; save the
water to cook the pasta. When the rabe is cool
enough to handle, coarsely chop it and set aside.

In the meantime, bring the broccoli rabe

water back to a boil, add the pasta, and cook
for 4 to 5 minutes or until tender but tooth-

132

11_ 0 4 _ 3 31 C o ok like a ro c k s t ar

Burr_9780307886750_3p_03_r1_CS4_TP2.indd 132

X .4 _ Mac Pro 4 _ 3 3 _GMG Pro of 1

09/06/2011 10:22 PM

some. Drain the pasta and add it, along with

Bc cup reserved pasta cooking water, to the
squash and rabe. When the pasta water has
evaporated, remove the pan from the heat, add
about two-thirds of the Parmigiano, and a big

133

11_ 0 4 _ 3 31 C o ok like a ro c k s t ar

Burr_9780307886750_3p_03_r1_CS4_TP2.indd 133

drizzle of the big fat nishing oil. Toss or stir

vigorously to combine. Divide among serving
bowls and top with more Parm and the pepitas.
Squash it!

PA S TA

X .4 _ Mac Pro 6 _12 _GMG Pro of 2

09/06/2011 3:51 PM

SPI CE- ROA STED

C AU LI FLOWER
& JERUSALEM ARTICHOKES
serves: 4 to 6 time: about 1 hour

Any recipe that includes cauliower makes me a happy girl. In this dish I roast cauliower (which
is one of the easiest ways to cook it) together with Jerusalem arties (a.k.a. sunchokes), and the
payoff is huge: You get great avor and a really sexy texture. Then I add some spices. The end
result is a super-special, slightly exotic side dishwith a minimum amount of effort. This is the
way I like to roll!

M I S E E N P L AC E
1 head of cauliower, cut into
bite-size orets
1 pound Jerusalem artichokes,
cut into 1-inch dice

Extra virgin olive oil

Kosher salt
1 tablespoon cumin seeds, toasted
and ground (see page 17)

Preheat the oven to 375F.

In a large bowl, combine the cauliower and

Jerusalem artichokes; toss them generously
with olive oil and salt.

3 In a small bowl, combine the cumin and

cayenne and add it to the veggies. Toss well to
thoroughly combine.
Spread the veggies on a baking sheet in one
even layeruse two baking sheets if necessary.
Roast for 20 minutes, then stir the veggies so
they have the chance to brown all over, and
rotate the pan to ensure even cooking. After
20 minutes, repeat this process again.

Bc teaspoon cayenne pepper

1 bunch of fresh chives, nely
chopped

5 Roast the vegetables for an additional 5 to

10 minutes, or until they are brown, tender, and
smell wonderfulalmost like popcorn! If they
arent lovely and brown, let them continue to
roast for another few minutes. Taste and adjust
the seasoning if necessary.
Remove the veggies from the oven, sprinkle
with chives, transfer to a serving dish, and serve
immediately.

Id eat a bouquet of this ower!

208

11_ 0 4 _ 3 31 C o ok like a ro c k s t ar

Burr_9780307886750_3p_05_r1_CS4_TP2.indd 208

X .4 _ Mac Pro 4 _ 3 3 _GMG Pro of 1

09/06/2011 11:02 PM

209

11_ 0 4 _ 3 31 C o ok like a ro c k s t ar

Burr_9780307886750_3p_05_r1_CS4_TP2.indd 209

SIDES

X .4 _ Mac Pro 6 _12 _GMG Pro of 2

09/06/2011 5:47 PM