Cut the sweet Provolone Valpadana DOP into cubes and place it in a bowl with the cream.

Cover with cling film and cook in a bain-marie until the cheese has completely melted. Filter and set aside.

Toast the breadcrumbs in a small pan with a drizzle of oil and a pinch of chopped chilli pepper: when it has become crunchy, 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 without the core.

Clean the broccoli, cut them into pieces and cook them 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 flame and cook for about 10 minutes, until the broccoli is very soft.

Boil the linguine and in the meantime blend the sauce with two tablespoons of the pasta cooking water: you should obtain a thick and smooth cream, which you will put back into the hot pan.

Heat the fondue.

HOW TO SERVE

Drain the pasta and season it with the broccoli cream, then arrange it in individual bowls on the sweet Provolone Valpadana DOP fondue.

Sprinkle with breadcrumbs and serve