Pasta with Broccoletti Verdissima

Method

1. Separate the broccoletti into leaves and florets. Reserve the smallest leaves for frying.
2. In a large pan, heat olive oil with sliced garlic and chili pepper. Add the broccoletti (florets and stems) and sauté for about 10 minutes until tender.
3. Meanwhile, prepare the breadcrumbs: chop stale bread into crumbs. Heat oil in a small pan, add breadcrumbs and toast until golden. Add roughly chopped almonds and continue toasting.
4. Add cherry tomatoes to the breadcrumb mixture at the last moment, breaking them with a spatula so the bread absorbs the tomato juices. Set aside.
5. Blend the cooked broccoletti (from step 2) into a smooth cream. Add a little pasta cooking water if needed to reach desired consistency.
6. Fry the reserved small broccoli leaves in seed oil at 180°C for a few seconds until crisp and glassy. Drain on paper towels.
7. Cook the pasta in boiling salted water for 6 minutes (about 2/3 of the cooking time).
8. Transfer the pasta to the broccoli cream and finish cooking for another 4 minutes, stirring continuously, adding more pasta water if needed.
9. Serve the pasta topped with the fried broccoli leaves and the crunchy almond breadcrumbs. Optionally, sprinkle with grated pecorino cheese.