Pasta with broccolis the Sicilian Way

Ingredients:

Per la pasta
One broccoli medium sized	Ricotta as much as needed
600/800 grams of macaroni	Mozzarella as much as needed
Lard as much as needed	Two eggs
Grated cheese

Preparation 

After having pruned the broccoli medium sized, divide it in many pieces. Then rinse and put them in a pot with boiling and salty water. Drain and put them apart before they are completely cooked.

Put 600/800 grams of macaroni in rather short pieces in the same hot water you cooked the broccoli with, and drain them before they are completely cooked. While the macaroni are being cooked, put a spoonful of lard in a pan, add the broccoli cut into smaller pieces, mix often, and leave them getting tasty without making colour them.

As the macaroni are cooked, drain them; oil a baking-pan or a saucepan with some melted lard and sprinkle its bottom with some grated cheese. Then make a layer of macaroni and, therefore a layer of broccoli. Put some slices of ricotta, some small slices of mozzarella, some grated cheese, and some small pieces of lard above the broccoli. Keep on making layers in the same order up to end up with the macaroni. Pour and spread two whole scrambled eggs beaten with abundant grated cheese on the surface of the last layer . 

Add some small pieces of lard and put the baking-pan in the oven, up to that the macaroni will have made a gilded crust. 

Dish 

It was a dish of popular origin, where often there were more broccoli than other ingredients. Its traditional use was therefore as a poor dish that, enriched in special occasions with some seasoning, represented the most for many families. 

Wine linking

The delicacy of the dish finds the most suitable comparison in a mature white wine, harmonic, little acid, not much alcoholic, of average structure, of rather neutral taste and not much persistent. 


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