Blanch the romanesco florets in a large pot of salted boiling water for about 10 minutes, then drain them and run them under cold water to preserve the colour. Put them aside.

Heat in a non-stick pan a few tablespoons of extra virgin olive oil with the finely chopped garlic and the anchovies. Add chilli pepper to your taste. Cook on the lowest flame.

When the anchovies have dissolved into the olive oil, add the romanesco florets and cook until they begin to collapse into a sauce. Season with salt, if necessary. Just remember that the anchovies are already quite salty.

Cook the tagliatelle in a large pot of salted boiling water, drain when al dente and pour them into the pan with the romanesco. Add the burrata torn in pieces with your hands, toss and serve immediately, as long as you can appreciate the contrast between the hot pasta and the cold burrata.