Orecchiette with Broccoli and Sausage

Method

1. Clean the broccoli: separate the florets and cut the flower into smaller pieces. Set aside the central core.
2. Place the central core of the broccoli in water (this water will be used to blanch the broccoli and cook the orecchiette).
3. Remove the casing from the sausages.
4. In a separate pan, heat extra virgin olive oil with whole garlic cloves and chili pepper.
5. Blanch the broccoli florets in boiling water for a few seconds, then drain immediately to set the color.
6. In the pan with oil, brown the sausages until almost fully cooked.
7. Add the blanched broccoli to the sausages and stir.
8. Deglaze with Malvasia wine and let the alcohol evaporate.
9. Remove the garlic cloves.
10. Meanwhile, bring the water with the broccoli core to a boil, add a pinch of Cervia salt, then drop in the orecchiette.
11. Drain the orecchiette al dente and transfer them to the pan with the sausage and broccoli sauce.
12. Continue cooking the orecchiette, adding the broccoli broth as needed to create a creamy emulsion.
13. Take the cooked broccoli core (the scraps) and blend it into a smooth cream.
14. Add the broccoli cream to the orecchiette and mix well.
15. Finally, add the smoked provola (cut into pieces) and grated caciocavallo; stir until melted. Optionally let rest before serving.