Recipes and dishes are only for Chefs?
Reluctant cooks (and just about everybody is one at some point) usually have a few criteria that knock many recipes out of the running. If a dish requires too much chopping, or multiple pans, it’s out. Same goes for recipes that make a mess (e.g., from pureeing or oil splattering).
Seasonal meals are too dependent on specific ingredients. And anything that can go from perfect to overcooked in a matter of moments (pork chops, we’re looking at you) isn’t ideal, either.
But then there’s this recipe from Rachel Roddy, a food writer living in Rome whose new book, My Kitchen in Rome, brims with no-nonsense dinners, most of which are unfussy and straightforward. Few, however, are as breezy and laid-back as this comforting pasta.
It’s a much-loved vegetarian dish in Rome, and is often made with Romanesco cauliflower, a lime-green vegetable that sort of resembles a cross between cauliflower and broccoli. But you can use any of the aforementioned vegetables here, which is one reason we love this dish—it’s flexible and delicious even when made with the more unglamorous, quotidian items of the produce aisle.
Moreover, when it comes to the cooking, you’re supposed to boil the broccoli until it’s soft. “None of this al dente business,” Roddy writes.