BROCOLLI RAPE

1 pound broccoli florets
1/4 pound salted ricotta, grated (if you are unable to find salted ricotta, substitute Pecorino Romano for it).
2 cloves of garlic, minced
A small bunch parsley, minced
1/2 cup grated cheese, either all Parmigiano or half Parmigiano and half
Pecorino Romano
1/4 cup olive oil
Pepper to taste (salt should not be necessary)
1 pound orecchiette (a Puglian specialty, available in delicatessens. Substitute any other short firm-walled pasta if need be)

Set a pot of salted water to boil. Meanwhile, wash the broccoli florets and break them up into fairly small pieces. When the water comes to a boil, throw in the pasta, stir it, and add the broccoli.
While the pasta and broccoli cook, mince the parsley and the garlic, and sauté them gently in the oil, in a large skillet. Do not let the garlic brown. When the pasta is still a minute or so shy of being done, drain it and transfer the pasta-broccoli mixture to the skillet (it should still be a little moist, so don't shake all the water out of it while it's in the colander). Stir in the ricotta, season the pasta with pepper to taste, and continue cooking over high heat until the pasta's done, stirring vigorously. Transfer the pasta to a serving dish, dust it with the grated Parmigiano, and serve.