1 dic 2009

Bucatini with broccoli


800 g bucatini
1 broccoli
1 onion, shallot
1 tablespoon raisins
1 tablespoon pine nuts
1 packet of saffron
salt and pepper
3 tablespoons breadcrumbs


Cut the broccoli into small pieces and wash with water.
Put in a pot and boil for 15 minutes or so. Apart chopped onion and fry with some oil in a nonstick skillet. Add the raisins and pine nuts and the saffron dissolved in a cup with a little broth broccoli. Add the cooked broccoli, salt, pepper and hot pepper, continue cooking for another 5-10 min. Cook the bucatini in the stock where you boiled the broccoli, drain it al dente and pour into the pan with the sauce, handle for a few minutes. Serve with a sprinkling of toasted breadcrumbs.

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