Recipe decided on the spot. These pizzoccheri with broccoli rabe and pecorino were not planned, not decided, not thought out, I didn’t shop thinking today I’ll buy this and that, to cook this and that. It’s true that that day I didn’t know what I would cook, but I was sure of one thing: the broccoli rabe that had been given to me. Broccoli rabe that here – and could it be otherwise? – are hated, yes, yes, really hated, by everyone. Except me, of course.
Here they are, the broccoli rabe of discord:
Strictly zero-kilometer, coming from a garden a stone’s throw from here, and welcomed with great enthusiasm. Only by me, but I was happy for four!
Usually for the consumption of cabbages and the like I have a precious ally in the family, my son. But, for reasons that are obscure to me, this alliance falls apart when it comes to broccoli rabe. 🙄
To not disturb the family peace (being one against three is not easy!) I tried a low environmental impact cooking technique. Not an easy thing because the smell if there’s there is, but I found that, still applying the tried and tested open window technique, always functional, by cooking small quantities I can limit the damage.
That is: instead of cooking the entire supply of broccoli rabe all at once, I cook my personal portion (just a couple of handfuls) in a pan with a closed lid, trying to avoid the production of excessive circulating vapors.
According to my very personal and empirical experiment, the small quantity cooks faster, and in the end produces fewer “noxious” vapors. Could it be a coincidence?
No, because I experimented twice. Could it be two coincidences? 😀
In the end my pizzoccheri with broccoli rabe and pecorino were a delight! I used a primo sale pecorino that I bought with a supply of products from Sicily. Yes, I paired Valtellina and Sicily, because I like fusion cooking!
And so, good the first time, I took advantage to make them twice, my fusion pizzoccheri with broccoli rabe! 😋
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for 1 person
- 2.8 oz pizzoccheri (dry pasta weight)
- broccoli rabe (2 handfuls)
- 1 potato
- 1.8 oz Sicilian pecorino (primo sale)
- 1 tablespoon extra virgin olive oil
- Half clove garlic
- sage
- pepper
- 1 teaspoon butter
Tools
- Pan
- Lid
As specified in the introduction, I cooked the broccoli rabe in an amount judged by eye, considered right as a condiment for a single pasta dish, mine. 😊 Here is how much there was in the pan:
Wash the broccoli rabe.
Sauté them with a drizzle of oil and a clove of minced garlic.
After a few minutes, when the broccoli rabe has wilted, pour very little water, just enough to cover the bottom of the pan, and close with the lid.
Cook for 10-15 minutes, checking a couple of times. Add a little water if needed.
Peel the potatoes and cut them into pieces.
When the water boils, add the potatoes, wait for the water to return to a boil, then add the pizzoccheri and boil together.
👉 I used dry pizzoccheri that I bought in Livigno. The cooking time is similar to that of other dry pasta (about 15 minutes) fully compatible with that of the potatoes.
👉 Sf you want to make pizzoccheri at home, here’s my recipe, which I recommend trying, they are delicious! –> Homemade Pizzoccheri
When pizzoccheri and potatoes are cooked, drain them and add to the broccoli rabe in the pan.
Sauté quickly.
With the heat already off, add the cheese cut into cubes, give it a final sauté to mix it with the hot pasta.
Finally, season with a sauté of butter, garlic, and sage (sautéed in a separate pan), to be poured, still sizzling, over the pasta. (*)
Finish with a sprinkle of freshly ground pepper.
Serve immediately!
The first time I made this recipe, I followed the classic procedure of the traditional pizzoccheri recipe, which calls for a sauté of butter, garlic, and sage to be poured at the last moment before serving: it is really delicious, the aroma of garlic and sage combined with the rustic taste of pizzoccheri (and in my opinion also with other whole-grain pasta, such as spelt) is an ideal combination.
However, if you prefer a lighter version, you can skip this step, as is the case with the dish you see in the photos (which refer to the second realization of this recipe): for practical reasons, I finished my dish simply with a drizzle of raw oil and adding the diced pecorino directly to the plate, the heat of the pasta and potatoes was enough to melt the cheese.
In this way, you get a less dressed version but equally tasty thanks to the melted cheese, and the sage can be added fresh, chopped, or added to the broccoli rabe.
Salt-Free Tips
I remind you that I cook without adding salt. If you haven’t read it yet, I invite you to read my article Cooking without salt where I share my low-sodium experience. 😊
If you are interested in reducing or eliminating salt, always remember to:
▫ Decrease salt gradually, the palate needs to get used to it slowly and should not notice the progressive reduction.
▫ Use spices. Chili pepper, black pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granulate and the gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, parchment, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Sometimes allow yourself a break from the rule. It’s good for the mood and helps to persevere.
If you do not want, or cannot, give up salt:
▫ You can still try my recipes by salting according to your habits.
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In my new WhatsApp channel and on Instagram, on the Facebook page and Pinterest, in my two groups: Catia’s Group, in the kitchen and beyond and Exactly What I Was Looking For! and if you wish… subscribe to my Newsletter.
