Fusilli with broccoli florets, cherry tomatoes, salsiccia, garlic, white wine, chilli flakes and salted anchovies

A simple dish to make but packs a lot of flavors and textures.

Salted anchovies are here to boost the flavor, give it an umami note. One or two will do the job. The idea behind it is not to taste them.

We will concetrate the aromas and make it all in the same pot. Nothing should be lost here.

Pan/pot -> olive oil -> sliced garlic -> salsiccia meat -> chilli flakes -> melt the salted anchovie fillets -> deglaze with white wine -> let it evaporate -> add boiling water -> add broccoli and the pasta -> add salt -> cook risottato style -> when the pasta is al dente and the broccoli florets are still crunchy take off the heat -> toss to obtain a very creamy sauce -> season with cracked black pepper -> a drizzle of lemon juice -> sprinkle with hard grated cheese (optional)

A feast of flavors and textures!