Linguine with broccoli on mild Provolone Valpadana P.D.O. fondue

Cut the mild Valpadana Provolone P.D.O. into cubes and put it in a bowl with the cream. Cover with transparent film and bake in a bain-marie until the cheese is completely melted. Filter and set aside.

Toast the breadcrumbs in a pan with a drizzle of oil and a pinch of chopped chilli pepper: when it is crispy, turn off the heat and set aside.

Pour 4 tablespoons of extra virgin olive oil into a pan and add the peeled garlic clove, cut in half and deprived of the soul.

Peel the broccoli, cut it into pieces and cook it in boiling salted water for 10 minutes.

Drain them and transfer them to the pan with the garlic. Add the anchovy fillets and a pinch of chilli pepper, then turn on a medium heat and cook for about 10 minutes, until the broccoli is soft.

Boil the linguine and in the meantime blend the dressing with two tablespoons of pasta cooking water: you will have to obtain a thick and homogeneous cream, which you will put back into the hot pan. Heat the fondue.