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Ingredientes
- 1 lb broccoli washed, trimmed, and cut into 1" florets Salt to taste
- 2 Tbsp. extra-virgin extra virgin olive oil
- 3 1/2 ounce pancetta or possibly bacon minced
- 1 sm onion minced
- 1 sm dry chile pepper
- 2 x garlic cloves crushed
- 3 1/2 ounce prosciutto minced
- 1/2 lb ziti broken short lengths
- 1/2 c. freshly-grated pecorino
Direcciones
- Bring 1 qt of water to a boil and add in 1 Tbsp. salt. Cook the broccoli in the boiling water till just tender and still bright green. Drain the broccoli and don't throw away the cooking liquid.
- In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil over high heat. Add in the pancetta, onion, chile and garlic and cook till the onion and garlic begin to brown. Add in the prosciutto and reserved broccoli water and bring to a boil. Add in the pasta and cook till al dente.
- Return the blanched broccoli to the pan, season with salt and pepper and serve divided equally among four warmed pasta bowls, topped with freshly grated pecorino.
- This recipe yields 4 servings.
- Description: "(Minestra Di Broccoli Alla Romana)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 363 | |
| Calories from Fat 93 | 26% |
| Total Fat 10.49g | 13% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 386mg | 16% |
| Potassium 520mg | 15% |
| Total Carbs 49.34g | 13% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.42g | 2% |
| Protein 18.04g | 29% |
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