The importance of having genuine ingredients in the kitchen is essential. That’s why I love going to the farmers market to do my grocery shopping and choosing meticulously what I’m buying.
Here’s what I prepared with the delicious fresh broccoli rabes I bought yesterday.
What you need (for 2 people):
– About 300 gr. of fresh broccoli rabes
– 180 gr. of whole pasta
– 150 gr. of semi-seasoned goat cheese
– 100 ml of milk
– 4 baby onions
– 100 gr. of sugar
– 150 ml of balsamic vinegar
– 25 gr. of butter
– Salt and extra virgin olive oil
For the caramelized baby onions:
Clean out the baby onions, then put the butter in a nonstick pan, let it melt and add the baby onions. Let them cook for 5 minutes and add the balsamic vinegar. Cook for 15 minutes.
For the sauce:
Cut the broccoli rabes paying attention to leave the turnip tops intact. Put them in a nonstick pan with a bit of extra virgin olive oil. Let them cook until they are soft but not melted and add the saffron powder.
For the goat cheese fonduta:
Put the butter in a nonstick pan and let it melt. Then add the goat cheese cut in little cubes and the milk. Melt continuously with a whisk paying attention to make it creamy and without lumps.
Cook the pasta in salted boiled water (pay attention to the cooking time wrote on the pack). Then drain and put it in the pan with the broccoli rabes sauce. Add the goat cheese fonduta. Cut the caramelized baby onions in little pieces and put them on the top.
PS: Use a pasta cutter to make the dish look nicer.