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.

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