Broccoli and Provolone Alfredo
Rich and Creamy Broccoli and Provolone Alfredo is made with my two favorite ingredients, cheese and cream. It’s a simple recipe to mix together and shouldn’t take any longer than thirty minutes to make. The cheese blend of parmesan and provolone gives it a sharper flavor than just using parmesan. Provolone originated in Southern Italian but is now widely produce throughout Italy and North America. It’s taste varies from the Provolone Piquant type which is aged four months and produces a very sharp tasting cheese to the Provolone Dolce type which consists of a milder sweeter taste.I prefer the sharper tasting cheese for this dish because it produces a richer, creamier flavor when combined with the parmesan, broccoli and cheese. This Broccoli and Provolone Alfredo is full of calories so don’t make it as often as you would like. Enjoy! Broccoli and Provolone Alfredo INGREDIENTS 1 pound of linguine 1 bunch of broccoli, cut into florets1 bunch of long green onions, chopped6 to 8 white button mushrooms, sliced2 or 3 cloves of garlic, chopped2 Tbls of butter1 Tbls of extra virgin olive oil2 cups of heavy whipping cream1/4 cup of fresh grated parmesan cheese3/4 cups of provolone cheese, shredded1/2 tsp of salt1/2 tsp of fresh ground black pepper¼ cup of flat leaf Italian parsley, choppedPREPARATION In 6 quarts of boiling salted water, cook the linguine until al dente. Around 8 to 10 minutesIn a large frying pan sauté the broccoli, onions, mushrooms and garlic in the butter and olive oil until tender.Add the whipping cream and heat through stirring constantly until the mixture thickens slightly.Stir in the parmesan and provolone cheese and stir until cheese is melted.Season with salt and pepperAdd the linguine to the sauce and mix thoroughly.Plate and garnish with parsley.NOTE: Grilled or broiled shrimp or chicken can also be added to this dish. Serves 4 people.
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