Orecchiette ai broccoli from Twelve: A Tuscan Cookbook by Tessa Kiros

Name: Orecchiette ai broccoli from Twelve: A Tuscan Cookbook by Tessa Kiros
Ingredients: 1.2 kg (2 lb 10 oz) broccoli; 2 garlic cloves, peeled and crushed; 500 g (1 lb 2 oz) orecchiette or similar dry pasta; 6 tablespoons olive oil; 1 small dried red chilli; about 120 g (½ cup) grated dried ricotta cheese; 100 g (3½ oz) salted anchovies, cleaned and filleted (about 5 whole anchovies or 10 fillets in olive oil)

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This is a classic, wonderful and healthy combination. Anchovies are often used in sauces and are particularly well suited to broccoli and cauliflower. You can use Parmesan cheese instead of the mat...

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Ingredients

1.2 kg (2 lb 10 oz) broccoli
2 garlic cloves, peeled and crushed
500 g (1 lb 2 oz) orecchiette or similar dry pasta
6 tablespoons olive oil
1 small dried red chilli
about 120 g (½ cup) grated dried ricotta cheese
100 g (3½ oz) salted anchovies, cleaned and filleted (about 5 whole anchovies or 10 fillets in olive oil)