It is one of the typical and tastiest recipes of Roman cuisine.
It was a very popular dish after World War II because it used ingredients that had a very low cost.
When Friday was still considered a day of “diet,”Roman housewives used the remnants of pasta, which at the time was sold loose.
Roman broccoli is very different from the common cauliflower found in all markets in winter; it has a beautiful shape and makes you think of the Fibonacci numbers.
It is one of my father’s favorite soup recipes that no one in the family can cook like his mother Violetta!
Roman broccoli soup
- Preparation time: 60 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 200 gr or 7 oz of bucatini pasta
- 450 gr or 1 lb of Roman broccoli “cimarolo”
- 3 anchovies in oil
- Extra virgin olive oil to taste
- 1 clove of garlic
- 2 teaspoons of tomato preserve
- 50 gr or 2 oz of grated pecorino cheese
- Salt and pepper to taste.
- Instructions
- Wash the broccoli and divide it into florets.
- In a pan, fry the garlic in a little oil over low heat. Add the broccoli florets and the anchovies fileted with a knife.
- Add the tomato paste and a liter or 1 US quart of water. Cook over moderateheat for about fifty minutes.
- Break the bucatini into small pieces and cook them in the soup. Pepper and salt. Serve with grated pecorino.
Tips to ensure the success of the dish:
- The secret of this recipe is in the raw material. The broccoli must necessarily be the Roman one. In order not to throw the rest of the broccoli, put it in the soup to cook with the florets and then take and blend and put everything back in the soup. It is a poor recipe and therefore does not require waste.
- For those who do not like the preserve can replace it with 4 oz ofgood quality peeled tomatoes
- Bucatini can be substituted with linguine or spaghettoni but in any case, with pasta of a certain thickness.
