Orecchiette with Broccoli Cream, Anchovies, and Chili Pepper

Boil the Barese broccoli in plenty of salted water until it becomes soft. Once cooked, remove it from the water with a slotted spoon, keeping the cooking water. Blend the broccoli with a clove of garlic and a drizzle of Apulian extra virgin olive oil to obtain a smooth cream.

In the same broccoli cooking water, cook the orecchiette with turnip tops following the cooking time indicated on the package.

In a pan, sauté a clove of garlic with a little extra virgin olive oil. Add the crumbled bread and toast it until it becomes crispy. Add the anchovies and let them melt, stirring gently.

Drain the orecchiette al dente and add them to the pan with anchovies and bread. Add the broccoli cream and mix everything to blend the flavors. Let it sauté for a couple of minutes.

Serve the orecchiette on plates, garnish with the sautéed bread, some pieces of fresh spicy chili pepper, and a drizzle of Apulian extra virgin olive oil.