Photo: Broccoli Broth with Pancetta, Prosciutto and Pasta: Minestra di Broccoli alla Romana Recipe
Ingredients
- 1 pound broccoli, washed, trimmed and cut into 1-inch florets
- Salt, to taste
- 2 tablespoons extra virgin olive oil
- 3 1/2 ounces pancetta or bacon, chopped
- 1 small onion, chopped
- 1 small dried chile pepper
- 2 cloves garlic, crushed
- 3 1/2 ounces prosciutto, chopped
- 1/2 pound ziti, broken into short lengths
- 1/2 cup freshly grated pecorino
Directions
Bring 1 quart of water to a boil and add 1 tablespoon salt. Cook the broccoli in the boiling water until just tender and still bright green. Drain the broccoli and do not discard the cooking liquid.
In a 12 to 14-inch saute pan, heat the olive oil over high heat. Add the pancetta, onion, chile and garlic and cook until the onion and garlic begin to brown. Add the prosciutto and reserved broccoli water and bring to a boil. Add the pasta and cook until al dente. Return the blanched broccoli to the pan, season with salt and pepper and serve divide equally among four warmed pasta bowls, topped with freshly grated pecorino.
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By bccc4_8209943
Davison, MI
on October 13, 2007
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Absolutely do NOT cook the broccoli in the amount of salt the recipe calls for. It was so salty, I had to throw the food out (and unfortunately I had doubled the recipe because I have a big family. I don't think the problem is the bacon -- it is just too much salt in the broccoli water.
By joycegittleson_...
Rochelle, IL
on August 26, 2007
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Excellent! I didn't have any prosciutto, so I just omitted it. Used 4 oz of pancetta. I will definitely make this again!
By ekmitchell
Long Beach, CA
on February 06, 2007
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Loved it. Definitely use pancetta, not bacon or it would be too salty. My water evaporated quickly so I added chicken broth until the noodles were done. Also, a touch of cream at the end to make the sauce a little more substantial.
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