This is a recipe of sorts from the late
Many of her essays and columns are collected in two books: Home Cooking and More Home Cooking. They were published in the early 1990s, so you may have to search for them, but they’re worth the effort! I wish that I could have known her personally but in many ways, I feel that I do.
And if you need a little more guidance than
“Now broccoli. How some people hate it! However, it turns into a sleek, rich pasta sauce. First you steam it. Then you sauté it in dark green olive oil with two cloves of garlic until the garlic is soft. Then you toss it all in the blender with pepper, a pinch of salt, the juice of a half lemon, more olive oil and serve it on ziti or fusilli with lots of grated cheese, and no one will suspect what is being served.”
© 2004 John Ash. All rights reserved.