Fusilli with cream of broccoli
Fusilli with cream of broccoli
30 minutes total
Try fusilli with cream of broccoli and anchovy, topped with garlic-toasted bread for a bold, creamy, and comforting pasta full of flavor and texture.
Ingredients
Serves 4
| 11.5 oz | Barilla Fusilli |
| 14 oz | Broccoli (or Just the Stalks) |
| 8 | Anchovy Fillet in Oil |
| 1.8 fl oz | Extra Virgin Olive Oil |
| a handful | Soft Part of Fresh Bread, Crumbled Coarsely |
| 1 | Hot Chilli |
| 1 clove | Garlic |
| to taste | Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a non-stick pan sauté 1 tbsp of extra virgin olive oil with the garlic clove. Add the crumbled bread and sauté until crunchy then set aside.
Step 2
Separate the broccoli tops from the stocks and cut them in rondels uniform in size, so that they cook in the same time. In the same pan you have used for the crunchy bread, add the remaining olive oil, and the garlic clove previously used, then the chili. Let the mixture gain flavor then add the broccoli and a ladle of boiling water. Cook for some minutes until soft.
Step 3
In the end, add the anchovy fillets and as soon as they melt, blend all in the mixer, adjust the salt, if needed.
Step 4
Cook the Fusilli, drain when al dente and pour in a pan with the cream of broccoli. Plate and sprinkle the Fusilli with the crunchy bread.
Garnish/Tip:
Chunks of freshly toasted bread and some broccoli stalk rondels.
The soft part of the bread toasted with garlic, the anchovy fillets and the aromatic herbs is an excellent addition to many pasta dishes. Broccoli stalks are tougher than the florets, but sliced thin they cook quickly and they become very soft and full of flavor.