Caserecce of wholemeal flour with broccoli, leeks and grana padano Fattorie Cremona
PREPARATION
Mix the two flours with the water, wrap in cling film and leave to rest for 30 minutes. Dice the leeks and fry them in a pan with oil, garlic and chilli pepper. Add the halved cherry tomatoes and cook for 5 minutes. Steam the broccoli and mix it with oil, anchovies, salt and pepper. Roll the pasta into rolls and shape them into caserecce. Cook the pasta in salted water, flavour in the pan with the leeks and grated Grana Padano Fattorie Cremona. Serve with the broccoli puree.
INGREDIENTS
| 200 gr of whole-wheat flour |
| 100 gr of 00 flour |
| 2 dl of warm water |
| 100 gr of leeks |
| 1 garlic |
| 1 pepper |
| 100 gr of tomatoes |
| 300 gr of broccoli |
| 20 gr of anchovies |
| 80 gr of Fattorie Cremona Grana Padano cheese over 16 months |
| extra virgin olive oil |
| salt and pepper |
