Summary

Ingredients

• 1 head broccoli
• 1 small onion (s)
• 1 small tomato (s)
• 10 g butter
• 150 ml milk
• 150 ml vegetable stock
• 1 tablespoon flour
• 1 dash lemon juice
• 50 g sheep cheese, or Goronzola or other stron cheese
• pepper
• salt
• Worcester sauce
• possibly capers, black olives
• 250 g pasta (fussili or riatoni)

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Instructions

1. Cut the broccoli into small florets. Finely dice the onion, tomato and feta cheese. Melt the butter in a pan, sweat the onions briefly, add the broccoli, turn up the temperature briefly and fry, then simmer at a low temperature with the lid closed for about 4 minutes. Stir occasionally so that nothing burns.
2. Mix the milk and vegetable stock. Dust the flour in the pan with the vegetables and deglaze with the milk-broth mixture while stirring, bring to the boil. Stir in the sheep`s cheese and tomatoes, then let everything simmer gently for 15-20 minutes with the lid closed, stirring again and again.
3. Meanwhile, add water and cook the pasta until al dente according to the instructions on the packet.
4. After 15-20 minutes, season the sauce well with pepper, salt, lemon juice and a few drops of Worcester sauce. Stir in a few capers or black olives to taste. Serve with the pasta.
5. Tip:
6. If you like the broccoli very soft, you can also boil the florets instead of searing them and add them to the sauce with the tomatoes.