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INGREDIENTS
- 100 g gluten-free pasta (spaghetti), dry
- 200 g raw broccoli
- 1 clove garlic (peeled)
- 1 tablespoon olive oil
- 1 teaspoon white wine vinegar
- 2 eggs size M
- Salt
- Pepper
- 70 ml water
PROCEDURE
- 1First, bring salted water to a boil in a large pot. Once the water starts boiling, add the pasta and cook for 14–15 minutes “al dente”. After cooking, drain the pasta.
- 2Meanwhile, cut the broccoli into florets and blend finely in a mixer along with the garlic clove.
- 3Once the pasta is ready, heat 1 tablespoon of olive oil in a pan over high heat. Add the blended broccoli to the pan and sauté for 1–2 minutes over high heat, stirring constantly. Then reduce the heat to medium, add the pasta, 70 ml of water, and 1 teaspoon of wine vinegar, and sauté for another 2 minutes.
- 4Crack 2 eggs into the sautéed mixture, add salt and pepper, and cook for 1 minute over medium to high heat, stirring constantly.
- 5Remove the finished pasta from the heat, stir, divide into individual portions, and serve.
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The author of the photograph is Marie Bartošová