(English version below)

Obožavam ovaj recept! Samo nekoliko sastojaka, i samo 15-ak minuta za pripremu. Ako imate brokulu u frižideru, nema opravdanja

U originalnom receptu koriste se Orecchiette, domaća tjestenina tipična za jug Italije. Ako vam Orecchiette nisu dostupne, možete ih ili zamijesiti sami, ili upotrijebiti neku drugu tjesteninu.

Recept je s Coolinarike, a autorica je jedna draga i talentirana kuharica Zrinka Skoblar.

Upute:
Operite glavicu brokule i narežite na cvjetiće. Zavrijte vodu u loncu, posolite te zajedno skuhajte tjesteninu i brokulu.
Ocijedite, i ostavite malo tekućine u kojoj se kuhala tjestenina.
U većoj tavi na maslinovom ulju nekoliko sekundi pržite listiće češnjaka.
Umiješajte tjesteninu i brokulu, i samo kratko propirjajte, a po potrebi dolijte malo vode od tjestenine. Posolite, popaprite.
Odmah poslužite, posuto ribanim Parmezanom.


I adore this recipe. Only few ingredients, and around 15 minutes to prepare. If you have broccoli in your fridge, there is no excuse!

The pasta in the original recipe, called Orecchiette, is a kind of home-made pasta, typical for Apulia, a region of southern Italy. Its name comes from its shape, which reminds one of a small ear.

If the pasta is not available in shops near you, you can either make it, or use another kind of pasta, like I did.

The recipe is from Coolinarika, and the author is Zrinka Skoblar, a talented cook and a really nice person.

Directions:
Wash broccoli and cut into small florets.
Cook pasta and broccoli florets together in salted water. After pasta has cooked, reserve a cup of pasta water before you drain the pasta.
Fry sliced garlic on olive oil for few seconds in a large pan.
Add drained pasta and broccoli to the pan and simmer for a minute. Add a little pasta water if needed. Add salt and pepper, to taste.
Serve immediately, with grated Parmesan cheese.