Minestra di broccoli e arzilla (Skate and Roman Cauliflower Soup

Ingredients

Seafood
- 1 Anchovy, fillets

Produce
- 1 Celery stalk
- 1 cloves Garlic
- 1 Of parsley, spring
- 1 Onion, medium
- 1 sprig Parsley, fresh
- 1 head Romanesco broccoli
- 3 Tomatoes (about 100g/3-1/2 oz, canned

Pasta & Grains
- 250 g Spaghetti

Baking & Spices
- 2 Salt and pepper

Oils & Vinegars
- 1 Olive oil

Other
- A peperoncino, or a pinch of red pepper flakes (optional
- 500g (1 lb skate

Time
Total: 1H

Found on memoriediangelina.com

Description

We recently saw this strange broccoli in the super market and now we have the perfect recipe to try it out!:) Thank you Frank! The only problem is getting some skate, since you only found these fresh in few fishmongers and only occasionally. But skate does taste fantastic, doesn’t it? Exceptional recipe. Thank you!

Skate’s hard to find over here, too… But I agree, it’s a fantastic fish.

I’d love to try a bowl of this soup (with which I must admit I am not familiar). I love Romanesco broccoli and am glad it’s now fairly easy to find here. Happy Holiday!

I hope I can one day find both these ingredients at the same time, Frank! The broccoli is pretty easy, but. I have never seen skate in Tucson! Wishing you the best for a merry Christmas!

Skate can be tricky to find in this area here, too, David. We have a great fishmonger right in town, one of the very few places close by that carry it regularly. When I went to buy it, the couple in front of me bought the very last pieces. Argh! But luckily I found it elsewhere in time to post this recipe.

Your soup is a new one on me, Frank, although I’ve cooked skate wings and broccoli romano – never together though. You are always so great at informing your readers about traditional Italian recipes. Buon Natale.

Buon Natale anche a te, Linda!

Frank, I have never come across this particular soup but skate being a favorite fish of mine I must try it. We are having a quite dinner on Christmas Eve and this definitely fits the bill. Buon Natale.

Fantastic, Paula! I can imagine Christmas Eve dinner at yours must be quite the feast.

Frank…all I can tell you is that Joe had this soup at Armando al Pantheon last year and loved it…which is a very good recommendation for making the soup! I adore the Romanesco broccolo…just the look is enough for me!

Definitely is! Although as I mentioned I never did try it while I was in Rome. Can’t make out why it passed me by…

This is perfect and then just a touch of the red pepper. I have to do a traditional Midwest Christmas Eve but this will be a lovely way to ring in the New Year.

Thanks, Claudia! Now you have me curious to know what a Midwest Christmas Eve might be…

Lovely dish! I’ve had skate before in restaurants, but never cooked with it. It’s got a subtle flavor — kinda sorta like scallops. And I’ve had scallops and regular broccoli combined before, so I know how good that combo can be. You’re right — this is perfect for Christmas Eve. Speaking of which, Happy Holidays!

Happy Holidays to you, too, John!

Frank, this is a beautiful soup. I’ve never heard of it but it sounds wonderfully appetizing!

Thanks, Mimi. Definitely worth a try. Thanks for stopping by!

I saw the romannesco broccoli when I was in Rom but don’t think I ever ate it. I have to ask my fish monger if we have Skate. The soup looks wonderful. Happy Holidays !

Same to you, Gerlinde!

What an interesting recipe. I’ll have to look up if the skate the Romans use is the same skate that hubby finds at the end of his fishing line and throws back. If it’s the same – I’ve found a use for it. We love our fish and mamma would always make brodetto with it. Papà would take his homemade bread and dunk it. Grazie per la ricetta.

If that skate looks a bit like a stringray, then it probably is the same… Enjoy!

oggi qui da te sembra di mangiare in una vera trattoria romana, complimenti Frank ! Buon weekend

Grazie, Chiara, sei troppo gentile! Buon weekend anche a te. 🙂

… excellent recipe. I make it in the same manner, using broken bucatini instead of spaghetti. Skate is a delicious fish, very popular here in the UK (often served with brown butter and caper sauce) and it is actually rather expensive. It is generally called razza in Italian. It is also really excellent served warm, shredded, with some tartar sauce by the side – possibly with a nice glass of manzanilla 🙂 ps Frank: 10 yrs in Rome!! have u been there lately? have u found it changed…my Italian friends (Romans, actually) tell me that Rome is getting worse and that Milan is getting much better (after the EXPO) , which, you will understand, is really something to admit!

Sadly it’s been quite a few years since I’ve been back to Rome, but I plan to fix that next year… And yes, I have heard things have deteriorated since I left, but Romans have always managed to muddle through beautifully.

I think I’m going to replace the broccoli with napa cabbage

I’ve never heard of such a soup and didn’t even know the word for skate in Italian. I’ve learned something new! I had skate for the first time in Amsterdam earlier this year, and I have never had this type of broccoli! Sounds lovely, though! Thanks for always posting authentic Italian recipes so that I can expand my knowledge!! 🙂

You’re welcome, Christina! As I said, this soup was a new one for me, too—even after years of living in Rome. Just goes to show how very rich Italian cuisine is. Ci vuole una vita, as they say…

Love this skate! I never see it while shopping, please, if we can’t shop together, share your shopping drop’s with me:) Love your recipe’s !

Thanks, Janet!

Ingredients

500g (1 lb) skate
A medium onion, cut in half
1 celery stalk, cut into lengths
A sprig of fresh parsley
Salt and pepper
1-2 cloves of garlic, peeled and chopped
A spring of parsley, finely chopped
1-2 anchovy fillets
A peperoncino, or a pinch of red pepper flakes (optional)
Olive oil
3 or 4 canned tomatoes (about 100g/3-1/2 oz)
1 head of Romanesco broccoli (see Notes), cut into small flowerets
250g (1/2 lb) spaghetti, broken into short pieces
Salt and pepper

Directions

Simmer the skate with the aromatics in enough water to cover everything well for about 30 minutes. When the skate is the cooked remove it, drain it, set it on a cutting board and shred it. Strain and reserve the broth, discarding the aromatics.
Meanwhile, in a separate pot, gently sauté the garlic, parsley and anchovy in olive oil until the garlic is just beginning to slightly brown and give off its aroma. Add the tomatoes, crushing them between your fingers as you drop them into the pot. Let simmer until the tomatoes have melted into a saucy consistency.
Add the Romanesco flowerets to the pot, mix them gingerly so theyre covered with the tomato sauce. Let everything simmer together for a few minutes, then add the strained skate broth to the pot. Continue simmering for a few minutes more, until the flowerets are nearly tender and you have a rich tasting broth. Taste and adjust for seasoning.
Add the spaghetti pieces and continue simmering. When the spaghetti is cooked, lower the heat and add the shredded skate for a few moments, just long enough to re-heat. (The delicate flesh is liable to fall apart if you let it cook any longer.)
Serve immediately. If you like, reserve a bit of the skate for garnish, along with a sprinkling of minced parsley. A drizzle of best quality of olive oil wouldnt be amiss.

Serves: Serves 4-6
TotalTime: PT1H

memoriediangelina.com

464 0 2017-06-21 14:02:36

Title:	Minestra di broccoli e arzilla (Skate and Romanesco Broccoli Soup \| Memorie di Angelina
Descrition:	Minestra di broccoli e arzilla, a light but flavorful Christmas Eve favorite, is a soup made from two unusual ingredients, skate and Roman broccoli.