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Orecchiette with broccoli florets, anchovy fillets and Orogel chili pepper

  • 400 g Orecchiette
  • 4 desalted anchovy filets
  • 10 g Orogel dice chili pepper
  • extra virgin olive oil
  • 300 g Orogel broccoli florets
  • 1 garlic clove
  • 10 g fresh parsley
Pasta and Risotto
  1. In a non-stick pan with a little oil gently brown a garlic clove (to be removed after) add Orogel chili pepper and the anchovy fillets, finally add the broccoli florets and cook over medium heat for about 10 minutes.
  2. Boil the orecchiette in abundant lightly salted water and mix them with the prepared sauce.
  3. Finally pour a drizzle of oil and sprinkle the chopped parsley.
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