"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 broccolini, stalks peeled and cut into 2cm pieces (about 2 bunches)
- 100 ml extra-virgin olive oil
- 100 gm anchovy fillets in olive oil (preferably Sicilian), drained, oil reserved (see note)
- 2 tbsp finely chopped garlic (about 6 cloves)
- 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
- 60 ml extra-virgin olive oil (1/4 cup)
- 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
- 1Blanch broccolini until bright green (1 minute), then drain and refresh in iced water. Drain and pat dry with a clean tea towel.
- 2Heat 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).
- 3For 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.
- 4Cook 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.
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. Drink suggestion by Luke Skidmore