A first course rich in character, where the intense and slightly spicy creaminess of Sheep Blue Cheese meets the sweetness of broccoli and the aromatic flavor of sun-dried tomatoes. A balance of bold flavors and surprising textures, ideal for those who love to experiment with great Italian cheeses.
Bring plenty 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 used for the broccoli, drain them al dente and keep a ladle of the cooking water aside.
In a large pan, heat the oil and add the sun-dried tomatoes cut into strips, sautéing them for 1 minute to release their flavor.
Add the broccoli and penne, toss over high heat and finish by adding the reserved cooking water.
Turn off the heat and add the sheep blue cheese in pieces, stirring until it melts and coats the pasta.
Serve immediately with freshly ground black pepper and, for a gourmet touch, some Chili Pearls on top of the dish.
Consume immediately to appreciate the creaminess of the blue cheese. Store in the refrigerator, tightly sealed, for a maximum of 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 visually striking 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 |
