Linguine with broccoli on Provolone Valpadana PDO mild fondue
Do we want to experiment with a dish full of flavour nuances? So, let's get to work to prepare a first course of linguine with broccoli on a fondue of Provolone Valpadana PDO. mild. It is a recipe that requires a fair amount of skill, but the result will be surprising!
DURATION
45 MIN.
DIFFICULTY
EASY
DOSES FOR:
4 PEOPLE
SEASONALITY
WINTER
INGREDIENTS
- 600 g of broccoli
- 320 g of linguine
- 250 g of Provolone Valpadana PDO mild
- 150 ml of liquid cream
- 60 g of breadcrumbs
- 8 anchovy fillets
- 1 garlic clove
- Extra virgin olive oil
- Salt, pepper and chillies
PREPARATION
- Take the Provolone Valpadana PDO mild and dice it. Then put the diced cheese in a bowl with the cream.
- Cover the bowl with cling film and cook in a double boiler until the cheese has melted completely. Filter and keep to one side.
- Toast the breadcrumbs in a pan with a drizzle of oil and a pinch of chopped chilli. When it has become crunchy, turn off the heat and set aside.
- Then pour 4 tablespoons of extra virgin olive oil into a pan and add a peeled garlic clove, cut in half and without the germ.
- After having cleaned and cut the broccoli, cook them in salted boiling water for 10 minutes.
- Once the broccoli is cooked, drain it and put it in the pan with the garlic. Then add the anchovy fillets and a pinch of chilli.
- Cook everything for about 10 minutes over medium heat, until the broccoli is soft.
- While cooking the linguine, blend the sauce with two tablespoons of the pasta cooking water. The desired result is a thick and uniform cream, to be put back in the hot pan.
- Heat the fondue with Provolone Valpadana PDO mild and then pour it into a soup plate.
- Drain the pasta and season it with the broccoli cream. Then put it in the soup plate, on top of the fondue.
- Sprinkle with breadcrumbs and serve.
