Fusilli with cream of broccoli

In a non-stick pan sauté 1 tbsp of extra virgin olive oil with the garlic clove. Add the crumbled bread and sauté until crunchy then set aside.

Separate the broccoli tops from the stocks and cut them in rondels uniform in size, so that they cook in the same time. In the same pan you have used for the crunchy bread, add the remaining olive oil, and the garlic clove previously used, then the chili. Let the mixture gain flavor then add the broccoli and a ladle of boiling water. Cook for some minutes until soft.

In the end, add the anchovy fillets and as soon as they melt, blend all in the mixer, adjust the salt, if needed.

Cook the Fusilli, drain when al dente and pour in a pan with the cream of broccoli. Plate and sprinkle the Fusilli with the crunchy bread.