Make a mound of semolina in the center of your work surface and create a well add the water. Start incorporating the flour and knead to form a dough. Rest the dough at room temperature for 1 hour.
Take a 50-gr (size of a finger) piece of dough and roll into a 1cm thick rope. With a knife, cut into 5 mm thick pieces.
Coat your thumb with flour and press firmly in the center of the cut pieces of dough creating an ear shape (should be slightly thinner on one side and thicker on the other).
Clean broccoli saving the flowers and leaves and wash them thoroughly. Discard the stem.
Bring a pot of salted water to a boil and add broccoli. Let them cook for 3 minutes and then add the pasta. Cook both for 2 to 4 minutes or until the pasta is cooked.
In a large skillet, add the extra virgin olive oil, whole garlic cloves, and anchovies and cook on low heat until the anchovies begin to melt into the oil. Add cherry tomatoes and chili flakes.
Drain the pasta and broccoli and add to the skillet with a small amount of the cooking water, sprinkle with pecorino and the fresh mint, taste for seasoning, and serve.
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Notes
Chef Notes: Well this is simplicity on a plate but full of flavor. This great pasta from Le Puglie is one of the best pasta dishes, simple, fresh, and very versatile.This is a tasty recipe with the wonderful flavors of the salmon and the sweetness and spiciness of the Mojo marinade. This recipe with cornbread is a wonderful way to cook them on BBQ and back the cornbread on a cast-iron skillet. Wine Pairing: FranciacortaJuice Pairing: Popeyes Heaven