Pasta and broccoli in skatebroth
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Ingredients
- 1.5 kg broccoli (romanesco type)
- 500 g skate fish (the wings are enough)
- 200 g broken spaghetti (or maltagliati)
- 200 g peeled tomatoes
- 2 salted anchovies
- 2 garlic cloves
- 1 golden onion
- 1 celery stalk
- 1 glass white wine
- freshly grated Pecorino Romano to taste
- extra virgin olive oil to taste
- salt to taste
- chilli to taste
Directions
- Cook the skate in slightly salted water with celery and onion to obtain a delicate fish broth.
- Wash the broccoli and cut into small pieces.
- Fry the chopped garlic and the anchovies (scrape off the salt first) in a saucepan and then add the broccoli, salt, chilli and wine and leave to cook.
- Once the wine has evaporated, add the diced peeled tomatoes and leave to cook on a low heat and then add the fish broth previously filtered to remove the fish pieces.
- When the broccoli is almost done, add the pasta and leave to cook until “al dente”.
- Allow the soup to stand for a few minutes, then sprinkle with abundant Pecorino Romano and serve.
Wine pairing suggestion
Frascati DOC, Castelli Romani DOC white wine or Cerveteri DOC white wine
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