Broccoli and pesto farfalle with pangritata

If you’ve ever had one of these (pictured below), you know you want to make some Italian food to go with it.

There was a good offer on Wine Demon for first-time online customers, and 5 out of 6 wines were a good mix, with lots of aromas and flavours.
There was a good offer on Wine Demon for first-time online customers, and 5 out of 6 wines were a good mix, with lots of aromas and flavours.

I made this a while ago now, and I found out that Italians have a very interesting ingredient – Pangritata, also called ‘poor man’s parmesan’. It is basically fried breadcrumbs. Oddly enough, it’s nothing like parmesan, but it does taste good.

This simple dish goes well with a glass of medium-bodied red wine, perhaps even table wine! Although I do like Malbec or Torrontes – you have a little bit with a meal, and then a little bit more after the meal. You could go with white, but this dish may overtake the flavour of the wine. The recipe below should be enough for two people.

First, make the pangritata:

3 tbsp oil,

1 garlic clove, sliced

2 tbsp chopped rosemary or thyme

50g breadcrumbs

1 or less chopped chilli

1) Mix the above ingredients and fry in oil for 2 minutes until crisp golden;

2) Season with salt and pepper and dry on kitchen paper.

For the pasta:

200g Farfalle pasta (or something boring like Penne)

150g broccoli,

2 tbsp basil pesto,

Zest of 1/2 lemon,

2 tbsp parmesan, grated (optional)

1) Cook the pasta, leaving tiny bit of the cooking water;

2) Mix in the rest of ingredients and sprinkle over the pangritata. Done.

I do enjoy some dishes with a smoky flavour. This one wasn't as smoky, but I think I fried the breadcrumbs too long, which worked to my favour.
I do enjoy some dishes with a smoky flavour. This one wasn’t as smoky, but I think I fried the breadcrumbs too long, which worked to my favour.

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