This exquisite experience arises from the Roman requirement of having something green in the dish and so I chose the broccoli, something spicy tasty like the pecorino and an irresistible mussel desire that I occasionally have.
Today’s dish is born on this thrust I’m not sure either a dish typical of Roman tradition as it might be the Broccoli and Arzilla soup but the listed features reveal a Lazial origin.
Pecorino is the cheese used in Rome for excellence. There is also an international certification for this cheese as for Parmigiano Reggiano.
The mussels you can find along the coast of Lazio and broccoli is full of the Lazio countryside.
1 kg of mussels
300 gr broccoli
1 clove of garlic
4 tablespoons of Evo oil
50 gr grated pecorino cheese
400 gr pasta (short pasta – not spaghetti)
Salt to taste.
Separate the flower from broccoli leaves
Wash the broccoli
Boil broccoli in plenty of water without salt for 10 minutes
Remove some broccoli peaks to decorate the dish and continue cooking with the remaining vegetables
Drain the broccoli after cooking for about 20 minutes
Turn off the gas in the pot and add large salt to cook the pasta.
Place broccoli cooked in a container to reduce them later in puree.
Wash the mussels several times
Separate the mussel from the tongue
Open the mussels in two fingers of salty boiling water
Separate some whole mussels for dish decoration
Clean the remaining mussels separating the muscle from the shell
Keep a portion of the melted baking water.
Put the oil in a large frying pan and crush the garlic clove
When the garlic is gilded add the mussels clean, two mussels of mussels water and broccoli puree
Bring the pasta into the container where you boiled the broccoli
Pour the dough into the pan with broccoli sauce and mussels
Place the pasta on the serving plate
Add the grated pecorino
Add the mussels and the broccoli for the final decoration.
Broccolo Slow food
Università degli Studi e di Scienze Gastronomiche