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
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.
Boil the orecchiette in abundant lightly salted water and mix them with the prepared sauce.
Finally pour a drizzle of oil and sprinkle the chopped parsley.