TAKE 5

                        

I think an antidote is needed to all the chocolate that's been building up around here lately. Though she may try, a girl cannot live on chocolate alone. It may seem unbelievable but I did occasionally include recipes not of a dessert variety. Lorraine has fast become the doyenne of all things pasta in this corner of the blogosphere so I hope I'm not treading on any Irish or Irish/Italian toes by this post!

This is incredibly simple and the result of a relaxed wander around Superquinn (the little one was at a birthday party nearby hence the relaxed version of shopping). I found my favourite aged balsamic vinegar hiding out on a bottom shelf and it went from there. This is a ten year old balsamic (not so old really!) from La Vecchia Dispensa  and costs €14.99 for 250ml (ouch, but so worth it.) They also used to stock a beautiful little vial of a twenty year old balsamic vinegar from the same company but at €20 for about 50ml I never managed to bring myself to buy it. On the website above they have a one hundred year old (now that's definitely old!) at $465 for a little bottle.

This may seem like an insane amount of money for what is essentially a condiment but there are some things that are worth spending money on. My bottle should last me for months as I tend to use it in salads and simple dishes where the flavour is undisguised (strawberries with mascarpone and balsamic anyone?) rather than using it everytime balsamic is called for in a recipe. One last point in it's favour is the lack of colours and preservatives. Many cheaper vinegars use a caramel colouring to give the distinctive deep colour and some even have the odd E number. That's enough on the vinegar then!

I've only got one ingredient so far but Lorraine posted a purple sprouting broccoli recipe recently so I found an organic pack of pretty purple broccoli and a packet of linguine. I've got a lovely peppery olive oil at home and some Parmesan off the wheel so I reckon I'm all set. Five good quality ingredients to make a simple meal that will give my body a little breathing space before the next round of chocolate mania takes hold.

                           

Now if only I knew a more seductive, Italian name for my recipe.

P.S. At the recommendation of Ilva at Lucullian delights I have submitted this post to an inspired monthly Heart of the Matter blog event. Swap the linguine for wholewheat spaghetti and you will feel even more virtuous!

LINGUINE WITH PURPLE SPROUTING BROCCOLI

• 250g linguine
• 150g purple sprouting broccoli, cut into small florets (or ordinary broccoli)
• Extra virgin olive oil
• Aged Balsamic vinegar
• Parmesan shavings

1. Boil the pasta in plenty of boiling water according to packet intsructions. About two minutes before the pasta is ready drop in the broccoli. It only needs to be cooked briefly. Remove the florets with a slotted spoon and set aside for a moment. Drain the pasta into a colander and return the pan to the heat.
2. Heat up a tablespoon of olive oil and quickly toss the broccoli in the hot oil adding a tablespoon of balsamic too and season. Just cook it for a minute, few things worse than soggy broccoli and it's hard enough to keep that beautiful purple colour as it is. Throw in the pasta again and toss everything together. Serve drizzling over some more olive oil and balsamic to taste. Shave over some Parmesan to finish.

Serves 2

Comments

[Tanna]

Use the good stuff where you get the bang for the bucks is right on.
You've got one of my very favorite combos here with the broccoli and pasta! Beautiful photo!!

[Sarah Bell]

That looks great!! I was trying to think of things to use up the purple sprouting broccoli in my garden as it tends to take over. My effort is on my blog at www.stuffyerbake.co.uk.
I really like the picture too!

[Laura]

I had spotted yours Sarah, shortly after I devoured this plate of pasta, so one of yours will be the next one I'll try with my next broccoli purchase. Sadly my green fingers don't stretch beyond herbs, salad leaves and an agapanthus that has defied nature by still being alive!

[Sarah Bell]

Yeah I seem to have the touch of death with anything leafy too ;-) My problem with my broccoli was the opposite in that it took over the whole garden! I've planted peas now, and have fingers, toes and anything else that will cross, crossed.

[ilva]

Laura, why don't you submit it to this month's The Heart of the Matter which has Pasta as the theme? Read here: http://heartyeating.blogspot.com/
Just add the link in the post and tell me! Please do, this is perfect!

[Lisa]

Laura that pasta looks sooooooooo good! I'm not a veggie with pasta kind of girl UNLESS it's broccoli or asparagus, so this recipe is perfect for me.. I look forward to tryin it!

Also I couldn't agree more on spending the extra cash on something as good as a well aged balsamic. *swoon*

xoxo

[Lorraine@italianfoodies]

Oi??? I think this weekend I'm going to make a fancy cake with 50 pancakes. Nothing to it!!There'll be rolling pins at dawn me thinks!!

[Nupur]

What a gorgeous gorgeous picture!