Italian
Pasta with Ray and Roman Broccoli
by Gambero Rosso · 452K subscribers on YouTube
A bold Pugliese pasta dish where a broth made from ray (arzilla) and Roman broccoli is enriched with mantis shrimp, anchovies and chili. An audacious but delicious combination.
- Difficulty
- medium
Ingredients
10 items- RayWhole ray, about 1 kg
- Roman BroccoliA bunch
- 4 pcsAnchovies in OilOily anchovy fillets
- 3 pcsGarlicCloves, peeled and crushed
- 2 pcsChili PepperWhole dried chilies
- White WineA splash for deglazing
- Olive OilExtra virgin, generous amount
- Coarse SaltFor the pasta water and seasoning
- 5 pcsCorn CobsMantis shrimp, live
- PastaPasta regina or a short dried pasta
Method
- Bring a pot of salted water to a boil. Add the whole ray (head, tail, wings) and cook for about 10 minutes over low heat.
- In a separate pan, heat a generous amount of olive oil. Add the anchovies, whole garlic cloves, and whole chilies. Sauté until the anchovies dissolve.
- Add the Roman broccoli florets, season with salt, and sauté. Deglaze with a splash of white wine.
- After the ray is cooked, remove it from the broth (reserve the broth). Discard the ray or use it for a salad.
- Pour the reserved ray broth into the pan with the broccoli. Add the mantis shrimp. Cover and cook for about 45 minutes.
- After 45 minutes, add the pasta and cook covered for 3 minutes until al dente.
- Serve the pasta with the broth and broccoli, garnishing with a drizzle of raw olive oil.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
