Baked Torchietti Alfredo with Broccoli Rabe and Lemon
By @kellysalwayscooking
Serves 4
Ingredients:
Instructions:
Heat the oven to 500 degrees. Bring a large pot of water to a boil. Place the butter in a 9x13 baking dish and place it in the oven to melt while the oven heats; remove it when the butter is melted.
In a small bowl, mix the panko, 1/4 cup Parmigiano-Reggiano, and lemon zest. Add one tablespoon of the melted butter from the baking dish, and stir until the panko is moistened. Season with salt and pepper.
When the water is boiling, salt generously, then add the torchietti and the broccoli rabe. Cook for only one minute. Reserve 1/2 cup of the cooking water, and then drain the pasta and the rabe and set aside.
Whisk the cream, garlic, and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmigiano-Reggiano one handful at a time, whisking after each addition, until smooth and combined. Add the pasta, broccoli rabe, and half of the Gruyere. Taste and adjust seasoning with salt and pepper. Stir until combined.
Top with remaining Gruyere and sprinkle evenly with the panko mixture. Bake until the Gruyere has melted and the panko is golden brown, 10-15 minutes.
Serves 4
Ingredients:
- 1 lb fresh torchietti
- 8 tablespoons unsalted butter, cut into pieces
- 1/2 cup panko
- 2 cups grated Parmigiano-Reggiano
- zest of one lemon
- salt and pepper
- 1 bunch of broccoli rabe, trimmed and then cut into 1/2” pieces
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 - 1 teaspoon red pepper flakes, depending on how spicy you like it
- 6 ounces Gruyere, grated
Instructions:
Heat the oven to 500 degrees. Bring a large pot of water to a boil. Place the butter in a 9x13 baking dish and place it in the oven to melt while the oven heats; remove it when the butter is melted.
In a small bowl, mix the panko, 1/4 cup Parmigiano-Reggiano, and lemon zest. Add one tablespoon of the melted butter from the baking dish, and stir until the panko is moistened. Season with salt and pepper.
When the water is boiling, salt generously, then add the torchietti and the broccoli rabe. Cook for only one minute. Reserve 1/2 cup of the cooking water, and then drain the pasta and the rabe and set aside.
Whisk the cream, garlic, and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmigiano-Reggiano one handful at a time, whisking after each addition, until smooth and combined. Add the pasta, broccoli rabe, and half of the Gruyere. Taste and adjust seasoning with salt and pepper. Stir until combined.
Top with remaining Gruyere and sprinkle evenly with the panko mixture. Bake until the Gruyere has melted and the panko is golden brown, 10-15 minutes.
