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
PURPLE SPROUTING BROCCOLI ORECCHIETTE WITH AN ALMOND CRUMB
Showcase purple sprouting broccoli in this quick pasta dish. Anchovies, lemon and parsley impart a punchy flavour, while the crumb gives an irresistible crunch
Provided by Rosie Birkett
Categories Dinner
Time 45m
Number Of Ingredients 18
Steps:
- To make the almond crumb, blitz the bread in a food processor to coarse crumbs. Toast the almonds in a dry, non-stick frying pan until golden, then tip into a bowl. Heat the oil in the same pan over a medium heat, then add the parsley, rosemary, lemon zest and garlic, stirring constantly, for about 30 seconds. Add the breadcrumbs and fry until crunchy and golden, stirring constantly, for 3-5 mins. Tip into the bowl with the almonds, add a pinch of salt and stir to combine.
- Put the frying pan back on the heat and add the extra virgin olive oil and anchovies, stirring until the anchovies have melted into the oil, a couple of mins. Tip in the shallot, chilli and garlic and cook, stirring, for another 4 mins until the shallot has softened and is fragrant. Pour over the wine, and cook for another few mins until mostly evaporated, then remove the pan from the heat.
- Bring a large pan of salted water to the boil. Once at a rolling boil, add the broccoli stalks and boil for 2 mins, then add the leaves and florets and boil for a further 1-2 mins until tender. Use a slotted spoon to transfer from the water to a bowl of iced water. Keep the broccoli water on the boil.
- Tip the pasta into the broccoli water and cook following pack instructions until al dente. A couple of mins before it's cooked, put the pan with the anchovies back over a low-medium heat, remove the broccoli from the iced water and add to the frying pan, stirring to coat. Drain the pasta, reserving a cup of the cooking water, then turn the heat up under the frying pan and add the pasta and a good slosh of its water, tossing to combine. Squeeze over the lemon juice and stir in the parsley, then divide between plates and top with the almond crumb and grated parmesan.
Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium
ORECCHIETTE WITH PURPLE SPROUTING BROCCOLI & CALABRIAN PESTO
Whip up some homemade pesto and serve with orecchiette and broccoli. This one isn't just good with pasta - you can also serve it with chicken or fish, and spoon it onto warm focaccia
Provided by Diana Henry
Categories Dinner
Time 55m
Number Of Ingredients 14
Steps:
- First, make the base of the pesto. Heat 1 tbsp of the olive oil in a frying pan and add the onion, tomato and aubergine. Fry over a medium-low heat for 8-10 mins until the onion is pale gold and the tomatoes and aubergine are soft. Add the peppers and cook for a couple of minutes, then add the garlic and chilli, and cook for another 2 mins. Transfer to a plate and leave to cool.
- Heat the oven to 190C/170C fan/gas 5. Trim the broccoli at the base, then halve any large pieces lengthways. Put in a roasting tin, drizzle with the olive oil and season. Add the garlic and turn everything using your hands - make sure the garlic is under the broccoli so it will toast without burning. Cook in the oven for 15-20 mins (check on it during cooking for doneness).
- Meanwhile, cook the pasta in boiling salted water until al dente. It usually takes a little less time than it says on the packet.
- For the pesto, tip everything on the plate into a food processor along with the almonds and the remaining 2 tbsp extra virgin olive oil. Season and pulse to blend everything together. Stir in the ricotta and taste for seasoning. Tear the basil and stir that in too.
- Drain the pasta and toss it with the broccoli (including the garlicky juices from the roasting tin) then use as much of the pesto as it takes to coat the pasta and serve the rest on the side. Grind over some black pepper and serve immediately with the grated cheese.
Nutrition Facts : Calories 463 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium
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ORECCHIETTE WITH PURPLE SPROUTING BROCCOLI RECIPE
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5/5 (2)Category Healthy Pasta RecipesCuisine Italian RecipesTotal Time 20 mins
- Use as much of the broccoli as you can. For very early broccoli, simply remove the woody base of the stem where it has been cut and cut the upper stem, leaves and heads into bite-sized pieces. For later broccoli, discard the thick parts of the stem and the lower leaves. Heat the butter and oil gently in a wide-bottomed pan (preferably one with a lid) and when it is fizzing, throw in the garlic, chilli, nutmeg and thyme. After about a minute, add the broccoli and the anchovies. Sprinkle the ingredients with 3 tablespoons of water and a scant pinch of sea salt, then cover and cook on a low heat for about 10 minutes.
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