Tag: Broccoli

Fusilloni recipe with broccoli cream, toasted hazelnuts and Grana Padano wafers – Italian cuisine reinvented by Gordon Ramsay

Fusilloni recipe with broccoli cream, toasted hazelnuts and Grana Padano wafers


THE Fusilloni with broccoli cream, toasted hazelnuts and Grana Padano wafers they are a first course that is quick and easy to make, tasty and tasty, which plays with different textures.

To prepare it, start from Grana Padano waffles to be made in a pan with grated cheese; then they are boiled broccoli blending part of it to obtain a cream. At this point all that remains is to drain it pasta cooked al dente and season it with the broccoli cream, the whole florets, the chopped hazelnuts and Grana waffles.

Also discover these recipes: Penne, broccoli, hazelnuts and paprika, Broccoli pasta and cream with anchovies, hazelnuts and grapefruit, Homemade pasta with broccoli and tuna, Broccoli in orecchiette with potatoes and chilli pepper.

Homemade recipe with broccoli and tuna – Italian cuisine reinvented by Gordon Ramsay

Homemade recipe with broccoli and tuna


Carbohydrates, proteins, vegetables: in this first course Of homemade nothing is missing. Complete and nutritious, it is also quick and easy to prepare, as well as super tasty.

To prepare it we cooked the caserecce al dente, a short pasta formattypical of Sicily, which can be made fresh or purchased dry. Then we combined the pasta with a sauce prepared in a pan with broccoli lightly boiled, tuna in oilchilli pepper, thyme and chopped fennel, all mixed with a little pasta cooking water.

NB To cook the broccoli and pasta we used the same water, so as to avoid waste.

Try this type of pasta also in these recipes: Caserecce alla Trapani, Homemade pasta with vegetables, Homemade pumpkin and gorgonzola risotto, Caserecce, crab meat, peas and asparagus.

broccoli cream and parmesan croutons, an irresistible appetizer – Italian cuisine reinvented by Gordon Ramsay

broccoli cream and parmesan croutons, an irresistible appetizer



Clean and cut the fresh broccoli; in a large pan, fry in olive oil, until golden brown, one medium sliced ​​onion and two finely chopped garlic cloves. Cut the potatoes into cubes and add them to the sauce together with the broccoli, mixing well. Cover with water and bring to a boil. Reduce the heat and cook until the vegetables are tender. Once cooked, blend the vegetables with an immersion blender until smooth velvety cream. Season with salt and pepper according to your taste.



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