The Fiolaro broccoli from Creazzo is a traditional variety of cabbage typical of the Vicenza province (Veneto), known for its numerous “fioi” (children), or small lateral shoots that sprout along the stem, instead of a compact central head. It is a Slow Food presidium of the Vicenza province but can also be grown in other areas. I tried growing it in Cilento, and it has been quite rewarding. For now, I’ve tried making a pesto with it, and you should try it too. Of course, you can also try it with turnip greens.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz fusilli pasta
- 10 oz Fiolaro broccoli from Creazzo
- 3.5 oz walnut kernels
- 1 clove garlic
- 1.75 oz Grana Padano cheese, grated
- extra virgin olive oil
- salt and pepper
Steps
After removing the leaves from the Fiolaro stems, let them wilt in plenty of salted boiling water for 5 minutes.
Remove them and transfer them to ice water. Once cooled, drain them and ensure they remain as dry as possible.
Prepare the walnuts, Grana, oil, and salt and pepper. Put everything in a blender and blend the broccoli with some of the walnuts, salt, and a grind of pepper. Add the Grana and extra virgin olive oil in a thin stream, blending until a smooth cream is obtained.
Finally, add the rest of the walnuts, chopping them lightly so they remain fairly large. Store the pesto in a bowl.
Boil the pasta in plenty of salted boiling water, and when it is al dente, drain it and transfer it to the bowl with the pesto. Mix well, adding a few tablespoons of cooking water if necessary. Serve with a sprinkle of Grana.
