Ingredients for: 2 people
Preparation time: 35 minutes
Difficulty: Easy
INGREDIENTS
- Mezze maniche pasta, 200 g;
- Broccoli, 1;
- Breadcrumbs, 100 g;
- Anchovy fillets from Sicily, 4;
- Butter, 1 nut;
- Grated cheese, 30 g;
- Garlic, 1 clove;
- Red pepper;
- Lemon zest, 1;
- Salt;
- Pepper;
- Oil.
PREPARATION
- Boil some water and meanwhile cut the small broccoli tops. Clean the stems as well and keep aside.
- Cook in the boiling hot water the tops for about 5 minutes, then cool immediately in water and ice to freeze their cooking and fix their color.
- In a frying pan, prepare a base with olive oil, a garlic clove and two anchovy fillets from Sicily.
- Remove the garlic from the pan and add the drained broccoli.
- Saute for a couple of minutes over high heat, adding some chili pepper.
- Then cook the broccoli stems kept aside for about five minutes in hot water, then transfer to a blender adding the breadcrumbs, a tablespoon of grated cheese and oil.
- Blend until you obtain a sort of broccoli paste.
- Spread this mixture on a baking sheet and transfer to a pre-heated oven at 200°C for about 5 minutes until golden and crispy.
- Cook the pasta using the same cooking water as the broccoli and drain it “al dent” directly into the broccoli mixture in the pan.
- Bring to cook, then toss with a knob of butter, lemon zest and a grated cheese.
- Serve garnishing with the crispy broccoli bread and an anchovy fillet from Sicily on top.
