# Ingredientes

  • Un broccoli (B)
  • Dos dientes de ajo
  • Una cebolla blanca chica o una de verdeo
  • Salvia o Eneldo (si es fresca, mejor, si no buen…)
  • Cantidad necesaria de fideos secos
  • Queso parmesano (a gusto)

# Proceso

  • Limpiar el B bien, bajo agua fresca, siguiendo la técnica apropiada

  • Hervir unos minutos, hasta que esté tiernito. Retirar y enfirar bajo agua (fría)

  • Cortar los arbolitos a la mitad, verticalmente

  • Saltear ajo y cebolla — con transparencia: agregar bróccolis

    • Opción 1. Retirar toda la mezcla y procesar. Servir sobre los fideos cual salsa.
    • Opción 2. Agregar los fideos cocidos, mezclar y servir rápido.

  • En todos los casos: más eneldo / salvia por encima + cheese

# Otra opción

## Ingredientes

  • 12 ounces broccoli florets- cut or broken into very small florets about equal size (about 6 cups packed)
  • 8 ounces short pasta- orecchiette pasta, penne, rigatoni, etc
  • 3 tablespoons olive oil
  • 1 fat shallot, diced
  • 6 garlic cloves- rough chopped
  • generous pinch chili flakes ( Aleppo or Urfa biber is nice here)
  • generous pinch salt and pepper, more to taste
  • 1 teaspoon miso paste (or sub 1–2 mashed anchovies)
  • 2 cups veggie broth or chicken broth
  • 1–2 teaspoons lemon zest
  • Garnish: grated parmesan or pecorino cheese, lemon zest, truffle oil, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives– all optional.

## Proceso

  • Steam small broccoli florets until very tender (easily pierced with a fork)and set aside.
  • Cook the pasta in 8 cups water with 1 tablespoon salt (measure), Save a cup of hot pasta water when you drain. In a large pan, saute the shallot and garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 3 - minutes. Stir in the miso paste (or anchovy), then add steamed broccoli, salt, pepper and the broth. Bring to a gentle simmer and start breaking apart the broccoli with a metal spatula into tiny pieces. As it cooks it will get easier to break apart. You want the broccoli to basically melt down into a “sauce”. Continue simmering gently on low heat until half of the - liquid evaporates and it becomes the consistency of a thick sauce, about 10-15 minutes.
  • If it seems watery and separated, just keep cooking it down. It won’t be smooth- but just broken down and very very tender.
  • Add the pasta. Toss well. Add more hot pasta water to keep it ” saucy.” Add the lemon zest. Taste for salt, adjust, adding more along with pepper, chili flakes. If you want more richness add another splash of olive oil (or pat - of butter- my husband loves this). Stir in some optional pecorino. Divide among pasta bowls and top with any of the garnishes you like. Grated Parmesan or pecorino adds depth,basil ribbons add flavor, - and a drizzle of truffle oil elevates.
  • Enjoy!