My late, great, uncle Ross taught me a handy trick for making sure garlic doesn’t burn. Right when it’s getting some color, you can add pretty much any liquid and it will stop the cooking short! It could be chicken broth, wine, or even water… When I began cooking for myself, I remembered that he started a delicious broccoli and pasta dish with onions and garlic to show me this secret. I seldom had chicken broth or wine, but I always had beer! Hence, the birth of this dish! I love the slight bitter tang it brings to the broccoli. Enjoy!
- Yields: 1
- Total: 15 min
- 1/4 lb of bowtie pasta (or as much as you’d like for yourself)
- kosher salt
- 1 tbs olive oil
- 1/4 cup diced onion
- 1/3 head of broccoli cut into florets
- 1 clove garlic
- 1/4 cup Blue Moon Beer
- 1/4 tsp crushed red pepper flakes (optional)
- grated parmesean cheese
- 1 poached egg (optional)
- Bring a pot of salted water to boil. Cook pasta until just al dente (you’ll want to leave just a bit of bite so it can soak up the extra beer at the end).
- Heat oil in a large pan on medium. Saute onions until just translucent. Add broccoli and a pinch of salt and cook until broccoli begins brown. Grate in the clove of garlic. Add a bit more oil if the pan is too dry. When the garlic gets a bit of color (don’t let it burn!), add the Blue Moon. Cover the pan and let the broccoli steam for a few minutes.
- Stir in pasta and optional red pepper flakes. Add a splash more beer and oil if pan is dry. Continue to cook uncovered for 1-2 minutes. Add salt and pepper to taste. Sprinkle top with grated parmesean cheese and top with a lightly salted poached egg if you’d like.