Chef Chuck's Broccoli and Cauliflower Soup

Minestra di Broccoli e Cavolfiore

A steaming hot bowl of broccoli and cauliflower soup is so inviting to take out the chill on a cold Autumn day.  In under thirty minutes you can make a delicious vegetarian soup.  

Chef Chuck's Broccoli and Cauliflower Soup

2 cups broccoli 

2 cups cauliflower

2 small potatoes

4 tablespoons olive oil

1 cup water

salt and pepper

3 cups vegetable broth

1 egg yolk

3 tablespoons heavy cream

1/2 teaspoon thyme

parmigiano cheese, grated

In a large pot heat olive oil and 1 cup water, add broccoli and cauliflower and simmer for 12 minutes.  Add salt and pepper then add small potato chunks and warm broth.  Mix together cream and yolk add this to boiling soup and stir.  Reduce heat to low and cook for 15 minutes with lid on.  Sprinkle in thyme and serve with grated parmigiano cheese.  Optional add red hot pepper flakes.

Chef Chuck's Pasta and Broccoli

Pasta e Broccoli 


A favorite pasta dish that my Mom always made, usually with cavatelli pasta. Any short pasta will do, with just a few ingredients in this recipe be sure to use quality foods. Served hot or cold this is simple and delicious.

Pasta and Broccoli
1 pound pasta
1 pound organic broccoli, cut to bite size florets
4 garlic cloves minced 2 tablespoons extra virgin olive oil
1 1/2 cups organic chicken or vegetable broth
1/2 cup parmigiano cheese
salt and pepper to taste
optional hot pepper flakes


Cook pasta according to al dente. In a large saute pan on medium heat add olive oil and garlic for 1 minute, stirring. Add broccoli and broth, cover and simmer until fork tender about 5 minutes. Add drained pasta to broccoli sprinkle on cheese, salt and pepper and toss. Can be served hot or cold.
Buon Appetito

Chef Chuck's Broccoli and Pine Nuts

A broccoli salad with toasted pine nuts, minced garlic, lemon juice and olive oil. A vegetable recipe packed with flavors, nutrients and fiber. Can be served hot or cold, great to bring to picnic's or the backyard barbecue.

Broccoli
2 cups broccoli, cut
in small florets
3 tablespoons olive oil
2 tablespoons pine nuts
3 garlic cloves, minced
3 tablespoon fresh lemon juice
salt and pepper to taste


Steam broccoli for 4 minutes, place in a bowl. In a small saucepan on low heat toast pine nuts, till golden brown. Heat olive oil and saute garlic, add to bowl, squeeze lemon juice over broccoli, salt and pepper to taste.

Chef Chuck's Homemade Sausage, Broccoli Rabe and Pasta

Pasta broccoli e salsiccia

Homemade sausage made with pork butt, Chianti wine, fennel and a plethora of spices is a wonderful addition to this pasta dish. I used strozzapreti pasta which grabs all the flavors. The broccoli rabe is similar to broccoli, it is an Italian green leafy vegetable, slightly bitter and so healthy. The combination of all these flavors makes Sunday pasta night a real treat.

Homemade Sausage 5 pounds pork butt
1 cup of your favorite Chianti wine
2 1/4 tablespoons salt
3 tablespoons fennel
2 tablespoons black pepper
1/3 teaspoon red pepper
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1 1/2 cups pecorino cheese, grated

Mix all spices together add wine. Ground meat then mix in spice mixture and then ground again, put in casings. Makes about 12 to 16 links.


Sausage, Broccoli Rabe and Pasta

3 sausage links
1 pound broccoli rabe
1/2 pound pasta
1/2 red onion, sliced
3 garlic cloves, minced
3 tablespoons extra virgin olive oil
salt and pepper to taste
1/2 cup pecorino cheese, grated
red hot pepper flakes, optional


In a large pot of salted boiling water cook pasta al dente. In a large frying pan heat olive oil and brown sausage, remove and slice. To the same pan add onions and cook till translucent, then add garlic for 1 minute, add sausage. Steam broccoli rabe then add to onions and sausage. When pasta is done add to onion mixture along with salt, pepper, and cheese.