Ingredients

• 1 kg broccoli
• 200 g macaroni type pasta
• 40 g peeled hazelnuts
• 12 pcs anchovies
• fresh chilli
• anchovy paste
• pink grapefruit
• extra virgin olive oil
• pepper
• salt

For the recipe of pasta and cream of broccoli with anchovies, hazelnuts and grapefruit, clean the broccoli, keeping aside the most beautiful florets. Cook them in plenty of boiling salted water for 7-8 minutes; drain and blend with 4 tablespoons of oil, adjusting with salt and pepper. Fillet the anchovies and cut them into small pieces. Brown them in a non-stick pan with a drizzle of oil and a pinch of salt on the side of the skin for 2 minutes. Boil the pasta in plenty of boiling salted water, draining it a couple of minutes before the times indicated on the package; keep a little cooking water aside.
Blanch the florets kept aside for 2-3 minutes, drain and brown them in a pan with the macaroni, a pinch of anchovy paste and a few slices of fresh chilli pepper for 1 minute, then add 1 ladle of the pasta cooking water cook for 2-3 more minutes. Break up the hazelnuts.
Grate the grapefruit rind. Spread the broccoli cream on the plates, place the macaroni and broccoli florets on top; complete with the chopped hazelnuts, 1 teaspoon of grated grapefruit peel and serve.

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