Fusilli with cream of broccoli and the aroma of bread
11.5 oz Barilla Fusilli
14 oz broccoli (or just the stalks)
8 anchovy fillet in oil
1.8 fl oz extra virgin olive oil
A handful of the soft part of fresh bread, crumbled coarsely
1 hot chilli
1 clove of garlic
salt to taste
In a non-stick pan sauté 1 tbsp of extra virgin olive oil with the garlic clove.
Add the crumbled bread and sauté until crunchy then set aside.
Separate the broccoli tops from the stocks and cut them in rondels uniform in size, so that they cook in the same time.
In the same pan you have used for the crunchy bread, add the remaining olive oil, and the garlic clove previously used, then the chili.
Let the mixture gain flavor then add the broccoli and a ladle of boiling water.
Cook for some minutes until soft.
In the end, add the anchovy fillets and as soon as they melt, blend all in the mixer, adjust the salt, if needed.
Cook the Fusilli, drain when al dente and pour in a pan with the cream of broccoli.
Plate and sprinkle the Fusilli with the crunchy bread.
Garnish / Tip: chunks of freshly toasted bread, some broccoli stalk rondels. The soft part of the bread toasted with garlic, the anchovy fillets and the aromatic herbs is an excellent addition to many pasta dishes. Broccoli stalks are tougher than the florets, but sliced thin they cook quickly and they become very soft and full of flavor.