Sicily · vegetable · medium
Best pasta for broccoli and anchovy
Broccoli or cauliflower cooked down with anchovy, garlic, raisins, and pine nuts. Short shapes and small tubes.
- Region
- Sicily
- Base
- Vegetable
- Texture
- Medium
- Shapes that hold it
- 2
What it asks of a shape
Broccoli and anchovy is a medium vegetable-based sauce. It wants a short shape, speared with the pieces on the same fork, a tube, so the sauce rides inside as well as outside, and a cup or a shell, to scoop the pieces. The ranking below scores every profiled shape on those traits, then the shape's own sauce notes break the ties.
About broccoli
No article covers this exact sauce. On broccoli in general:
Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, or florets, usually dark green, arranged in a tree-like structure branching out from a thick stalk, which is usually light green. Leaves surround the mass of flower heads. Broccoli resembles cauliflower, a different but closely related cultivar group of the same Brassica species.
2 shapes that hold it
Cavatelli
Hand-formed · Puglia
A dense chewy shell with a hollow, so it carries a ragu, broccoli or greens with garlic, a sausage sauce, and beans.
Orecchiette
Hand-formed · Puglia
A rough cup with a thick centre and a thin rim.
Sources
- The ranking and the sauce notes are our editorial judgement, from the traits in each shape record. See the method.
- Broccoli, Wikipedia (summary, ingredients, origin), CC BY-SA 4.0. Wikidata Q47722.