Clean and wash the broccoli, boil them in plenty of slightly salted water for 5 minutes.

Drain them and sauté them in a pan with the oil, the garlic cloves washed with the peel and the chopped anchovies.

Remove the garlic, chop the broccoli into florets, add the grated pecorino cheese, gently mix everything together.

Cut 8 squares of 15 cm on each side from the pasta sheets.

Blanch them in boiling water for 2-3 minutes, drain them, and place them on a cloth.

Spread them with the broccoli cream and fold them into a pouch.

Preheat the oven to 200°C.

Blend two-thirds of the pine nuts with the cream, the parmesan, the parsley, and a generous grating of nutmeg in a blender.

Put some of the pine nut cream in 4 heat-resistant dishes.

Divide 2 pouches into each dish, coat with the remaining cream and distribute the whole pine nuts on the surface.

Place the dishes in the oven, let them cook for 15-20 minutes and gratin.