This is a beautiful example of a “Ricetta di Fabrizio: Dal Territorio alla Tavola” (Fabrizio’s Recipe: From the Territory to the Table), born right from my morning visit to the local market.
The inspiration struck me this Wednesday morning at the Vasto mercato (market), which is held every Wednesday and Saturday.
Walking past the producers’ stalls, I saw these glorious, fresh broccoli heads and that was it, the plan for lunch was set! I bought the creamy cow’s milk ricotta from a trusted local dairy producer right there, too.
The secret weapon, of course, is the Peperone Dolce di Altino a sweet, red, dried pepper, famous in Abruzzo, which is non-spicy. The pepper comes from the traditional agriturismo (farm stay) of my friends, Pina and Berardino, near Altino, a beautiful place we visit on our culinary tours!
Using these hyper-local ingredients ensures the true sapore (flavor) of Abruzzo shines through.
Servings, Time, and Difficulty
- Yields: 4 servings
- Prep time: 5 – 10 minutes
- Cook time: approx. 15 minutes
- Difficulty: Easy -Medium
This dish is perfect as a Primo Piatto (First Course) for a cozy family dinner or a lighter, yet satisfying, Piatto Unico (Single Course) for lunch.
Ingredients
- Sagnette (or another short, bronze-extruded pasta) 280 g / 10 oz
- Broccoli Freschi (Fresh, seasonal broccoli) 600 g / 1.3 lbs (approx. 4 cups chopped)
- Peperone Dolce di Altino Secco (Dried sweet red pepper) 1 large
- Ricotta di Mucca (Cow’s milk ricotta from a local producer) 200 g/ 7 oz
- Aglio (Garlic) 1 clove
- Olio Extra Vergine d’Oliva (EVOO) QB (Quanto Basta) / As needed
- Sale Grosso (Coarse Salt) QB / As needed
- Sale Fino (Fine Salt) QB / As needed
Instructions
1. Prepare the Broccoli: Wash the broccoli thoroughly. Cut it into small florets, removing the hard, thick stem.
2. Blanch the Broccoli: Bring a large pot of water to a boil. Add a generous pinch of Sale Grosso (coarse salt). Add the broccoli and blanch for about 5 minutes.
3. Start the Soffritto and Crisp the Pepper: While the broccoli cooks, place your terracotta pot over medium heat. This pot is often preferred by me for three key reasons: its uniform cooking temperature ensures even results, it keeps the dish warm much longer when served at the table, and its rustic beauty adds a delightful visual appeal to your meal. Drizzle in a generous amount of our exquisite extra virgin olive oil, lovingly produced from Papà Angelo’s very own olive trees. Add the whole garlic clove and the whole Peperone Dolce di Altino. Sauté for about 2-3 minutes.
4. Remove for Crunch: After 2-3 minutes, when the pepper just starts to slightly blister and the garlic is golden but not browned, immediately remove both the garlic and the pepper from the pot. Place the pepper on an absorbent paper towel to cool and dry—this is the secret to making it beautifully crunchy (croccante) for the final garnish!
5. Sauté and Cream the Broccoli: After the 5 minutes of blanching, use a slotted spoon to transfer the broccoli directly from the boiling water into the terracotta pot with the infused oil. Cook for about 5 minutes.
6. Separate and Mash: Remove approximately half of the broccoli and set it aside; these pieces will be added back later for that crucial croccantezza (crunchiness/texture). Add one ladleful of the hot broccoli cooking water to the pot. Using a fork or a wooden spoon, gently press down on the remaining broccoli to break it up and create a creamy, rustic sauce (cremina). Cook for another 5-10 minutes.
7. Cook the Pasta (Al Dente is Key!): While the sauce simmers, add more coarse salt to the broccoli water that is still boiling. This is crucial for properly seasoning the pasta. Add the sagnette—served with our artisanal Abruzzese pasta, bronze-extruded (trafilata in bronzo). This traditional method creates a rougher, porous texture that allows sauces to cling better, ensuring every bite is bursting with flavor. It also helps the pasta maintain its perfect “al dente” bite during cooking, making for an unforgettable culinary experience—and cook until it is perfectly al dente (firm to the bite).
8. Combine and Cream: Drain the pasta well, reserving a little cooking water. Add the sagnette directly to the terracotta pot with the broccoli sauce. Now, taste and adjust the salt levels; this is the moment! Stir in the ricotta and mix well, adding a splash of reserved cooking water if needed, to create a smooth, creamy texture that coats the pasta.
9. Serve: Stir in the reserved, crunchy half of the cooked broccoli. While the pasta finishes, use scissors to cut the cooled Peperone Dolce di Altino into small flakes, discarding any seeds. Plate the pasta and garnish generously with the pepper flakes. Finish with a final drizzle of crudo (uncooked) Papà Angelo’s EVOO. Buon appetito!
Estimated Calories
Approximately 450-500 calories per serving (depending on the amount of oil used).
A Taste of Abruzzo, From My Kitchen to Yours
This recipe is more than just ingredients; it’s the taste of a Wednesday morning at the Vasto mercato, the passion of producers like Pina and Berardino, and the simplicity of life here in Abruzzo.
When you taste the creamy ricotta against the crunchy reserved broccoli and the sweet Peperone Dolce di Altino, you are tasting the true soul of our region.
It is one thing to read about these flavors, and quite another to experience the sun, the market, the agriturismo, and the cooking class firsthand.
If this slice of Abruzzese life has captured your imagination, I personally invite you to join me and my team on a culinary adventure where you can cook and eat these traditional dishes right here in Italy!
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