This is a perfect recipe for cool fall days when broccoli season is in full swing. Head chef Amandine ChegnotGodmother of Undernutrition Week, which takes place from 7 to 14 November 2023, and author of the book Diary of a Country Chef, Natural Cooking He introduces us to his recipe for sardine and broccoli pasta. Recipe from The Insatiable Gourmet Book 2023
· 120 grams of pasta per person (short pasta such as penne, shells, fusilli, etc.)
· A can of sardines for two people
· 1 broccoli
· 1 handful of raisins
· A little radish cut into slices
· olive oil
How to make sardine and broccoli pasta
1- In a pot, put a spoonful of olive oil and the pasta and cover them with water. Add a little salt, and cook over medium heat, stirring regularly, until the pasta is cooked Al dente. If necessary, add half a cup of water from time to time.
2- In a pot of boiling salted water, immerse the broccoli florets and cook for about 5 minutes. After it is cooked, add it to the pasta. Using the broccoli stalk, make the broccoli cream. Bind pasta with this cream.
3- Take the sardines out of the can, remove the bones, then add them to the pasta. Stir, cover and leave for two or three minutes.
4- Serve the dish and garnish with slices of radish and raisins. Add a few turns of the pepper mill.
The benefits of this recipe are multiple: it provides a good source of calories thanks to the oil, a good source of proteins with sardines, which are also rich in Omega 3 and Vitamin D, and contains vegetables thanks to broccoli and starchy foods. Thanks to pasta, raisins bring little sugar and palatability.
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