A first course rich in character, where the intense and slightly spicy creaminess of Sheep's Blue Cheese meets the sweetness of broccoli and the aroma of sun-dried tomatoes. A balance of bold flavors and surprising textures, ideal for those who love experimenting with great Italian cheeses.
Bring a large pot of salted water to a boil, cook the broccoli florets for 5 minutes, then drain and cool them in ice water.
Cook the penne in the same water as the broccoli, drain them al dente and set aside a ladle of the cooking water.
In a large pan, heat the oil and add the sun-dried tomatoes cut into strips, letting them flavor for 1 minute.
Add the broccoli and penne, sauté over high heat and mix by adding the reserved cooking water.
Turn off the heat and add the sheep's blue cheese in pieces, stirring until it melts and coats the pasta.
Serve immediately with freshly ground black pepper and, for a gourmet touch, a few Chili Pearls on top of the dish.
Consume immediately to appreciate the creaminess of the blue cheese. Store in the refrigerator, tightly sealed, for up to 1 day. Reheat in a pan with a splash of milk. Do not freeze.
For a truly original touch, pair this pasta with some Chili Pearls to add a spicy and scenic note!
Italia, Emilia Romagna
| Energy (kcal) | 209.26 |
| Carbohydrates (g) | 32.15 |
| of which Sugars (g) | 5.26 |
| Fat (g) | 5.31 |
| of which Saturates (g) | 1.21 |
| Protein (g) | 8.85 |
| Fiber (g) | 2.85 |
| Sale (g) | 0.38 |
