Pizzoccheri Pasta with Broccoli and Taleggio Fondue

The other day I realized that I had never prepared Pizzoccheri. And it is strange because it is a dish that I love. However, it was cold outside and I had to go supermarket and so I bought a nice package. Then I had a lot of broccoll and finally to the cheese counter I was inspired by taleggio, which is a cheese that I love combined with wholemeal flour. And so is born this dish for lunch. Pizzoccheri with broccoli and taleggio fondue. Might be an idea for dinner of Christmas Eve or Christmas dinner.

INGREDIENTS for 4 person:

• 350 grams of pizzoccheri
• 150 grams of taleggio
• 200 ml of whole milk
• 80 grams of grain
• 400 grams of broccoli
• 1 medium potato
• oil e.v.o.
• salt and pepper q.b.

INSTRUCTIONS:

1. Clean the broccoli keeping only the flowers and boil for 7 minutes in salted water
2. then toss  them in a frying pan with olive oil
3. meanwhile put on water to cook pizzoccheri
4. melt at low temperature taleggio with milk (will take about 20 minutes)
5. when the water boils, put the potato cut into small pieces and pizzoccheri and cook for 15 minutes
6. when they are ready drain them, and put them with the fondue and 3/4 of broccoli
7. Put on plates and garnish with the remaining broccoli, freshly ground pepper and grated Parmesan