Minestra di pasta e broccoli con le cotiche

Name: Minestra di pasta e broccoli con le cotiche (Soup of pasta, broccolo, and pork rinds)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 1¾ ounces (50 g) sliced prosciutto; 1 small white onion; 1 garlic clove; 1 tablespoon intensely fruity extra-virgin olive oil; pepper; salt; 5 ounces (150 g) spaghetti; 2 ounces (60 g) grated pecorino, preferably pecorino romano; 2 ounces (60 g) grated pecorino, preferably pecorino romano; 1 head broccolo romanesco, about 1⅓ pounds (600 g); 1¾ ounces (50 g) fresh pork rind

Soup of pasta, broccolo, and pork rinds

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1¾ ounces (50 g) fresh pork rind
1 head brocco

Europe
Italy
Starter
Mediterranean
Soup

Method

Drop the rind into about 2 quarts (2 liters) boiling water, cover, and simmer for 10 minutes, then drain. Scrape the rind carefully to remove any hairs, then dice and set aside. Discard the tough outer lea