Pasta di broccoli
- Dall’orto alla tavola
Ingredients
- 600g (1 1b 5 oz) broccoli florets (about 2 heads), roughly chopped (see cook’s notes)
- ¾ cup (90g/3 oz) almond meal (ground almonds)
- ½ cup (25g/¾ oz) finely grated parmesan
- 3 eggs
- sea salt and cracked black pepper
"Listen to your broccoli and it will tell you how to eat it."
Anne Lamott
In small batches, place the broccoli in a food processor and process until finely chopped.
Transfer to a large bowl.
Add the almond meal, parmesan, eggs, salt, and pepper to the broccoli and mix well to combine.
Cook’s Notes
It’s best if you don’t add too much of the broccoli stem to this dough. A floret with roughly 6-8cm (3 in) of stem is great. Adding extra can make the dough watery. You can swap half, or all, of the broccoli for cauliflower if you prefer. Again, just don’t use too much of the stem. See the recipes that follow for how to use this dough to make a pizza, flatbread, or tart.
