Broccoli, bacon, onion, garlic and cream pasta recipe?

My local italian does this and they call it fusilli calabrese-obviously they're not going to give me the recipe so does anyone know of the recipe or anything similar?


thanksBroccoli, bacon, onion, garlic and cream pasta recipe?
There are various recipes for this type of pasta.





The secret is in the herbs.





Here is one for you to try:





Ingredients:





Small pot Pesto


Good sprig of Basil


Branch of Rosemary


2 Large onions


1 complete Garlic


1 Broccoli


1 pot full cream/fromage frais


250 grams Prosciuto Calabrese


500 grams Fusili





One deep pan.





Method:





Finely chop the Basil and Rosemary, reserving a few Basil leaves for garnish.


Coarsely chop the onions.





Separate the Garlic Cloves, peel and slice them along the thin axes of the Cloves, exposing the green shoots inside. Remove the shoots and discard. (these are the bits, which cause the nasty sweaty niffs and aftertaste)........... Then crush





Reduce the Broccoli to small florets. Discard the stems.





Coarsely chop the Prosciuto.





Pour a generous helping of Olive Oil into the pan and add a small glass of dry Pinot Grigio. Place pan on a low-medium heat.





When the pan is hot, throw in the chopped onion, crushed garlic and prosciuto and cook for 5-10 minutes. Stop before the onion becomes caramelised.





Lightly steam the Broccoli florets, leaving them slightly crisp.





Mix in the broccoli, basil, rosemary and pesto into the onion/prosciuto mix and bring to the boil.





Meanwhile boil the fusili until al dente. Toss the Fusili in Olive Oil.





Mix the pasta in with the pan mix and add the cream/fromage frais (2 recipes here!) and simmer for 10 minutes on a very low heat, continually stirring.......... do not let the cream bubble too much! Back off the heat when it starts to bubble.





Pour the mix into a serving bowl and garnish with the spare Basil leaves.





A variation of the recipe is to add chopped tomato to the mix, when adding the Pesto.





Whatever you do, do NOT make it peppery. It should be a herby dish.Broccoli, bacon, onion, garlic and cream pasta recipe?
just fry it all in a pan, add the cream for a bit and then add the whole thing to the pasta
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Cook the broccoli (steam or boil) but don't let it go too soft.


Fry the bacon and chop it up.





Add some olive oil to the bacon fat (if there is any left over)


Fry the the onion and garlic until soft and translucent.


Add the bacon and cream + seasoning and some oregano.


Add the brocolli and heat gently.





Serve over tagliatelle
i just would suggest also adding some cheese like romano and/ or parm.
It's also referred to as ';Pasta for all seasons';





Here you go : )





Ingredients


150g/5oz fresh shiitake mushrooms


150g/5oz fresh oyster mushrooms


100g/4oz chanterelles


6tbsp olive oil


1 small garlic clove, peeled and finely chopped


2 tbsp finely chopped parsley


salt


freshly ground black pepper


juice of 1 lemon


300g/11oz small, dried fusilli


150g/5oz smoked ham, cut into small strips


3 tbsp double cream (if you eat the dish warm)


2 tbsp truffle oil and/or truffle





Method


1. Clean the shiitake, oyster and chanterelle mushrooms and cut away the tough part of the stalk of the shiitake mushrooms. Cut the oyster and shiitake mushrooms into fine strips or use them whole if they are small.


2. Heat 4 tbsp of the oil and fry the oyster and shiitake mushrooms. Add the chanterelles after a few minutes and continue to fry for another few minutes. Add the garlic, parsley, salt and pepper. Fry for another few minutes then add lemon juice. Mix well and set aside.


3. Cook the pasta for 8-9 minutes or until slightly softer than al dente. Drain and mix in a bowl with the ham and the mushroom mixture. Add the cream if you are eating the dish warm. Sprinkle with the truffle oil before serving. Slices of truffle added to this dish make it very, very special.
fry the bacon and onion in a pan, add the cooked pasta and cooked broccoli. then add the double cream and stir till thickened (not lumpy) add garlic and black pepper last.
This doesn't have bacon, but I bet you could add it pretty painlessly. Maybe cook bacon and substitute Tbs bacon fat for vegetable oil.





1 pound boneless, skinless chicken breasts , cut into 1-inch squares


Table salt and ground black pepper


2 tablespoons vegetable oil (or olive oil)


1 medium onion , minced (about 1 cup)


3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)


1/4 teaspoon dried oregano


1/8 teaspoon red pepper flakes


8 ounces ziti (2 /12 cups)


2 3/4 cups water


1 2/3 cups low-sodium chicken broth


12 ounces broccoli florets (4 cups)


1/4 cup oil-packed sun-dried tomatoes , rinsed and chopped coarse


1/2 cup heavy cream


1 ounce grated Asiago cheese (1/2 cup), plus extra for serving


1 tablespoon fresh lemon juice








1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.


2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.


3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.


4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.


5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.