ORE: Orecchiette w/Anchovies & Broccoli
Source of Recipe
"Truly Madly Pasta" by Ursula Ferrigno
Recipe Introduction
Serve this dish with crusty bread to mop up the juices.
12 ounces broccoli florets
sea salt
black pepper -- freshly ground
2 tablespoons pine nuts
12 ounces dried orecchiette*
2 tablespoons olive oil
1 small red onion -- thinly sliced
1 jar anchovies in olive oil -- drained
-- (2 ounce size)
1 garlic clove -- crushed
2 tablespoons pecorino cheese -- freshly grated
Divide the broccoli florets into small pieces and cut off the stems. If the stems are large, chop or slice them. Cook the broccoli florets and stems in a saucepan of boiling salted water 2 minutes, then drain and refresh them in cold water, drain on paper towels.
Put the pine nuts in a dry nonstick skillet over low to medium heat 1 to 2 minutes, until the nuts are lightly toasted; remove from the pan and set aside.
Cook the pasta in a large pot of boiling salted water about 10 minutes until al dente, or just tender, but still firm to the bite.
Meanwhile, heat the oil in a frying pan, add the onion, and fry gently, stirring frequently, about 5 minutes, until softened. Add the anchovies, followed by the garlic, and cook over medium heat until the anchovies break down to a paste. Add the broccoli and plenty of pepper and toss over the heat 1 or 2 minutes, until the broccoli is hot. Taste and adjust the seasoning.
Drain the pasta and transfer it to a warm bowl. Add the broccoli mixture and grated pecorino, and toss well to combine. Sprinkle with the pine nuts and serve immediately in warm bowls.
Variation: Sometimes the author adds 4 diced fresh tomatoes to the mixture. You can also add cooked borlotti beans with chopped parsley.
*Note: You can purchase orecchiette in an Italian deli. If these are not available, you can use shells instead.
Makes 4 servings
Categories: Italian, Pasta
Typed for you by Judi Mae Phelps.
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