PASTA AND BROCCOLI IN SKATE BROTH

Pasta and broccoli in skate broth with OLIO DI ROMA PGI Pasta and broccoli in skate broth with OLIO DI ROMA PGI

Ingredients

  • 200 g maltagliati pasta
  • 1.5 kg Romanesco broccoli
  • 1 celery stalk
  • 1 golden onion
  • 2 garlic cloves
  • 200 g peeled tomatoes
  • 500 g skate (the wings are sufficient)
  • 2 salted anchovies
  • 1 glass dry white wine
  • grated Pecorino Romano cheese
  • olio di Roma PGI extra virgin olive oil
  • salt, chilli pepper (a pinch)

Method

Cook the fish in a pot of salted water flavoured with celery and onion, obtaining a delicate broth. In a saucepan, fry the olive oil, the minced garlic and the desalted anchovy fillets. Add the broccoli washed and cut into florets. Season with a pinch of salt and chilli pepper, pour over the wine and deglaze, add the peeled tomatoes cut into small pieces. After a while, add the carefully filtered fish broth. When the broccoli is almost cooked, add the pasta and cook it al dente. Let the soup rest for a few minutes, then sprinkle with plenty of grated Pecorino Romano cheese and serve.