Pasta and Broccoli in a Broth of arzilla

The breed smooth by brushing vigorously clean under running water and put it in a saucepan with about 200 cl of cold water.

Add salt and add the celery, carrot, onion and a few stalks of parsley all trimmed and sliced.

Cover, then take the boil and bake, moderatissimo, focus for about 20 minutes.

When the race is done, pull it up with a skimmer and clean by removing the head, skin and cartilage.

Put aside the pulp (dressed with oil and lemon, you can serve it as an appetizer or as seconds) and put all scraps (head and cartilage) in the pot with the broth and leave to cook for a further 30 minutes.

Lightly scrape the anchovies, rinse, dry and diliscatele.

Prepare a very fine mince with garlic, parsley and a little chilli and let it dry, sweet, focusing in a casserole with oil.

After 1 minute, add the anchovies and undo them with a wooden spoon with a fork.

Pour into saucepan and add the chopped tomatoes, with wine and simmer for about 20 minutes.

Divide broccoli into florets (cut into 2 or 4 larger ones) clean it and add it to the sauce, letting it stand for a few minutes to fire.

Pass the fish broth from a strainer and allow it to fall straight into Casserole with broccoli, join the pieces of flesh recovered from scrap and continue cooking for another 10 minutes.

Throw the dough, stir and cook for about 15 minutes.

Serve the hot soup, strictly without cheese.

Typical popular Roman cuisine, the arzilla soup goes back to the time when the meager family budget required to housewives to maximize resources.

Is a dish not exportable because broccoli romano, a species of green cauliflower from the typical cone shape, has a very particular flavour, quite different from the ordinary cauliflower.

Not available you can replace it with those commonly Sicilian broccoli.