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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
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In a large saute/fry pan heat 3 Tbsp. extra virgin olive oil over high heat. Add in the onion, then the garlic. Let them get soft but not browned. Roughly chop the broccoli rabe and add in to the pan. Season with salt and toss with the onions and garlic. Add in 1/4 c. pasta cooking water and a splash of extra virgin olive oil. Let cook for 2 min, then push to one side of the pan and add in the tomatoes to the other side. Reduce the tomatoes for 2 min, then toss together with the broccoli rabe. Add in cooked pasta, healthy pinch of chili flakes, and a drizzle of extra virgin olive oil. Grate some Pecorino di Roma onto the pasta and toss to coat for 1 minute Divide proportionately among 6 hot pasta bowls, grate more cheese over each bowl and serve immediately. This recipe yields 6 servings.