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Mezze penne rigate broccoli and anchovies

RECIPE PREPARED WITH

MEZZE PENNE RIGATE

LA CASA DEL GRANO

PREPARATION

25

MIN

COOKING

9

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Clean and wash the broccoli, keeping the tufts intact which you will then use for the garnish.
  2. Proceed with cooking them by immersing them in boiling water for about ten minutes.
  3. Save the water to cook the La Casa del Grano Mezze penne rigate.
  4. In the meantime, blend the broccoli with the addition of extra virgin olive oil and anchovy fillets, season with salt and pepper, until you obtain a cream, which will be the base of your dish.
  5. Drain the La Casa del Grano Mezze penne rigate al dente and season them with the cream, add a drizzle of oil, ground pepper (to taste).
  6. Finish the garnish with a few anchovy fillets and a few tufts of whole broccoli.

Ingredients

  • 340 gr “Mezze penne rigate” La Casa del Grano
  • 450 g broccoli
  • 15 anchovy fillets
  • Green pepper to taste
  • Evo oil to taste
  • Salt to taste

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