Tortiglioni with purple broccolini, ricotta and lemon zest

I used to write a diary, where I kept all my inner thoughts and deepest secrets that I didn’t want anyone to know about and it has been that way sometimes here too; I have written things here that I haven’t even talked about with actual people. Blogging does that to you. It fools you into thinking that you are writing your personal journal intended for your own eyes only.

There have been times when I have written long blog posts that after reading them a second time, they felt too personal, too much information given that I wasn’t sure I wanted to share with the world and so were kept unpublished. And then there are other times when words are so difficult to come out of me that I can hardly formulate a single sentence worth publishing. It is tricky this blogging thing, still after five years, perhaps because of these five years. Finding a balance between what you want or don’t want to say is complicated.

Someone told me the other day that it’s not important if anyone reads my blog as long as I enjoy writing it. I had a different opinion but I didn’t share it with her because firstly, I am convinced she has never read my blog and secondly, because I believe she wouldn’t get it. If I did it just for myself, I wouldn’t be writing a blog, but said diary. I believe this applies to all bloggers.

Truth is, I enjoy the feeling that someone out there is reading what I have to say, makes a recipe I have shared, enjoys looking at my photographs, feels something because of what they find here. When I started this blog, I realized there were things to be said, things to be shared, not necessarily heavy stuff but everyday realities and stories about food and life in general. Before starting this blog I never thought anyone would want to read what I had to say. Some people do, though, and I want to thank them. Thank you.

I myself rarely follow a food blog whose author I can’t relate to or am unable to get to know them through their blog. I don’t follow blogs just for recipes but for the person behind those recipes. I want to know them a little, know what they are like as human beings, get a glimpse into their lives a bit. Not every blog post has to be a bearing of their soul, I'm not implying that, but they have to be able to give something. That’s why I never understood why any blogger would leave a comment on my blog without leaving their names too. It’s not about simply leaving a comment but trying to connect in some way, and you can’t do that without being open. Perhaps I’m being romantic but that’s how I see it.

So this food blogger cooked something and finally had time to photograph it. A simple pasta dish yet extremely tasty and satisfying. I found purple broccolini at the market and I couldn’t help but put a bunch in my basket. The idea of this pasta dish was born right then and there.

The broccolini were blanched and then quickly sautéed in olive oil and garlic, the tortiglioni were cooked al dente and gently dropped into the same pan. Ricotta was added to create a smooth “sauce” along with some of the pasta water, lemon zest for freshness and sharpness, and a good grating of Grana Padano for the salty and oumami flavor. It was a delicate pasta dish that smelled of spring.

Tortiglioni with purple broccolini, ricotta and lemon zest

You can also use rigatoni or penne rigate instead of tortiglioni. Also, if you’re in Greece, you can use anthotyro insetad of ricotta.

Broccolini (or bimi in Dutch) is a hybrid of broccoli and Chinese broccoli. It is extremely popular in The Netherlands and has become one of my favorite vegetables. There is a green and purple variety and their flavor is similar to that of broccoli but sweeter, milder and more tender.
You can substitute with purple sprouting broccoli (scheutjesbroccoli in Dutch) or green asparagus. Now is also the season in Greece and all the Mediterranean of wild asparagus, so if you can find it use it! Also, you can cut the small florets of a regular broccoli and use it in this recipe instead of the broccolini.

Update 22.03.2015: My mom found broccolini at one of Athens' open markets, so they can be found in Greece!

Yield: 2 generous servings

Ingredients
200 g (12-13) purple broccolini
250 g tortiglioni pasta
5 Tbsp extra virgin olive oil
1 garlic clove, mashed or grated
200 g fresh ricotta cheese
Zest of 1 lemon
Salt
Freshly ground white pepper
Grana Padano (or Parmesan), freshly grated

Special equipment: grater, colander


Preparation
Fill a large pot with water, add salt and place it over high heat. When the water starts to boil, add the broccolini and blanch for 2-3 minutes, until the stems are almost tender. Remove the broccolini with a slotted spoon and into a colander to drain and cool a bit. Don’t discard the water! When cool, cut the broccolini in half if they are too long.

Place the pot back on the heat and bring the water you used to blanch the broccolini to the boil. Add the pasta and cook until al dente or to your liking.

In the meantime, in a large, wide sauté pan (one that will fit the pasta as well) add 4 Tbsp of the olive oil and heat over medium heat. Add the garlic and sauté for a few seconds, being careful not to burn it. Add the broccolini and sauté for 2-3 minutes. Do not toss the broccolini too much or the florets will break up. Season with a little salt and white pepper.

At this point, the pasta should be cooked. Take a cupful of pasta water and reserve it. Using a slotted spoon, transfer the pasta to the broccolini. Add the ricotta to the pan and a little of the pasta water, grate the lemon zest directly over the pan so that the oils of the lemon fall in the pan, and mix gently all the ingredients together, being careful not to break up the broccolini. Check the consistency and add more pasta water in order to have a creamy “sauce”.
Drizzle with 1 Tbsp olive oil and serve immediately in plates.
Grate as much Grana Padano on the top and enjoy!