Roman-style Pasta and Broccoli
- 1 broccoli
- 3 ½ oz ham
- 3 ½ oz pork rinds
- 1 tablespoon extra virgin olive oil
- 2 cloves of garlic
- 3 ½ oz grated Pecorino cheese
In a casserole containing the oil, lightly sauté the onion and crushed garlic, add the ham cut into thin strips, mix, season with salt and pepper, and add a little water. Detach all the fleurettes from the broccoli, clean them well, and cook over moderate heat in lightly salted water. When the cooking is finished, remove the casserole from the heat. Meanwhile, separately, cook the pork rinds (previously washed very thoroughly, skinned, cut into fillets and lightly degreased). Add the pork rinds with their liquid to the casserole containing the sauté. Bring to the boil and cook the “spaghettini” in it. Some minutes before removing the soup from the heat, mix in the broccoli fleurettes with a part of their cooking liquid (the soup should be served a little thick). Serve accompanied by grated Pecorino on the side.