Ingredients:
* 2 cloves of garlic
* 1 small onion
* 1 beam of finely chopped parsley
* salt
* 1 fresh prepared ramp
* 1 salty anchovy
* 1 tbsp. spoon of olive oil
* 75 ml. white dry wine
* 1 small piece of spicy pepper
* 200 g of tomato pulp
* 300 g of broccoli inflorescences
* 200 g spaghetti
Pour 6 st. (1.5 l) water, adding a little salt, a clove of garlic, onions and half a parsley, cook all 10 minutes. Clean the slope and cook in the pan for 20 minutes. Pull the fish out of the water, separate the fillet and put it aside. All that remains is to place in a spicy broth and cook for another 20 minutes. Strain the broth through a colander into a pan.
Rinse from the salt of anchovy and remove the bones. Fry it with garlic and remaining parsley in a pot in a pan. Add wine and let him fall out. Add a piece of pepper, tomato pulp, a little salt and cook for 20 minutes. Wash the inflorescences of broccoli, put in a pan, bay in spicy broth. Let boil for 5 minutes. Break spaghetti and cook them in the broth to the Aldente state (half -cream). Cut the fish fillet and add it to the broth. Serve on the table very hot.
Paste with broccoli and a slope in the spicy di broccoli in brodo d’Arzilla)
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