Directly from the Alessandro Borghese TV show Kitchen Sound, a recipe featuring pasta with Romagna broccoli, anchovies, a layer of speck, and toasted bread. This Pasta and Broccoli Soup with ARMANDO's SPAGHETTO is dedicated to Rome, the city of Chef Alessandro Borghese, and is inspired by Roberto Rossellini's film "Rome, Open City," in which Rome suffers under German occupation: for such a starving population, even a simple portion of pasta is a symbol of hope.
Recipe by Alessandro Borghese Kitchen Sound
Ingredients for 4 people- 2 slices of stale bread
- 1 Romanesco broccoli
- 1 sprig of parsley
- 1 clove of garlic
- 3 slices of speck
- 2 red potatoes
- 350 g spaghetti
- 2 anchovies
- Salt and pepper to taste
- EVO oil to taste
In a pan, melt the anchovies with extra virgin olive oil and an unpeeled garlic clove. Add the diced potato and sauté. Separately, clean the broccoli and separate the florets into the pan with the potatoes. Add the finely chopped stalk. Season with salt. Fill a pot with hot water and bring to a boil, seasoning with a sprig of parsley. Remember to add salt! Break the spaghetti into pieces and add them to the risotto along with the broccoli and potatoes. Cook the pasta slowly, adding a ladle of water every so often. Meanwhile, arrange three slices of speck on a baking sheet lined with parchment paper and bake at 180°C (350°F) for about 10 minutes. Tear 2 slices of stale bread with a knife and toast them in the pan with a drizzle of oil. When the pasta is cooked and creamy: SERVE!
Serve garnished with a few broccoli florets, sprinkled with toasted bread, a layer of speck, a sprinkling of pepper, and a drizzle of extra virgin olive oil.
