Levels: Medium
List of Ingredients
- 2 LBS. of broccoli (about 4 heads)
- 1 of spring onion
- vegetable broth
- 1 of garlic clove
- 1 of fresh chili pepper
- Pecorino, grated
- 2 LBS. of buckwheat fusilli (bronze cut is best)
- salt
Method
1
Clean the broccoli, setting aside the stalks and a handful of florets. Chop the remaining broccoli into 1/2" cubes and slice the spring onion into thin strips. Place in a pan, add a pinch of salt and sauté for 2 minutes. Let cook for 1 minute then cover with vegetable broth. Reduce the heat to low and cook for around 10 minutes until the broccoli breaks up and the water evaporates. Remove from heat and blend into a cream, adding a little oil. Season with salt, if needed, and keep warm.
2
Blanch the florets that you set aside earlier in salted water for 3 minutes, drain and keep warm.
3
Bring a pot of salted water to a boil, and cook the fusilli until al dente.
4
While the pasta is cooking, drizzle a large pan with olive oil, and heat over a medium flame. Add a garlic clove and a small piece of chili pepper and sauté for less than 1 minute. Remove garlic and chili from the pan, and add half a ladle of vegetable broth.
5
Drain the fusilli and add the blanched florets and stir. Remove from heat and top with the broccoli cream. Before serving, add a generous amount of Pecorino.