In order to eat broccoli, this is how I make fusilli: my family brushes them all every time

Here’s a delicious combination of whole wheat fusilli, broccoli, and taleggio in this easy-to-make recipe.

Autumn is the season in which broccoli, cabbage and cauliflower appear on our tables. Here’s a simple and quick first step to preparation. A vegetarian recipe, the only flaw of which could be – for those who did not appreciate the genre – the smell of the broccoli being prepared. But the result, we are sure, will make up for any initial doubts.

Ingredients for 2 people

  • whole grain fusilli 160 g
  • Sicilian broccoli flowers
  • Taleggio cheese 50 g
  • extra virgin olive oil 3 tbsp
  • milk sample
  • garlic 2 segments
  • chili AND ground black pepper

Clean the broccoli and cut into smaller florets, also opening the core to cook better. Let it boil briefly. Peel and chopgarlic and put it in the pan, which must also contain pastawith as much oil and chilli as you want (if it’s not enough you can add it later, if it’s already at the level of a fire-breathing dragon, you won’t remove it!).

Fry the florets in a pan, remove the garlic, until they are seasoned. Remove the broccoli from the pan and add taleggio dice AND about 4 tablespoons of milkhe must make a cream.


Cook the fusilli, drain and add to the pan with the melted taleggio, stir and add the sautéed cauliflower florets. Turn off the heat, mix well and season the dishes with freshly ground black pepper, serve immediately.

Enjoy your meal!

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