Orecchiette, Broccolini, Anchovy and Pangrattato

Laura Sharrad

Ingredients:

  • 1 bunch broccolini
  • 3 cloves garlic
  • 1 birdseye chilli
  • 4 anchovy fillets
  • 50g butter
  • 100g pecorino cheese
  • Sea salt flakes
  • Black pepper
  • Extra virgin olive oil

Semolina Pasta Dough

  • 100g semolina flour
  • 100g 00 flour
  • 100g water

Method:

  1. Mix the flour and water to form your dough. Rest for 30 minutes. Cut and roll your dough into small balls – then using a small butter knife begin to scarpe the knife over the dough ball towards you to form your orecchiette.
  2. In a frypan, add your garlic, chilli, anchovies & begin to fry off until soft. Add the broccolini to your pasta water & cook for a minute, then add into your frypan with some cooking water.
  3. Cook your pasta for about 3 minutes, or until al dente. Add the pasta into the pan, with some cooking water, a knob of butter & season. Add the pecorino cheese & toss to combine
  4. Top with crispy breadcrumbs

Our friends at Wine Selectors suggest pairing this dish with a Vermentino.

Similar Recipes

Roasted Broccoli Soup

Roasted Broccoli Soup

Ingredients: 2 heads broccoli 1 large leek, halved lengthwise, rinsed 2 tbsp extra virgin olive oil 1 head garlic, unpeeled 4 cups (1L) chicken or vegetable stock 120g baby spinach leaves 125g sour cream, plus extra to serve Chilli flakes & herbs, such as basil,...

Vegetable Tempura

Vegetable Tempura

This recipe is brought to you with the help of our friends at Asian Inspirations Ingredients: 2 pieces Shimeji mushroom (thinly sliced) 2 pieces Red capsicum (thinly sliced) 2 pieces Zucchini (thinly sliced) 2 pieces Eggplant (thinly sliced) 2 pieces Sweet potato...

Jollof Rice

Jollof Rice

Ingredients: 30ml Vegetable oil 1 tin of chopped tomatoes  3 small red onions, 1 sliced, 2 roughly chopped  1 Red Scotch bonnet, finely chopped  100g Tomato paste  2 Tsp curry powder  1 Tsp Thyme, Fresh preferably but dried will also work 2 Bay leaves  1lt Chicken...

Quiche Lorraine

Quiche Lorraine

Ingredients:For pastry:  225g Plain Flour 100g Butter, unsalted (Make sure it’s really cold!) 4 Tbsp water, chilled  For Filling:  250ml Cream  2 Large Eggs 200g Gaunchalie (or bacon)  1 Brown Onion, diced  100g Heritage baby tomatoes (halved) 125g Gruyère cheese  50g...

Venison With Cranberry Sauce

Venison With Cranberry Sauce

This recipe is brought to you with the help of our friends at Ocean Spray Ingredients: 400g Venison Loin  1 Carrot chopped 1 Brown onion, diced  1 Bay Leaf  2 Sprigs Rosemary  1 Bulb Garlic 1 Glass Red wine  1 Tbsp Tomato paste  700ml Beef Stock  100g Dark chocolate ...

Corn Fritters

Corn Fritters

Ingredients: 100g self raising flour  1 egg  3 tbs sour cream 2 tins corn ½ bunch coriander 1 bunch spring onions  2 avocados 1 shallot 1 long red chilli 2 limes Method: n a mixing bowl, combine your egg, the tinned corn, ½ a shallot, sour cream and flour together,...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!