Servings Serves: 4 Difficulty. Media Preparation time: 30 minutes. INGREDIENTS: 800g. broccoli salt 320gr. pasta 4 anchovy fillets in oil 1 clove garlic 1/2 dried chili pepper 6 tablespoons extra virgin olive oil 20gr. of grated pecorino roman.
PROCEEDINGS: Wash the broccoli and cleaned by removing the most 'hard stem and the leaves yellowed.
Divide into florets, rinse again and plunge into a large pot of salted water. When it starts to boil, plunge the pasta and cook al dente. Prepare the sauce by putting the anchovy fillets in the pan a clove of minced garlic, chili oil crumbled, stir and cook until the anchovy fillets are completely dissolved.
Drain pasta and broccoli, throwing everything into a bowl and pour over the dressing of anchovy. Sprinkle with grated pecorino cheese, mix thoroughly and serve immediately.
TIP: If you like al dente broccoli, boil a few moments, remove them from the water with a slotted spoon cooking before you toss the pasta.
PROCEEDINGS: Wash the broccoli and cleaned by removing the most 'hard stem and the leaves yellowed.
Divide into florets, rinse again and plunge into a large pot of salted water. When it starts to boil, plunge the pasta and cook al dente. Prepare the sauce by putting the anchovy fillets in the pan a clove of minced garlic, chili oil crumbled, stir and cook until the anchovy fillets are completely dissolved.
Drain pasta and broccoli, throwing everything into a bowl and pour over the dressing of anchovy. Sprinkle with grated pecorino cheese, mix thoroughly and serve immediately.
TIP: If you like al dente broccoli, boil a few moments, remove them from the water with a slotted spoon cooking before you toss the pasta.
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