Pasta Al Forno With Broccoli And Pecorino

Method

1. Cut the Romanesco broccoli into small florets and set aside the leaves.
2. Bring a pot of salted water to a boil and cook the broccoli florets and leaves for 10 minutes.
3. In a pan, make a soffritto with garlic and chili pepper.
4. Once the broccoli is cooked, remove it from the water and add the pasta to the same broccoli water.
5. Cook the pasta al dente, then drain, reserving some pasta water.
6. Off the heat, add the cooked broccoli, pecorino cheese, and a splash of pasta water to the pasta and mix.
7. In a baking dish, layer the pasta mixture, then add scamorza cheese, then another layer of pasta, more scamorza, and finish with a layer of pecorino.
8. Bake in a preheated oven at 200°C for 20 minutes.
9. Serve hot and enjoy the crispy edges.