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    Ingredients for 4 people:
    250 g of orecchiette from the Rustichella d'Abruzzo priest
    100 g of broccoli
    70 g of bacon
    1 clove of garlic
    chili pepper
    Rustichella d'Abruzzo extra virgin olive oil

    Cut the bacon into strips. In a pan, put a little extra virgin olive oil, the garlic cut into two parts, and the chili pepper into small pieces, and brown the bacon well. Wash the broccoli and cut it into small pieces. Then add them to the pan, cover, and cook for 10/12 minutes, adding a drizzle of hot water if necessary until soft. Meanwhile, cook the orecchiette in abundant salted water, drain and pour into a pan with the sauce. Sauté them well and after 1 minute turn off the heat and serve. Season everything by adding a drizzle of raw oil.

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