Celebrity Nicole Kidman’s recipe of the day - Crispy Orecchiette with Broccoli, Pine Nuts and Garlic

Nicole Mary Kidman is an Australian actress. In 2006, she became the highest paid actress in the film industry. That same year, Nicole was made a Companion of the Order of Australia (AC) and Australia's highest civilian honour.

She is also well-known for her former marriage to Tom Cruise, as well as her later marriage to singer Keith Urban. Because she was born to Australian parents in Honolulu, Hawaii, Kidman has dual citizenship of Australia and the United States (US).

Today, we would like to share her best recipe choice of the day with you



Take a look please

INGREDIENTS:

1½ boxes (16-oz. each) orecchiette (Orecchiette is a type of pasta native to Apulia)
2 Tbsp. slivered garlic
5 cups small broccoli florets
1/2 cup dry white wine
2/4 cup vegetable oil
1/3 cup fresh lemon juice
Salt (as required) and freshly ground black pepper to taste
3 Tbsp. balsamic vinegar
6 Tbsp. unsalted butter, cut in chunks and softened
1/2 cups toasted pine nuts
1 cup freshly grated Parmesan cheese

Preparation Direction:

In a stockpot, cook the orecchiette in salted boiling water until tender but firm. Drain, run under cold water, and drain well again.

Have ready 2 medium sauté pans. Heat 1/4 cup of oil in each until smoking. Add the cooked orecchiette carefully to the hot oil, dividing it equally. Spread the pasta out in even layers and cook for about 3 minutes, or until medium brown on the underside. Turn the pasta over and cook, without stirring, until browned on the other side. Transfer the pasta and oil to a large bowl and keep warm a few minutes.

Heat the remaining oil in one pan until hot. Add the garlic and broccoli, and sauté, tossing, for 5 minutes. Add the wine, lemon juice, salt, and pepper. Taste, adjust the seasonings if necessary, and cook for 3 minutes. Transfer to a large flameproof baking dish.

Add the browned orecchiette, balsamic vinegar, butter and pine nuts to the baking dish and toss over medium-high heat until the butter is melted. Add ½ cup of the cheese and toss to combine.

Serve the pasta in 6 heated bowls or plates, with a generous grinding of fresh black pepper on top and the remaining cheese on the side.

Source: From “Newman’s Own Cookbook” by Paul Newman and A.E. Hotchner (Simon & Schuster, 1998)
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