Italian-Style Paccheri

Method

1. Grate the broccoli using a coarse grater.
2. Finely chop the red onion or Tropea spring onion.
3. In a pan with extra virgin olive oil, sauté the onion until translucent.
4. Add the grated broccoli, season with salt, and increase the heat. Cook until the broccoli starts to stick slightly to develop the Maillard reaction.
5. Add a ladle of hot water, lower the heat, cover, and cook for 5-6 minutes. Add more water if necessary.
6. Transfer the cooked broccoli with its liquid to a blender and puree until smooth. Keep warm.
7. Meanwhile, bring a pot of salted water to a boil and cook the paccheri until al dente.
8. In another pan, heat extra virgin olive oil and add finely minced garlic. Cook gently on low heat.
9. Add the 'nduja and let it melt, then add a ladle of pasta cooking water. Stir to create a creamy sauce. Keep warm.
10. In a small saucepan, heat a little milk and add the Taleggio cheese, stirring until fully melted. Add a touch of grated Parmesan or Pecorino, then remove from heat.
11. When the pasta is ready, drain it directly into the pan with the 'nduja sauce. Toss over high heat, adding a splash of pasta water if needed.
12. To serve, spoon a generous layer of broccoli cream onto each plate. Top with the paccheri and 'nduja sauce. Finish with a drizzle of Taleggio fondue.