Recipe: Spaghetti with broccoli, anchovies and chives

There are still wonderful winter vegetables in February. The contrast between the sweetness of the broccoli and the bitterness of the kale is a tasty experience from the south – my homeland. The vegetables will retain their color if you shock them after cooking. “

Spaghetti with broccoli, anchovies and chives

For 4 people

  • 400 G broccoli
  • Salo
  • 700 G stem cabbage cabbage
  • 1 Potato
  • 9 the extra virgin olive oil olive oil
  • 2 Garlic teeth garlic
  • 1 medium-sized sweet onion (such as Cipolla di Tropea) Cepo
  • 1 capsicum
  • 1 branch thyme
  • 5 anchovy fillets anchovy fillet
  • 6 the grated parmesan Parmesan
  • 50 G fresh whipped cream whipped cream
  • 100 ml vegetable broth
  • 40 G pine nuts
  • 350 G spaghetti

Cut, cut and wash the broccoli. Boil in 2 liters of slightly salted water for 10 minutes until al dente. Drain, reserving the cooking water. Let the broccoli florets cool in cold water for a few minutes, then cut into small pieces. Clean the kale, wash thoroughly, cut into pieces not too small, cook in the broccoli boiling water for 15 minutes until tender. Drain, reserving the cooking water. Quench the kale in ice water for 2 minutes, then squeeze it lightly. Boil the potatoes in the vegetable cooking water for 15 minutes. Then take the cooking water and set aside. Saute 4 tablespoons olive oil, 1 garlic clove, peeled and finely chopped onion, halved and seeded chilli, sprig of thyme and chopped anchovy fillets in a pan for 3 minutes, then add the broccoli florets. Season with salt and continue to cook for 5 minutes. Remove the clove of garlic and thyme, turn off the heat. Heat 4 tablespoons olive oil in a saucepan for about 5 minutes. Add 1 crushed garlic and 100 ml of the reserved vegetable cooking water, the squeezed kale and the boiled potato, salt and cook over low heat for another 10 minutes. Add 2 tablespoons of parmesan, cream and vegetable stock. Roast the pine nuts in a pan without fat until golden brown. Boil the spaghetti in the remaining cooking water until al dente, drain and add to the pan with the mixture of broccoli and anchovies. Add the kale mixture as well. Mix well and add the remaining parmesan. Finally, pour in a little olive oil and sprinkle over the toasted pine nuts.


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