BROCCOLI SAUTEED IN a SAUCE OF GARLIC, ANCHOVIES, PARMESAN CHEESE & OLIVE OIL

Broccoli is considered by many to be one of the worlds healthiest foods and one of our best sources of Vitamin K. Even if you don't like broccoli, I am willing to bet that you will enjoy it when sauteed in a mixture of butter, olive oil, bacon, anchovies, and imported parmesan cheese - especially when served with angel hair pasta!

1. 1 pound raw fresh broccoli
2. 1/4 red onion
3. 1 strip Applewood thick-cut bacon
4. 3 anchovy fillets (or to taste)
5. 6 cloves garlic
6. 5 teaspoons (1TBS + 2 teaspoons) Extra Virgin Olive Oil
7. 1/4 cup unsalted butter
8. 1 teaspoon red pepper flakes (you may consider this optional, I don't)
9. 1/2 teaspoon oregano
10. 1 teaspoon Diamond Crystal Salt Sense (or Kosher salt)
11. 1 & 1/2 cups unsalted chicken broth
12. 1/2 pound angel hair pasta
13. 1/2 cup grated parmesan cheese

• *NOTE: Although I have indicated that this recipe will produce 3 servings, the box of angel hair pasta indicates that 1/2 pound of their product will serve 4 people. However, I like plenty of sauce on or over my pasta and I think I had just enough for 3 servings.

I like to prep all of my ingredients and have them handy when it is time to use them:

1. Rinse the broccoli; cut off the florets and set them aside (along with any nice dark green leaves).
2. Peel the small to medium sized broccoli stalks and slice them in thin rounds (perhaps 1/8" to 1/4" inch rounds); set aside.
3. Smash, Peel, and chop the garlic, set aside.
4. Dice the red onion and set aside.
5. Chop or dice the bacon and set aside.
6. Open the can of anchovies and place the contents into a small glass bowl with a lid (for refrigeration of unused fillets). Set aside.
7. Grate the parmesan cheese and set it aside, along with your herbs and spices.

1. Place the 1 TBS of EVOO in a heavy non-stick pan or cast iron skillet (my preference); add the unsalted butter and cook over medium heat until the butter begins to bubble or foam.
2. Fill a big pot with enough water to cook the 1/2 lb of pasta and bring it to a boil.
3. When the butter and oil mixture begins to foam, add the bacon and chopped onions; stir and cook until the bacon begins to brown and the onions are translucent.
4. Add the pasta to the boiling water and cook it "al dente" according to the package instructions.
5. As soon as the bacon and onion have cooked enough, add the anchovies, red pepper flakes and oregano; Mash the anchovies into the butter/oil mixture with a wooden spoon.
6. Pour the chicken stock into the butter/oil mixture and stir in the broccoli stems.. Simmer for about 10 minutes, or until the stems are tender. Taste, add S&P if required (remember, the anchovies are already salty).
7. While the broccoli stems are cooking, the pasta should be cooked enough. Shut off the heat; place a big lid over the pot, and carefully drain the pasta (but leave it in the pan in which it was cooked).
8. Stir the broccoli florets into the sauce mixture and cook just until they become a nice bright green color (stir and mix for about 3 or 4 minutes).
9. Next, Pour the broccoli sauce mixture over the pasta. Add the grated parmesan cheese and mix thoroughly with a wooden spoon. Cover the pot with a lid and let it stand until any liquid that accumulated after the pasta was drained is absorbed (about 2 minutes).

Serve while warm (see next step).

Plate servings of the broccoli sauce coated pasta; drizzle a teaspoon or two of olive oil over the top and "mangiare e gustare!" (A glass of good red wine, especially an imported Chianti, is an excellent accompaniment for this dish).

(I enjoyed mine so much last night, I am going to have it again tonight. However, tonight I am going add some good Italian tomato sauce and a link of hot Italian sausage to my dish)!

I have estimated the nutritional value of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer. This estimate does include a one serving of Angel Hair pasta.