Mara's Broccoli
and Scallop Pasta Sauce
Recipe from: Marcella Cucina
by Marcella Hazan
Cookbook Heaven at Recipelink.com
(il Sugo di Cape Sante e Broccoli di Mara Martin)
making 6 satisfactory servings
1 pound broccoli
Salt
1/2 pound scallops, preferably bay
1/2 cup butter
1/2 cup finely chopped onion
2 teaspoons fresh thyme
Chopped hot chili pepper, 1/8 teaspoon or to taste
1/2 cup freshly grated Parmigiano-Reggiano cheese
Enough sauce for 1 pound of pasta
SUGGESTED PASTA:
Mara uses pennini, a thin version of boxed penne pasta. Any short, narrow, tubular shape such a maccheronici will work well.
Pare away from the broccoli's main stems, and from the florets' stems as well, the hard, dark green rind and any other tough stringy part.
Wash the stems under cold running water, and the florets in several changes of changes of cold water.
Bring a pot of water to a boil, add 2 tablespoons salt and the thick, main broccoli stems. Cook for 7 or 8 minutes, then add the florets. When the water returns to a boil, cook for another 12 minutes or so, then drain and set aside.
Wash and drain the scallops, trim away from each its thin, tough, white filament; then cut them across the grain into thin rounds. Pat dry with kitchen towels.
Separate the larger floret clusters of the broccoli into smaller pieces and slice the main stems into thin rounds.
Put 6 tablespoons of butter and the chopped onion into a 12-inch skillet and turn the heat on to medium high. Cook, stirring frequently, without letting the onion become colored. Add all the broccoli and turn it over with a wooden spoon to coat it well. Cook for 6 to 7 minutes, stirring occasionally.
Add the sliced scallops, the thyme, chili pepper, and salt and cook briefly, just until the color of the scallops changes from translucent to flat white. Take the pan off heat and swirl in grated cheese.
When the pasta is nearly done, add the remaining 2 tablespoons of butter to the pan with the scallops and broccoli. Return the pan to medium heat, turn over all ingredients with a wooden spoon, then add the drained hot pasta. Toss it thoroughly but for not more than 20 seconds in the pan that is still over medium heat, empty the contents of the pan into a warm serving bowl, and serve at once.
AHEAD-OF-TIME NOTE:
