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Orecchiette with broccoli, chilli and pecorino

You'll need

50 ml olive oil ½ onion, diced 1 garlic clove, finely chopped 1 tsp dried chilli flakes 3 anchovy fillets 400 gm dried orecchiette 1.5 litres (6 cups) hot vegetable or chicken stock 150 gm broccoli (about 1 small), trimmed and cut into florets 50 gm pecorino, finely grated, plus extra to serve Finely grated rind of 1 lemon


  • 01
  • Combine oil, onion, garlic and chilli in a large saucepan, sauté over medium-high heat until tender (4-5 minutes), add anchovy, stir until dissolved. Add pasta, stir to coat, then add one-third of the hot stock and stir until stock is absorbed (4-5 minutes). Repeat once until most of the stock is absorbed and pasta is almost al dente (10-12 minutes), then add broccoli and remaining stock, stir until broccoli is just tender (2-3 minutes). Stir through pecorino and lemon rind, season to taste and serve hot, scattered with extra pecorino.
This recipe is from the April 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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