Bring a pot of salted water to a boil. Pour 4 tablespoons of extra virgin olive oil into a large pan with the garlic clove and brown for a few minutes.

Add the sausage without the casing and crumble it well with the prongs of a wooden fork. Cook for a couple of minutes, then add the white wine and let it evaporate.

Blanch the broccoli florets in salted water for about 5 minutes. Drain with a slotted spoon directly into the pan with the sausage and mix well. Season with salt and pepper.

Boil the orecchiette in the same water used for the broccoli, then drain and pour them into the pan with the sauce along with a ladle of cooking water. Sauté for a few minutes, then turn off the heat.

Add plenty of lemon thyme, always continuing to mix, finally add the grated spicy Provolone Valpadana DOP and serve.