22 Jan broccoli orrecchiette
There are more greens to be found in our pasta dish, which uses the southern Italian pasta favourite of orecchiette. What I like about this dish is the depth added to it by its secret ingredient: anchovies. A much-maligned ingredient, these little fishies add a welcome kick of umami and we adore lacing our creamy pasta sauces with them.
Broccoli Orecchiette (serves 2)
We like how sauces cling to the small shape of orecchiette pasta but feel free to substitute it with whatever pasta shape you have to hand.
Prep time: 5
Cooking time: 10 – 12 minutes
175g of orecchiette pasta (or your other favourite pasta)
2 anchovies in oil
1 garlic clove
2 heaped tablespoons of crème fraiche
A handful of tenderstem broccoli (or broccoli florets)
Parmesan and black pepper, to serve
- Boil the pasta according to its packet’s instructions.
- Very finely chop the anchovy before frying it in a pan of oil. Finely grate in the garlic and fry for a further minute. Add the crème fraiche and bring to a very gentle simmer. Season with salt and pepper.
- Add the broccoli to the pasta for the last 3 minutes of cooking.
- Once cooked to your liking, drain the pasta and add to the pan with the sauce. Mix until well coated.
- Serve with a large handful of Parmesan and a crack of black pepper.
* this week’s storecupboard essentials
– anchovies – I believe these little guys have been unfairly treated in our culinary culture. Instead of languishing atop of take-away pizzas, these little beauties are put to much better use when used to lay the foundations for flavour in your favourite sauces. The Spanish company Ortiz produce our favourite tinned anchovies.
This recipe first appeared in the Irish Independent on January 22nd