Stalks and all: how to turn a whole head of broccoli into a rustic and tasty Italian pasta dish | Waste not
Broccoli florets and stalks combine to delicious effect in this simple and thrifty bowl of pasta Today’s very simple and speedy Italian classic uses the whole broccoli – even the woody stalk. Inspired by Italian chef Gennaro Contaldo, the approach creates a delicious sauce that coats the pasta beautifully. Trim just a few millimetres off the discoloured end of the broccoli stalk, then, to ensure it cooks down and becomes tender, slice the rest of the stalk into 1cm-long pieces. Continue reading...
Broccoli florets and stalks combine to delicious effect in this simple and thrifty bowl of pasta
Today’s very simple and speedy Italian classic uses the whole broccoli – even the woody stalk. Inspired by Italian chef Gennaro Contaldo, the approach creates a delicious sauce that coats the pasta beautifully. Trim just a few millimetres off the discoloured end of the broccoli stalk, then, to ensure it cooks down and becomes tender, slice the rest of the stalk into 1cm-long pieces. Continue reading...
