RomanItalian
Maltagliati and Romanesco Broccoli Soup
by Chef Max Mariola · 1.1M subscribers on YouTube
A hearty winter soup made with egg-based maltagliati pasta and Romanesco broccoli, flavored with garlic, chili, dried tomatoes, and pecorino cheese.
- Difficulty
- easy
Ingredients
9 items- 1 pcsBroccolo RomanoOne head of Romanesco broccoli, outer leaves removed
- Garlic3-4 cloves, toasted and removed after flavoring the oil
- Olive OilExtra-virgin, for sautéing and drizzling
- SaltTo taste, a pinch
- 2 pcsDried TomatoesDried tomatoes, washed and halved
- Chili Pepper(optional) — Fresh or dried chili pepper, to taste
- MaltagliatiEgg-based maltagliati pasta, about 200g or to preference
- Pecorino RomanoGrated, for finishing the dish
- WaterAs needed to cook the broccoli and pasta
Method
- Remove the large outer leaves from the Romanesco broccoli and cut it into pieces, keeping the smaller leaves if desired.
- Peel the garlic cloves, discarding any with blemishes.
- Heat olive oil in a large pan or wok over medium heat and add the garlic cloves; toast them until golden, then remove and discard the garlic.
- Add the broccoli pieces to the pan, season with a pinch of salt, and sauté.
- Wash and halve the dried tomatoes, then add them to the pan, crushing them with a spoon to release their flavor.
- Add water gradually, enough to cover the broccoli, and let it simmer. Cook until the broccoli begins to soften (about 8 minutes).
- Add the maltagliati pasta and, if desired, some chili pepper (fresh or dried). Stir and cook for about 4 minutes until the pasta is al dente, adding more water if needed.
- Once the pasta is cooked, turn off the heat. Grate fresh pecorino Romano cheese over the soup and let it rest for a minute.
- Serve the soup in bowls, adding extra broth if desired. Top with additional grated pecorino and a drizzle of extra-virgin olive oil.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
