Orecchiette with Broccolini, Anchovy, Garlic, Chilli and Asiago

 

Tipo 00 chef Andreas Papadaki adds an anchovy twist to the typical Southern Italian dish.

What you will 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

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