Home NEWS Orecchiette with purple sprouting broccoli and anchovies recipe 

Orecchiette with purple sprouting broccoli and anchovies recipe 

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Orecchiette with purple sprouting broccoli and anchovies recipe 
A hearty pasta dish packed with goodness 

Credit:
Haarala Hamilton

The traditional Puglian version of this pasta dish is made with cime di rapa (turnip tops), but purple sprouting broccoli or any seasonal greens will work.

Prep time: 10 minutes | Cooking time: 10 minutes 

SERVES 

four to six

INGREDIENTS 

  • 300g purple sprouting broccoli
  • 6 tbsp olive oil
  • 5 nice, fat cloves of garlic, finely chopped
  • 
A pinch of dried chilli flakes
  • 6 brown anchovy fillets
  • 250g orecchiette
  • 100g pecorino, grated, to serve

METHOD 

  1. Prepare the broccoli by cutting the stalks off the florets and trimming the hard ends from the stalks.
  2. Add the stalks to a pan of salted boiling water and cook for five minutes until soft, then lift them out with a slotted spoon and allow to cool. Chop into 1cm pieces once cool.
  3.  Add the florets to the same pan and cook for about four minutes until cooked but not falling apart. Remove with a slotted spoon and allow to cool. Keep hold of the water for cooking the pasta.
  4. Heat the oil in a frying pan and add the garlic, chilli and anchovies. Cook for about four minutes, until the garlic is soft but not coloured.
  5.  Add the chopped stalks to the frying pan and cook for about five minutes, for the flavours to come together. Remove from the heat and set aside.
  6. Bring the pan of water to the boil again and cook the orecchiette according to the packet instructions.
  7.  Just before the pasta is cooked, add the broccoli florets to the frying pan mixture to heat it all through.
  8. Drain the pasta, reserving a touch of the cooking water, and toss it into the sauce. If it seems dry, add the reserved cooking water as needed.
  9.  Check the seasoning and serve with the grated pecorino.

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