Lovers of good food can indulge themselves in Puglia!

Yet it is not necessary to travel to the southern Italian region to enjoy the cuisine of Apulia: a good recipe and ditto ingredients will do the trick. Originally orecchiette alla pugliese is made with cimi di rapa; an Italian leafy vegetable with a fairly bitter taste and a rough mouthfeel.

We therefore prefer to make this pasta dish with an alternative: broccoli.

Do vegetarians eat with it? Replace the anchovies with a little more salt.

The Kitchen Helpers

• Saucepan
• Baking pan
• Skimmer

The preperation

Wash the broccoli. Peel the stump and cut it into 1 cm slices. Divide the rest of the vegetables into even florets. Store the stump and the florets separately.

2. Bring salted water (use 100 ml water and 10 grams salt per 100 grams of pasta) to the boil and cook the broccoli florets just not yet al dente. Using a slotted spoon, carefully remove the broccoli from the pan and set aside. (Note: do not throw away the cooking water, this is where you will cook the pasta!)

3. Add the pasta to the pan of boiling water while placing a skillet over medium heat.

4. Heat some oil in the pan and fry the garlic and red peppers in it. Add the anchovies to the pan and let the mixture turn golden brown over low heat.

5. When the pasta is "al dente" (cooking time on the package minus 2 minutes) - add the broccoli florets to the saucepan again to heat it up. Remove the pasta and broccoli from the pan (note: keep the cooking water!), And add both to the frying pan with oil.

6. Using a wooden spoon, stir the ingredients in the frying pan into one dish. You will notice that the broccoli falls apart slightly and the pasta turns green. Aim for a smooth consistency, add some of the reserved cooking water if necessary.

7. Taste and, if necessary, season with salt or extra anchovies.

8. Pour the rest of the reserved cooking water onto the plates to heat them, wait a few minutes and dry them. Serve the orecchiette alla pugliese on the warm plates and optionally serve with extra oil and Parmagiano Reggiano or sheep's milk ricotta.