Broccoli di Sicilia goodness! yet you do not live in Sicily, also fantastic and I love, I come from, in this season, the greengrocers' stalls are full of this vegetable whose inflorescences are called here sparacelli. And with the sparacelli can make thousands of recipes because they taste goes very well with either meat or fish. But look, then that color! of a green so bright that brings fun to eat! And on my table today I brought this very simple and tasty recipe with sauce mafaldine sparacelli:
Ingredients:
a large inflorescence of broccoli pasta Sicilian
format mafaldine
taste 1 clove garlic
5 cm anchovy paste
extra virgin olive oil 1 medium potato
pepper to taste grated Parmesan
It goes like this:
cut the broccoli florets and wash under running water, peel the potato and cut into thin slices.
Boil plenty of water, add salt and boil all join together and mafaldine florets. While pasta is cooking, sauté the garlic cut into three in olive oil together with the anchovy paste and after two minutes off. Halfway through cooking the pasta add the potatoes and continue cooking.
When the pasta is cooked al dente, take two ladles of the cooking liquid, then drain. Pour the mixture into the pan with the sauce of anchovies and garlic and fry for a few minutes, adding a few tablespoons of the cooking water. finish with a sprinkling of red pepper and Parmesan. Serve immediately.
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