Caserecce with Broccoli Leaves

Caserecce with broccoli leaves is a simple, nutritious, and very tasty dish. Here’s what you need and how to prepare it.

Ingredients

• 320 g of caserecce
• 200 g of broccoli leaves (you can also use the sprouts if you prefer)
• 2 cloves of garlic
• 30 g of grated Pecorino Romano
• 4 tablespoons of extra virgin olive oil
• Dried red chili pepper to taste (optional)
• Salt to taste
• Ground black pepper to taste (optional)

Preparation

1. Clean the broccoli leaves well by removing the overly fibrous parts. Wash the leaves thoroughly under running water.
2. In a large pan, heat the extra virgin olive oil and add the peeled garlic cloves. If you like, you can also add some dried red chili pepper.
3. Once the garlic turns golden, add the chopped broccoli leaves. Sauté for a few minutes, then lower the heat, cover, and cook until the leaves become tender, adding a bit of water if necessary.
4. In the meantime, bring a pot of generously salted water to a boil and cook the caserecce following the package instructions to get an al dente pasta.
5. Drain the caserecce and reserve some of the pasta cooking water.
6. Pour the caserecce into the pan with the broccoli leaves and mix well, adding a bit of the reserved cooking water to bind it all together.
7. Sprinkle with grated Pecorino Romano and, if you like, a bit of black pepper. Combine everything to flavor the pasta.
8. Serve the caserecce hot.

Curiosity

Broccoli leaves, often overlooked, are rich in nutrients and can be used in a variety of dishes, including pasta. This recipe is an example of how Italian cuisine does not waste any part of the ingredients, respecting the philosophy of no waste.