SAVORY DUTCH BABY with Broccoli

Ingredients

• For the Dutch Baby
• 4 eggs
• 1/2 cup whole milk
• 1/2 cup all-purpose flour
• 2 tablespoons grated Parmesan cheese
• 1 scallion, white and light green parts thinly sliced
• 2 tablespoons fresh parsley, roughly chopped
• 1 tsp. fresh thyme leaves
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 4 tablespoons unsalted butter
• For the Broccoli
• 3 cups broccoli florets
• 3 tablespoons extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. red pepper flakes
• Zest and juice from 1/2 lemon
• 
  

Instructions

1. Make the Dutch baby. Pre-heat your oven to 425 degrees. In the bowl of your stand mixer with the whisk attachment, combine the eggs and milk. Add the flour and whisk until incorporated, scrapping down the sides of the bowl as necessary. Then whisk in the Parmesan cheese, sliced scallions, parsley, thyme, salt and black pepper. Set aside.
2. Meanwhile, melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter is melted and the skillet is hot, pour in the batter. Carefully transfer the skillet to your pre-heated oven and bake for 25 minutes. The Dutch baby will puff up during cooking, but once it’s removed from the oven and starts to cool it will deflate slightly.
3. Meanwhile, roast the broccoli. In a medium bowl, toss the broccoli florets with the olive oil, salt and red pepper flakes. Spread the broccoli out onto a large rimmed baking sheet. Transfer to your pre-heated oven and roast for 15 minutes. Remove from the oven and sprinkle the lemon zest and juice over the roasted broccoli.
4. To finish, top the Dutch baby with the roasted broccoli. Slice and serve immediately.

Spicy Roasted Broccolli Pasta

Ingredients

• 2 ½ pounds broccoli, cut into bite-size florets
• 2 tablespoons extra-virgin olive oil, more as needed
• 1 teaspoon cumin seeds (optional)
• ¾ teaspoon kosher salt, more as needed
• ½ teaspoon red pepper flakes, or to taste
• 12 ounces chiocciole or other tube-shaped pasta
• ⅓ cup grated Parmesan cheese
• ⅓ cup panko bread crumbs
• 1 tablespoon finely grated lemon zest
• ½ teaspoon freshly ground black pepper
• 12 ounces best quality, whole milk ricotta
• Fresh lemon juice, for serving (optional)

• Nutritional Information

Preparation

1. Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
2. Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
3. In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
4. Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.