Typical recipe from Molise, cavatelli with broccoli are a greedy and healthy first course. Here's how to prepare them at home
Winter is the season of cruciferous, a family of vegetables that includes cabbage, cauliflower, Brussels sprouts and broccoli. In particular, broccoli are ideal for serving as a pasta dressing: cooked in a pan or steamed, they become soft and savory on the palate, perfect as a cream in a first course.
For example, how about gods cavatelli with broccoli? Typical southern recipe, it is striking for its simplicity and its goodness. Below you will find the recipe with ingredients and procedure, while in our gallery some curiosity on the plate and tips to make it even tastier.
Cavatelli with broccoli: the ingredients
To prepare cavatelli with broccoli, you need: 125 g of re-milled semolina flour, 125 g of 00 flour, 300 g of broccoli, 130 g of water, 2 anchovies in oil, 1 clove of garlic, 70 g of grated pecorino romano, 1 tablespoon of extra virgin olive oil, salt and pepper to taste.
Cavatelli with broccoli: the process
Form the fountain with the two flours, pour the water and oil in the center, working the mixture until you obtain a homogeneous mixture. Form a ball into it and leave it to rest in a plastic bag for almost half an hour. Now roll out the dough, obtaining a rectangle about 1 cm high. With the knife, make thick strips to roll up on themselves. Now that you have cords, cut them into chunks of about 1 cm. Apply pressure with the index and middle fingers, making the edges curl and giving the blocks a concave shape.
Now it's time for broccoli. Clean them, cutting the florets into quarters and the diced core, while the water is on the fire. When this boils, dip the florets and the fresh cavatelli, cooking them for about 10 minutes. Meanwhile, boil the diced core. Once boiled, make a cream by passing the cubes with an immersion blender, with a ladle of cooking water, a pinch of salt and a drizzle of oil.
In the meantime, sauté the garlic and anchovies in the pan. When the cavatelli and florets are cooked, add them to the pan and sauté them. Now add the cream of broccoli, stir in the pecorino and serve hot.
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