I love Half sleeves ray and Romanesco broccoli, it is a fantastic main course inspired by the traditional Romanesco broccoli and ray soup, typical of Roman cuisine. My mom, as well as my grandmothers, often made it. Today, in this variation, I bring back to my palate a flavor that takes me far back in time. A sprinkle of grated Pecorino Romano makes them truly unbeatable. I recommend not throwing away the broccoli scraps as well as the cooking water of both, because they will be very useful for preparing other delicious recipes (zero waste). If you don’t need them at the moment, you can freeze everything, but I recommend not storing them in plastic containers.
If you like fish-based main courses, then don’t miss the next recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz Whole Wheat Half Sleeves
- 1.76 lbs Ray
- 0.88 lbs Cleaned Romanesco Broccoli
- 1 clove Garlic
- 4 tbsps Extra Virgin Olive Oil
- 2 fillets Anchovies in oil
- to taste Grated Pecorino Romano
- to taste Salt and chili pepper
Tools
- Pot
- Slotted Spoon
- Pan
Preparation
Clean the Romanesco broccoli without throwing away the scraps, as they will be useful for creating another recipe. Gradually put the florets and leaves inside a bowl filled with water, rinse them thoroughly, and plunge them into boiling water for a few minutes. Drain immediately and set aside. Now prepare the ray, which has surely already been cleaned by our trusted fishmonger. Also plunge it into boiling water (about 1 1/2 liters) and let it cook for about fifteen minutes. Drain it (save the cooking liquid, as it may be useful in preparing a risotto…), let it cool, and remove the flesh. The operation will be very easy because the ray has no bones, just cartilage.
In a non-stick pan, brown the extra virgin olive oil with the garlic and immediately after, add both the Romanesco broccoli and the anchovies. Let them cook for a few minutes, so they season well.
At this point, also add the ray fillets, let them season, and finally, pour in the half sleeves. Stir and if necessary (if the sauce is too dry), add a little cooking water.
Serve immediately and very hot our Half sleeves ray and Romanesco broccoli, but only after sprinkling them with grated Pecorino Romano.
Tips:
You can store the half sleeves in the refrigerator for one day, but inside glass or ceramic containers with hermetic seals.
Freeze not only the fish water but also the broccoli water, it will be useful for other soups.
Freeze not only the fish water but also the broccoli water, it will be useful for other soups.
