Growing up, my mum would cook broccoli until slightly overcooked, where it would break up easily. She would then stir it through cooked pasta, season it with salt and pepper and dress it with extra virgin olive oil. This was one of my favourite things to eat.
So when on our Eating Around the World Adventure in Italy I saw this recipe, I knew I was going to try it.
I loved this, my husband and kids didn't love it, I mean they did eat it, but it wasn't a love. Quite often I cook what my family love, but every now and then there is a dish that I choose, that I love. And this is that dish.
So if you are like me and you love broccoli and pasta, this really is a lovely, simple dish to try.
So when on our Eating Around the World Adventure in Italy I saw this recipe, I knew I was going to try it.
I loved this, my husband and kids didn't love it, I mean they did eat it, but it wasn't a love. Quite often I cook what my family love, but every now and then there is a dish that I choose, that I love. And this is that dish.
So if you are like me and you love broccoli and pasta, this really is a lovely, simple dish to try.
Recipe
Recipe adapted from Tobie Puttock's cookbook 'Cook Like an Italian'
Serves 4
2 heads broccoli, approx 300g
60ml extra virgin olive oil
2 garlic cloves, finely chopped
1-2 small red chillies, finely chopped
250g dried orecchiette
4 anchovy fillets, roughly chopped
about 3 tablespoons freshly grated pecorino
Freshly ground black pepper
Bring a large pan or water to the boil. Add a good pinch of salt to the water.
While the water is heating up, use a small knife to separate the florets from the broccoli stalks and then roughly chop the stalks into 1cm cubes. Plunge the cubes and florets into the boiling water.
Meanwhile, put the oil, garlic, chilli and anchovies in a large frying pan over low-medium heat. As soon as the garlic starts to sizzle, remove the pan from the heat and set aside.
By now the broccoli should be almost cooked. Remove it from the boiling water with a slotted spoon and add to the pan with the garlic. Using a fork or potato masher, break the broccoli up with out turning it into a mash.
Once the broccoli cooking water has come back to the boil, add the orecchiette to the boiling water.
Pop the pan with the broccoli back on a very gentle heat. Once the pasta is al dente, drain it. Transfer it to the pan with the broccoli and add pecorino, some pepper and a drizzle of extra virgin olive oil and serve immediately.
Serves 4
2 heads broccoli, approx 300g
60ml extra virgin olive oil
2 garlic cloves, finely chopped
1-2 small red chillies, finely chopped
250g dried orecchiette
4 anchovy fillets, roughly chopped
about 3 tablespoons freshly grated pecorino
Freshly ground black pepper
Bring a large pan or water to the boil. Add a good pinch of salt to the water.
While the water is heating up, use a small knife to separate the florets from the broccoli stalks and then roughly chop the stalks into 1cm cubes. Plunge the cubes and florets into the boiling water.
Meanwhile, put the oil, garlic, chilli and anchovies in a large frying pan over low-medium heat. As soon as the garlic starts to sizzle, remove the pan from the heat and set aside.
By now the broccoli should be almost cooked. Remove it from the boiling water with a slotted spoon and add to the pan with the garlic. Using a fork or potato masher, break the broccoli up with out turning it into a mash.
Once the broccoli cooking water has come back to the boil, add the orecchiette to the boiling water.
Pop the pan with the broccoli back on a very gentle heat. Once the pasta is al dente, drain it. Transfer it to the pan with the broccoli and add pecorino, some pepper and a drizzle of extra virgin olive oil and serve immediately.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060705751150
Pin it: www.pinterest.com.au/pin/399413060705751150
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