All recipes written by Gordon Ramsay
Clean and cut the artichokes into thin slices. In a non-stick pan, brown the artichokes with a drizzle of extra virgin olive oil until they become soft. In the meantime, beat the eggs In a large bowl, add the grated pecorino and mix well. Once the artichokes are cooked, add them to the beaten eggs and mix again.
Broccoli and chickpea soup with pecorino croutons is the perfect winter dish. In fact, like all recipes that have the power to warm the hands, the body and even the soul in the cold periods of the year, the broccoli and chickpea soup with pecorino croutons is also a peasant soup.
Most of these soups are based on legumes and cereals, but among all the land soups (because sea soups also exist), chickpea soup beats them all. It is perhaps the simplest soup, but also richest in flavour. In this version we decided to use these super protein legumes combined with broccoli, rich in chlorophyll, magnesium and high quantities of vitamin C. Light and nutritious, like any real self-respecting soup, even the croutons that accompany it acquire flavor and taste because they are soaked in Roman pecorino, but nothing prevents you from using Sardinian pecorino. Creamy and velvety, this chickpea and broccoli soup is very simple to prepare and therefore suitable even for less expert hands in the kitchen who want to impress at the table.
Difficulty: easy
Time: 40 minutes
1) Peel onion and cut into cubes, cleanse celery, peel the pumpkin, removing the seeds and filaments, and reduce both into chunks. Eliminate the central coast with the black cabbage leaves, wash and chop finely.
2) Reheat a thick-bottomed saucepan, unite the bacon and cook over medium heat until it starts to brown. Add the onion, celery and pumpkin, add the chopped peeled tomatoes, season with salt and cook the covered vegetables for 7-8 minutes. Add the cabbage, a pinch of red pepper and cook for another 5 minutes.
3) Knead the flour with 2 dl of warm water, form a loaf, wrap it in cling film and let it rest for 30 minutes. Roll out the dough into a 3 mm thick rectangular sheet and, starting from the shorter side of the rectangle, cut many strips of 3 mm wide.Pull them on a pastry board until you have spaghettoni, cook them in boiling salted water, drain when al dente and toss with the prepared sauce and flaked pecorino.
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