Minestra di Broccoli e Arzilla
A classic Roman soup of skate wing broth and Romanesco broccoli simmered with broken spaghetti, traditionally served as economical Friday fare.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 440 kcal
Equipment
- •Large stockpot
- •Fine mesh sieve
- •Chef knife
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 12 g
- carbs
- 48 g
- fibre
- 4 g
- protein
- 34 g
- calories
- 440 kcal
Instructions
- 1
Place the skate pieces, celery, carrot, parsley stems, and 1.5 litres of cold water into a large pot.
- 2
Bring gently to a boil, then reduce heat and simmer uncovered for 20 minutes until the fish is tender.
- 3
Strain the broth through a fine sieve into a clean bowl, reserving the clear liquid.
- 4
Flake the cooked fish meat carefully away from the cartilage bones and set the flesh aside.
- 5
Heat the olive oil in a soup pot over medium heat with the garlic, chilli, and anchovies.
- 6
Stir gently until the anchovies dissolve completely into the oil and the garlic turns fragrant.
- 7
Pour in the white wine and bubble for 2 minutes until the alcohol aroma cooks away.
- 8
Stir in the crushed tomatoes and Romanesco florets, cooking for 3 minutes to coat in the soffritto.
- 9
Pour in the strained skate broth, bring to a lively boil, and season with sea salt.
- 10
Add the broken spaghetti and cook for 8 to 10 minutes until the pasta is al dente.
- 11
Stir in the flaked skate meat and chopped parsley leaves, then rest off the heat for 2 minutes before serving.
Chef's tips
Skate wing cartilage yields a naturally rich, gelatinous stock, so avoid boiling it too hard or the broth may turn cloudy. Breaking spaghetti by hand inside a clean kitchen cloth prevents fragments from flying across the worktop. The Romanesco florets should remain slightly firm to preserve their distinctive shape and sweet flavour.
Ingredient substitutions
- skate wings → ray wings or firm white fish bones with fillets added at the end
- Romanesco broccoli → standard cauliflower or green broccoli florets
- spaghetti → ditalini or mixed broken soup pasta (pasta mista)
Storage
Store leftover soup in an airtight container in the refrigerator for up to 2 days, though the pasta will continue to absorb liquid.
Reheating
Reheat gently in a saucepan over medium-low heat, adding a few tablespoons of water if the broth has thickened too much.
Common mistakes to avoid
- •Boiling the skate too aggressively, which turns the delicate broth cloudy and harsh.
- •Overcooking the Romanesco broccoli until it turns mushy instead of tender-crisp.
- •Adding grated cheese to the soup, which overpowers the delicate fish broth and violates Roman seafood tradition.
Serving suggestions
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