Recipe: Soup with Romanesco broccoli
Good, warm and simple. Here's my "minestrina con il broccolo romanesco"
This is a typical Lazio recipe. It is eaten mainly in winter, but given that (at least here in Italy) winter does not seem to want to let go, here is the recipe for this soup.
There are many types of cauliflower, but the ideal one is Roman broccoli, as in the picture. A recommendation: it is important to cut the broccoli following the line of the tips: it is more beautiful and does not flake when cooking.
A few words about pasta
Well, the ideal pasta is egg, small, artisanal or durum wheat. The best would be the "Quadrucci all'uovo", but in all honesty... I don't like egg pasta, so I used artisanal Strozzapreti.
Strozzapreti in English translates "strangle priests"... oh, yeah!