Reinterpretation of the traditional pasta and Romanesco broccoli in ray broth, the pasta and Romanesco broccoli is a peasant dish with a spicy aftertaste.
Serves 6
Ingredients:
1 Romanesco broccoli head about 1 kg
2 cloves of garlic
1 tablespoon of tomato sauce
500 ml of vegetable broth
220 g broken spaghetti
Salt and hot pepper
5 tablespoons of grated DOP Pecorino Romano cheese
Extra virgin olive oil
Preparation:
Clean and wash the Romanesco broccoli tops separately. Lightly fry the garlic in the oil until golden brown. Add the broccoli tops, vegetable broth, 1 tablespoon of tomato sauce and boil for about 20 minutes. Adjust for salt, add hot pepper to taste, cook the broken spaghetti. When the cooking is complete, sprinkle the grated pecorino over the soup.