Reginette with broccoli, anchovies, garlic and chili pepper
Twisted pasta pairs best with sauces that contain very finely chopped or crumbled ingredients. Mafalda originated in the Molise region in Italy, and is reportedly named after Queen Malfada di Savoia, which is why the alternate name for this noodle is reginette (Italian for “little queen”). This pasta is cut into flat, long strips and features wavy or ruffled edges, and is often served with Italian sausage and broccoli. Quick recipe for a winter vegetable sauce. Dish of peasant origin, pasta with broccoli is made with poor but nutritious ingredients and rich in taste. Typical southern pasta format, reginette are perfect for retaining condiments exactly as in this case!
Ingredients
400 g Broccoli1 clove Garlic3 fillets Anchovies in oil3 tablespoons BreadcrumbsDried chili pepper200 g pastaExtra virgin olive oil to tasteSalt to taste
Preparation
First peel the broccoli removing the outer leaves and not the harder parts, wash them carefully. Take a saucepan, fill it with water, add 1 tablespoon of salt and bring to a boil. Pour the broccoli and after about 2 minutes add the pasta. While waiting for the pasta and broccoli to cook, take a large pan, pour the extra virgin olive oil, add the whole garlic, chili, anchovy fillets, and cook for a few minutes until the latter dissolve in the sauté. Remove from heat and remove the garlic. Take a pan, pour a little oil and add the breadcrumbs; Let it brown well, being careful not to burn it, it must remain golden. Check the cooking of the pasta and when it is ready, drain everything well and pour into the pan of the sauté. Sauté for a few minutes, adding a little cooking water if necessary. Serve hot, decorating the dish with a few broccoli stems and crispy breadcrumbs on the surface.
Twisted pasta pairs best with sauces that contain very finely chopped or crumbled ingredients. Mafalda originated in the Molise region in Italy, and is reportedly named after Queen Malfada di Savoia, which is why the alternate name for this noodle is reginette (Italian for “little queen”). This pasta is cut into flat, long strips and features wavy or ruffled edges, and is often served with Italian sausage and broccoli. Quick recipe for a winter vegetable sauce. Dish of peasant origin, pasta with broccoli is made with poor but nutritious ingredients and rich in taste. Typical southern pasta format, reginette are perfect for retaining condiments exactly as in this case!
Ingredients
400 g Broccoli
1 clove Garlic
3 fillets Anchovies in oil
3 tablespoons Breadcrumbs
Dried chili pepper
200 g pasta
Extra virgin olive oil to taste
Salt to taste
Preparation
First peel the broccoli removing the outer leaves and not the harder parts, wash them carefully. Take a saucepan, fill it with water, add 1 tablespoon of salt and bring to a boil. Pour the broccoli and after about 2 minutes add the pasta. While waiting for the pasta and broccoli to cook, take a large pan, pour the extra virgin olive oil, add the whole garlic, chili, anchovy fillets, and cook for a few minutes until the latter dissolve in the sauté. Remove from heat and remove the garlic. Take a pan, pour a little oil and add the breadcrumbs; Let it brown well, being careful not to burn it, it must remain golden. Check the cooking of the pasta and when it is ready, drain everything well and pour into the pan of the sauté. Sauté for a few minutes, adding a little cooking water if necessary. Serve hot, decorating the dish with a few broccoli stems and crispy breadcrumbs on the surface.
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