The Broccoli Fiolaro from Creazzo is grown in the hills around Vicenza (Veneto region, IT).
The name "fiolaro" derives from the dialect "fio", or son, which indicates the numerous inflorescences of the plant.
Ingredients for 4:
- 320 gr of Calamari pasta
- 1 broccoli of medium size broccoli of Creazzo
- 2 cloves of garlic
- the peel of half a lemon
- 1 red pepper
- 8/10 tablespoons of extra virgin olive oil
- coarse salt, salt
Recipe:
Wash and cut the broccoli into about 2 cm long pieces. Bring to a boil a pot with plenty of water. When it starts to be hot, pour the broccoli, add a handful of coarse cooking salt and cover with a lid.
When the water is boiling, pour the pasta.
Separately chop the lemon, crush the garlic and place them in a non-stick pan with the chilli pepper and the extra virgin olive oil, put them on the stove and brown them for a few minutes. Remove the garlic and the chilli, drain the pasta with the broccoli and add it to the flavored oil.
Serve hot with plenty of Parmesan cheese.
The name "fiolaro" derives from the dialect "fio", or son, which indicates the numerous inflorescences of the plant.
Ingredients for 4:
- 320 gr of Calamari pasta
- 1 broccoli of medium size broccoli of Creazzo
- 2 cloves of garlic
- the peel of half a lemon
- 1 red pepper
- 8/10 tablespoons of extra virgin olive oil
- coarse salt, salt
Recipe:
Wash and cut the broccoli into about 2 cm long pieces. Bring to a boil a pot with plenty of water. When it starts to be hot, pour the broccoli, add a handful of coarse cooking salt and cover with a lid.
When the water is boiling, pour the pasta.
Separately chop the lemon, crush the garlic and place them in a non-stick pan with the chilli pepper and the extra virgin olive oil, put them on the stove and brown them for a few minutes. Remove the garlic and the chilli, drain the pasta with the broccoli and add it to the flavored oil.
Serve hot with plenty of Parmesan cheese.
