That of half maniche with broccoli, tuna bottarga and pecorino cheese is a tasty recipe that combines seemingly distant ingredients with a surprising result. A first course easy to prepare that is brought to the table in half an hour.
Ingrediants
- 320 g of half sleeves
- 2 small broccoli
- grated tuna bottarga
- aged Sardinian pecorino
- 2 or 3 sage leaves
- chili
- extra virgin olive oil
- salt
The half sleeves with broccoli, tuna bottarga and pecorino cheese they are a very tasty first course. An easy to prepare pasta, partially “risotto” and ready in half an hour, which in its simplicity gives a gourmet result.
In fact, among the protagonists of the recipe there is a really special ingredient: tuna bottarga, a typical and valuable preparation of some areas of Sicily, Calabria and the Sardinian island of Carloforte. A intense flavor which goes wonderfully with the equally savory one of aged pecorino and the decidedly more delicate one of broccoli.
Other very tasty ideas that provide a happy pairing of bottarga a ground ingredients they are Macaroni with courgette flowers, bottarga and pecorino cheese and Lasagnette with peppers, tuna bottarga and burrata.
If, on the other hand, you are a lover of pasta with broccoli, in addition to the classic Lazio recipe of Rigatoni with broccoli we offer you one baked version with the recipe for Broccoli and Sausage Paste.
OTHER TASTY RECIPES: Spaghetti with bottarga, Calamarata with tuna bottarga, zucchini and squid, Tortiglioni with broccoli, anchovies and chilli
How to prepare: Half sleeves with broccoli, tuna bottarga and pecorino cheese
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
25 min – 30 min
- Portions
-
4
How to prepare: Half sleeves with broccoli, tuna bottarga and pecorino cheese
To make the half sleeves with broccoli, tuna bottarga and pecorino, start peeling the vegetables. Remove the stems of the broccoli and divide them into florets that you will cut into small parts. Heat oil in a rather large pan, add the clove of garlic and a piece of chilli pepper and let them flavor. Add the broccoli florets and brown them for a few minutes.
Boil the half sleeves very al dente and drain them conserving the cooking water. Transfer them to the pan with the broccoli and bring them to the end of cooking as if they were a risotto, adding a little water at a time. Add the sage leaves and emulsify with a tablespoon of oil.
When cooked, remove the sage leaves, garlic and chilli and divide the pasta into individual dishes. Sprinkle each portion with grated bottarga and pecorino flakes, then serve.
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