giovedì 17 maggio 2012

Fileja with broccoli

Fileja with broccoli

For the dough:
375g. flour, 
warm water q.b., 
salt q. b.
500g of broccoli green
Sweet or spicy Calabrian pecorino

On a well floured work surface, place the flour, make a hole in the center and pour a little warm water just enough to make the dough and pinch of salt.Begin to work the ingredients until a dough that comes away easily from the fingers.Then work the dough for 15 minutes.At this point, forming a long cylinder of dough, cut into small pieces of hazelnuts.Take a single piece of pasta and lean over a long knitting needle.Press the iron to the center of the piece of dough and push it back and forth, hands open, like a rolling pin. The dough will scroll around to taking a curl iron as a form Elongation. Sfilatela and arrange on a floured cloth. Proceed in the same way with the other pieces.In a saucepan, bring water to boil, adding a pinch of salt. Cut the broccoli into small pieces and pour nel'acqua. Pour the pasta and cook.Drain pasta and broccoli. In a pan add a little olive oil. Pour the pasta and broccoli and sprinkle with pecorino cheese from Calabria, in the absence of this or other pecorino cheese. Skip the dough for a few minutes and serve piping hot.

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