Cut the sweet Provolone Valpadana DOP into the taquitos and place them in a container with the sauce.

Cover with transparent film and cook in a bain-marie until the food is completely drained. Filter and reserve separately.

Toast the breadcrumbs in a small pan with a little vinegar and a pinch of chopped guindilla: when it is crunchy, turn off the heat and reserve it separately.

Place 4 tablespoons of extra virgin olive oil in a saucepan and add the peeled garlic, cut from the middle to the inside.

Clean the broccoli, cut three pieces of it and cook it in water, stirring it for 10 minutes. Hike them and place them on the bench with the gear.

Add the additional filets and a pinch of guindilla, then turn them to medium heat and cook for approximately 10 minutes, until the broccoli is very bland.

Serve the linguine and mix the seasoning with two spoonfuls of water from the pasta: you will obtain a thick and homogeneous cream, which will sit in the hot pan.

Reheat the fondue.