WTI Magazine #22 2014 Mar, 21
Author : Gambero Rosso Translation by:
Clean the broccoli, cut the leaves and florets and wash in cold water. Cook broccoli in boiling salted water for up to two minutes, drain and set aside. Crumble the bread with your hands and toast in pan with two tablespoons of extra virgin olive oil until toasted.
Thoroughly clean all the anchovies, remove entrails and bones, to get the threads. In a large frying pan (later there will pass the pasta), fry two cloves of garlic, add two finely chopped anchovies, combine the broccoli, salt and cook for another few minutes.
Grease a round baking pan and sprinkle with bread crumbs: it will useful to avoid for the pasta to stick to the dough, and to form a nice crust outside. Allow the saffron to dissolve in a pot with boiling salted water, then add the pasta. Drain when al dente and fry melt them over the flame with broccoli, add ¾ of bread and the pine nuts.
Start composing the pie: Spread a layer on the bottom of rigatoni, make sure they are well seasoned and lay over at least three or four anchovy fillets, continue until you have used all of the ingredients. Sprinkle the top layer with crispy bread crumbs, pine nuts and grated pecorino. Bake at 180 degrees for 15 minutes, if necessary, complete with a few seconds on the grill.
Additional Information
Difficulty: Easy
Minutes preparation: 20
Minutes cooking: 15
No people: 4
Type flow: First
Recipe Type: Dried pasta
Ingredients: 300 g of rigatoni, 1 plant of Sicilian broccoli, 200 g of anchovies, 100 g of pine nuts, 100 g of stale bread, 2 slices of garlic, 1 bag of sapphron, 1 tablespoon of grated cheese, virgin olive oil
