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S pee a I o c cas o n SOU P 5 ·23 1 Broccoli, Anchovy, and Pasta Soup This soup is from Apulia in the south of Italy, where anchovies and broccoli are often used together. INGREDIENTS Serves 4 2 tablespoons olive oil 1 small onion, minced 1 garlic clove, minced 1 4 to I fresh red chili, seeded and minced / IJ 2 canned anchovy fillets, drained H eat the oil in a large "' Pour in the stock and return to scant 1 cup passata (st~ained, pureed saucepan. Add the onion, J a boil. Add the broccoli and tomatoes ) garlic, chili , and anchovies and simmer for about 5 minutes. Add 3 tablespoons dry white wine cook over low h eat, stirring all the pasta and return to a boil, 11 4 quarts vegetable stock / the time, for 5 to 6 minutes. stirring. Lower the heat and simm er 2 cups broccoli flowerets for 7 to 8 minutes, or according to 13/ 4 cups orecchiette Add th e p assata and wine, the directions on the package, salt and freshly ground black pepper 2 with salt and pepper to taste, stirring frequently, until the pasta grated Pecorino cheese, to serve and bring to a bo il. Cover the pan is al dente. and cook over low heat, stirring occasionally, for 12 to 15 minutes. Taste and adjust the seasoning. Serve hot, in warm bowls. Hand aro und the grated Pecorino cheese separately.
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