- 280 g of orecchiette
- 800 g of broccoli
- 4 cloves of garlic
- 2 teaspoons of fennel seeds
- 4 tablespoons of grated pecorino cheese
- 1 fresh red pepper
- extra virgin olive oil
Clean the broccoli, remove the leaves and chop the broccoli flowers into smaller pieces. Boil them for a few minutes in salted water.
In a saucepan heat three tablespoons of extra virgin olive oil, season with the garlic and chilli pepper, add the florets and the fennel seeds and cook for ten minutes. Boil the orecchiette in abundantly salted water.
Drain them when they are al dente and put them in the pan of the florets. Mix and arrange on a serving plate.
Serve with a separate bowl of grated pecorino cheese.