Orecchiette with Tuscan cabbage (cavolo nero)

 For the sauce, remove the stems from Tuscan cabbage / Cavolo Nero and chop roughly.

Make a handful breadcrumbs with stale bread (just blizz it in a mixer) and toast them in olive oil in a pan until golden, then set aside.

Heat more olive oil and add thin slices of garlic, some chili flakes and a few anchovies. Stir to create a paste.

Pour pasta in boiling water, and when 2 minutes remain (check cooking times on the pasta package) add the cabbage leaves to let them wilt.

Remove a good cup of cooking water, drain the pasta and cabbage and add it to the pan with anchovies. Mix well, adding the reserved cooking water. Serve with fried breadcrumbs on top.