- Chef Recipes
My Mom’s Macaroni and Broccoli: A Recipe by Michael Scelfo
Island Creek Oysters with Stout Mignonette: A Recipe by Jeremy Sewall
Spicy Tortilla Soup with Chicken: A Recipe by Juan Pedrosa
Helming kitchens at Alden & Harlow, Waypoint, and The Longfellow Bar at Alden & Harlow, chef Michael Scelfo has earned no shortage of accolades. We trust his judgement when it comes to comfort food—he did invent that famous Secret Burger, after all—so we asked him to share an easy recipe to make at home while social distancing. And what could be more comforting than cheesy pasta?
1 16-ounce package macaroni pasta (preferably short cut)
4 cups raw broccoli, roughly chopped
6 cloves garlic, smashed and chopped
1 cup good-quality extra virgin olive oil
1 cup grated pecorino
1 tablespoon salt
1 teaspoon cracked pepper
1 teaspoon red pepper flakes
2 anchovy fillets (optional)
1 big pinch of chicken bouillon powder (optional)
► Place all ingredients (including anchovies and bouillon, if using) except pasta and pecorino into a large heavy-bottom pot. Set over low heat and cook until ingredients start to soften. Cover pot with a lid and continue to cook for 25 to 35 minutes, or until the mixture becomes quite soft.
► Meanwhile, bring a salty pot of water to a boil and cook pasta until al dente.
► At this point, the broccoli mixture should have a pesto-like consistency. If it seems dry, add a ladle of the water of the pasta boil.
► Drain pasta and add to broccoli sauce. Add ½ cup pecorino and stir vigorously until creamy.
► Transfer to a serving bowl. Top with the rest of the cheese, lots of cracked pepper, and a drizzle of good-quality extra virgin olive oil.
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