Orecchiette with Broccoli, Anchovy, Chilli Flakes and Pangrattato
This is a lovely and simple recipe that's quick to put on the table. Perfect enough for a mid-week meal, yet also impressive enough to serve to your guests. Try this one now, you won't be disappointed!
Serves 4-5
Ingredients
500g orecchiette, or pasta of your choice
1 large head of broccoli
3-4 anchovy fillets
1 garlic clove, chopped
1 tsp of chilli flakes, plus extra to serve
1/2 cup freshly grated Parmesen cheese, plus extra to serve
Pangrattato, to serve
Extra virgin olive oil
Freshly ground black pepper
Method
Bring a large stockpot of water onto the boil. Salt generously. Cut the broccoli into florets, then blanch in the boiling water for 1-2 minutes. Remove with a slotted spoon and set side in a bowl of ice water to retain its vibrant green colour. Now, add the orecchiette, or pasta of your choice, to the boiling water and cook according to the packet instructions. If you have made fresh semolina pasta, then cook for 5-6 minutes or until al dente.
In a shallow saute pan, heat 2 tablespoons of extra virgin olive oil, anchovy fillets, chopped garlic and chilli flakes and cook for 30 seconds. Pat dry the blanched broccoli, pat dry, roughly chop and add to the saute pan. Stir, and cook for 1-2 minutes to warm the broccoli through and blend the flavours.
Add the pasta to the saute pan when ready, along with a ladleful of the cooking water. Stir, cooking further to emulsify. Once you have reached a lovely glossy consistency in the sauce, turn off the heat and and the grated parmesan and a good sprinkle of black pepper. Stir to combine, serve immediately with extra parmesan and chilli flakes and a good sprinkle of pangrattato.
To make the pangrattato, simple panfry homemade breadcrumbs with a splash of extra virgin olive oil on a low heat. This will depend on the amount of breadcrumbs you are working with. Keep watch and do not walk away - stir continuously. They don't need long at all and you don't want to burn them! When you have achieved a lovely golden crunch, turn off the heat and season with sea salt.
