- ¾ lb orecchiette
- ¾ lb broccoli
- 3 oz Pecorino cheese
- ¾ oz salted anchovies
- 1 clove of garlic
- 3 oz extra virgin olive oil
- 7 oz cherry tomatoes
- ⅛ oz salt
- ⅛ oz black pepper
- 1 oz almonds
20 minutes preparation + 15 minutes cooking
Heat the oil in a pan and brown the chopped garlic, then add the minced anchovies.
Add the broccoli previously blanched in boiling salted water, then the tomato, and leave to cook over a low heat for 5 minutes. Season with salt and pepper and add a little oil.
In a casserole containing boiling salted water, cook the “orecchiette”, stirring from time to time to avoid them sticking to one another.
Grind some black pepper into the pan containing the broccoli, drain the “orecchiete”, leaving them slightly wet.
Toss the “orecchiette” in the pan, seasoning them uniformly, turn out onto the serving plates and decorate with slivers of Pecorino and slivers of almond.