A great classic of Apulian cucina povera, where tender broccoli meets the powerful umami of anchovy, all spiced with mild chili and crispy breadcrumbs.
Ingredients
- 400 g Orecchiette
- 1 piece Broccoli
- 8 pieces Anchovy fillets in oil
- 3 cloves Garlic
- 1 piece Dried Calabrian chili
- 5 tbsp Extra-virgin olive oil
- 3 tbsp Fine breadcrumbs
- to taste Coarse salt
Method
- Prepare the broccoli by separating the small florets and slicing the peeled stems. Finely chop the garlic and slice the anchovies.
- Bring a large pot of salted water to a boil. Plunge in the broccoli and blanch until tender. Drain it, carefully reserving the cooking water for the pasta.
- In a wide sauté pan, heat a good splash of olive oil. Sauté the garlic and chili until fragrant without browning.
- Add the sliced anchovies to the sauté pan and let them melt while stirring until a homogeneous sauce is formed.
- Stir the blanched broccoli into the sauté pan. Mash some of the florets with a wooden spoon to create a creamy texture.
- Plunge the orecchiette into the boiling broccoli cooking water and cook until al dente.
- While the pasta cooks, toast the breadcrumbs in a small dry skillet with a drizzle of olive oil until golden and crispy.
- Transfer the drained pasta to the sauté pan with a little cooking water. Mix vigorously to coat the pasta and create a glossy emulsion.
- Serve immediately in shallow bowls, generously sprinkled with toasted breadcrumbs.
Nutrition
Per serving
- Energy
- 575.6 kcal
- Protein
- 15.16 g
- Carbohydrate
- 79.52 g
- Fat
- 21.55 g
- Fibre
- 4.79 g
- Calcium
- 13.18 mg
- Iron
- 0.25 mg
- Magnesium
- 9.35 mg
