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Orecchiette with roman broccoli


In brief

Recipe of

Ingredients for 4 people

200 g of Orecchiette pasta, 1 roman Broccoli, 1 clove of Red garlic, 2 fillets of anchovies in oil, Flavoured chilli, White wine, Oil, Salt


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!

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