Today maccheroncini with gorgonzola and broccoli an easy and very tasty first course with the crunchy note of almond flakes just toasted in the pan…
Autumn is coming, the temperatures are still pleasant even if in the morning and evening a coat or a nice hoodie is a must and at the table, we crave comforting dishes like hearty soups of legumes and vegetables, typically called comfort food!
Broccoli are very good for you and are delicious even as a side dish, simply boiled and sautéed in a pan with garlic, chili, and excellent Evo oil!
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RECIPES WITH WINTER VEGETABLES
MACCHERONCINI WITH GORGONZOLA AND BROCCOLI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for MACCHERONCINI WITH GORGONZOLA AND BROCCOLI
- 11.3 oz maccheroncini
- 1.3 lbs broccoli
- 6.3 oz gorgonzola (for me sweet)
- 1 clove garlic
- 3 tbsps sliced almonds
- to taste grana padano (grated)
- to taste extra virgin olive oil
- to taste salt and pepper
Tools for MACCHERONCINI WITH GORGONZOLA AND BROCCOLI
#adv
- Food scale
- Immersion blender
- Knife
- Cutting board
- Casserole
- Pan
- Colander/Strainer
FOR THE PREPARATION OF MACCHERONCINI WITH GORGONZOLA AND BROCCOLI
Wash and cut the broccoli and boil them in salted boiling water for about 7/8 minutes.
To keep the bright green drain them after cooking and immediately place the vegetables in a bowl with ice-cold water!
Let them cool then keep the prettiest florets aside and coarsely blend the rest of the boiled vegetables in a mixer.Optional addition but which still gives a very tasty crunchy note is that of almond slices, which should be lightly toasted in a non-stick pan for a few minutes.
Keep the nuts aside for the final decoration of the first course.Put in a saucepan plenty of salted water and when it boils, pour the pasta: I used maccheroncini but other short pasta of your choice will also be fine!
In a pan put a little EVO oil and the garlic clove, letting it brown quickly.
Remove it then pour the mix of whole and blended broccoli, letting it season over moderate heat.Drain the pasta al dente (keep a ladle of cooking water please) and add it to the broccoli seasoning.
Also add small pieces of gorgonzola sautéing the pasta over medium heat and pouring a little cooking water if needed to make a creamy and tasty sauce.Serve the individual dishes and add the golden almond flakes.
Serve the maccheroncini with gorgonzola and broccoli also with some grated grana for those who love this special added seasoning!
Enjoy your meal!
Annalisa
P.S. I CHOSE TO put the gorgonzola directly on the hot pasta just drained but if you prefer, melt it over very low heat with the broccoli cream…I ALSO SUGGEST OTHER RECIPES WITH BROCCOLI LIKE …
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