Tagliatelle and rolls with broccoli cream
A wholesome, complete dish that will please both adults and children.
The combination of carbohydrates, proteins and vegetables makes the dish not only very tasty but also balanced.
I like to serve it as a Sunday dish.
Thought for you:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 2 Hours
- Portions: 4
- Cooking methods: Stovetop, Grill
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 1,165.38 (Kcal)
- Carbohydrates 139.09 (g) of which sugars 7.82 (g)
- Proteins 62.55 (g)
- Fat 41.39 (g) of which saturated 10.04 (g)of which unsaturated 4.26 (g)
- Fibers 9.30 (g)
- Sodium 1,350.13 (mg)
Indicative values for a portion of 500 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
Let’s go shopping
- 1.1 lb tagliatelle (fresh (about 17.6 oz) — or 10.6 oz (300 g) dried)
- 4.5 cups broccoletti
- 3.5 oz cream cheese (spreadable)
- 3 tbsp extra-virgin olive oil
- 1.1 oz pecorino romano (or Grana Padano)
- to taste salt
- to taste pepper
- 1.1 lb chicken breasts (sliced very thin and pounded)
- 2 cups breadcrumbs (seasoned Sicilian-style)
- 3.5 oz provola cheese
- to taste extra-virgin olive oil
- to taste water
- 1 sprig rosemary (and other herbs to taste)
Tagliatelle and rolls with broccoli cream
Tools
- 1 Cutting board
- 1 Knife
- 1 Pot
- 1 Colander
- 1 Frying pan
- 1 Blender / Immersion blender
- 6 Skewers
Steps
Tagliatelle and rolls with broccoli cream
First of all we’ll make the pasta — you can follow my recipe, or buy it ready-made.
Prepare the filling for the rolls following my Sicilian-style seasoned breadcrumbs recipe. (click here).
Once you have prepared the breadcrumbs, transfer them to a bowl, add the provola cut into small cubes, and moisten the mixture by pouring water and extra-virgin olive oil in equal parts until the filling has the consistency of a meatball.
Lay the meat slices out on a work surface, and place a small spoonful of filling on each slice.
Then roll them up and thread the rolls onto wooden skewers.
Cook the rolls in a frying pan or on a cast-iron grill with a drizzle of extra-virgin olive oil and 1 sprig of rosemary for 2–3 minutes per side.
Keep warm.
Meanwhile, boil the broccoli in plenty of salted water for 7 minutes.
Then drain them, reserving the cooking water, which you’ll use to cook the tagliatelle.
Blend the broccoli and add the cream cheese, a drizzle of extra-virgin olive oil and pepper to taste, until you obtain a smooth, homogeneous mixture. If it seems too thick, you can loosen it with a little of the reserved cooking water.
Throw the pasta into the broccoli cooking water, adding salt and a few tablespoons of extra-virgin olive oil to prevent the fresh tagliatelle from sticking together.
Drain and transfer to a wok, add the broccoli cream, and toss with plenty of grated pecorino romano.
After tossing, add the rolls and mix.Here are the Tagliatelle and rolls with broccoli cream, ready to serve. I present them all together on the same serving platter.
