Broccoli & Parmesan-Stuffed Pasta

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I am particularly fond of orecchiotte (large ear-shaped pasta cups), however there is no reason why filling can't be used in conchiglione (large pasta shells) or cannelloni (tubes) or folded into ravioli if you so choose. I found this reipe in Julie Le Clerc's book "simple deli food", it is a fantastic book from a fantastic writer. It should be noted that (as far as I'm awear) this is her recipe.
  • 12 orecchiotte or other large pasta shapes
  • 200g broccoli florets
  • 2 cloves garlic
  • 1 tblsp chopped fresh oregano
  • ½ cup freshly grated parmesan
  • salt & freshly ground black pepper
  • ¼ cup cream
  • 1 tblsp extra virgin olive oil
  • 2 cups quality prepared tomato pasta sauce
  • Parmesan shavings and oregano leaves to garnish
Cook the pasta shapes in plenty of just simmering salted water for 10 minutes or until softened but still holding their shape. Drain and transfer to cold water to cool. Drain well before filling.

To make stuffing, cook broccoli in boiling salted water for 5 minutes until just tender. Drain well and refresh with cold water to preserve green colour. Chop garlic and oregano n the bowl of a food processor. Add broccoli and process to pureé. Add parmesan, salt and pepper to taste and cream to combine.

Lightly oil a large flat ovenproof dish and fill to 1cm with tomato pasta sauce recipe. Cover with foil and bake for 20-25 minutes in an oven preheated to 190°C. Garnish with parmesan shavings and oregano leaves.

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