Bring a pot full of salt water to a boil. Pour 4 tablespoons of extra-virgin olive oil into a large pan with clove of garlic and brown for a few minutes.
Add the sausage without the gut and break it up into small pieces using 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 about 5 minutes. Drain them with a skimmer, add directly to the pan with the sausage and stir well. Add salt and pepper to taste.
Boil the orecchiette in the same water used for the broccoli, then drain them and pour them into the pan with the seasoning together with a ladle of cooking water. Sauté for a few minutes, then turn off the heat.
Add plenty of thyme and lemon, stirring constantly, then add grated strong Provolone Valpadana PDO and serve.
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