Pasta al Forno with Roman and Sicilian Broccoli

Method

1. Remove the tough stems from the broccoli (keep them for soup) and cut the heads into florets.
2. Blanch the broccoli florets in salted boiling water for a few minutes. Do not overcook; drain and set aside.
3. In a large pan, heat olive oil and add crushed garlic (remove the green germ if present), chopped anchovies, and chili. Sauté gently to flavour the oil.
4. Add the blanched broccoli to the pan and toss to coat with the soffritto. Cook for a minute.
5. Add the broken ziti (or similar pasta) directly into the pan, along with some of the reserved pasta cooking water. Cook the pasta in the pan, stirring, until al dente.
6. Meanwhile, prepare the besciamella: melt butter in a saucepan until lightly nutty. Add flour and stir to form a roux; cook for a minute to toast the flour.
7. Gradually pour in warm cream (or milk), whisking constantly to avoid lumps. Bring to a gentle boil until the sauce thickens. Season with salt and pepper (no nutmeg).
8. Once the pasta is al dente, combine it with the besciamella sauce, cubed provola cheese, and grated Parmigiano Reggiano. Mix well optionally add lemon zest.
9. Transfer the mixture to a baking dish, flatten evenly, and sprinkle with extra Parmigiano and breadcrumbs if desired.
10. Bake in a preheated oven at 200°C (390°F) for 20–30 minutes, until golden and bubbly.
11. Let the pasta rest for 5 minutes before serving. The cheese will be wonderfully stringy.