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30 minuts
6 people
Cheese Bottoncini with pecorino sauce, broccoli and anchovies
PRESENTATION
Bottoncini with broccoli and anchovies is a colourful dish full of flavour that will make your day bright and tasty.
Ingredients
Serves 6
500g Reggiana Gourmet Cheese Bottoncini
100g Pecorino
200g Broccoli or Rapini
1 Tin or jar of anchovies
100g Milk
100g Olive oil
Preparation
- Make a cream with the milk and Pecorino
- Blanch the broccoli or rapini for 2 minutes in salted water. Cook the stems of the broccoli, or rapini, for 10 minutes in water.
- Drain the broccoli, keeping about 100g of the water, add the stems and the oil then puree to create a sauce.
- Cook the Bottoncini in salted water for 3 minutes, drain, put them in a serving dish and add the 2 sauces, the broccoli florets and the anchovy fillets.
