1 cup orzo
1 head of broccoli
1/2 – 1 cup of green garlic (adjust to taste)
1/2 stick of organic butter
3-4 tablespoons of olive oil
1/2 teaspoon capers, finely chopped
3 anchovy filets, finely chopped
1/4 teaspoon lemon zest
1 tablespoon of fresh lemon juice (preferably Meyer lemon)
1/4 cup of fresh herbs – marjoram and Italian parsley (2 tablespoons marjoram, 1 tablespoon parsley)
Roughly chopped Grated parmesan cheese for garnish
Follow instructions on package to prepare orzo.
Bring a medium size pot of salted water to a boil (water should taste like the ocean). Meanwhile, remove stems from broccoli crowns, and slice crowns into bite size pieces. Prep an ice water bath to blanch and shock broccoli crowns. Once water has come to a full rolling boil, place broccoli crowns in water and cook until they are just under fork tender and bright green (3-5 min.) Remove broccoli and place in ice water bath.
Wash green garlic and remove tough outer skin. Trim root and cut away tough upper portion of green leaf. Cut lower tender part into thin rounds.
In another medium saucepan over medium heat, bring butter, olive oil, green garlic, anchovy fillets, capers, lemon zest, and lemon juice to a simmer and reduce to low. Simmer about 10 minutes.
Toss with broccoli and orzo, taste for seasoning and adjust with a little salt and pepper. Serve immediately and garnish with parmesan if desired.
Serves 3-4