Italian Broccoli And Salmon Pasta Bake Recipes

SICILIAN PASTA AND BROCCOLI

Steps:

• Heat the water for your pasta while you prepare the broccoli.
• In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
• Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
• Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

ITALIAN BROCCOLI & SALMON PASTA BAKE

Steps:

• Preheat the oven to 375F and get out an ovenproof dish (measuring 10in by 15in, and about 2.5in deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
• While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, galric, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, and salt and pepper then add the pasta and broccoli and mix well.
• Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar and parmesan. (You can chill this for up to 4 hours if you want to get ahead.)
• Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.

ITALIAN BROCCOLI & SALMON BAKE

Steps:

• Preheat the oven to 375F and get out an ovenproof dish (measuring 8 by 12in, and about 2in deep).
• Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt.
• Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
• While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce.
• Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
• Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish.
• Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
• Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden - don't let it go too dark or the fish will overcook.