A typical winter recipe, in which the characteristic taste of the broccoli and the strong flavour of the pecorino cheese bring out the natural taste of the wholemeal pasta.
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INGREDIENTS |
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Fusilli Integrali Barilla |
350 |
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g |
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Broccoli |
300 |
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g |
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Sweet pecorino cheese |
60 |
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g |
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Almonds |
40 |
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g |
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Leeks |
40 |
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g |
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Vegetable broth |
100 |
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g |
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Extra virgin olive oil |
30 |
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g |
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Salt |
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to taste |
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White pepper |
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to taste |
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PREPARATION |
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| 1. |
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Boil broccoli in salted water for 4 minutes and divide into chunks. |
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| 2. |
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Brown the leeks cut into small rings and add the vegetable broth. |
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| 3. |
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Let the broth evaporate and add the broccoli. Cook for two minutes, seasoning with salt and pepper. |
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| 4. |
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Cook the Fusilli Integrali Barilla in abundant salted water and drain when "al dente". |
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| 5. |
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Sauté in a skillet and garnish with almonds and shavings of sweet pecorino cheese. |
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CHEF'S NOTE |
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To give the dish some colour, you can add a few slices of dried tomato. |
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SUGGESTIONS FOR A BALANCED MEAL |
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It is suggested to complete the meal with a hot fruit pie.
Preparation:
clean the fruit, dice it and add sugar, sherry, and a few mint leaves. Place mixture in small casserole dishes.
Cover the casserole dishes with circles of pastry, brush them with egg and bake them in a 180°C oven for about 15 minutes. Before serving, brush the pastry with acacia honey. |
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