Torchietti e Broccoli con la Fonduta di Pecorino

Name: Torchietti e Broccoli con la Fonduta di Pecorino (Torchietti and Broccoli with a Pecorino Sauce)
Prep time: 30 min
Total time: 30 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: 500 g (1 lb) broccoli; 375 g (12 oz) torchietti or pennette; 2 teaspoons paprika; 1 garlic clove, sliced finely; 5 tablespoons extra-virgin olive oil; 75 g (3 oz) mature pecorino or parmesan cheese, grated; 75 g (3 oz) mature pecorino or parmesan cheese, grated; 125 ml (4 fl oz) milk; 375 g (12 oz) torchietti or pennette; salt and pepper; salt and pepper

Torchietti and Broccoli with a Pecorino Sauce

Preparation info

Serves
4
as a first course

Difficulty
Medium
Ready in
30 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

For this dish you will need only the florets of the broccoli. Keep the stalks for another dish.

Ingredients

500 g (1 lb) broccoli
5 tablespoons extra-virgin olive oil

Europe
Italy
Main course
Starter
Pasta
Mediterranean

Method

Cut the stalks off the broccoli. Divide the florets into small pieces. Blanch them for 3 minutes in boiling salted water. Drain them.
Heat the oil in a frying-pan and add the garlic. When the garlic begins to turn golden, mix in the paprika. Cook for 30 seconds and then add the broccoli and stir-fry for 2 to 3 minutes.
Cook the pasta according to pack in