Pasta And Broccoli In D'arzilla Broth

Preparation:

Preparation: Clean the stingray by brushing it vigorously under running water and place it in a saucepan with about 200 cl of cold water. Add salt and add the celery, carrot, onion and a few stalks of parsley, all trimmed and sliced. Cover, bring to the boil and cook over very moderate heat for about 20 minutes. When the ray is cooked, raise it with a slotted spoon and clean it by removing the head, skin and cartilage. Set aside the pulp (dressed with oil and lemon, you can serve it as an appetizer or as a second course) and put all the waste (head and cartilage) back into the pot with the broth and cook for another 30 minutes. Lightly scrape the anchovies, rinse them, dry them and bone them. Prepare a finely chopped garlic, a handful of parsley and a little chilli pepper and let it dry over a very low heat in a saucepan with the oil. After 1 minute, add the anchovies and let them undo by crushing them with a fork. Pour the chopped tomatoes and the wine into the saucepan, cover and cook for about 20 minutes. Divide the broccoli into florets (cut the larger ones into 2 or 4), wash it and add it to the sauce, leaving it to flavor for a few minutes over high heat. Pass the fish broth through a sieve letting it fall directly into the saucepan with the broccoli, add the small pieces of pulp recovered from the scraps and continue cooking for another 10 minutes. Throw in the pasta, mix and cook for about 15 minutes. Serve the soup piping hot, strictly without cheese. Typical of popular Roman cuisine, the sprightly soup dates back to the time when the meager family budget forced housewives to make the most of resources. It is a dish that cannot be exported as Roman broccoli, a kind of green cauliflower with the typical shape of a pine cone, has a very particular flavour, completely different from the common cauliflower. Not having it available, it can be replaced with those commonly called Sicilian broccoli.