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Mascarpone

Tipo 00's orecchiette with broccolini, anchovy, garlic, chilli and Asiago


"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."

You'll need

550 gm (about 2 bunches) broccolini, stalks peeled and cut into 2cm pieces 100 ml extra-virgin olive oil 100 gm anchovy fillets in olive oil (preferably Sicilian), drained, oil reserved (see note) 2 tbsp (about 6 cloves) finely chopped garlic 500g dried orecchiette 1 long red chilli, finely chopped 2 tbsp finely chopped flat-leaf parsley 1 lemon, rind finely grated Grated Asiago, to serve   Anchovy crumbs 60 ml (1/4 cup) extra-virgin olive oil 25 gm anchovy fillets in olive oil, oil reserved 1 garlic clove, crushed 125 gm fine sourdough breadcrumbs 1 tbsp finely chopped flat-leaf parsley

Method

  • 01
  • Blanch broccolini until bright green (1 minute), then drain and refresh in iced water. Drain and pat dry with a clean tea towel.
  • 02
  • 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).
  • 03
  • 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.
  • 04
  • 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.

 




At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

Sicilian anchovies are available from Italian delicatessens and Simon Johnson.

Drink Suggestion

2014 Pietradolce “Etna Rosso” Nerello Masacalese, Sicily – a light, earthy mineral-driven wine that cuts through the sweetness of the broccolini without overpowering the delicate flavours.

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April 2016

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