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This recipe was uploaded by madamada
7 minutes to make the broccoletto tender enough but not soft, 3 mins to color the garlic and 10 mins to cook fusilli al dente, a blink to grate parmigiano and it's in your plate
let the flowers of a broccoletto boil 7 mins in the salted water you'll use to cook fusillii, take them out with a ragno (a wide open ladle with holes in it???????) and put it the saltapasta pan, where you have colored 2 garlic cloves in ev olive oil and a piece of peperoncino rosso. Cook your fusilli i and just before they are al dente light the fire under your broccoletto to let the sauce become hot. Mix the drained fusilli with it and add a handfull of grated parmigiano. Bring them proudly to the table and eat them as a comfort food in the first fresh autumn days