Pennette rigate with broccoli and mortadella
The simplicity and quality of the products are the basis of this Sicilian recipe. In these parts the countryside is generous and in addition to the many cultivated products, including broccoli, it offers us spontaneous vegetables such as wild thistle, now part of our culinary heritage. Today I propose a simple and quick first course to make: pennette with broccoli and mortadella. It is a very tasty recipe, the combination of broccoli with mortadella will make the pasta particularly appetizing. Seeing is believing!
Ingredients
300 g Pennette Rigate300 g broccoli150 g sliced mortadellaolive oil to tastesalt to tastegrated Parmesan cheese to taste
Preparation
First put the water to boil, salt it and once it reaches a boil throw the pasta. In the meantime, take care of the seasoning. Start by washing the broccoli well and cutting it into pieces. Then pour the olive oil into a pan, add the broccoli, season with salt and add a little pasta cooking water. Cook for about ten minutes. When you notice that the broccoli has reached a soft consistency, cut the mortadella into strips and transfer it to the pan. Stir and cook for another 5 minutes to brown the mortadella. At this point the pasta will be ready, drain it and transfer it to the pan with the sauce, finally enrich everything with Parmesan cheese and stir well. Here is that our pasta with broccoli and mortadella is ready, serve it on the table and enjoy your meal. As you have seen, it is a dish that takes little time, it is very light but at the same time tasty. Remember not to underestimate the mortadella among the cold cuts because it makes the dishes very tasty.
NotesI advise you to use mortadella often for the preparation of simple rolls for example with meat carpaccio, or with only mortadella wrapped around slices with radicchio.
The simplicity and quality of the products are the basis of this Sicilian recipe. In these parts the countryside is generous and in addition to the many cultivated products, including broccoli, it offers us spontaneous vegetables such as wild thistle, now part of our culinary heritage. Today I propose a simple and quick first course to make: pennette with broccoli and mortadella. It is a very tasty recipe, the combination of broccoli with mortadella will make the pasta particularly appetizing. Seeing is believing!
Ingredients
300 g Pennette Rigate
300 g broccoli
150 g sliced mortadella
olive oil to taste
salt to taste
grated Parmesan cheese to taste
Preparation
First put the water to boil, salt it and once it reaches a boil throw the pasta. In the meantime, take care of the seasoning. Start by washing the broccoli well and cutting it into pieces. Then pour the olive oil into a pan, add the broccoli, season with salt and add a little pasta cooking water. Cook for about ten minutes. When you notice that the broccoli has reached a soft consistency, cut the mortadella into strips and transfer it to the pan. Stir and cook for another 5 minutes to brown the mortadella. At this point the pasta will be ready, drain it and transfer it to the pan with the sauce, finally enrich everything with Parmesan cheese and stir well. Here is that our pasta with broccoli and mortadella is ready, serve it on the table and enjoy your meal. As you have seen, it is a dish that takes little time, it is very light but at the same time tasty. Remember not to underestimate the mortadella among the cold cuts because it makes the dishes very tasty.
Notes
I advise you to use mortadella often for the preparation of simple rolls for example with meat carpaccio, or with only mortadella wrapped around slices with radicchio.
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