“Not like someone who always wins, but like someone who never gives up. “Valentina is comparable to the sun: splendid and strong. With a smile that, like the rays of the sun, warms the hearts of those who know her. Born in Palermo, she lives in Rome for 25 years, “on balance, more than half of my life.” However, he wants to emphasize that he is a Sicilian DOC, “because belonging to this island is not something that easily shakes you from the shoulders”. Ceo & Co-Founder of the Communication, Events, Graphics and Web Company AD HOC SOLUTION Srl of Rome, expresses her passion not only in work, but also in hosting friends in her home and delighting them with her cuisine. As an excellent creative, she also likes inventing new flavors rather than following predefined recipes. The only recipes he follows with “respect and tradition” are those of Grandma … and only in those moments does time slow down and cooking takes on a different form.

CHEF

Valentina Miccichè

KITCHEN

Palermitana

DIFFICULTY

Average

DATA FOR PREPARATION

60 min
Prep

30 min
Cooking

90 min
Total

4 People
Doses

Recipe

INGREDIENTS
  • Bucatini pasta 500 gr

  • Onion n.1

  • Broccolo n.1

  • Anchovies n.2

  • Saffron sachets n.3

  • Corinth raisins 50 gr

  • Pine nuts 50 gr

  • Evo oil, salt q.b.

PREPARATION
  • Let’s start by immersing the raisins and pine nuts in hot water and let them soften for about an hour.
  • Wash the broccoli, cut it into pieces and, when the water boils, dip it and cook it.

  • Once ready, take it out of the water and set it aside. Leave the broccoli cooking water in the pan.

  • Cut an onion finely and brown over low heat in a little extra virgin olive oil. Add the anchovies and continue to brown. Add raisins and pine nuts previously drained. Add the broccoli, preferably turn with a wooden spoon and gradually pour the water from the cooking of the broccoli kept aside until it forms a consistent cream.

  • Add a little salt and 2 sachets of saffron and mix well.

  • In another pot, bring the remaining cooking water of the broccoli to a boil, add 1 packet of saffron and cook the bucatini.

  • Drain the pasta and season with the prepared cream of broccoli. Serve.

A word of advice: if there is any dough left, grease a baking tray with oil, sprinkle it with breadcrumbs and lay the remaining dough in the pan, sprinkle it with other breadcrumbs and a drizzle of oil. Bake and brown.

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