Orecchiette, Broccolini, Anchovy and PangrattatoLaura Sharrad
- 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
- 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.
- 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.
- 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
- Top with crispy breadcrumbs
Our friends at Wine Selectors suggest pairing this dish with a Vermentino.
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