Orecchiette with broccoli

The pasta classic from Puglia

Ingredients:

400 g orecchiette /// 500 g broccoli or stemm cabbage /// 2 cloves of garlic /// 2 anchovy fillets in oil /// chilli to taste /// 50 g sliced almonds /// olive oil /// butter


• Divide the broccoli into small florets, peel the thick stems and cut into pieces. Cook in salted water until al dente.
• Strain and use the cooking water to cook the pasta.
• Heat the olive oil, add the garlic, anchovy fillets and chilli and fry over a low heat.
• Add the pasta and broccoli to the pan and mix well.
• Special topping: fry sliced almonds in butter and sprinkle over the pasta at the very end. \\\


Enjoy!