Without a doubt, the most cherished crop in my relatively small vegetable garden is the garlic. It helps to keep the critters away and shades my salad greens so that they last through the hot days of July. I believe it’s the one ingredient in my kitchen that I would be very hard-pressed to do without, as my family would readily attest.
Crossed Heads ©2016 Elizabeth Fram
Last week I harvested this year’s crop. The satisfying act of pulling out the bulbs, lining them up on the back porch and then hanging them in the attic of our garage to dry, instills me with the same sense of security as when the studded snow tires go on the car — I’m good-to-go for when winter decides to do her thing.
Garlic Heads ©2016 Elizabeth Fram
I brought several heads into my studio for drawing, and the distinct aroma of the fresh bulbs is making me dream of what we call ‘Bitter Broccoli Spaghetti’…a recipe that has become the epitome of comfort food for our family. It’s quick, simple, and oh so delicious; a riff on Aglio e Olio with the addition of broccoli, anchovies & olives. And one of best parts of any pasta meal is there is time to sketch the ingredients while you wait for the water to come to a boil.
Bitter Broccoli Spaghetti*
Extra Virgin Olive Oil
Crushed Red Pepper
Canned Flat Fillet Anchovies
Garlic, and plenty of it, minced
Broccoli, chopped
Black olives, chopped
Your choice of Pasta
Parmesan
Warm the olive oil with red pepper flakes and anchovies in a large pan until the anchovies dissolve. Add the chopped broccoli and garlic and sauté a few minutes so that the flavors combine but the garlic doesn’t burn or become bitter. Add a touch of pasta water, cover and let steam until the broccoli is tender crisp. Remove from heat; stir in the olives and cooked pasta. Add extra olive oil or reserved pasta water as necessary. Serve with plenty of parmesan.
* I learned to make this recipe in the microwave, which almost melts the broccoli into wonderful deliciousness, but the more traditional way to make this would be on the stove. I haven’t listed amounts because I don’t use them. This is one of those recipes where measurements expand and contract according to your personal taste and appetite.
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