Broccoli must be cooked as little as possible, so that it does not flake completely in the pan when it is mixed with pasta. After boiling it, I save a few tufts that I add at the end, as a decorative and crunchy touch
pasta with (roman) broccoli
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Loading...Pasta with (roman) broccoli: broccoli, bacon, garlic, chili pepper and excellent extra virgin olive oil... nothing else is needed. A very simple recipe that emphasizes the sweet and delicate taste of this particular variety of broccoli growing in the countryside around Rome. The choice of pasta format is yours. I used fusilli, but any other type of short pasta is fine. A recommendation: abound with oil, to have a richer and more decisive taste!
Ingredients
- 400gr of Short Pasta
- 1 big Roman Broccoli
- 4 Slices of Pancetta
- 2 Cloves of Garlic
- Chili Pepper
- Extra Virgin Olive Oil
- Salt&Pepper
Instructions
I have a precise way to cook any type of broccoli. This vegetable, in fact, has delicate "florets", which cook quickly, attached to a very hard central part, which cooks more slowly. First bring the water to a boil in a large pot that comfortably contains the whole broccoli. Wash the broccoli, remove the outer leaves and the central core to which they were attached. Turn the broccoli over with the tip down and make (using the knife carefully) a cross cut in the central part, so that the boiling water reaches deep. Put the broccoli in the water with the tip facing upwards. Cover with a lid and at least 15 minutes. To control the cooking, prick the broccoli with a fork, which must enter easily (but not too much). You can also cut the florets" of broccoli one by one before cooking it, but you would have more effort, you would get more dirty and the florets, in the end, will certainly be overcooked.
Cut the pancetta into cubes and let it go in a large pan with plenty of oil, garlic and chilli pepper. Drain the broccoli, but save the cooking water where you will cook the pasta!
Immediately pass the broccoli under running water to cool it (the rapid change of temperature will keep the color alive) and gently divide all the florets. Cut the central part which is hardest into pieces
Put the pan with the broccoli cooking water on the fire (add more if necessary) and bring to the boil. Hall with abundant sea salt and cook the pasta
Add the broccoli in a pan and cook over very high heat, so that it becomes flavored with the oil and softens a little
When the pasta is al dente (about 1 min. Before being perfectly cooked) transfer it to the pan using a ladle and complete cooking. Add a little cooking water and check that there is enough salt. When the pasta and seasoning are perfectly blended, transfer to the dishes and serve immediately
Notes
For this recipe you can also use the classic green broccoli (that we call "sicilian"), but not the white one that has too delicate a flavor. Sometimes, if I want to give a little sprint to the recipe (which I cook very often), I add in point 2 an anchovy fillet in oil, some pitted olives and a little capers: try it, I'm sure I you will agree.
Cooking the pasta in the same water in which the vegetables were boiled is a great way to add flavor to the recipe. I never go to the water where I cook the vegetables: the salt should always be added a moment before throwing the pasta
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