Broccoli Pasta with Anchovis Croutons

You have to love anchovis and garlic to be a fan of this dish.

The best way to get over your thirst is a steady intake of beer 😀.

The spaghetti are a good choice. The broccoli cream folds into them and you will jot see it on the plate, but it is there.

Start you work with the preparation of the croutons. They go cold over the pasta later. Then peel the broccoli stem, cut it into cubes and cook it in salted water for 8 min. Save the broccoli water in the pot.

Recipe for 2:
225 g spaghetti
5 anchovis filets in oil
3 large cloves of garlic
30 ml + 30 ml olive oil
Salt and pepper
200 g broccoli
1 thick slice of Italian or any other white bread
Basil

Take of the crust of the bread and cut it into cubes.
Put 30 ml oil in a pan and add the anchovis straight from the jar and the rough chopped garlic. Saute it for 5 min. Add the bread and let it get brown.
Put it into an electric chopper and make a rough crumb. Fill in a bowl to cool.

Take the cooked stems out of the water and put into the same chopper. Add 3 tbsp broccoli water, 1 garlic clove, a bit of salt and pepper and give it a whirl. Add the other 30 ml of olive oil and make a smooth cream.

Cook some broccoli florets for 3 min. Drain.

Cook the spaghetti al dente. Mix them with the cream.
Put on a plate and dress with florets, croutons and basil.

Don't forget the beer!