Minestra Pasta Arzilla e Broccoli

Method

1. Rinse the skate wings (arzilla) well.
2. In a pot, add cold water, celery (2 stalks), carrot (1), onion (1), and the skate wings. Bring to a boil, skimming off impurities, and cook until the fish is done (flesh separates from cartilage).
3. Remove the skate from the broth, separate the flesh from the cartilage, and set aside. Keep the broth warm.
4. Cut the Romanesco broccoli into evenly sized florets (keep the small tender leaves).
5. In a large pan, make a soffritto with olive oil, garlic (Sulmona garlic), a piece of chili pepper, and the parsley stems. Sauté gently until garlic is golden.
6. Remove from heat, add the anchovy (acciuga) and stir until it dissolves in the oil.
7. Add a little more olive oil, then add the broccoli florets. Sauté them to absorb the flavors.
8. Add a small amount of tomato purée (passata di datterini pelati) and stir.
9. Start adding the hot fish broth a ladle at a time, not covering the broccoli completely. Cook, adding broth as needed, until the broccoli is tender and well flavored.
10. Once the broccoli is nearly done, add the reserved skate flesh.
11. Season with salt, then break some spaghetti into the pot (or use leftover spaghetti pieces). Cook until al dente, adding more broth if needed for desired consistency (the chef likes it 'fitta' – thick).
12. Finish with grated pecorino cheese and a drizzle of good olive oil. Serve.