Spaghetti Broccolo romano & Bottarga

2 people|25 min.

What you need

  • 200gr. Spaghetti (Rummo/Dececco)
  • Bottarga (grated or in powder)
  • 30gr walnuts/ pine nuts
  • Half small broccolo romano
  • 1 garlic glove
  • Fresh Parsley 
  • olive oil
  • Chilly flakes


Boil the broccoli in salted water, then sauté them with garlic, olive oil and chilly in a pan. Take off the garlic before putting half of the broccoli in a mixer and blend it together with 4-5 spoons of their cooking water. Cook Spaghetti in boiling water using the same water where you have previously cooked the broccoli. Put the pasta in a pan with the broccoli and the broccoli cream. Integrate 1 Tblsp of Bottarga, add the previously toasted pine nuts, and parsley.

Decoration: Sprinkle with Bottarga powder, add 4-5 extra pine nuts and some freshly chopped parsley to top the pasta before serving.

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