Orechiette with broccoli

Posting again after few days spent on study books! But today, even if we did not have much, I felt to use the kitchen again. Something fast and fillig was needed (as we would have gone and been back somehow late). So, we tried orecchiette with broccoli, which is the international version of a much tastier and seasonal dish from Puglia. Wonderful place where I grew up. The original version uses turnip flower (or “fiori di rape”) and it has a sharper flavor as well as a slightly different texture. The broccoli version is lighter and more subtle, but yet tasty. For sure it is much easier to find the ingredients for this version than the original one.

Serves: 2 as a main course
FlexiPoints: 9

Suggested wines: something refreshing capable not to overshadow the broccoli but placate the chili. A german riesling maybe. We had water only.

Ingredients:
- 200g orecchiette pasta
- 10 anchovies in oil
- 500g fresh broccoli
- 1 garlic clove
- 4 tbsp olive oil
- 2 dried small chili
- Salt as needed

How to:
1. Rinse the broccoli quickly and cut out the flowers. Discard the remaining part of the broccoli.
2. Boil the pasta with the broccoli until ready in salted water.
3. In the meantime, chop the anchovies and stir fry them with the oil, the garlic in one piece and the broken chili.
4. Once ready add the past to the stir fry for 1’ more. Serve immediately.