To get my children to eat broccoli, I make the fusilli like this: my family brushes them all every time

Autumn is the period in which broccoli, cabbage and cauliflower make their appearance on our tables. Here is a simple and quick first course to prepare. A vegetarian recipe whose only flaw could be represented – for those who don’t appreciate the genre – by the smell of broccoli during cooking. But the result, we are sure, will compensate for all the initial doubts.

Clean the broccoli and cut it into smaller florets, also opening the core so it cooks better. Let it boil briefly. Peel and chop the garlic and put it to sizzle in a pan, which must also contain the pasta, with plenty of oil and chilli (if it’s not much you can add it later, if it’s already at the level of a fire-breathing dragon, you won’t be able to remove it!).

Sauté the florets in the pan, removing the garlic, until they are flavoured. Remove the broccoli from the pan and in their place put the taleggio cubes and about 4 tablespoons of milk, it should make a cream.

Cook the fusilli, drain them and add them to the pan with the melted taleggio, mix and add the sautéed cauliflower florets. Turn off the heat, mix well and finish the dishes with freshly ground black pepper, serve immediately.

Enjoy your meal!