Orecchiette With Broccoli and Homemade Ricotta

Ingredients

• 100 ml olive oil
• 1 small head broccoli (about 300gm), florets thinly sliced on a mandolin
• 6 anchovy fillets
• 2 garlic cloves, finely chopped
• Finely grated rind and juice of 1 lemon
• ½ tsp dried chilli flakes
• 400 gm dried orecchiette
• 40 gm finely grated Parmigiano-Reggiano, plus extra to serve
• Homemade ricotta
• 375 ml (1½ cups) Jersey milk (see note)
• 185 ml (¾ cup) well-shaken buttermilk
• 125 ml (½ cup) pouring cream
• 1 tbsp lemon juice