Broccoli and arzilla soup 

An ancient dish of Lazio cuisine, the broccoli and arzilla soup is a hot first course that includes pasta, vegetables and fish. Here's the traditional recipe. Broccoli and arzilla soup is an ancient recipe of Lazio cuisine that combines fish and vegetables. This dish is prepared with Roman broccoli and arzilla, or the ray in Roman dialect, it is enjoyed in winter. A great little trick that makes the difference in the preparation of this dish is to keep the cooking broth of the fish to cook the broccoli and pasta, which for this dish are broken spaghetti.

Ingredients

1 Kg of purebred wings (sprightly)

500 g broccoli

150 g spaghetti

1 celery stalk

1 onion

1 carrot

1 garlic clove

parsley

peeled tomatoes

anchovies in oil

extra virgin olive oil

salt

Pepper

Procedure

For the broccoli and arzilla soup recipe, place the arzilla in a saucepan with the onion, carrot and celery cut into pieces. Cover with water and cook for about 30 minutes. Fry in a saucepan with a drizzle of oil, 1 crushed garlic clove and chopped parsley, 2 anchovy fillets and 3 chopped peeled tomatoes. Season with salt and pepper. Add the broccoli florets and let them flavor, then wet them with the cooking broth of the sprightly, filtering it, and cook them over low heat for 10 minutes. Add the broken spaghetti and cook, adding more broth if necessary, for another 10 minutes. Complete the soup with the sprightly pulp, more parsley and a few lightly seared broccoli florets.