Managia Pasquale I love this dish brings back so many memories my mom would make it all the time I always added more anchovies to my plate so glad you make these dishes hope your shoulder is getting better.
What a great dish, good job! I do it in a very similar way, but I put half of the broccoli in the water right away and leave it in much longer, and then add the pasta to the already over-cooked broccoli. By the time the pasta is cooked, the broccoli in the water is super soft. When the broccoli and pasta is scooped out into the pan, it’s so soft it becomes “pesto” like you said, then you mix it in and stir it around a bit. In the frying pan, I do it the same way, except I put half of the raw broccoli in with the garlic, red pepper and anchovies just before adding the soft broccoli and pasta. Sautée it over high heat so it browns a bit, then add the pasta and soft broccoli. This way you have that “green sauce”, AND you have crispy, still whole sautéed broccoli florets in your dish…best of both worlds!
hi Lenny i just read this and i was salivating just thinking of making this in your style lol nice to hear from you my friend give my regards to Karen.
Nice! Glad I found your channel. Must try this. I love cavatelli & broccoli, and anchovies and this is similar. My people (mother's side) are from Barrea / Abruzzo :-)
thank you i am happy you found my channel share some of your recipe with me i would love to create them on video , i was in the Italian Army in Chieti and Aquila i love Abbruzzo next year i am going to Molfetta and will take my wife to il Castello del Monte in Abbruzzo. thank you for subscribing Ciao.
My favorite dish! Well done!
Managia Pasquale I love this dish brings back so many memories my mom would make it all the time I always added more anchovies to my plate so glad you make these dishes hope your shoulder is getting better.
What a great dish, good job!
I do it in a very similar way, but I put half of the broccoli in the water right away and leave it in much longer, and then add the pasta to the already over-cooked broccoli.
By the time the pasta is cooked, the broccoli in the water is super soft. When the broccoli and pasta is scooped out into the pan, it’s so soft it becomes “pesto” like you said, then you mix it in and stir it around a bit.
In the frying pan, I do it the same way, except I put half of the raw broccoli in with the garlic, red pepper and anchovies just before adding the soft broccoli and pasta. Sautée it over high heat so it browns a bit, then add the pasta and soft broccoli.
This way you have that “green sauce”, AND you have crispy, still whole sautéed broccoli florets in your dish…best of both worlds!
hi Lenny i just read this and i was salivating just thinking of making this in your style lol nice to hear from you my friend give my regards to Karen.
Nice! Glad I found your channel. Must try this. I love cavatelli & broccoli, and anchovies and this is similar. My people (mother's side) are from Barrea / Abruzzo :-)
thank you i am happy you found my channel share some of your recipe with me i would love to create them on video , i was in the Italian Army in Chieti and Aquila i love Abbruzzo
next year i am going to Molfetta and will take my wife to il Castello del Monte in Abbruzzo.
thank you for subscribing Ciao.
Do you have a recipe for rice and potatoes in a light tomato sauce.
Hi Joe I have a video with Patate Riso e Cozze check it out!
Ya I saw that one and I tried it was excellent. Great recipe