Ingredients:
- 35 Oz broccoli
- 7 Oz pasta
- 1.4 Oz peeled hazelnuts
- 12 anchovies
- 1 Grapefruit
- Organic extra virgin olive oil
- Fresh chilli peppers
- Salt
- Pepper
Directions:
1. Peel the broccoli, keeping some nice florets aside. Cook them in salted boiling water for 7-8 minutes; drain and blend with 4 tablespoons of extra virgin olive oil, salt and pepper.
2. Cut the anchovies into small pieces. Brown them in a non-stick pan with a drizzle of extra virgin olive oil and a pinch of salt for 2 minutes.
3. Boil the pasta in boiling salted water and drain 2 minutes before the time indicated on the package; set aside a little cooking water.
4. Cook the florets kept aside for 2 minutes in boiling water and drain.
5. In a pan, brown the broccoli florets for one minute, adding the drained pasta and fresh chilli pepper. Add some pasta-cooking water and cook for 2-3 minutes more.
6. Spread the broccoli cream on the plate and add the pasta on top. Garnish with hazelnuts and and grapefruit zest.