Elichette du picuraro

Ingredients for 4 people:

• 380 g fusilli noodles
• ½ kg of broccoli
• 200 g fresh ricotta cheese
• 4 cloves of red garlic of Nubia
• 100 g pecorino cheese
• Trapani sea salt to taste
• Extra virgin olive oil to taste
• Chili pepper to taste

Blanch the broccoli, previously cleaned and cut. Drain the broccoli, save the water and re-use it to cook the pasta.

In a pan, make a sauté with garlic, oil and chili pepper. Add the blanched broccoli. Cook for 5 minutes. Add the ricotta, the al dente pasta, the pecorino cheese and a ladleful of the water used to cook the pasta. Mix for 5 minutes and serve with a sprinkling of pecorino cheese