AMALFI PASTA

I had some organic lemons from the Amalfi coast and leftover of wild broccoli, next level broccoli. In Italy it is called Cima di Rapa. The lemons from the Amalfi coast is truly outstanding and sublime, what a flavor, no comparison to the regular lemons in Germany.



Ingredients

250g Spaghetti

200g Cima di Rapa/ wild broccoli

1 organic Amalfi lemon, peel&juice

30g Parmesan, grated

50g butter

mint leaves

1-2 laddle Pasta cooking water



Preparation

  1. Saute the broccoli with olive oil in a wok or pan on medium to high heat for 2-3min. Add salt&pepper and turn off the heat. Finally add a lid and let it rest.

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2. Cook pasta. Meanwhile melt the butter on low to medium heat. Be careful, it should not be brown. And add lemon peel

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3. Also add lemon juice

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4. Add cooked pasta, one minute before ready.

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5. Add Parmesan, mint leaves and black pepper or Peperoncini. Combine

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6. Add wild broccoli and a laddle of pasta cooking water and combine carefully.

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7. Finally add additional parmesan. ENJOY

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P.S. I had a german version of Cima di Rapa in small size. I guess the Italian version needs maybe more cooking time. Here is a photo from it by the producer:

https://www.keltenhof.com/produkte/brokkoli/


Bottom-line, this german version of Cima di Rapa or wild broccoli is much more delicate&sublime than the regular version. I will make it more often.
But don’t put in water, just sauté for 2-3min in a pan or wok.