Monday, 14 December 2009

Oopsy, where did yesterday go to?


Now I have to play catch up.




Oh yes and here is the recipe for:

Broccoli with Orecchiette

500g Broccoli florets (you want bite sized florets)
500g Orecchiette (you could use other small pasta, but this is nicer)
4 cloves garlic, crushed
6 anchovies, chopped
olive oil
chilli (a fresh one or chilli flakes or some chilli paste, enough for a bit of a kick)
breadcrumbs from bread that is one or two days old, they don't need to be fine, rustic chunky ones are good, about 1/2 to 1 cup of crumbs is good.
freshly ground black pepper

Fill up a large pot with water, add a bit of salt and bring to the boil. While you're waiting for it to boil,heat some oil in a frying pan and brown the breadcrumbs, you want them to be golden and crunchy, set aside when they are ready. Keep the pan for later, you'll need it.

Once the pot of water has come to the boil, drop the broccoli in and cook for 4-5 minutes, scoop out the broccoli, (you need to use the water to cook the pasta in) and drain in a colander. Bring the water back to the boil and cook the pasta till tender. If you are using L'abbruzzese orecchiette I reckon it needs about 20 minutes of cooking.

When pasta is nearly done gently heat olive oil in the frying pan, saute the garlic with the anchovies and chilli, then tip the broccoli in and toss to reheat. Drain pasta well, and tip onto broccoli mixture, drizzle with a bit of oil, grind pepper over and toss around.

Serve in bowls and scatter over the toasted breadcrumbs.

You can add some freshly grated parmesan if you like.

This recipe will serve four people easily, sometimes I stir through some canned tuna as well.

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