Pasta with Provola and Broccoli
11.5 oz Perciatelli or Bucatini pasta
7 oz Provola cheese
3 tbsp extra virgin olive oil
Salt to taste
Slice the Provola cheese and set aside.
Clean the broccoli and separate the florets. Slice through the florets’ stock with the blade of a knife. Blanch them in boiling salted water for a few minutes. Drain using a spoon sieve and cool in cold water.
Sizzle the garlic and extra virgin olive oil in the pan on high heat. Then add the broccoli florets. Cook and adjust the salt. Remove the garlic and keep warm.
Meanwhile, cook the pasta in the broccoli cooking water and once the cooking time shown on the pack has expired, drain and transfer into a pan with the broccoli, dress with slices of Provola and blend.
Line a baking sheet with oven paper and form pasta nests for each serving. Garnish with the Provola and broccoli. Preheat the oven at 180° C/350° F and grill for 5 minutes or until the surface of the pasta is golden.
Take out of the oven and serve immediately.