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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

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.

Featured in

April 2016

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Chocolate cremeux with caramel

Italian recipes

recipes

Braised chicken with mushrooms

Fast autumn recipes

recipes

Roast trout with green lentil and warm bacon dressing

Chocolate recipes

recipes

O Tama Carey's pipis with bay leaves and gentle curry sauce

Apple recipes

recipes

O Tama Carey's fresh kefir curd with kithul, roasted coconut and apple

Autumn vegetarian recipes

recipes

Panettone, ricotta and peach cake

Almond recipes

recipes

conversion tool