Name: Pasta e broccoli in brodo d’arzilla (Ray broth with pasta and broccolo romanesco)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 1 ray (skate; called arzilla in Rome), about 2¼ pounds (1 kg); salt; 1 small bunch flat-leaf parsley; 1 small white onion; 2 garlic cloves; 1 salt-packed anchovy; 2 tablespoons medium-fruity extra-virgin olive oil; 7 ounces (200 g) canned tomatoes; small piece dried chile, ½ to ¾ inch (12 mm to 2 cm) long; scant ½ cup (100 ml) dry white table wine; 7 ounces (200 g) spaghetti; 1 head broccolo romanesco, about 1 pound (500 g)

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 head broccolo romanesco, about 1 pound (500 g)

Europe
Italy
Starter
Pescatarian
Mediterranean

Method

Discard the tough outer leaves and core of the broccolo and cut into florets (you need about 11 ounces/300 g). Clean the fish and rinse well. Select a pan just large enough to hold the fish comf