Broccoletti with Stracciatella and Stale Bread

Method

1. Clean the broccoletti: remove tough leaves and the lower part of the stalk. Cut larger ones in half.
2. Bring a pot of salted water to a boil and blanch the broccoletti until tender (about 3-4 minutes). Do not cover the pot.
3. Drain the broccoletti, reserving the cooking water, and immediately plunge them into ice water to stop cooking and preserve the bright green color.
4. In a separate pan, heat olive oil with a clove of garlic (skin on) and let it infuse without burning.
5. Add a fresh chili cut into pieces and the stale bread broken into chunks. Toast the bread in the oil until golden.
6. Discard the garlic and add the reserved cooking water of the broccoletti. Let it simmer for 5-7 minutes.
7. Add the blanched broccoletti back to the pan to warm through.
8. Turn off the heat, add spoonfuls of stracciatella cheese on top, and stir gently to melt it slightly.
9. Serve hot with a drizzle of extra virgin olive oil and a few fresh chili slices.