INGREDIENTS

For the pasta:

• 700 g of whole wheat flour
• twice-ground variety
• 00gr of Tumminia flour
• 5 eggs
• water as needed. Mix the flours with the eggs and water until the dough is smooth and homogeneous.
• Make mezze maniche (short sleeves) with the dough, or any other shape of pasta you wish.

For the sauce:

• 1 onion
• 1 clove of garlic
• 2 broccoli
• 100 g raisins
• 3 boned and salted anchovies
• 100 g caciocavallo cheese shavings
• extra virgin olive oil to taste
• salt and pepper to taste

METHOD

oil the broccoli in salted water; while the broccoli boils, mince and sauté the onion and garlic with olive oil, a pinch of red pepper and the anchovies. As soon as the anchovies are softened and the onion and garlic begin to brown, add the raisins and pine nuts, then the broccoli, and continue cooking. Cook the pasta in salted water. Toss the pasta in the sauce and serve with toasted bread crumbs and caciocavallo cheese shavings.