I love the Half Sleeves Skate and Romanesco Broccoli, it’s a fantastic first course inspired by the traditional Roman dish of Romanesco broccoli and skate soup. My mom and grandmothers used to prepare it often. Today, in this version, 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 or the cooking water from both, as they will be very useful for preparing other delicious recipes (zero waste). If you don’t need them right away, you can freeze everything, but make sure not to store them in plastic containers.
If you like fish-based first courses, then don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz Whole Wheat Rigatoni
- 1.76 lbs Skate
- 14 oz 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 Red Pepper Flakes
Tools
- Pot
- Slotted Spoon
- Pan
Preparation
Clean the Romanesco broccoli but don’t throw away the scraps, as they will be useful for creating another recipe. Gradually place the florets and leaves in a bowl full of water, wash them thoroughly, and plunge them into boiling water for a few minutes. Drain immediately and set aside. Now prepare the skate, which should have already been cleaned by your trusted fishmonger. Pour it into boiling water (about 1.5 liters) and let it cook for about fifteen minutes. Drain it (save the cooking liquid, as it may be useful for preparing a risotto…), let it cool, and then remove the meat. The operation will be very easy because skate has no bones, only cartilage.
In a non-stick pan, sauté the extra virgin olive oil with garlic, and then add both the Romanesco broccoli and anchovies. Cook for a few minutes so that it is well flavored.
At this point, also add the skate fillets, let them absorb flavors, and finally toss the half sleeves into the pan. Mix and, if necessary (if the sauce seems too dry), add a little cooking water.
Serve the Half Sleeves Skate and Romanesco Broccoli immediately and piping hot, but only after sprinkling them with grated Pecorino Romano.
Advice:
You can store the half sleeves in the refrigerator for one day, but in airtight glass or ceramic containers.
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.
