Q1: What is the difference between broccoli and broccoli rabe?

While their names are similar, they are two completely different vegetables! Broccoli rabe , also known as rapini , is actually a member of the turnip family. It has thinner stalks, smaller florets, and is much more leafy than standard broccoli. Its flavor is also very different; it has a wonderful, complex, and pleasantly bitter and peppery taste that is a beloved staple in Italian cooking.

Q2: What does it mean to "blanch and shock" a vegetable, and why is it important?

Blanching and shocking is a classic, professional cooking technique. Blanching is the process of cooking a vegetable very briefly in a large amount of boiling, salted water. Shocking is the process of immediately plunging that cooked vegetable into a bowl of ice water to stop the cooking process completely. This is the absolute secret to a vegetable that is perfectly crisp-tender, not mushy , and has a beautiful, vibrant, locked-in color .

Q3: What is pancetta, and is there a good substitute?

Pancetta is a type of Italian-style bacon that is made from pork belly that has been salt-cured but, unlike American bacon, is unsmoked . It has a deep, rich, and savory pork flavor. If you cannot find it, the best substitute would be a thick-cut, high-quality bacon .

Q4: What is the secret to a creamy pasta sauce without using any heavy cream?

The secret is the starchy pasta water ! The water that your pasta has cooked in is full of wonderful, dissolved starches. This starchy water, often called "liquid gold" by Italian chefs, is the perfect, natural emulsifier. When you add a splash of it to your pan with the other fats and cheeses and toss it vigorously, it helps to create an incredibly creamy, luscious, and glossy sauce that clings perfectly to every noodle.

Q5: Can I use a different kind of pasta instead of orecchiette?

Of course! This rich and hearty sauce is fantastic with any medium pasta shape that has plenty of nooks and crannies to catch all the delicious little bits of pumpkin, pancetta, and broccoli rabe. Try it with small shells, fusilli, or cavatappi

The Best Savory Pumpkin and Pancetta Past

The Best Savory Pumpkin and Pancetta Pasta (with Orecchiette!)

A hearty and flavorful fall-inspired pasta dish. This recipe features orecchiette pasta tossed with a savory combination of roasted butternut squash, crispy pancetta, and blanched broccoli rabe. A simple pan sauce is created by simmering the ingredients with the starchy pasta water. The dish is finished with a generous amount of grated Parmigiana cheese and a sprinkle of toasted green pumpkin seeds for crunch.

Author: Evelyn

Ingredients

2 cups diced peeled cheese pumpkin or butternut squash (about 8 ounces)
Extra-virgin olive oil
Kosher salt
1/2 bunch broccoli rabe, tough lower stems removed, cut into thirds
3/4 cup pancetta, cut into 1/2-inch dice
Pinch of red pepper flakes
2 cups orecchiette pasta
1/2 cup grated Parmigiana cheese, plus more for topping
1/4 cup green pumpkin seeds, toasted

Instructions

Preheat the oven to 375°F. On a sheet tray, toss the diced pumpkin with olive oil and salt. Roast for about 20 minutes, until soft.
Bring a large pot of well-salted water to a boil. Blanch the broccoli rabe for about 1 minute, then immediately transfer it to a bowl of ice water to stop the cooking. Reserve the boiling water. Once cool, squeeze the excess water from the broccoli rabe.
In a large sauté pan with olive oil, cook the pancetta and red pepper flakes over medium heat until the pancetta is brown and crispy.
Add the roasted pumpkin to the pan with the pancetta, along with about 3/4 cup of the reserved broccoli rabe cooking water. Simmer for about 2 minutes until the water reduces by half.
Meanwhile, cook the orecchiette in the reserved boiling water until al dente, about 1 minute less than the package directs.
Transfer the pasta from the pot to the sauté pan using a slotted spoon. Add the blanched broccoli rabe and about 1/2 cup of the pasta cooking water.
Cook for about 1 minute, tossing, until the water has evaporated and the sauce clings to the pasta.
Remove the pan from the heat. Drizzle with olive oil and sprinkle with the grated Parmigiana cheese. Toss vigorously.
Divide the pasta among dishes, sprinkle with more grated cheese, and top with the toasted green pumpkin seeds.

Notes

This recipe uses multiple cooking methods to build layers of flavor: roasting the squash, blanching the broccoli rabe, and crisping the pancetta.
Reserving and using the starchy water from cooking the vegetables and pasta is a key technique for creating a light, flavorful sauce that clings to the orecchiette.
Finishing the pasta in the pan with the other ingredients allows it to absorb all the flavors of the dish.

Find it online: https://cookupjoy.com/pumpkin-and-pancetta-past/