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Pasta with Provola and Broccoli

  • 30 minutes
  • Easy
  • First Courses
The strong flavor of the provola pairs perfectly with the broccoli in this typically Southern Italian pasta dish.
Sicilia

Ingredients: Per 4 servings

  • 1 lb broccoli
  • 1 lb perciatelli pasta
  • 7 oz Provola cheese
  • 2 ½ tablespoons Extra Virgin Olive Oil
  • salt to taste

Preparation:

Slice the provola and set aside.

Trim the broccoli and remove the leaves and the tough part of the stems. Wash under cold running water. Then, remove the stems entirely and cut into equally-sized florets.

Place a sauté pan over low heat and add the olive oil. Add the broccoli and cook for about 10 minutes. Add a little water from time to time so that the broccoli doesn’t stick to the bottom. Once done cooking, adjust the salt and keep warm.

In the meantime, cook the pasta in a large pot of boiling salted water for the time indicated on the box. Drain and transfer the pasta into a baking dish lined with parchment paper. Toss the pasta with broccoli and sliced provola. Bake in a 350° F oven for 10 minutes or until the top of the dish is golden.

Remove from the oven and serve immediately.

Food History

Although pasta in some form in most countries, there is no doubt that in most people’s minds it is an Italian dish. However, it is difficult to say when pasta was made for the first time.
It is likely that fresh pasta was probably invented somewhere along the European and Asian boarder over 7,000 years ago. We can almost say that pasta has been around since the beginning of civilization and that it arrived in Italy thanks to the Etruscans who had a recipe for “lagnon”: a large sheet of pasta cut into strips.
Dried pasta, however, was probably invented by the Arabs. They were likely the first to place pasta noodles in the sun to dry to be able to conserve them for consumption during their long voyages. What we know for certain is that the Arabs introduced pasta to Sicily around the 7th century. The first pasta factory in Europe was built near the city of Palermo, which quickly became the center of pasta production in the Mediterranean.

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