Pasta n’casciata with sausage and broccoli.
Are you craving a good, genuine first course that tastes like autumn? Here it is, delicious and nutritious, reminiscent of our grandparents’ rustic cooking.
It’s a complete and filling dish rich in fiber, carbohydrates, and protein, catering to the whole family’s tastes. You’ll find the traditional recipe and with the Bimby.
Thought for you:
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 5
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Seasonality: Winter, Spring, Easter Monday
- Energy 650.24 (Kcal)
- Carbohydrates 57.73 (g) of which sugars 3.35 (g)
- Proteins 27.61 (g)
- Fat 31.03 (g) of which saturated 1.19 (g)of which unsaturated 1.70 (g)
- Fibers 3.26 (g)
- Sodium 1,110.05 (mg)
Indicative values for a portion of 360 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Pasta n’casciata with sausage and broccoli
- 1 oz onion
- 1 chili pepper (optional)
- 1 oz extra virgin olive oil
- 0.66 lbs sausage (peeled and chopped)
- 8 green brine olives (pitted)
- 8 black Greek olives (pitted)
- to taste salt
- 700 ml water
- 12 oz casarecce pasta
- 0.66 lbs broccoli (florets halved)
- 7 oz smoked provola cheese
Pasta n’casciata with sausage and broccoli
Tools
what we need to prepare
- Pot earthenware
- Pot with low edges
- Cutting board
Preparation: Pasta n’casciata with sausage and broccoli
Traditional Cooking
Cut the provola into cubes and set aside.
Chop the shallot and, if you like, the chili pepper too, and let them flavor in a pot with extra virgin olive oil
Meanwhile, remove the casing from the sausage and add it to the sauté as soon as it has browned, stir and let it flavor until the meat changes color,
Then add the previously pitted and coarsely chopped green and black olives, stir, let cook for only 1 minute, then add the water, and half a teaspoon of salt, and bring to a boil.
As soon as the water boils, add the broccoli florets and the pasta, stir and cook uncovered for 2 minutes less than the package instructions.
I chose this pasta shape because it holds cooking well, and releases more starch which helps with the risotto effect.
At this point, the pasta is al dente and risotto-like.
Turn on the grill to 392°F.
Transfer half of it to a baking dish or earthenware, add half of the diced provola, then the other half of the pasta and finally the remaining provola.
Grill at 392°F for about 5 minutes and serve directly with the dish or earthenware.
Here is the Pasta n’casciata with sausage and broccoli ready.
Put the shallot, chili pepper, and extra virgin olive oil in the bowl, chop: 5 sec./speed 7, then flavor: 3 min./248°F/speed 1.
Add the sausage and flavor: 3 min./212°F/speed 1.
Add the green olives, black olives, and ½ teaspoon of salt, stir: 1 min./212°F/speed 1.
Pour the water, 1 teaspoon of salt, and bring to boil: 7 min./212°F/anti-clockwise/speed 1.
Add the pasta, broccoli florets, and cook without the measuring cup: 2 minutes less than the package instructions/212°F/anti-clockwise/spoon speed.
Turn on the grill to 392°F.
Transfer half of the pasta into a baking dish or earthenware, add half of the diced provola, then the other half of the pasta, and finally the remaining provola.
Grill at 392°F for about 5 minutes and serve directly with the dish or earthenware
With the help of our friend Bimby, we made Pasta n’casciata with sausage and broccoli
Storage and advice
Pasta n’casciata with sausage and broccoli. This dish can be stored in the fridge for up to 3 days and in the freezer for up to 3 months
