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Scialatielli with broccoli and Colatura di Alici
15/11/2012 - Ingredients for 4 people: - 400 g Scialatielli “Gragnano in Corsa” - 2 tablespoons Colatura di Alici di Cetera - 6/7 green olives Belice “Arconatura” - 1 chili - Extra virgin olive oil Primolio “Oleificio Cutrera” - 1 clove of garlic - 200 g broccoli - Grated salty ricotta - salt
Articolo tratto da: Anne to London



Ingredients for 4 people:
- 400 g Scialatielli “Gragnano in Corsa”
- 2 tablespoons Colatura di Alici di Cetera
- 6/7 green olives Belice “Arconatura”
- 1 chili
- Extra virgin olive oil Primolio “Oleificio Cutrera”
- 1 clove of garlic
- 200 g broccoli
- Grated salty ricotta
- salt

Sauté the garlic briefly in a little olive oil add the cooked broccoli and chilli and fry for a few minutes. Season with salt and add the olives and Colatura di Alici.

Cook the Scialatielli 9 minutes until al dente. Drain and add for one minute to the sauce in the pan and mix well. Sprinkle with the grated salty ricotta.







 


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