Here is a recipe suitable for recovering the outer leaves of broccoli. It will make them tasty and unrecognizable: P
Ingredients for 4:
320 gr penne (or other short pasta that you like)
The outer leaves of a broccoli
4 cm of ginger root
1 red pepper
1 shallot
2 cloves of garlic
4 tablespoons of almonds
Recipe:
Wash the broccoli leaves in cold water and cut them into very thin slices. Bring plenty of salted water to the boil. When it starts to boil, pour the cabbage leaves, put a lid and wait for the water to boil again.
Separately, in a non-stick frying pan, chop the onion finely, peel the garlic and mash it, chop the chilli, grate the ginger. Pour all the ingredients into the pot with 4 tablespoons of extra virgin olive oil and brown them.
When the water boils pour in the pasta; drain al dente (keeping aside a cup of cooking water). Stir the pasta over the heat and, if it is dry, add the cooking water in part.
Serve hot or at room temperature with flaked almonds.
Ingredients for 4:
320 gr penne (or other short pasta that you like)
The outer leaves of a broccoli
4 cm of ginger root
1 red pepper
1 shallot
2 cloves of garlic
4 tablespoons of almonds
Recipe:
Wash the broccoli leaves in cold water and cut them into very thin slices. Bring plenty of salted water to the boil. When it starts to boil, pour the cabbage leaves, put a lid and wait for the water to boil again.
Separately, in a non-stick frying pan, chop the onion finely, peel the garlic and mash it, chop the chilli, grate the ginger. Pour all the ingredients into the pot with 4 tablespoons of extra virgin olive oil and brown them.
When the water boils pour in the pasta; drain al dente (keeping aside a cup of cooking water). Stir the pasta over the heat and, if it is dry, add the cooking water in part.
Serve hot or at room temperature with flaked almonds.
