Orecchiette With Anchovies Purple Sprouting Broccoli Recipes

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BROCCOLI & ANCHOVY ORECCHIETTE



Broccoli & anchovy orecchiette image

You must try this one. Penne and rigatoni work well in place of orecchiette - and are widely available everywhere.

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Pasta & risotto     Lunch & dinner recipes     Italian

Time 20m

Yield 6

Number Of Ingredients 7

2 large heads of broccoli
2 large cloves of garlic
8 anchovy fillets, in oil, from sustainable sources
4 good knobs of butter
2-4 small dried red chillies, to taste
450 g dried orecchiette
Parmesan cheese

Steps:

  • Using a small knife, trim round the broccoli to remove the dark green florets from the main stalks and put them to one side. Peel the stalks, trim off the dry end and throw this away. Peel and chop the garlic.
  • Finely chop the broccoli stalk and put into a large pan with the garlic, anchovies and half the butter. Crumble in the chilli, cover with a lid and cook slowly for 8 to 10 minutes while you cook the pasta in boiling salted water according to the packet instructions.
  • Something I like to do which is slightly different (but better, I'd like to think) is to cook the broccoli florets with the pasta for the last 4 minutes - this makes them soft enough to eat but leaves them with great colour and texture.
  • Drain the pasta and broccoli, saving a little of the cooking water, then toss into the other pan. Remove the pan from the heat.
  • Season to taste with sea salt, black pepper, the rest of the butter and finely grate in a large handful of Parmesan. Mix well, adding a little of the cooking water, to loosen, if needed, and make it shine.
  • Serve immediately, sprinkling with another good handful of finely grated Parmesan.

Nutrition Facts : Calories 367 calories, Fat 9.5 g fat, SaturatedFat 5.1 g saturated fat, Protein 14.8 g protein, Carbohydrate 59.4 g carbohydrate, Sugar 3.0 g sugar, Sodium 1.3 g salt, Fiber 2.4 g fibre

ORECCHIETTE WITH ANCHOVIES & PURPLE SPROUTING BROCCOLI



Orecchiette with anchovies & purple sprouting broccoli image

This humble southern Italian dish spiked with chilli and lemon juice is topped with fried breadcrumbs for added crunch

Provided by Cassie Best

Categories     Main course

Time 25m

Number Of Ingredients 8

200g orecchiette
4 tbsp olive oil
6 anchovy fillets in oil, chopped (reserve 1 tbsp oil)
4 fat garlic cloves , thinly sliced
1 red chilli , thinly sliced
zest 1 lemon , plus juice ½
50g fresh breadcrumb
200g purple sprouting broccoli

Steps:

  • Cook the orecchiette following pack instructions. Meanwhile, heat 3 tbsp of the olive oil and 1 tbsp of the oil from the anchovies in a frying pan. Add the garlic and chilli, and sizzle for 3-4 mins until the garlic is just starting to turn golden. Add the anchovies and lemon juice, and cook for 1-2 mins more until the anchovies melt into the sauce. Put the remaining olive oil, breadcrumbs and lemon zest in another frying pan, stir together and cook until crisp.
  • When the pasta has 4-5 mins to go, add the broccoli to the pan. When cooked, drain, reserving a cup of the pasta water, then add to the frying pan with the garlic and anchovies. Stir and cook over a low heat for a further 2 mins, adding a splash of pasta water if it looks dry. Season, then serve in pasta bowls with the lemony crumbs sprinkled over the top.

Nutrition Facts : Calories 624 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium

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