Orecchiette With Anchovies Purple Sprouting Broccoli Recipes

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BROCCOLI & ANCHOVY ORECCHIETTE



Broccoli & anchovy orecchiette image

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

2 large heads of broccoli
2 large cloves of garlic
8 anchovy fillets, in oil, from sustainable sources
4 good knobs of butter
2-4 small dried red chillies, to taste
450 g dried orecchiette
Parmesan cheese

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



Orecchiette with anchovies & purple sprouting broccoli image

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

200g orecchiette
4 tbsp olive oil
6 anchovy fillets in oil, chopped (reserve 1 tbsp oil)
4 fat garlic cloves , thinly sliced
1 red chilli , thinly sliced
zest 1 lemon , plus juice ½
50g fresh breadcrumb
200g purple sprouting broccoli

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

PURPLE SPROUTING BROCCOLI ORECCHIETTE WITH AN ALMOND CRUMB



Purple sprouting broccoli orecchiette with an almond crumb image

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

2 tbsp extra virgin olive oil
6 good-quality anchovies in oil
1 shallot , finely chopped
½-1 red chilli , deseeded and finely chopped
2 garlic cloves , crushed
100ml white wine or vermouth
200g purple sprouting broccoli , florets and leaves carefully removed, stalks roughly chopped
100g dried orecchiette , or pasta of your choice
½ lemon , juiced (save the zest for the almond crumb)
1 tbsp flat-leaf parsley , roughly chopped
grated parmesan , to serve
1 slice stale sourdough (about 50g)
1 tbsp flaked almonds , finely chopped
2 tbsp olive oil
1 tbsp parsley stems , finely chopped
1 rosemary sprig , leaves picked and finely chopped
½ lemon , zested
garlic clove , finely chopped

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

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