Millefoglie and Broccolini pasta

Delicious new pasta recipe form the Cheese room featuring Millefoglie al Marzemino

Serves 4


• 2 tbs RHC&L Chilli Jam
• 4 anchovy fillets
• 100ml Militsa extra virgin olive oil
• 100g Millefoglie al Marzemino
• 500 g Carbone la Pasta CONCHIGLIETTE

• 1 cup rocket
• 3 cloves garlic, diced and crushed
• 500g broccolini
• 1 lemon
• Crusty bread, to serve

• In a large saucepan bring water to the boil, salt lightly.
• Finely chop anchovies and mix with garlic and chilli jam, leave aside.
• Cut the heads from broccolini into small florets. Cut stalks into small 1cm pieces. Add florets to boiling water and cook for 3 minutes.
• Using a spoon remove florets and place half the florets in a food processor with 2tbs olive oil. Add ½ Millefoglie and salt and pepper to the food processor and process to a paste. Place in bowl with remaining florets.
• Add pasta to boiling water and cook until al dente, halfway through cooking add the broccolini stalks. Once cooked drain and put aside.
• In pan heat oil, garlic, chillies and anchovies and stir for 3 minutes or until garlic is fragrant and anchovies have disintegrated.
• Add ½ cup water, cooked pasta, broccolini mixture, rocket and salt and cook, tossing lightly until rocket wilts.
• Squeeze lemon over pasta, season and toss well to combine. Divide among bowls, scatter with remaining Millefoglie and serve with crusty bread.


Download a copy here!

Latest RHCL News

All RHCL News >>


Join RHCL Mail now to receive updates on new products, promotions, events and other great RHCL information.