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Roman recipes

Pasta with broccoli


1 roman broccoli
100 g pork rind
50 g lard
250 g pasta
1 clove of garlic
150 g concentrated tomatoes
60 g grated pecorino cheese
salt and pepper

Mince the lard and a clove of garlic, brown them and add the concentrated tomatoes. Put the clean and cut broccoli in a saucepan with salt and pepper, add ½ litre water and cook for 50 minutes on a low flame. In the meantime, boil the pork rind, cut it into small pieces, wash it in cold water then add it to the broccoli broth. Break some spaghettini or bucatini pasta into small pieces, and as soon as the broth is boiling add the pasta.
When the pasta is cooked, dish up the soup and serve it with grated pecorino cheese.