Jamie Oliver's Pasta with Broccoli and Oozy Cheese Sauce

Happily, this week did not explode with sudden things to do like last week. In fact, I've been able to have a rather pleasant weekend after finishing more of my writing work on Friday than I had planned. I was even able to start reading a magazine over breakfast this morning. Can you believe it?

This past week has been utterly lovely -- my friend with red hair and I have been going on walks through some of the older neighborhoods in town, enjoying the unseasonably warm weather before it all turns to winter again this week. Nothing like a week's dose of sunshine to brighten early February.


Also, I made a really tasty meal on Monday. So tasty, in fact, that I knew right then and there, as it was sitting on the table, that I had happened upon this week's blog entry. I love when that happens on a Monday! It makes cooking the entire rest of the week seem so much more relaxed and enjoyable.

Like I said last week, I've been leafing through a tremendous Jamie Oliver cookbook. The recipes and their accompanying pictures are mouth-watering, and in particular one recipe has given me a hankering for some Pimm's. (I miss Scotland.)


But anyways, yes, this recipe. It's creamy. It's warm. It's got veg. It's wonderful. Enjoy.

Pasta with Broccoli and Oozy Cheese Sauce
adapted from Jamie at Home

1 c whole milk
8 oz grated/chopped fontina
2 oz grated Parmesan
sea salt and ground pepper
1 lb broccoli
2 large organic egg yolks
pasta to serve about 4 (I used about 1/2 lb)

Bring a large pot of salted water to a boil. Put the milk and cheeses, along with salt and pepper, in a double boiler to melt together.
When the cheese sauce is oozy, remove it from the double boiler. Dump the pasta and broccoli into the boiling water and cook until done, 2-3 minutes (longer depending upon your choice of pasta).
Whip the egg yolks into the cheese sauce. Drain the pasta and broccoli, reserving a bit of the cooking water in case the sauce is too thin. Mix the pasta and broccoli into the sauce and stir. Top with a drizzle of extra virgin olive oil if you like, then serve.
Note: The original recipe calls for creme fraiche, not whole milk, and purple sprouting broccoli, no regular green broccoli, but I've never been able to find either of those ingredients in the US, let alone here in Greencastle. Also, Oliver suggests 5 oz fontina and 5 oz Parmesan; I just used what I had on hand to make up the 10 oz of cheese.