Tagliatelle and rolls with broccoli cream
A genuine and complete dish that will appeal to both children and adults.
The combination of carbohydrates, proteins, and vegetables makes the dish not only delicious but also complete.
I like to present it as a Sunday dish.
Thought for you:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 2 Hours
- Portions: 4
- Cooking methods: Stove, Grill
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
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- 18 oz tagliatelle (fresh or 10 oz dry)
- 14 oz broccoli
- 3.5 oz cream cheese
- 3 tbsp extra virgin olive oil
- 2 oz pecorino romano (or Grana Padano)
- to taste salt
- to taste pepper
- 1.1 lb chicken breasts (cut very thin and pounded)
- 7 oz breadcrumbs (Sicilian style)
- 3.5 oz provola cheese
- to taste extra virgin olive oil
- to taste water
- 1 sprig rosemary (and other herbs to taste)
Tagliatelle and rolls with broccoli cream
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pot
- 1 Colander
- 1 Frying Pan
- 1 Blender / Mixer
- 6 Skewers
Steps
Tagliatelle and rolls with broccoli cream
First, make the pasta. You can do it by following my recipe, or buy them already made.
Prepare the filling for the rolls following my Sicilian-style breadcrumbs recipe. (click here).
Once the breadcrumbs are ready, transfer them to a bowl, add the diced provola cheese, and moisten the mixture by pouring equal parts of water and olive oil over it, until the filling reaches a meatball-like consistency.
Spread the slices out on a work surface, and place a mound of filling on each slice.
Then roll them up, and skewer the rolls onto 1 wooden skewer.
Cook the rolls in a pan or on a cast iron grill, with a drizzle of olive oil and 1 sprig of rosemary, for 2/3 minutes per side.
Keep warm.
Meanwhile, boil the broccoli in plenty of salted water for 7 minutes.
Then drain them, reserving the cooking water, where you will cook the tagliatelle.
Blend the broccoli and add the cream cheese, a drizzle of olive oil, and pepper to taste, we will obtain a smooth and homogeneous mixture. If it seems too thick, you can thin it with a little of the cooking water.
Let’s drop the pasta into the broccoli water, adding a few tablespoons of olive oil in addition to salt, to prevent the fresh tagliatelle from sticking together.
Drain and pour into a wok, add the obtained cream, and toss with plenty of grated pecorino romano cheese.
After tossing, also add the rolls and mix.Here are the Tagliatelle and rolls with broccoli cream ready, I serve them all together in the same serving dish.
Storage and Tips
Tagliatelle and rolls with broccoli cream.
You can store this dish unassembled, meaning before combining the various ingredients: If the tagliatelle are fresh, you can store them well floured under a cloth for up to 2 days. The rolls can be stored raw or cooked in the fridge for up to 2 days and in the freezer for up to 3 months, the same goes for the broccoli cream.
Suggestions: You can also make the rolls with thinly sliced pork, or thinly sliced beef or carpaccio.
You can replace the tagliatelle with any pasta shape.
You can replace the tagliatelle with any pasta shape.
FAQ (Questions and Answers)
Tagliatelle and rolls with broccoli cream
Can I use cauliflower?
Yes, of course, also kale.
Tagliatelle and rolls with broccoli cream
