Traditional recipe from Puglia
• 400g RUMMO Orecchiette
• 800g Broccoli Stalks
• ½c Extra Virgin Olive Oil
• 3 Garlic Cloves
• Freshly Ground Black Pepper
• Parmigiano-Reggiano – finely grated
Peel the broccoli. Discard the lower end of the stems, then cut the flowers and put them aside.
Pull the leaves, discarding those that are too hard and wasted. Eliminate the bark of the stems and cut them lengthwise into two or four parts depending on their size. Wash everything several times and then soak the broccoli in boiling salted water and cook for about 10 minutes.
Heat the oil in a large skillet and, over medium heat, brown the chopped garlic cloves and chopped chilli. When the garlic is golden, put the broccoli in the pan with a slotted spoon (you will need to keep the cooking water to cook the pasta).
Let them cook for a few minutes, stirring often. Then cook the Orecchiette, drain and let them cook in the pan with the broccoli for a couple of minutes.