Puglia Orecchiette alla Pugliese with Cauliflowers OR Broccoli

Ciao, Buongustai!
I am dedicating today’s video to my great friend Geoge Custodi, outstanding human being, fantastic mentor, super Buongustaio (he suggested today’s recipe: thank him later!), awesome author (check out his book: threewitnessesbook.com)
Today we will taste the sunny Puglia.
Our Specialty from Puglia is Orecchiette Alla Pugliese, with Cauliflowers OR with Broccoli
We will need:
1 lb of Orecchiette – Cooked
2 cups of Cauliflowers – Boiled
OR
2 cups of Broccoli – Boiled
6 Anchovies – Chopped
2 Garlic Cloves – Minced
Oil
Salt
Crushed Red Pepper Flakes

Over high/medium heat warm half of the oil, add half of the garlic, half of the anchovies, half of the red pepper flakes. Let it cook and add your cauliflower. Add salt and cook until gold.
Repeat the procedure with the other half of the ingredients and cook your broccoli the same way.
Add the two condiments to the orecchiette, separately, and here is a great variety of earth and sea on your Puglia table.
Today’s wine is Marchese Di Borgosole Salice Salentino Riserva, a triumph of cherry, thyme and lavender notes.
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More info: saluteitaliancooking.com
Salute!
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