More noodles ... but these are always the ones you send from Lucy Ancient Pasta, and a certainty of quality and goodness. This time, I prepared a more traditional broccoli florets blanched and then seasoned it go in a pan with olive oil and garlic for about ten minutes.
A bit 'of cheese fondue (+ cream) and away over the broccoli and pasta, for a last shot in the pot to flavor everything. Consumed at lunch, in the heart remained until dinner time.
A bit 'of cheese fondue (+ cream) and away over the broccoli and pasta, for a last shot in the pot to flavor everything. Consumed at lunch, in the heart remained until dinner time.
Note: The recipe was talk of saffron, which I did not find them replaced with the classic bag. In the picture peep even small chillies nell'ampollina present flavored oil. Playboy as he fled from the glass and I left them there where they are lying ... they gave a touch of color to the picture and then you know, I love "piccantello" ;-))
300 grams of broccoli - 150 g taleggio - 80 ml of fresh cream - 2 tablespoons parmesan cheese - 3 tablespoons extra virgin olive oil - 1 pinch saffron - 1 clove of garlic - salt and pepper to taste
Clean broccoli, cut it into florets and scald in boiling water for 3-4 minutes.
In a pan heat the oil with a clove of crushed garlic, add the well drained broccoli and let simmer over medium heat for 10 minutes. Add salt and pepper.
Slice the Taleggio into pieces and melt in a saucepan with cream and saffron, or alternatively add a sachet.
Once the fondue is ready, pour a small amount into the pan with the broccoli. Cook the pasta al dente and drain slightly, pour into the pan with the broccoli and toss a few minutes flame.
United
the funds remaining pasta and sprinkle with Parmesan cheese. Stir and serve immediately. 
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