Rigatoni with Roasted Broccoli and Chickpeas

  Ingredients

• 1 can (2 ounces) anchovies packed in oil, chopped, oil reserved
• 4 cloves garlic, chopped
• 1 can (15.5 ounces) chickpeas (liquid reserved), rinsed and drained
• 1 chicken bouillon cube
• 1 pound broccoli, cut into small florets
• 1/2 pound whole-wheat rigatoni
• 1/2 cup grated Romano

Preparation
 

Heat oven to 450°F. In a small saucepan over medium-high heat, sauté anchovies with oil and garlic until anchovies dissolve and garlic browns. Add chickpea liquid and bouillon to anchovies; cook, stirring, until bouillon dissolves. Pour anchovy mixture into roasting pan; add chickpeas and broccoli; stir to coat. Roast 20 minutes. Cook rigatoni as directed on package until al dente. Drain rigatoni, reserving 1 cup cooking liquid. Add pasta to chickpea-broccoli mixture; roast until pasta is completely cooked, adding reserved cooking liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Remove from oven; let sit 5 minutes; serve topped with Romano.

Poached Lobster with Vegetable Macedonia

  Ingredients

• 2 carrots with tops
• 3 turnips with tops
• 2 handfuls of French beans
• a handful of fresh peas
• 1 3/4 cups of white wine
• 10 black peppercorns
• a 1 1/2-pound lobster
• 2 scallions
• 1/2 cup Greek-style yogurt
• an unwaxed lemon
• a pinch of Piment d'Espelette or hot paprika
• salt
• freshly ground black pepper

Preparation

Peel and wash 2 carrots with tops and 3 turnips with tops. Wash and de-string 2 handfuls of French beans. Cut these vegetables into very small dice (brunoise).

Shell a handful of fresh peas.

Heat salted water in a saucepan and prepare a bowl of water and ice cubes.

Immerse all the vegetables in the boiling water for 4 minutes, then drain and plunge them in the ice water. Drain once more, put in a large bowl, and set aside.

Pour 3 quarts of water and 1 3/4 cups of white wine into a large cooking pot. Add 10 black peppercorns and bring to a boil. Plunge a 1 1/2-pound lobster into the liquid, put on the lid, and cook for 5 minutes once it returns to a boil.

Take the lobster out and, as soon as it's not burning hot, shell the tail, elbows, and claws. Remove the black intestinal vein. Take the sand sac from the head and collect the coral.

Cut the shell of the head and tail in half lengthwise. Rinse and dry them.

Cut up the meat and add it to the bowl of vegetables.

Trim, wash, and finely chop 2 scallions and put them in a bowl. Add the lobster coral, 1/2 cup Greek-style yogurt, the juice of an unwaxed lemon, a little of its grated zest, and a pinch of Piment d'Espelette or hot paprika. Taste and correct the seasoning with salt and freshly ground black pepper.

Pour this sauce into the bowl of vegetables and lobster. Stir gently, then distribute this mixture into the shells of the half tails and half heads.

Arrange on a dish and keep cold until serving.