I mentioned this recipe here, but I thought I’d post the full thing so that I can easily find it:-) (It is afterall, one of our staple recipes.) I’ve also discovered that it works really well from the freezer. Of late, I tend to make a triple quantity, bag the extra florets in a freezer bag, and freeze batches of the stem mix once it’s all cooked up.

2 heads broccoli
2 cloves garlic, finely chopped
8 fillets anchovy
2 small chillies, dried, red, crumbled
4 knobs butter
455 grams orecchiette
pepper, freshly ground
2 handfuls parmesan, grated

Remove the florets from the broccoli and trim, and finely chop the stalks. In a pan fry the garlic, anchovies, chillies and the broccoli stalks very slowly in a couple of lugs of olive oil for about 15 minutes with the lid on. Feel free to mash up some of the broccoli as it cooks, giving you a chunky puréed sauce. Season to taste.
Cook your pasta in boiling water until al dente. About 3 minutes before the end, add the florets to the pasta to cook.
Mix the drained pasta and florets with your tasty sauce, adding a little cooking liquor to loosen if necessary.
Sprinkle on the parmesan before serving.