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|Broccoli & Perciatelli
|Recipe contributed by Will Partin(ico)
- 3 cloves garlic
- 1 pound perciatelli
- 3 filets anchovies
- Romano cheese
- 1/2 fresh hot red pepper
- Cracked pepper
- 1/3 cup olive oil
- 2 bunches broccoli
|Trim the two bunches of broccoli, peel stalks and cut into coin size pieces. Place the sliced stalks in a large pot of boiling salted water along with the perciatelli. After 3 or 4 minutes add the broccoli buds and continue to cook until pasta is done, usually about 6-8 minutes for perciatelli. Mince garlic, anchovies and 1/2 fresh hot pepper. Put olive oil in sauté pan and cook on low heat but do not brown garlic. Strain pasta & broccoli. Return it to the pot and add olive oil, garlic, anchovies and hot pepper. Toss the ingredients and add cracked pepper. You will probably not need any salt for this dish other than for the water to cook the pasta & broccoli. Add grated romano cheese and serve. This dish can also be served with parmesan but it seems almost a different dish. In italy the broccoli is cooked longer but here in america most people prefer a more crunchy snap in this vegetable. Serves 4.
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