Macarrão picante com brócolis e molho de amendoim | Rita Lobo | Cozinha Prática
Receitas
159,433 views
Rita Lobo teaches you how to make spicy pasta with broccoli and peanut sauce. Unique and simple to make, the unusual sauce gives the pasta a unique and incredible flavor! #NhacGNT #RitaLobo #PracticalKitchen
Ingredients:
For the broccoli:
1 head of broccoli
2 cloves of garlic
1 chili pepper
2 tablespoons of olive oil
Salt and freshly ground black pepper to taste
For the pasta and sauce:
3 cups of orecchiette (or other short durum wheat pasta)
½ cup of unsweetened peanut butter
Juice of 2 lemons (about ⅓ cup)
3 tablespoons of soy sauce
½ cup of skinless peanuts
Instructions:
For the broccoli:
Preheat the oven to 200°C (medium heat).
Cut the broccoli into small, fork-sized florets and transfer to a bowl. Rinse under running water and drain well – the drier they are, the crispier they will be.
Peel and cut the garlic into thick slices. Wash, dry, and cut the pepper in half lengthwise. Using the tip of a knife or a small spoon, discard the seeds. Cut each half into strips (and wash your hands thoroughly).
In a medium baking dish, add the broccoli, garlic, and pepper. Drizzle with olive oil and season with salt and pepper to taste. Mix well with your hands to coat all the ingredients, then distribute the florets on the baking sheet.
Bake in the oven to bake for 20 minutes, or until golden brown – halfway through, stir the florets with a spatula to brown evenly.
For the pasta and sauce:
Bring a large pot of water to a boil over high heat. When it boils, add 1 tablespoon of salt, add the pasta, and stir. Cook for the time indicated on the package or until al dente. Place a small skillet over medium heat.
Add the peanuts and stir for 2 minutes, until toasted. Transfer the peanuts to a mortar and pestle in batches and pulse until coarsely ground into crumbs. Set aside.
In a large bowl, combine the peanut butter, lemon juice, and soy sauce and mix well until smooth. Pour in ¼ cup of the pasta cooking water and toss well.
Reserve ⅓ of this thick sauce in a gravy boat for serving.
Once cooked, reserve another 1 cup of the cooking water and drain the pasta.
Transfer the still-hot pasta to the bowl with the peanut sauce and gradually add the reserved cooking water to make the sauce more fluid—do not add it all at once, as it will become watery.
Reserve some of the roasted broccoli for finishing and stir the rest into the pasta. Serve the dishes, finishing with the reserved roasted broccoli and sprinkle with the peanut crumbs. Serve with the reserved peanut sauce.
------------------------------------
Subscribe to Nhac GNT: http://bit.ly/NHACGNT
::::: MEET BOT NHAC, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT
Follow Nhac GNT on social media!
Facebook: Facebook: NhacGNT
Instagram: Instagram: nhacgnt
Twitter: Twitter: canalgnt
Pinterest: Pinterest: nhacgnt
Many More Recipes: http://www.nhacgnt.com.br
20 Comments
Macarrão picante com brócolis e molho de amendoim | Rita Lobo | Cozinha Prática
Receitas
159,433 views
Rita Lobo teaches you how to make spicy pasta with broccoli and peanut sauce. Unique and simple to make, the unusual sauce gives the pasta a unique and incredible flavor! #NhacGNT #RitaLobo #PracticalKitchen
Ingredients:
For the broccoli:
1 head of broccoli
2 cloves of garlic
1 chili pepper
2 tablespoons of olive oil
Salt and freshly ground black pepper to taste
For the pasta and sauce:
3 cups of orecchiette (or other short durum wheat pasta)
½ cup of unsweetened peanut butter
Juice of 2 lemons (about ⅓ cup)
3 tablespoons of soy sauce
½ cup of skinless peanuts
Instructions:
For the broccoli:
Preheat the oven to 200°C (medium heat).
Cut the broccoli into small, fork-sized florets and transfer to a bowl. Rinse under running water and drain well – the drier they are, the crispier they will be.
Peel and cut the garlic into thick slices. Wash, dry, and cut the pepper in half lengthwise. Using the tip of a knife or a small spoon, discard the seeds. Cut each half into strips (and wash your hands thoroughly).
In a medium baking dish, add the broccoli, garlic, and pepper. Drizzle with olive oil and season with salt and pepper to taste. Mix well with your hands to coat all the ingredients, then distribute the florets on the baking sheet.
Bake in the oven to bake for 20 minutes, or until golden brown – halfway through, stir the florets with a spatula to brown evenly.
For the pasta and sauce:
Bring a large pot of water to a boil over high heat. When it boils, add 1 tablespoon of salt, add the pasta, and stir. Cook for the time indicated on the package or until al dente. Place a small skillet over medium heat.
Add the peanuts and stir for 2 minutes, until toasted. Transfer the peanuts to a mortar and pestle in batches and pulse until coarsely ground into crumbs. Set aside.
In a large bowl, combine the peanut butter, lemon juice, and soy sauce and mix well until smooth. Pour in ¼ cup of the pasta cooking water and toss well.
Reserve ⅓ of this thick sauce in a gravy boat for serving.
Once cooked, reserve another 1 cup of the cooking water and drain the pasta.
Transfer the still-hot pasta to the bowl with the peanut sauce and gradually add the reserved cooking water to make the sauce more fluid—do not add it all at once, as it will become watery.
Reserve some of the roasted broccoli for finishing and stir the rest into the pasta. Serve the dishes, finishing with the reserved roasted broccoli and sprinkle with the peanut crumbs. Serve with the reserved peanut sauce.
------------------------------------
Subscribe to Nhac GNT: http://bit.ly/NHACGNT
::::: MEET BOT NHAC, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT
Follow Nhac GNT on social media!
Facebook: Facebook: NhacGNT
Instagram: Instagram: nhacgnt
Twitter: Twitter: canalgnt
Pinterest: Pinterest: nhacgnt
Many More Recipes: http://www.nhacgnt.com.br