PASTA CON BROCCOLI E FORMAGGIO AFFUMICATO
(Broccoli and Smoked Cheese Pasta)
The Flavours of the Amalfi Coast
Serves 4
300 gr or 10 ½ oz short pasta (Orecchiette works best with this dish)
1 kg or 1 head fresh broccoli (cut into separate florets)
1 clove garlic
2 anchovy filets
10 cherry tomatoes (quartered)
1 Tablespoon fresh parsley
4 Tablespoon extra virgin olive oil
50 gr or 1 ¾ oz smoked Provolone or Gouda Cheese (cubed)
50 gr or 1 ¾ oz Parmigiano cheese (grated)
Clean and wash the broccoli florets and discard the main stem (1).
Boil the broccoli in salted water for five minutes. Remove and drain the broccoli, saving the water to cook the pasta. Set the broccoli aside.
Mamma Agata's Secret
Mamma Agata uses the broccoli water to cook the pasta noodles. This infuses flavor into the pasta and may add additional essential vitamins.
The Sauce
Add the extra virgin olive oil and garlic to a non-stick pan (2) and cook until lightly browned. Do not let the garlic burn, or it will become bitter.
NOTE: As with all dishes, add the ingredients to the room-temperature extra virgin olive oil and cook together.
Add the anchovy filets and cook lightly until they are dissolved. Add the quartered cherry tomatoes and fresh parsley (3). Cover and cook the combined ingredients over medium heat for five minutes.
Add the broccoli to the pan (4) and cook for an additional five minutes (5).
Cook the pasta in the salted broccoli water until it is al dente (6).
Drain the pasta and add it to the pan with the sauce (7).
Add the cubes of smoked Provolone (or Gouda) to the pan and cook for two additional minutes.
Place the pasta on a serving platter and garnish with a sprinkle of Parmigiano cheese.
Serve hot!
Home 
Newsletter
Cooking with Cristina
