Ingredients (4 P)
2 large broccoli
2 cloves of garlic, peeled
6-8 anchovy fillets
1 small chili pepper
2 handfuls grated parmesan cheese
4-5 tbsp olive oil
300 g orecchiette
salt and freshly ground pepper
With a small knife cut the broccoli florets from the stems and put aside.
Peel the stems and remove the woody ends. Finely chop the stems in the food processor.
Cut the garlic into thin slices.
Heat a little olive oil in a wide pan and fry the garlic until it is glassy. Add the chopped broccoli, the anchovy fillets and the chopped chili. Season with salt and pepper and steam for 8-10 minutes covered.
Cook the orecchiette in sparkling salted water until al dente; 4 minutes before the end of the cooking time add the broccoli florets to the noodles. Cover until the water is back on.
Strain the pasta and broccoli, collecting 3-4 tbsp of the cooking water.
Pour everything into the pan and add to the steamed broccoli stems. Add some olive oil and a little cooking broth and mix well.
Sprinkle with parmesan and serve immediately.