“Durum wheat semolina strozzapreti with broccoli anchovies and Neapolitan tarallo sbriciolata”

A recipe with a combination of bold and savory tastes, an explosion of Mediterranean flavors. We start by washing the broccoletto, for each top slice vertically with a cut that is 2-3 cm thick.
We saute the cut broccoletto together with a drizzle of oil, 3 anchovy fillets and the poached garlic.
Once it starts to sauté remove the garlic and continue cooking, adding water little by little.
While the broccoli is cooking, boil the pasta in salted water, about 5 minutes.
Drain it and pour it into the pan with the sauce to finish cooking.
Let it season for a couple of minutes, adding a tablespoon or two of cooking water to make the sauce creamier.
Distribute the pasta on the plates and serve hot, adding to complete the recipe, the 3 remaining anchovy fillets, cut into small pieces, a drizzle of raw evo oil and, finally, on the surface, crumble the taralli between your hands as if it were grated cheese.
Consume this first course piping hot.
Enjoy!

Curiosities

In addition to broccoli, you can use Romanesco cabbage, with the same procedure.
To speed up cooking time instead of putting the broccoli in the pan when raw, you can first blanch it for 2-3 minutes.
In this case, you will then use the same water to boil the pasta.

Strozzapreti Of durum wheat semolina

the elegant