義大利的冬天，青花菜多到吃不完——
所以我做了這道麵。
一顆青花菜，兩種口感：
花蕾打成綿密的奶醬，梗切丁保留嚼勁。
一個食材，用到極致。
花蕾加牛奶、水、鹽、帕馬森，打成青醬
梗切小丁備用
豬五花（或培根丁、豬肉腸）炒到上色出香
加蒜頭、辣椒、青花菜丁，鹽、黑胡椒
倒入青醬，中小火收濃
小耳朵麵煮七分熟，入鍋，邊加煮麵水邊攪拌
起鍋前撒帕馬森
e il gioco è fatto! 🥦
(義大利文：大功告成)
清爽、綿密、有飽足感——
連不太愛蔬菜的哥哥都買單。
還有 Ambra，從頭到尾盯著那碗麵沒動過。🐾
你願意試試看嗎？留言告訴我 👇
—–
Italian winters mean one thing — broccoli, everywhere.
So I made pasta.
One head of broccoli, two textures:
florets blended into a creamy sauce, stem diced for bite.
One ingredient, used to the fullest.
Blend florets with milk, water, salt, and Parmesan into a smooth cream
Dice the stem and set aside
Sauté pork belly, bacon, or Italian sausage until golden
Add garlic, chili, diced stem, salt and pepper
Pour in the cream, reduce over medium-low heat
Cook orecchiette to 70%, finish in the pan with pasta water
Stir in Parmesan before serving
e il gioco è fatto! 🥦
Light, creamy, satisfying —
Even the elder beother — not a vegetable fan — went back for seconds.
And Ambra? Eyes on that bowl the entire time. 🐾
Would you give it a try? Drop a comment below 👇
#AdeleCookinginItaly #PastaRecipe #ItalianCooking #義大利麵食譜 #WeekdayDinner