Spaghetti with prosciutto and broccoli pesto Try this delightful combination of prosciutto with broccoli. This vegetable not only offers a range of nutritional and therapeutic benefits, but is also often preferred by children. INGREDIENTS Spaghetti Barilla 350 g Roman broccoli 200 g Prosciutto 70 g Cherries tomato 12 no. Anchovy filets 3 no. Red hot pepper 1 no. Extra virgin olive oil 6 tablespoons Garlic 0.50 glove Parmesan cheese to taste Salt to taste Pepper to taste PREPARATION 1.Boil the broccoli in abundant salted water and drain when tender but still firm. Keep the most attractive tips to garnish the plates, using the rest for the pesto. 2.Pour five tablespoons of oil in a mixer, add the broccoli, the anchovy filets, a capsicum, half a clove of garlic and a few tablespoons of the water used to cook the broccoli. Add salt and pepper, then blend the ingredients until the mixture is smooth and even. 3.Lightly brown the prosciutto cut into strips and the broccoli tips in a little olive oil. 4.Cook the Spaghetti Barilla in abundant salted water, drain when al dente and dress with the pesto and the cherry tomatoes cut in four. Top with the prosciutto and the broccoli, garnish with a few scales of Parmigiano Reggiano cheese. CHEF*S NOTE * To ensure that the broccoli keep their lively green colour, drain them after cooking and place them in a bowl filled with iced water * Don*t brown the prosciutto for too long, as it will dry out
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