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Broccoli and sprightly soup


Broccoli and sprightly soup

Warm and invigorating, broccoli and sprightly soup is a poor dish typical of Roman cuisine. Here's how to prepare it with the original recipe.

Today we take a leap into the Roman culinary tradition of Christmas Eve and discover a truly delicious simple dish: broccoli and sprightly soup. The term sprightly indicates the breed, a very poor cartilaginous fish used to make truly tasty fish-based dishes.

Among these we find the broccoli and sprightly soup which can be served plain or enriched with broken spaghetti . To obtain a tasty dish, the wise use of aromas is very important: first of all celery, carrot and onion for the broth, then Romanesco broccoli and tomatoes for the finished dish. Another trick is to cook the broccoli in the broth of the arzilla. Let's see all the steps!

romanesco cabbage
romanesco cabbage

Ingredients

For the broccoli and sprightly pasta

  • Stingray wings – 1 kg
  • Romanesco broccoli – 500 g
  • Spaghetti – 150 g
  • Celery – 1 stalk
  • Carrots – 1
  • Onions – 1
  • Garlic – 1 clove
  • Parsley – 1 bunch
  • Tomatoes – 4
  • Anchovies – 2
  • Extra virgin olive oil – to taste
  • Fine salt – to taste
  • Pepper – to taste

Preparation

How to prepare the broccoli and sprightly soup recipe

1

First, coarsely chop the celery , carrot and onion and place them in a large pot together with the ray's wings . Cover with water and cook for about 30 minutes.

2

Separately, fry a clove of garlic with the chopped parsley , two anchovies and the tomatoes cut into pieces. Season with salt and pepper .

3

Then add the well-washed broccoli tops and after letting them flavor for a few minutes, pour in a few ladles of well-filtered fish broth . Let cook over low heat for 10 minutes, stirring occasionally.

4

Then add the broken spaghetti with your hands and finish cooking. Another 10 minutes will be enough to obtain a perfect soup.

5

Distribute on plates and complete with the sprig pulp that you have separated with your hands in order to remove the hardest parts, a sprinkling of parsley and a drizzle of raw oil.

Your soup is ready to be enjoyed. The more demanding ones can also add some croutons and a sprinkling of grated pecorino .

Here is a short video with all the steps to make this simple but tasty dish.

Among the other recipes of Roman cuisine it is impossible not to mention stracciatella in broth , a hot and invigorating first course just like our proposal today.

Conservation

We recommend consuming the soup at the moment , when it is still hot and steaming.

Read also
Pasta and chickpeas

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