SPAGHETTI ON BROCCOLI CREAM WITH CRISPY PANCETTA AND SALTED RICOTTA
11.5 oz Spaghetti no. 5
2 anchovy fillets in oil
1 oz flat pancetta
1.5 tbsp extra virgin olive oil
0.5 oz salted ricotta cheese
1 clove of garlic
1 hot chili
Salt to taste
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. Keep some of the cooking water.
Sauté the garlic with the extra virgin olive oil in a pan on high heat. Add the broccoli florets, then the anchovy fillets. Cook and adjust the salt. Remove the garlic and keep warm.
Flatten the pancetta on a sheet of oven paper and cook in the microwave at high power for about 40 minutes, take it out and pad with absorbent paper.
This will leave the pancetta crunchy and at the same time more digestible, as some of the fat will be eliminated.
Meanwhile, boil the pasta in the broccoli cooking water you had reserved and when the cooking time shown on the pack has expired, drain and transfer in the pan with the broccoli. Finish cooking by adding more water, if needed.
Plate with the cream of broccoli in the center, a small nest of spaghetti on top (previously blended in the frying pan), then garnish with slivers of the salted ricotta and the crunchy pancetta.