Soup with Maltagliati and Romanesco Broccoli

Method

1. Clean the Romanesco broccoli: remove tough outer leaves and trim the stalk, keeping the tender florets.
2. Peel 2 cloves of garlic and brown them in a generous drizzle of extra virgin olive oil until almost burnt.
3. Add the broccoli florets to the hot oil, season with salt, and let them color slightly.
4. Add 5 small cherry tomatoes (pomodori del Piennolo) and crush them in the pan.
5. Add water gradually, just enough to cover the broccoli, and let it simmer.
6. When the broccoli is almost tender, add 250 g of maltagliati pasta and cook until al dente (about 8 minutes).
7. Turn off the heat, add a generous grating of Pecorino Romano, stir well, and serve hot with a drizzle of raw olive oil.