Home Pasta Recipe for broccoli and anchovy farfalle by Georgia Levy | Pasta

Recipe for broccoli and anchovy farfalle by Georgia Levy | Pasta

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Recipe for broccoli and anchovy farfalle by Georgia Levy | Pasta

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This is a type of dishes that thrills me each time. The truth is, I feel it’s in all probability the nicest factor you are able to do to a head of broccoli. It’s completely foolproof too, as cooking occasions and portions are completely versatile. Need extra garlic? Do it. Want extra chilli? Don’t let me cease you. I prefer it most with super-flavoursome purple sprouting broccoli, however tenderstem or common broccoli is ok. As is the spectacular-looking romanesco broccoli.

Serves 4
purple sprouting broccoli 350g, or tenderstem or common broccoli, minimize into small florets, and stems roughly sliced
dried farfalle, orecchiette or casarecce 350g
olive oil 4 tbsp
garlic 2 cloves, finely sliced
pine kernels 3 tbsp
anchovy fillets 8, chopped
chilli flakes a pinch
fennel seeds 1 heaped tsp
butter a great knob
parsley leaves 2 handfuls, chopped
salt and pepper

Convey a pan of salted water to the boil and briefly blanch the broccoli for 2-4 minutes till tender. Scoop right into a colander to steam dry and return the pan to the boil, then prepare dinner the pasta till al dente following the packet directions.

Heat the olive oil in a big frying pan over a medium-low warmth and briefly fry the garlic and pine kernels till the garlic turns into sticky however not colored. Add the anchovies, chilli and fennel seeds, and squash the anchovies into the pan till they’re absorbed into the oil. Add the broccoli to the pan and toss all the pieces collectively so it’s coated within the sauce.

Add a giant splash of water and the butter and let the sauce bubble away till the liquid has cooked off and the broccoli has absorbed all of the sauce’s flavours. Stir within the parsley.

As soon as al dente, drain the pasta, reserving a cupful of the cooking water. Add the pasta to the sauce over the warmth and loosen with slightly of the reserved pasta water so the sauce clings to the pasta. Style, and regulate seasoning if vital. Switch to plates and serve instantly.

From Let’s Do Lunch by Georgia Levy (Pavilion, £16.99). To order a duplicate for £14.95 go to guardianbookshop.com

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