Wholemeal spaghetti �?¢??Senatore Cappelli�?¢?? with garlic, oil and chilli pepper, &Atild
Ingredients
320 g of Senatore Cappelli wholemeal spaghetti
250 g of “Piennolo del Vesuvio” cherry tomatoes
300g of broccoli
1 Sulmona red garlic clove
1 chilli pepper
2 slices of stale sourdough bread
wild oregano from Sicily
extra virgin olive oil
salt.
Elaboration
Broccoli cream
Blanch the broccoli in boiling salted water for five minutes and quickly cool them in water and ice (so that they do not lose their green color). Blend them with a little cooking water, emulsifying with extra virgin olive oil, until a smooth cream is obtained, sift if necessary. Season with salt.
Crusty bread
Cut the bread into little cubes and toast it in a hot pan with a drizzle of oil until it becomes crispy. Place it on a paper towel to remove excess oil.
Cook the spaghetti in plenty of boiling salted water, heat a large enough pan to contain them, add the clove of garlic deprived of the shirt and 2 tablespoons of extra virgin olive oil, lightly fry, add the cherry tomatoes cut into quarters, season with salt, leave them cook for a few minutes, add the chili pepper and the oregano. Drain the spaghetti a couple of minutes before they finish cooking and stir in the pan with the seasoning, a little cooking water and a drizzle of extra virgin olive oil. Serve the spaghetti with the warm broccoli cream on the bottom of the plate and the crispy bread on top.
