Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Broccoli & Anchovy Orecchiette
This classic Puglian pasta dish packs all the flavour with minimal effort. The wild anchovies are key to the dish, gently melting with garlic and chilli to create a silky umani-rich sauce. Tossed with tender broccoli and fresh 'orecchiette' or 'little ears', which are are the perfect vessel for soaking up the salty sauce. Finished with a dash of lemon for brightness and a handful of grated Parmesan.
Ingredients
- A head of broccoli
- 2 garlic cloves
- 1 chilli
- 6 wild anchovy fillets
- 400g fresh orecchiette pasta
- 1 lemon
- 50g grated Parmesan
Prep: 15 mins | Cook: 20 mins
Method
1. Fill and boil the kettle. Trim the dark green broccoli florets off the main stalk. Trim any dry ends off the stalk, then finely slice the stalk. Keep the florets and stalk separate.
2. Peel and finely slice or grate the garlic cloves. Halve the chilli, flicking out the white pith and seeds for less heat. Finely slice the chilli
3. Place a large frying pan over a medium heat. Add 1 tbsp olive oil and add the broccoli stalks, garlic, chill and anchovy fillets. Season with a pinch of salt and pepper. Pop a lid on the pan and fry, stirring occasionally, for 8-10 mins, till the stalks have softened, the anchovy fillets have melted and the pan is smelling fragrant.
4. Meanwhile, add the hot water from the kettle to a large pan over a medium-high heat. Add a pinch of salt to the water. Add the broccoli florets and orecchiette and simmer for 4-5 mins till the pasta is tender and the broccoli is bright green. Scoop out a mug of the pasta water, then drain the pasta and broccoli.
5. Add the cooked pasta and broccoli to the frying pan. Finely grate in the zest of the lemon. Squeeze in the juice from half the lemon. Scatter in half the Parmesan. Drizzle in 1 tbsp olive oil and stir well to mix. Trickle in a little of the pasta water to loosen, if liked. Taste and add more salt, pepper, or lemon juice, if you think it needs it.
6. Divide the pasta between 4 warm plates. Scatter over the remaining Parmesan and serve.
You'll need to log in to leave a rating & comment