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Broccoli Pangrattato Pasta Recipe: Don’T Underestimate the Humble Box Grater | Australian Food and Drink
  • 2 French shallots, peeled
  • 4 cloves garlic, peeled
  • 2 small heads broccoli
  • ½ bunch parsley
  • 60ml extra virgin olive oil (¼ cup), plus extra to serve
  • 50g lilliput capers (¼ cup), drained and dried on kitchen towel (if using salted capers, rinse first)
  • 75g currants (½ cup)
  • 100g parmesan, finely grated
  • 400g fusilli pasta, or other short dried pasta
  • subheading: For the broccoli pangrattato:
  • 100g stale bread, crusts removed
  • 1 lemon, washed to remove the wax from the peel
  • 50g salted butter
Note: Ingredients may have been altered from the original.
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