"This is a typical pasta from Puglia and normally served with
cime di rapa," says Papadakis. "However, in our version the anchovy
is the hero of this dish."
550 gm (about 2 bunches) broccolini, stalks peeled and cut into 2cm pieces100 mlextra-virgin olive oil100 gmanchovy fillets in olive oil (preferably Sicilian), drained, oil reserved (see note)2 tbsp (about 6 cloves) finely chopped garlic500gdried orecchiette1long red chilli, finely chopped2 tbspfinely chopped flat-leaf parsley1lemon, rind finely gratedGrated Asiago, to serveAnchovy crumbs60 ml (1/4 cup)extra-virgin olive oil25 gmanchovy fillets in olive oil, oil reserved1garlic clove, crushed125 gmfine sourdough breadcrumbs1 tbspfinely chopped flat-leaf parsley
Blanch broccolini until bright green (1 minute), then drain and refresh in iced water. Drain and pat dry with a clean tea towel.
Heat a large frying pan over medium heat, add olive oil, anchovies, garlic, chilli and stir until fragrant and anchovies break down (1-2 minutes). Add broccolini and stir to warm through (1 minute).
For anchovy crumbs, heat a frying pan over medium heat. Add olive oil, 2 tbsp anchovy oil, anchovies and garlic, and fry until anchovy breaks down. Add breadcrumbs and fry until golden brown (2-3 minutes), then stir in parsley.
Cook orecchiette in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, reserving 50ml pasta water, and add to broccolini mixture along with parmesan, parsley and lemon rind. Toss to combine, adding a little pasta water. Season to taste, adding a little anchovy oil, then serve scattered with anchovy crumbs and Asiago.