Meat mains
Orecchiette with purple sprouting broccoli, anchovy and cream
You can rustle up the sauce in the time it takes the pasta to cook, making this flavourful recipe a great one for a busy evening. If you don't like anchovies, substitute capers for saltiness. This recipe also works well with red Russian kale and cavolo nero.
Ingredients
- 400g purple sprouting broccoli, stalks trimmed and good leaves attached
- 3 garlic cloves, finely sliced
- 1 red chilli, chopped
- 1 tsp fresh rosemary, chopped
- 2 tbsp olive oil
- 5-6 anchovy fillets
- 150ml cream
- 400g orecchiette or any other type of pasta
- 1 tbsp Parmesan, grated
- salt and pepper
Method
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Step 1
Blanch the purple sprouting broccoli in boiling salted water for 2 minutes. Drain, refresh in cold water and chop roughly.
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Step 2
Cook the garlic, chilli and rosemary gently in the oil for a few minutes. Remove from the heat and stir in the anchovies. Keep stirring until they have 'melted' into the oil.
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Step 3
Add the purple sprouting broccoli and cook for a few minutes. Add the cream, bring to the boil and simmer for 5 minutes until the broccoli is cooked and the cream has reduced slightly. Season well.
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Step 4
Cook the pasta, drain, then mix with the purple sprouting broccoli sauce. Adjust the seasoning and sprinkle with Parmesan to serve.
