Broccoli With Farfalle And Anchovies

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   Put broccoli cut in pieces (not too small) in a tall pan and bring water to the boil. Let them cook for 15 to 20 minutes; the broccoli must be soft, not crunchy! Put the broccoli in a colander and throw away the water. In a fairly large pan, put an abundant splash of olive oil, the broccoli and 75 grams of anchovies. (Don't use the olive oil in the anchovies jar, the oil is usually of low quality!) Heat the oil with 4 peeled garlic cloves (don't cut them) till they are brown, then remove the garlic; add broccoli and anchovies and mix till the latter are 'dissolved' and well mixed with the broccoli. Usually 15 min will do. In another tall pan with a spoonful of salt bring water to the boil and cook the farfalle for the time indicated on the box. When done, pour the farfalle in the colander then pour them again in the empty pan which is still hot. Pour the broccoli and mix gently; add some more olive oil if you like. Add grated parmesan cheese. Buon appetito!

* Per serving · 4 servings · Values may vary.

No additional tips available.