Pasta e Broccoli col Brodo d’Arzilla from Mediterranean Seafood by Alan Davidson

Name: Pasta e Broccoli col Brodo d’Arzilla from Mediterranean Seafood by Alan Davidson
Ingredients: salt and pepper; 75 ml (5 tbs) olive oil; 1½ kg (3¼ lb) ray (skate); 300 g (11 oz) pasta (trenette or fettuccine spezzate are suitable or cannolicchi which Romans call ‘strozzapreti’); 3 or 4 cloves of garlic; 1 salted anchovy; 2 sprigs parsley; 2 more cloves garlic; ½ kg (1 lb 2 oz) broccoli; 2 tbs tomato paste

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Professor Giorgio Bini, the eminent ichthyologist and a leading Italian gastronome, contributed this recipe for a well-known Roman dish.

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Ingredients

salt and pepper
75 ml (5 tbs) olive oil
1½ kg (3¼ lb) ray (skate)
300 g (11 oz) pasta (trenette or fettuccine spezzate are suitable or cannolicchi which Romans call ‘strozzapreti’)
3 or 4 cloves of garlic
1 salted anchovy
2 sprigs parsley
2 more cloves garlic
½ kg (1 lb 2 oz) broccoli
2 tbs tomato paste