That's what Padma looks like. Deeply unfair to the rest of us. Here's what the zucchini looks like.
But she has Jeffrey, who loves her chicken, so fear not for Ina. She's doing OK for herself.
Ina has this wonderful way of robbing broccoli of its sulphur, bitterness and ennui. I usually add some crushed dried red hot pepper too, at the end and I rarely have pine nuts around because my boyfriend eats everything in the nut family before I can use it. Ina employs the roasting-to-carmelization method I champion in Part One.
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons lemon zest, grated
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup Parmesan cheese, freshly grated
2 tablespoons fresh basil leaves (about 12 leaves), julienned
Preheat the oven to 425 degrees.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Courtesy of "Barefoot Contessa: Back to Basics"