Pasta and romanesco broccoli soup with Grana

Ingredients

For 1 serving

• Durum wheat pasta65 g
• Romanesco250 g
• Eggs1
• Grana Padano20 g
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, celery,

In season: October – March

Method

1. Heat the vegetable stock. Meanwhile divide the Romanesco broccoli into small florets and peel the garlic clove; break the long pasta into pieces about 3 cm long.
2. In a saucepan warm the oil over a low heat with the crushed garlic for 1–2 minutes, until golden; remove it, add the florets and let them take on the flavour for 2 minutes over a medium heat.
3. Pour in the hot stock, bring to the boil and cook for 10 minutes over a medium heat, until the broccoli is tender; crush a few florets with the ladle to thicken.
4. Add the broken pasta and cook it in the soup for the time on the packet, stirring often, until al dente; season with salt.
5. Beat the egg with the grated Grana Padano. Take the pan off the heat, wait 30 seconds and stir in the egg quickly, until the soup comes together without the egg scrambling. Serve with freshly ground black pepper.