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Pasta broccoli, cherry tomatoes and anchovies / Broccolis, cherry tomatoes and anchovies pasta

Hi everyone! Back from more laps and I decided to clean the freezer and what did I find? I had some nice broccoli blanched and frozen! So here's a quick and tasty recipe!

Hi all! Back from holidays I Decided to clean the freezer and I found Some broccolis, parboiled and frozen! So here a fast and tasty recipe!

In a pan, let brown a clove of garlic in olive oil, add broccoli (blanch them before if they are fresh in salt water) and cook over high heat, add white wine and when it evaporates, add the anchovy fillets and a tablespoon of capers. Cook on low heat (add some water if necessary). In a non-stick frying pan toast the bread crumbs. Just before draining the pasta sauce, add some cherry tomatoes, cut into wedges and cook. Pasta into the pan and bustling a moment before serving add the toasted breadcrumbs and a handful of fresh chopped parsley. Serve immediately!

In a large pan brown let a clove of garlic in olive oil, add broccolis (if they're fresh before Them parboil for 5 minutes in salted water) and let flavor with high heat; add white wine and when it evaporates add in anchovies and a tbspoon of capers. Cook gently adding some water if necessary. In a little non-stick frying pan toast some breadcrumbs. Just before draining your pasta add in the pan with broccoli some cherry tomatoes, sliced in four and cook for a while. Tip the pasta into the pan, add in the toasted breadcrumbs and some chopped fresh parsley, stir well. Serve immediately!

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The "crudaiola" Uncle Renato / Uncle Renato's "crudaiola"

I finally began to organize ideas (and pictures!) And here's a post directly from Tuscany! A very simple little thing just to warm a bit (sic).

At least I've reordered ideas (and pictures! ) and here's a post Directly from Tuscany! A simple dish just to begin!

As the title of the post establishment of the paste is uncle Renato ! It's called crudaiola because the ingredients are cooked little bit ... In a pan with a little extra virgin olive oil put parsley, rosemary. a leaf of sage, onion, a clove of garlic, all minced, and cook briefly. Add carrot, zucchini, a piece of coarsely chopped celery and cook just long enough to cook the pasta. Just before draining the pasta (fusilli, penne, farfalle pasta ... long as it is!) Add tomatoes into wedges. Pour the pasta into the pan, mix everything with a fine grated parmesan cheese and serve! If you want it richer, you can also add a can of tuna.
As you can read in the title of the post this is a pasta creation of my uncle Renato ! It's called crudaiola because you must cook the ingredients for a little, little time... In a large pan with a little olive oil mince parsley, rosemary, a leaf of sage, an half onion, a clove of garlic and let brown for a while. Add in one carrot, one courgette, a piece of celery, all roughly chopped and cook just for the cooking time of your pasta. Just before draining the pasta (fusilli, penne, farfalle... choose the one you prefer!) put in the pan some little tomatoes sliced in pieces. Put the drained pasta in the pan, garnish with grated Parmigiano cheese and serve. If you like a richer pasta you can add in some tuna fish!

The second dish is a roast pork with peppers and grilled eggplant with laurel. In a saucepan, brown the roast turning it from all sides. United chopped onion, cook for and add white wine. Add salt and pepper, add a bay leaf or two and cook for about an hour too wet when it dries (touched with a fork to see if it is soft). Remove the roast from the heat, let cool and cut into slices to flavor replacing it in its sauce. Serve.
The second dish is a roast pork with bay leaf, served with grilled peppers and aubergine. let the meat in a casserole brown turning it in all sides. Add in an half chopped onion, white wine and let cook till the wine evaporates. Add in salt and pepper, one or two bay leaves and cook for about an hour, wetting a little with some water if too dry. Try with a fork if it's cooked. Remove from the pan and let it cool down. Slice the pork and put in the casserole again to make it flavor with its sauce. Serve!