Broccoli and mushroom salad
Ingredients: 450 gr. penne or horns; 2 tbsp. l. salt; 120 g extra virgin olive oil; 1 tbsp. l. chopped garlic; 1 tbsp. l. lemon zest; 1-2 tsp red pepper; 450 grams of shiitake mushrooms; 1 cup paprika, crushed 450 g broccoli; 1 fennel onion, cut into strips 1 tsp fresh thyme; 1/4 parsley; 450 gr. ricotta cheese;
Preparation: Boil broccoli and fennel for 3-4 minutes in salted water, strain and set aside, do not pour out the water. Bring the water to a boil again and cook the pasta until half cooked, drain, save part of the water. While the pasta is boiling, heat the oil in a large saucepan over medium heat and sauté the garlic, lemon zest, and red peppers for 3-4 minutes, stirring to prevent the garlic from overcooking. Add bell peppers and shiitake mushrooms and simmer until mushrooms are soft. Add broccoli, fennel and fresh thyme and continue simmering. Add pasta, half parsley and season with salt and pepper. If the pasta feels too dry, add some pasta water. Remove from heat, stir and let cool, mix with crushed ricotta cheese before serving.
Bon Appetit!
