The broccoli fiolaro of Creazzo, grown near Vicenza, from 'fioi', because the children are the inflorescences according to the Venetian dialect.
Ingredients for 4
320 gr of wholemeal penne
1 broccoli fiolaro from Creazzo
1 tbsp sesame seeds
1 glass of tomato sauce
(better if homemade ^^, if you want to try here you can find a recipe).
extra virgin olive oil, salt and pepper
In a large saucepan, bring the water for the pasta to a boil.
Wash and separate the leaves of the Fiolaro broccoli.
When the pasta water is boiling, dip the broccoli leaves and cook them for about 15 minutes.
Thinly slice the shallot and put it in a non-stick pan with a spoonful of oil. Brown it for about 5 minutes, then add the tomato puree and cook for another 20 minutes.
In the meantime, drain the broccoli leaves with the help of a strainer, add the water to the pan if it evaporates and bring it to a boil. When it boils, pour the penne and cook them for the time indicated in the package.
Thinly cut the cooked leaves (keeping aside a tuft for the mise en place), add them to the passata and cook for another 5 ', until the sauce is well blended.
Toast the sesame seeds dry, putting them in a small non-stick pan for a few minutes (without adding oil or anything else), until they release all their aroma. Take care not to burn them, as soon as they start to pop, remove them from the heat, placing them in a separate saucer.
Drain the pasta, add it to the sauce, stirring repeatedly and serve hot, sprinkled with sesame seeds.
In the photo I used a bunch of broccoli kept aside to decorate the dish and some beetroot chips, obtained by drying (8 hours at 40 ° C)