Tortiglioni with Broccoli

Tortiglioni with Broccoli

by Cristiano Bonino
 

You might enjoy a similar recipe or with different vegetables and versions in Puglia, Sicily, Lazio and other regions.

 

Cristiano Bonino can’t remember a specific person who gave him this recipe, which is the result of conversations with different housewives, sommeliers, chefs and food lovers all over Italy!

 

Ingredients for 4 people:

  • 454 gr (1 lb) short pasta such as tortiglioni, farfalle or shells (we recommend a brand that notes "pasta di gragnano" – or the method of extruding with bronze dies and slowly drying… the superior texture and sauce pairing!)
  • 1 gallon water
  • 1.5 Tbsp salt
  • 4 broccoli (Brussels sprouts or cauliflower work well too)
  • 1 garlic clove
  • 1/4 cup EVOO

 

Directions:

  • Clean the broccoli and separate tops (or florets) from stems
  • Boil stems in water and salt. When done, drain (saving the water!) and then drop the tops in the same water
  • Cook the tops for a few minutes until they are still slightly crunchy and drain them, again saving the water
  • Peel and sauté the garlic (finely minced or whole, your choice) in 2 Tsp EVOO until light brown
  • Then add the tops and half the stems. Cook for 5 minutes, adding water from the pot with pasta, as needed
  • In a blender or food processor, blend the remaining stems and add this puree to the sauce
  • Take the water you have been saving and bring it to a boil
  • Add the pasta (The water should taste slightly salty. If not, add salt)
  • Cook the pasta for one minute less than is suggested on the package
  • Taste the pasta before draining it to confirm "al dente."
  • Sauté the drained pasta with the sauce for a minute, and add the remaining EVOO

 

Buon appetito!

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