Penne with Broccoli, Fennel, and Endive
Region: Italy
Category: Pasta with Vegetables and Meat
Season: Any
Difficulty: Easy but labor intensive

Endive and chicory are favorite vegetables in the southern Italian region of Apulia. Even though this recipe looks like a great way to use up vegetables in your refrigerator's crisper drawer, it is a mellow and balanced dish with each vegetable complementing the other; the broccoli and the fennel and the endive and the onion.

[photo: Clifford A. Wright]

Yield: Makes 2 servings
Preparation Time: 25 minutes

1/4 cup extra-virgin olive oil

1 small onion, peeled and chopped

1/2 fennel bulb, chopped

2 garlic cloves, finely chopped

1 Belgium endive, chopped

6 salted anchovy fillets, rinsed

Salt and freshly ground black pepper to taste

1/2 pound penne

1 broccoli stalk, stem sliced, florets separated

2 tablespoons finely chopped fresh parsley

1 large egg (optional)

1/2 cup (about 1 ounce) freshly grated caciocavallo or provolone cheese

1. In a large skillet, heat the olive oil over high heat, then cook the onion, fennel, garlic, and endive until softer, stirring frequently, about 5 minutes. Add the anchovies, salt, and pepper, cook for 1 minute then turn the heat off.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally. After 5 minutes add the broccoli. Cook over high heat, stirring occasionally so the pasta doesn't stick together, until both pasta and broccoli are al dente. Drain without rinsing. Transfer the pasta and broccoli to the skillet and over low heat toss with the sauce along with the parsley, egg (if using) and caciocavallo cheese. Serve immediately.

Posted: 12/17/2006