Minestra di Broccoli alla Romana
Minestra di Broccoli alla Romana
Ingredients
- 250 g spaghetti
- 1 broccoli, head
- 1 carrot
- 1 celery stick
- 1 brown onion
- 1 sprig rosemary
- 1 garlic, clove
- 1 fresh red chilli
- 6 anchovies, or 3 sun-dried tomatoes for vegetarian
- 400 g plum tomatoes, tin, or baby plum tomatoes
- as needed extra virgin olive oil
- as needed fine sea salt
- as needed freshly ground black pepper
- as needed Pecorino cheese, to serve, optional
Instructions
- 1
Chop the carrot, celery stick, and brown onion into small pieces. Add a generous amount of extra virgin olive oil to a pot. Add the chopped celery, carrot, and onion to the pot. Add the sprig of rosemary for an extra aroma.
⏱️ 5 min
- 2
Take the head of broccoli. Peel the tough outer layer of the broccoli stem. Slice the peeled broccoli stem into strips, then dice them into small pieces. Add the diced broccoli stem to the soffritto in the pot and cook, as it requires more time. Roughly chop the broccoli florets and add them to the pot with the soffritto and broccoli stem.
⏱️ 5 min
- 3
Add a nice pinch of fine sea salt and a nice pinch of freshly ground black pepper to the vegetables in the pot. Stir well. Add the tin of plum tomatoes or baby plum tomatoes to the pot. Fill the empty tomato tin with water and pour it into the pot to rinse out any remaining tomato. Stir everything together.
⏱️ 5 min
- 4
On a chopping board, place the anchovies (or sun-dried tomatoes if making vegetarian), the garlic clove, and the fresh red chilli. Finely chop these ingredients together, using the knife to turn them into a paste.
⏱️ 5 min
- 5
Cover the pot and allow the soup to simmer. Once simmering, add the anchovy, garlic, and chilli paste to the pot. Stir it in.
⏱️ 5 min
- 6
Break the spaghetti into smaller pieces. Add the broken spaghetti to the soup in the pot.
⏱️ 5 min
- 7
Season the soup again with salt and pepper if needed. Cook for 10 minutes until the spaghetti is done and the soup is bubbling. Ladle the minestra into serving plates. Grate Pecorino cheese (optional) over the top of each serving. Drizzle a little extra virgin olive oil on top of the finished dish. Serve and enjoy.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Minestra di Broccoli alla Romana
- 250 g spaghetti
- 1 broccoli, head
- 1 carrot
- 1 celery stick
- 1 brown onion
- 1 sprig rosemary
- 1 garlic, clove
- 1 fresh red chilli
- 6 anchovies, or 3 sun-dried tomatoes for vegetarian
- 400 g plum tomatoes, tin, or baby plum tomatoes
- as needed extra virgin olive oil
- as needed fine sea salt
- as needed freshly ground black pepper
- as needed Pecorino cheese, to serve, optional
Instructions
- 1
Chop the carrot, celery stick, and brown onion into small pieces. Add a generous amount of extra virgin olive oil to a pot. Add the chopped celery, carrot, and onion to the pot. Add the sprig of rosemary for an extra aroma.
⏱️ 5 min - 2
Take the head of broccoli. Peel the tough outer layer of the broccoli stem. Slice the peeled broccoli stem into strips, then dice them into small pieces. Add the diced broccoli stem to the soffritto in the pot and cook, as it requires more time. Roughly chop the broccoli florets and add them to the pot with the soffritto and broccoli stem.
⏱️ 5 min - 3
Add a nice pinch of fine sea salt and a nice pinch of freshly ground black pepper to the vegetables in the pot. Stir well. Add the tin of plum tomatoes or baby plum tomatoes to the pot. Fill the empty tomato tin with water and pour it into the pot to rinse out any remaining tomato. Stir everything together.
⏱️ 5 min - 4
On a chopping board, place the anchovies (or sun-dried tomatoes if making vegetarian), the garlic clove, and the fresh red chilli. Finely chop these ingredients together, using the knife to turn them into a paste.
⏱️ 5 min - 5
Cover the pot and allow the soup to simmer. Once simmering, add the anchovy, garlic, and chilli paste to the pot. Stir it in.
⏱️ 5 min - 6
Break the spaghetti into smaller pieces. Add the broken spaghetti to the soup in the pot.
⏱️ 5 min - 7
Season the soup again with salt and pepper if needed. Cook for 10 minutes until the spaghetti is done and the soup is bubbling. Ladle the minestra into serving plates. Grate Pecorino cheese (optional) over the top of each serving. Drizzle a little extra virgin olive oil on top of the finished dish. Serve and enjoy.
⏱️ 10 min