Pasta e Broccoli col Brodo d’Arzilla

Name: Pasta e Broccoli col Brodo d’Arzilla (A Roman Soup Involving Ray (Skate), Pasta and Broccoli)
Yield: Serves Six
Cuisine: Italy
Ingredients: 75 ml (5 tbs) olive oil; 2 more cloves garlic; 2 sprigs parsley; 3 or 4 cloves of garlic; 1½ kg (3¼ lb) ray (skate); ½ kg (1 lb 2 oz) broccoli; 1 salted anchovy; salt and pepper; 2 tbs tomato paste; 300 g (11 oz) pasta (trenette or fettuccine spezzate are suitable or cannolicchi which Romans call ‘strozzapreti’)

A Roman Soup Involving Ray (Skate), Pasta and Broccoli

Preparation info

Serves
Six

Difficulty
Medium

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

Professor Giorgio Bini, the eminent ichthyologist and a leading Italian gastronome, contributed this recipe for a well-known Roman dish.

Ingredients

1½ kg (3¼ lb) ray (skate)
3 or 4 cloves of garlic

Europe
Italy
Pescatarian
Mediterranean
Soup

Method

Arzilla is the name used at Rome and many places near by for various rays. The best for this dish is the thornback ray, but others will do provided that they are fresh. Ray is the chosen fish because its cartilaginous ‘bones’ partly dissolve after prolonged cooking and make the broth thicker and richer. The ray should be set in cold water with 3 or 4 whole clo