Broccoli baked with garlic and oil served with a towel

Regarding broccoli

Components

• 1 bundle of small Japanese broccoli
• Two tablespoons of salt
• 4 garlic cloves
• Two bay leaves
• 8 leaves of sage
• One lemon
• 3 tablespoons of shredded parmesan cheese
• 1/4 cup of olive oil
• Sprinkle ground pepper over ground grains according to your taste.

Setup mode

1. Set the oven to 180 °C (moderate heat) and let it warm up.

1. In the meantime, break the broccoli into small florets that can be easily eaten in one bite. Using a knife, trim the thickest section of the stem from each floret (you can save these stems to make soup or slice them into rounds to roast with the florets) and place them in a bowl. Rinse the florets under running water and thoroughly dry them with a kitchen towel.
2. Divide the garlic cloves, rinse and dry them without peeling for a mild flavor; if a stronger taste is preferred, peel and slice them thickly. Clean and dry the herb leaves. Rinse the lemon and cut a thin strip of its peel, avoiding the white part to prevent a bitter taste for those who may eat it.
3. Place the broccoli florets, garlic cloves, herbs, and lemon slice in a baking dish and drizzle with olive oil. Add extra olive oil on top and season with freshly ground pepper. Sprinkle grated Parmesan cheese over everything and bake in the oven for 20 minutes. Since the cheese is salty and the broccoli has been cooked in salted water, no additional salt is necessary.

Towards the noodles

Components

• 280 g of talharim pasta (70 g per individual)
• Two tablespoons of salt
• chips flavored with parmesan cheese
• Add ground pepper and ground grains gradually, adjusting to taste.

Setup phase

1. When putting the broccoli in the oven, heat a large pan over high heat with 4 liters of water and 2 tablespoons of salt. Once the water is boiling vigorously, add the noodles and cook them following the package directions. Make sure not to overcook the noodles; they should remain al dente.

1. Before cooking the noodles, pour a cup of water from the pot. Then, stir.
2. Take the baking dish with the broccoli out of the oven and combine it with the drained noodles. Stir thoroughly. If it seems dry, pour in a bit of the pasta cooking water and mix once more.
3. Using a kitchen strainer—longer teeth work best—roll up the noodles and move them to the serving plate. Garnish with broccoli florets and scatter parmesan shards over the pasta. Serve immediately.