Orecchiette with roman broccoli
For this country recipe, we remove the tougher parts of the broccoli and keep only the pretty little heads around them, the tender florets. In a pan, brown a generous amount of oil, the crushed garlic, a pinch of chilli pepper and the anchovies. Turn up the heat a little, add a splash of white wine and add the cockles. When the bottom is well browned, pour a drop of water, a pinch of salt, cover and leave to cook for 10 minutes. In the meantime we have boiled some salted water and we drop in a generous dose of orecchiette. Once cooked, drain them, pulling them up with a skimmer: do not throw them in the colander because they lose some of their starch. We sauté them together with the sauce, adding a drizzle of oil and just a little extra sprinkle of chilli pepper. . . I love spicy, but these are private choices!