Vegetarian first courses: wholemeal fusilli, broccoli and taleggio cheese

    Autumn is the time to broccoli, cabbage e cauliflower they make their appearance on our tables. So here is a simple and quick first course to prepare. A vegetarian recipe whose only drawback could be represented - for those who do not appreciate the genre - by the smell of broccoli being cooked. But the result, we are sure, will compensate for all the initial perplexities.

    Ingredients for people 2

    wholemeal fusilli 160g
    Sicilian broccoli a floret
    Taleggio cheese 50g
    extra virgin olive oil 3 tablespoons
    XNUMX cups milk qb
    garlic 2 cloves



    Chili pepper e ground black pepper

    Clean the broccoli e reduce it into smaller florets, also opening the core so it cooks better. Blanch it briefly. Peel and chop thegarlic and put to sizzle in a pan, which must also contain the pasta, with oil and chilli pepper at will (if it is too little you can add it later, if it is already at the level of a fire-breathing dragon, you cannot remove it!).

    Sauté the florets in a pan by removing the garlic until they are flavored. Remove the broccoli from the pan and in their place put the diced taleggio cheese e About 4 tablespoons of milk, must make a cream.


    Vegetarian first courses: wholemeal fusilli, broccoli and taleggio cheese


    Cook the fusilli, drain and add them to the pan with the melted taleggio, mix and add the sautéed cauliflower florets. Turn off, mix well and finish the dishes with a grind of black pepper, serve immediately.

    Bon appetit!

    Cristina Boccadoro

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