Pasta with broccoli recipe
Some history
Like Pecorino, Pecorino Romano is a ewe’s milk cheese, but more salty. It comes from Sardinia, the Rome region and southern Tuscany. This pressed cooked cheese has been subject to a Protected Designation of Origin since 1996. It is traditionally eaten in the springtime in Rome with a handful of fava beans.
Ingredients
- 400g pasta
- 400g broccoli
- 3 garlic cloves
- Black Gaeta olives
- 4 anchovy fillets
- 100g pine nuts
- 50g parmesan
- 50g Pecorino Romano
- Olive oil
- salt, pepper
Preparation
Cut up the broccoli, keeping the stalks.
Heat the olive oil, chopped garlic and olives in a large frying pan. Set aside.
In another frying pan, brown the pine nuts and anchovies to be added at the end of the recipe.
Boil and salt a pan of water.
Cook the pasta and broccoli in the same water. The broccoli should be cooked for 13min. If the pasta cooking time is less than 13min, start cooking the broccoli first, then add the pasta.
When the pasta and broccoli are cooked, partially drain, but keep a little of the cooking juice.
Pour the contents of one frying pan into another.
Add the pasta and broccoli and fry them.
Finally add the Parmesan and Pecorino Romano.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.