Autumn is the time when broccoli, cabbage and cauliflower make their appearance on our tables. So here is a simple and quick first course to prepare. A vegetarian recipe whose only drawback could be represented - for those who do not appreciate the genre - by the smell of broccoli being cooked. But the result, we are sure, will compensate for all the initial perplexities.
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Autumn is the time to broccoli, cabbage e cauliflower they make their appearance on our tables. So here is a simple and quick first course to prepare. A vegetarian recipe whose only drawback could be represented - for those who do not appreciate the genre - by the smell of broccoli being cooked. But the result, we are sure, will compensate for all the initial perplexities.
Ingredients for people 2
wholemeal fusilli 160g
Sicilian broccoli a floret
Taleggio cheese 50g
extra virgin olive oil 3 tablespoons
XNUMX cups milk qb
garlic 2 cloves
Chili pepper e ground black pepper
Clean the broccoli e reduce it into smaller florets, also opening the core so it cooks better. Blanch it briefly. Peel and chop thegarlic and put to sizzle in a pan, which must also contain the pasta, with oil and chilli pepper at will (if it is too little you can add it later, if it is already at the level of a fire-breathing dragon, you cannot remove it!).
Sauté the florets in a pan by removing the garlic until they are flavored. Remove the broccoli from the pan and in their place put the diced taleggio cheese e About 4 tablespoons of milk, must make a cream.
Cook the fusilli, drain and add them to the pan with the melted taleggio, mix and add the sautéed cauliflower florets. Turn off, mix well and finish the dishes with a grind of black pepper, serve immediately.
Bon appetit!
Photos and texts: Cristina Boccadoro
- Read all our vegetarian recipes
- Read all our autumn recipes
