RomanItalian
Romanesco Broccoli Soup
by Chef Max Mariola · 1.1M subscribers on YouTube
A quick and delicious Romanesco broccoli soup taught by Chef Max Mariola's mother. This Roman classic combines sautéed guanciale, garlic, onion, and cherry tomatoes with fresh Romanesco broccoli and pasta, finished with grated pecorino.
- Difficulty
- easy
Ingredients
10 items- Guanciale(optional) — Can be substituted with pancetta or omitted for vegetarian
- 1 pcsGarlic1 whole clove, left whole during cooking
- 1/2 pcsOnionMedium onion, chopped
- 1 pcsRomanesco BroccoliApproximately 500 g; can substitute regular broccoli
- 2 pcsPiennolo Cherry Tomatoes(optional) — Or any cherry tomatoes or peeled tomatoes
- Pasta Ditalini LisciOr mixed pasta; amount to taste
- Chili Pepper(optional) — Fresh or dried, to taste
- Pecorino RomanoGrated, generous amount for finishing
- Extra Virgin Olive OilExtra virgin olive oil, for cooking
- SaltTo taste
Method
- Heat olive oil in a large pan. Add a whole peeled garlic clove and the guanciale (cut into pieces). Cook over medium heat until the guanciale renders its fat and softens.
- Add half a chopped onion and cook gently until softened, about 5 minutes.
- Clean the Romanesco broccoli: remove any yellow spots, keep the small leaves, and cut into florets. Wash thoroughly.
- Add the broccoli to the pan and stir to coat with the soffritto. Cook for about 5 minutes.
- Add 2 cherry tomatoes (halved) or peeled tomatoes, crush them slightly, and mix.
- Season with salt and chili pepper (to taste). Add a little water and bring to a gentle simmer.
- Add the pasta (ditalini or mixed) and cook until al dente, about 12 minutes, stirring occasionally. Add more water if needed to keep a soupy consistency.
- Remove from heat. Stir in a generous amount of grated pecorino cheese until melted and creamy. Serve hot.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
