The broccoli and ray soup is a traditional Roman dish. A typical winter dish in which the Romanesco broccoli combines perfectly with the ray, that is, the “razza chiodata” in Roman dialect, a fish with fine white lean flesh.
Serves 6
Ingredients:
600 g of skate or ray (Thornback ray)
600 g of Romanesco broccoli
250 g of broken spaghetti
200 g of peeled tomatoes
2 anchovies in salt
3 tablespoons of extra virgin olive oil
garlic and hot pepper
1 medium onion
1 celery stalk
1 carrot
½ glass of white wine
Parsley
Lemon juice
Preparation:
Salt the ray and add the herbs in pieces: celery, carrot, onion and parsley.
Bring to a boil, cover and cook over medium heat for about 20 minutes.
Divide the cooked ray in two parts: separate the flesh and put the scraps (head and cartilage) in the pan with the broth, letting it cook for around 30 minutes.
Over very low heat lightly fry very finely chopped garlic, a handful of parsley and a pinch of hot pepper in a casserole. After 1 minute add the anchovies, cleaned and rinsed, and cook until they come apart with the help of a fork.
Cook the peeled tomatoes and wine in the covered casserole for about 20 minutes.
Divide the broccoli into small tops and add them to the sauce letting it cook for 5 minutes over strong heat.
Pass the fish broth through a strainer directly into the casserole with the broccoli adding the fish flesh in pieces and cook for 10 minutes. Throw the pasta in, stir and cook for another 15 minutes. Serve hot.