A first course rich in character, where the intense creaminess and slightly spicy flavor of Sheep Blue Cheese meets the sweetness of broccoli and the aromatic quality of sun-dried tomatoes. A balance of strong flavors and surprising textures, perfect for those who love to experiment 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 cooking water.
In a large skillet, heat the oil and add the sun-dried tomatoes cut into strips, sautéing for 1 minute.
Add the broccoli and penne, tossing over high heat and stirring in 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 enjoy the creaminess of the blue cheese. Store in the refrigerator, tightly sealed, for a maximum of 1 day. Reheat in a skillet 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 dramatic note!
Italy, 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 |
