Broccoli Anchovy Orecchiette Recipes
BROCCOLI & ANCHOVY ORECCHIETTE
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
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
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
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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BROCCOLI AND ANCHOVY ORECCHIETTE | BETTER HOMES
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4.5/5 (8)Calories 394 per servingTotal Time 45 mins
- Use a small knife to remove broccoli florets from the main stalks and set aside. Peel the remaining stalks. Trim and discard the dry end and finely slice the stalks. In a saucepan or very large 14-inch skillet melt a pat of butter and add the sliced stalks, the garlic, and anchovies. Crumble in the dried chiles (these can be pretty hot so don't go overboard). Cover and cook slowly for 8 to 10 minutes, stirring occasionally until the stalks start to soften.
- Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions. Add the broccoli florets to the pasta for the last 4 minutes. This makes them tender enough to eat but leaves them with great color and texture
- Drain the pasta and broccoli florets, reserving a little of the starchy pasta cooking water. Add the pasta and broccoli florets to the pan of cooked broccoli stalks. Add the remaining pat of butter and quickly toss everything together. Remove the pan from the heat. Season to taste with a pinch of salt and pepper and sprinkle in half of the Parmesan cheese. Mix well. Add a little of the cooking water if necessary to loosen the pasta. Serve immediately, drizzled with a little extra virgin olive oil and sprinkled with the rest of the Parmesan cheese. Makes 4 to 6 servings.
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