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St. Joseph's Spaghetti




Source of Recipe


Tony Nitti


List of Ingredients




1 bunch of broccoli
1 bunch fresh fennel leaves
3 medium artichokes
1 lb. Italian bread, dried and grated
1/4 C butter
1/4 Colive oil.
1/4 lb. cooked rice
1 large clove of garlic minced
1 lb. spaghetti
Romano cheese (grated)
add garlic salt to taste

Recipe



Boil the broccoli and cleaned artichokes with the fennel leaves in salted water, drain well. Clean the leaves from the artichoke down to the heart and cut into slices Fry broccoli and sliced artichoke hearts in olive oil and butter. Mince the clove of garlic into the bread crumbs and fry in olive oil until lightly browned, stir constantly. Set aside.

Boil spaghetti then drain, save 1 cup of the water. Mix the cooked rice and spaghetti, spread onto a platter, cover with broccoli and artichoke slices, sprinkle with the bread crumbs and Romano cheese. If the mixture is too dry pour a little of the spaghetti water mixed with olive oil on top.