Broccoli ripassati is an Italian staple in which our favourite green vegetable is first blanched, then fried in olive oil. Its soft creaminess makes it such a good companion for pasta, a dish that appeals to almost everyone – even those who claim to dislike broccoli. Pasta and broccoli can be topped with a spoonful of ricotta, some anchovy breadcrumbs, or a handful of olives and capers
