Since my boyfriend has got chicken pox and I was relieved from office for five days due to fear contagion, I been busy in the kitchen more than usual. Apart from Mangiarini hospital in the early days, I managed to cook something more palatable and suitable for the season. Brrrrrrr ... these days are freezing!
Serves 2
Broccoli 1 medium
Anchovies in oil 2
1 clove garlic
Pine 1 tablespoon (or to taste)
Fusilli 180g Parmigiano
gattugiato a sprinkling
2 tablespoons extra virgin olive oil
1 small dried chili
Salt to taste
Preparation:
Wash the broccoli, cut flowers and only a few minutes to blanch them and put them in the pot salt water where he later (in the same water!) Boil pasta. Follow the cooking of broccoli florets with a fork and are just tender, drain them using a strainer and throw them into the pan where previously we did heat the oil, chilli, the garlic and anchovies and toasted the fact sciugliere pine nuts.
Finish cooking the broccoli stew over low heat, adding if you need a ladle of cooking water. When cooked, crush half the flowers with a fork to create a sauce chremoso that will bind the dough. While the broccoli crumble in the pan, toss the pasta in the cooking of broccoli. Drain the fusilli al dente saving a bit 'of the cooking water and broccoli in the pan bttarli. Cook over high heat for about one minute, stirring constantly, so that the dough combine well with sauce. Serve by adding some fresh pine nuts for decoration and a sprinkling of grated cheese.
Bon Appetit!
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