Cavatelli with Broccoli Velvet Sauce and Oregano flowers
8.4 oz Cavatelli Pugliesi
1 head of broccoli with leaves
3 cloves of garlic
3.5 oz stale bread
4 tomatoes oven dried
1 hot chili
Fresh oregano flowers
Extra virgin olive oil
Salt and pepper
Separate the broccoli florets from the stem and chop the stem in dices. Using a knife, make an incision on each floret. Blanch the florets, the diced stem and the leaves in salted water until soft. Keep the cooking water to cook the pasta inside it later on.
Sink the broccoli in cold water or ice to stop the cooking and to preserve their bright color. Then blend to obtain a very smooth cream, add a ribbon of oil and adjust salt and pepper.
In a small pot, heat the garlic, anchovies and chili; sauté in it the stale bread cut into rough cubes until crunchy. Cook the pasta in the broccoli’s cooking water and when al dente, drain and sauté in the broccoli cream.
Plate with two or three blanched broccoli leaves on the bottom and top with the pasta. Decorate with the tomatoes, capers, anchovies, crunchy bread and the fresh oregano flowers.