Spaghetti with broccoli cream, bits of tarallo and strong Provolone Valpadana P.D.O.

for 2 people – difficulty: average – preparation time: 30 minutes


180 g Spaghetti
1 Broccoli
Extra virgin olive oil, salt and pepper
1 Garlic clove 
1 Anchovy
Provolone Valpadana PDO strong


Blanch the tops of the broccoli in the water in which you will then boil the spaghetti. Then cool them in cold water, and toss them with oil, garlic and an anchovy fillet. Blend, removing the clove of garlic, season with salt and pepper and set aside.
Coarsely crumble the taralli and toss everything in a pan with oil and oregano, over high heat.
Cook the spaghetti in the broccoli water, then toss them in the garlic and oil, adding the broccoli cream and mixing everything well with a drizzle of oil.
We serve the spaghetti and finish with the tarallo bits and plenty of freshly grated strong Provolone Valpadana PDO!


Chef’s tip: Use the tarallo bits to finish your pureed soups too after a good grating of strong Provolone Valpadana PDO!