Broccoli con Uvetta e Mandorle

A great sauce for pasta, or to serve on chicken or rabbit! (Photo shown is this sauce served on Pipe Rigate pasta).


  • Broccoli (one head, boiled until soft but not soggy)
  • Almonds (handful)
  • Garlic (one/two cloves)
  • Raisins (golden if possible, about 15-20)
  • one anchovy (optional but highly recommended!)
  • Parm. Regiano, the older the better.


Crush almonds, garlic, raisins, anchovy and parm in a food processor;
Add in the drained, boiled broccoli and blend until still a little chunky (personal preference! you can make it smooth if you like)
Add all this to a pan with a tiny bit of olive oil and heat on low flame until the liquid from broccoli is gone.


Serve this on pasta: Boil and drain pipe, penne or spaghetti and toss them in the sauce. Serve hot.

Or, pan sear about 4-6 chicken thighs or 3 chicken breasts in olive oil, flash with a dash of white wine, then add in the broccoli mixture and cover. Reduce flame to low and cook about 15-20 minutes, until chicken is done.