Cavatelli with Broccoli Velvet Sauce and Oregano flowers
- ½ lb Cavatelli Pugliesi Barilla
- 1 whole broccoli , with its leaves
- 3 cloves of garlic
- 4 anchovies
- 3 ½ oz bread , stale
- 20 capers
- 4 tomatoes , dried
- 1 chili pepper
- oregano flowers , fresh
- Extra Virgin Olive Oil
- salt and pepper
Cook the broccoli and its leaves in boiling salted water, until it gets soft. Use the same water to cook the pasta. Cool down the broccoli in water and ice and blend it, until it gets smooth. Add some extra virgin olive oil, salt and pepper. In a sauce pan, heat up some olive oil with garlic, anchovies and chili pepper.
Dice the bread and add it, untile it gets crunchy. Cook the pasta in boiling water (the one used for the broccoli) and sautè it with the broccoli sauce. Place with 2/3 leaves on the plate and some cavatelli in a circle.
Garnish with the dried tomatoes, some capers, anchovies, crunchy bread and fresh oregano flowers.