Name: Orecchiette with broccoli, anchovies and chilli crumbs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram orecchiette pasta; 600 gram broccoli, cut into florets; 2 teaspoon olive oil; 8 drained anchovy fillets, chopped finely; 2 clove garlic, sliced thinly; 2 tablespoon lemon juice; 1/4 cup (15g) stale sourdough breadcrumbs; 1 fresh long red chilli, chopped finely

Orecchiette with broccoli, anchovies and chilli crumbs

Meaning 'ear' to reflect it's shape, which resembles a little ear, orecchiette is a speciality of the Apulia region in Southern Italy.

Ingredients

375 gram orecchiette pasta

600 gram broccoli, cut into florets

2 teaspoon olive oil

8 drained anchovy fillets, chopped finely

2 clove garlic, sliced thinly

2 tablespoon lemon juice

1/4 cup (15g) stale sourdough breadcrumbs

1 fresh long red chilli, chopped finely

Method

1.Cook pasta in large saucepan of boiling water until tender; drain, reserving ¼ cup cooking liquid.

2.Boil, steam or microwave broccoli until tender; drain.

3.Meanwhile, make chilli crumbs. Stir breadcrumbs in medium frying pan over medium heat until browned lightly; combine with chilli in small bowl.

4.Heat oil in large frying pan; cook anchovy and garlic until anchovy begins to break up and garlic is fragrant. Add juice, pasta, broccoli and reserved cooking liquid to pan; cook, stirring, until heated through.

5.Serve pasta topped with chilli crumbs.

If you are unable to buy sourdough bread, making breadcrumbs from any “solid” firm-textured bread, such as turkish bread is fine; you can use sandwich, bread, if necessary, but crumb wholemeal rather than white bread.
Note

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Ingredients

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