No neapolitan meal is ever complete without a dish of macaroni. Macaroni was invented in this region and the word today has almost become generic for dried pasta. Although known elsewhere in italy as “maccheroni”, macaroni is the spelling used in naples and throughout europe. Macaroni tossed in a cream and cheese sauce with fresh broccoli is a delightful recipe. Toss and serve this pasta immediately, as it does not taste very well when it is re-heated.
Preparation Time: 10 mins
Cooking Time: 8 mins
Makes 2 servings
1 cup boiled macaroni
1 1/4 cups blanched broccoli florets
2 tbsp butter
1 tsp finely chopped garlic (lehsun)
1 tbsp chopped fresh basil
1 cup milk
1/4 cup fresh cream
1/2 cup grated processed cheese
salt and freshly ground black pepper (kalimirch) powder to taste
- Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
- Add the broccoli and sauté on a medium flame for 2 to 3 minutes.
- Add the basil, milk, cream and cheese, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the salt and pepper and cook on a medium flame for 1 minute.
- Add the macaroni and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot.
Recipe Source: Creamy Macaroni With Broccoli by Tarla Dalal