Welcome spring!
I’d like food full of colors but creamy pasta at the same time…
So here’s how to solve the lunch dilemma: delicious orecchiette with broccoli, ham and a Piave cheese waterfall!
SERVES 4 PEOPLE
READY IN 20’
INGREDIENTS:
1 Sicilian broccoli
water and coarse salt to taste
25 g lactose-free butter
1 tablespoon 00 flour
1 +1/2 cups lactose-free milk
Salt to taste
nutmeg to taste
100 g Piave DOP cheese
4 slices ham
1 teaspoon extra virgin olive oil
water and coarse salt to taste
1 teaspoon oil
360 g orecchiette pasta
STEP 1: COOK THE BROCCOLI
Cut the tops of the broccoli and wash under water.
Cook in boiling salted water until soft (about 15 minutes should be enough). Finally Drain.
STEP 2: MAKE THE CREAM
In the meantime, melt butter in a non-stick pan, add flour and brown over a low heat.
Add milk, salt and nutmeg and continue cooking over a low heat.
Once cooked, add the broccoli (leave aside just a couple of florets for the final decoration) and mash it with a fork to mix it with the cream.
Now add plenty of grated Piave DOP cheese.
STEP 3: COOK HAM
Cut ham into strips, then brown in oil to make it crunchy.
STEP 4: COOK PASTA
Boil water, add coarse salt and a teaspoon of oil. Throw in pasta and cook for the time indicated on the package.
STEP 5: COMBINE
Drain pasta and season with broccoli and cheese cream,
add ham and the broccoli you left aside for decoration.
getBready & enjoy your meal
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