Ingredients

• 350 g bucatini
• 250 g buffalo mozzarella
• 200 g milk
• 150 g broccoli florets
• 6 pcs anchovy fillets in oil
• cornstarch
• Orange
• salt

For the recipe of mozzarella bucatini with broccoli and orange zest, melt the anchovies, cooking them in a saucepan over low heat with a little of their oil. Dilute in 2 tablespoons of milk, taken from the 200 g the tip of a teaspoon of corn starch. Mix the rest of the milk with the anchovies in a casserole, with the heat off, and blend everything with an immersion mixer. Turn the heat back on, add the milk with the cornstarch and let it thicken for 2 minutes, obtaining a sort of béchamel. Let it cool, add the chopped mozzarella and blend everything in sauce. Boil the bucatini in salted boiling water and 2 minutes before the end of cooking, add the broccoli florets. Drain all together, season with the mozzarella cream and complete with grated orange zest.

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