SPAGHETTI COOKED IN RED TURNIP, GARLIC, OIL AND CHILLI PEPPER
12.69 oz Barilla Spaghetti N.5
10.58 oz broccoli
2 anchovies fillet in oil
0.70 oz extra virgin oil
0.52 oz salted ricotta cut into slivers
1 clove of garlic
5.29 oz cooked Red Turnip
1 chilli pepper
Clean and cut the broccoli by separating the florets (or tops) from the stalk with a knife. Blanch them in a pot with salted boiling water, drain and keep the cooking water.
Put a pan over medium heat and add half the oil with half a clove of garlic. As soon as the garlic starts to turn golden, add the previously blanched broccoli and sauté it for a few minutes. Add a few tablespoons of the cooking water if needed.
Before liquidising the broccoli, set aside some small tops to be used to garnish the dish.
Liquidise the broccoli with the anchovies, leaving the mix a bit coarse.
Take the red turnip, place it in the juicer or in the blender. In the second case you will need to blend the mix obtained through a fine sieve. Put the liquid obtained aside, while the fibre can be dried in the oven at about 60°C to be then used later for other recipes.
Cook the pasta for half the time specified on the packaging, using the cooking water of the broccoli.
In the meantime, put the remaining oil in a pan with the other half of the garlic cut into very thin slices. Add the pasta and the red turnip liquid obtained earlier. Finish by adding a bit of the cooking water from the pasta if needed.
Create a strip of broccoli cream on the plate, then arrange a small nest of spaghetti stretched across the plate. Complete with salted ricotta sprinkled over the dish and top with some broccoli florets. You can add a final touch with dehydrated courgette flowers.