Pasta with broccoli is a world-renowned Italian dish that is prepared with anchovies and breadcrumbs.
This “Spaghetti with creamed broccoli ” version was created by our friend Giuseppe Garozzo Zannini Quirini, known to most as “The Aristocrat of Taste” and for being a contestant in the 4th edition of MasterChef Italy.
To make this dish even more appetizing, he used high-quality ingredients and he replaced the breadcrumbs with Panettone Powder from our Late-harvest Mandarin from Ciaculli variety.
If you don’t have any Panettone on hand, you can use our Colomba or the same flavor Panettone Slice.
The recipe
Below is the list of ingredients, followed by the step-by-step recipe.
- Ingredients
- 4 servings
- 380 grams spaghetti, spaghettoni or linguine
- 1 red spring onion (70-80 grams), thinly sliced
- 4 anchovy filets in olive oil, drained
- 400 grams Sicilian broccoli
- 8 tsp Panettone Powder (Mandarin from Ciaculli variety)
- 4-6 tbs extra-virgin olive oil
- 2-3 tbs crème fraîche (optional)
- Salt and black pepper to taste
Directions
Wash and divide the Sicilian broccoli into pieces. In a pot with plenty of unsalted water, boil the broccoli for about ten minutes. Drain and cool in cold water (preferably iced water). Set the smaller broccoli florets aside and blend the larger ones with two tablespoons of their cooking water and the optional crème fraîche.
Heat the extra-virgin olive oil in a large pan, then add the spring onion and the anchovy fillets. Cook on low heat until wilted. Just before adding the cooked pasta, stir in the reserved broccoli florets and season with salt to taste.
In a separate pot, cook the pasta in plenty of salted boiling water until al dente (do not overcook). Drain, reserving some of the water, and immediately transfer the pasta to the pan with the anchovies. Finish cooking by adding the reserved cooking water as needed.
Ladle the creamed broccoli in a shallow dish, add the pasta, then top with the Panettone Powder and some freshly ground black pepper.
Buon appetito!
