The pasta with broccoli and ricotta or pasta scramuzza and ricotta is a creamy soup with a delicate flavor.
The Sicilian broccoli is the star of our winter table.
It is a typical variety of southern Italy.
With its intense green color, it belongs to the Cruciferae family and is highly appreciated because it has a milder odor and a more delicate taste compared to other broccoli varieties.
In Sicily, in the Ragusa area, it is called scramuzza or scramuzzatura.
Choose small or medium broccoli, firm and with bright green inflorescences, avoiding yellow and wilted ones.
Typical varieties of southern Italy: Sicilian broccoli, Calabrian broccoli, and Apulian broccoli – known as branching – green and rich in benefits, are very similar and generally referred to as southern broccoli.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 1 cup shell pasta (whole wheat)
- 1 head broccoli (Sicilian)
- as needed water
- 1 pinch salt
- 1 pinch baking soda
- 7 fl oz water
- 1 pinch salt
- cow's milk ricotta (amount according to dietary plan)
- 1 pinch mixed peppercorns (with grinder)
Suggested Tools
- Knife
- Cutting Board
Preparation
Cut the broccoli into florets and slightly score the stalks of the florets with a knife.
Place the florets in a colander and wash them thoroughly under running water.
* for a more thorough cleaning, soak the florets in water with a little baking soda for at least 20 minutes.When boiling, use as little water as possible to best preserve its beneficial properties.
In a pot, bring salted water to a boil.
Add the broccoli florets and a pinch of baking soda to keep them bright green and cook for about 8-10 minutes until they are tender without falling apart.Cooking time for broccoli
– 8 minutes for firm broccoli that holds its shape;
– 10 minutes for softer broccoli perfect for blending or making into a cream;
judge according to desired consistency.With the help of a slotted spoon, carefully remove the broccoli florets and transfer them to a container.
Do not discard the cooking water, we will use it for cooking the pasta.
In a saucepan, pour:
– 7 fl oz of water;
– a pinch of salt;
bring to a boil, add the boiled broccoli and stir.In case of brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately, rinse it, and then add it to the prepared brothy sauce; this way, the starch released by the pasta in the cooking water is eliminated.
Cook the pasta al dente in the broccoli cooking water if you have kept it aside, drain and rinse it quickly under running water.
Meanwhile, bring the broccoli back to a boil.Place the pasta in the saucepan with the broccoli and stir.
With the heat off, add the ricotta and stir until you get a creamy pasta and broccoli soup.Serve.
Grind the pepper.Your pasta with broccoli and ricotta or pasta scramuzza and ricotta is ready.
Enjoy your meal!
The pasta with broccoli and ricotta is a complete dish; add your portion of vegetables to create a balanced meal or single dish that helps maintain stable blood sugar levels.
Storage, Tips, and Variations
Meal prep
Boil a whole broccoli so you have more servings available to enjoy as a side and use as an ingredient.
Use whole wheat pasta to increase fiber content.
FAQ (Questions and Answers)
How to substitute Sicilian broccoli?
You can use other varieties of broccoli or cauliflower.
Can I steam the broccoli instead of boiling?
Sure: steaming retains nutrients better.
Prediabetes and Cheese
Cheese should be consumed no more than twice a week, in small doses, preferring fresh cheeses over aged ones.
Ricotta average portion 150 g
Calories 219 | CHO 5.2 g | Protein 10.5 g | Fat 13 g.
