I want to make a tri colored tortellini salad w/ pesto genovese. I'd like to put broccoli and grape tomatoes in it. Should I blanch the broccoli or chop the broccoli florets really small and keep it raw?
I would also do a quick blanch to the broccoli followed by a ice water shock, to set the color. I would look into adding some small diced sun dried tomato or red pepper and then using regular (white) tortellini to get the colors of Italy in a less obvious way (green, white, red), rather than the tri-colored tortellini (but that's just me).
I agree with blanching. One other thing I sometimes like to do is to saute them (after blanching) for just a moment with a bit of seasoning, just to add the extra flavor. That may or may not work, depending on the rest of the dish. But I think you're spot on with blanching.
Oh yes to Blanching
I was blanching Dandilion Greens yesterday and freezing them . Had some for dinner last night with Olive Oil, Sauteed Onions ,Garlic , Lemon Juice and S&P to finish.
I'm going back out to pick some more now that the rain has stopped ..it'll be much easier
Yeah for the Blanching of the Greens ..it's a beautifull thing!