Bucatini with Mozzarella, Broccoli & Orange Zest

• porcje: 4 servings
• całkowity czas: 30 minutes

Składniki

12OZ. bucatini

9OZ. buffalo mozzarella

7OZ. milk

2/3CUP broccoli florets

6 oil packed anchovy fillets

cornstarch

orange

salt

Wskazówki

Cut the mozzarella into 1/4" cubes. Use a microplane to grate the orange rind and set the zest aside.

Add the anchovy fillets with 2 tsp. of their oil to a saucepan over low heat and cook until they melt. Remove from the heat. In a small bowl, dissolve a pinch of cornstarch in 2 Tbsp. milk and set aside. Add the remainder of the milk to the saucepan with the anchovies, heat off, and blend with an immersion blender.

Return the saucepan to low heat and add the milk with the cornstarch. Cook to thicken for 2 minutes to obtain a bechamel type sauce. Let cool, add the chopped mozzarella and blend into a sauce.

Bring a large pot of water to a boil and salt. Add the bucatini and add the broccoli florets 2 minutes before the pasta is fully cooked. Drain the pasta and broccoli, dress with the mozzarella cream and finish with orange zest.