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Do you have leftover Christmas broccoli? I’ll have you prepare a dish that is out of this world: you make everyone happy, you satisfy your appetite and you don’t spend a single euro.
At Christmas we always spend exorbitant amounts of money to do the shopping and not have anything missing in the kitchen, especially in anticipation of the closing days of the supermarkets and it is precisely for this reason that in the following days it is a good idea to save money and avoid wasting food.
A clever and tasty way to recycle what is left over from the holidays is to reinvent something with creativity so as not to keep everything in the fridge, perhaps forget about it and have it end up in the dustbin.
The truth is that this dish doesn’t seem recycled at all, it’s really good
Who said that to eat well you have to buy special ingredients? Most of the time it is simplicity that rewards, so don’t sit there thinking over and over that it seems bad to bring something leftover to the table because everyone who tastes this dish will be largely satisfied. You will use seasonal, tasty products and it will take you less than a quarter of an hour to bring this tasty and delicious dish to the table. Surely those who eat it will be able to take advantage of the idea, saving their wallet without risking wasting what they have purchased or cooked with so much effort. You’ll see how delicious it is!
You might also like: I keep it light after Christmas but I don’t give up muffins, I prepare them marbled and super light
Ingredients
500 g of Romanesco broccoli
340 g of pasta
A clove of garlic
A few fillets of anchovies in oil
100g of black olives
Grated pecorino romano to taste
Preparation of pasta with sautéed broccoli
To make this dish, start by washing the broccoli well, clean it and cut out the tops. Pour it into a pan, boil it with water and drain it when it is still firm, but quite soft. Once this is done, put a pan with plenty of salted water for the pasta on the heat and bring it to the boil and at the same time take a fairly large saucepan and pour in plenty of extra virgin olive oil.
Turn on a low heat and add a clove of garlic, peeled and cored, the well-drained anchovy fillets in oil and the pitted black olives. Stir continuously, almost melt the anchovy fillets and then add the broccoli. Cover and cook with the lid on for 5 minutes, then add salt and continue preparing without the lid.
When the water for the pasta has come to the boil, pour in the shape you have chosen, everything from macaroni to spaghetti fits well and cook slightly al dente. Drain without completely eliminating the cooking water and pour the pasta into the saucepan, finishing the preparation: stir in a little grated pecorino and serve immediately!
