Name: Tipo 00’s orecchiette with broccolini, anchovy, garlic, chilli and Asiago
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 - 6
Ingredients: 550 gm broccolini, stalks peeled and cut into 2cm pieces (about 2 bunches); 100 ml extra-virgin olive oil; 100 gm anchovy fillets in olive oil (preferably Sicilian), drained, oil reserved (see note); 2 tbsp finely chopped garlic (about 6 cloves); 500g dried orecchiette; 1 long red chilli, finely chopped; 2 tbsp finely chopped flat-leaf parsley; 1 lemon, rind finely grated; Grated Asiago, to serve; Anchovy crumbs; 60 ml extra-virgin olive oil (1/4 cup); 25 gm anchovy fillets in olive oil, oil reserved; 1 garlic clove, crushed; 125 gm fine sourdough breadcrumbs; 1 tbsp finely chopped flat-leaf parsley

Tipo 00’s orecchiette with broccolini, anchovy, garlic, chilli and Asiago

Tipo 00 chef Andreas Papadakis adds an anchovy twist to the typical Southern Italian dish.

Serves 4 - 6

Prep

10M

Cook

20M

Total

30M

“This is a typical pasta from Puglia and normally served with cime di rapa,” says Papadakis. “However, in our version the anchovy is the hero of this dish.”

Ingredients

550 gm broccolini, stalks peeled and cut into 2cm pieces (about 2 bunches)

100 ml extra-virgin olive oil

100 gm anchovy fillets in olive oil (preferably Sicilian), drained, oil reserved (see note)

2 tbsp finely chopped garlic (about 6 cloves)

500g dried orecchiette

1 long red chilli, finely chopped

2 tbsp finely chopped flat-leaf parsley

1 lemon, rind finely grated

Grated Asiago, to serve

Anchovy crumbs

60 ml extra-virgin olive oil (1/4 cup)

25 gm anchovy fillets in olive oil, oil reserved

1 garlic clove, crushed

125 gm fine sourdough breadcrumbs

1 tbsp finely chopped flat-leaf parsley

Method

Main

1.Blanch broccolini until bright green (1 minute), then drain and refresh in iced water. Drain and pat dry with a clean tea towel.

2.Heat a large frying pan over medium heat, add olive oil, anchovies, garlic, chilli and stir until fragrant and anchovies break down (1-2 minutes). Add broccolini and stir to warm through (1 minute).

3.For anchovy crumbs, heat a frying pan over medium heat. Add olive oil, 2 tbsp anchovy oil, anchovies and garlic, and fry until anchovy breaks down. Add breadcrumbs and fry until golden brown (2-3 minutes), then stir in parsley.

4.Cook orecchiette in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, reserving 50ml pasta water, and add to broccolini mixture along with parmesan, parsley and lemon rind. Toss to combine, adding a little pasta water. Season to taste, adding a little anchovy oil, then serve scattered with anchovy crumbs and Asiago.

Sicilian anchovies are available from Italian delicatessens and Simon Johnson.
Drink Suggestion: 2014 Pietradolce “Etna Rosso” Nerello Masacalese, Sicily – a light, earthy mineral-driven wine that cuts through the sweetness of the broccolini without overpowering the delicate flavours. Drink suggestion by Luke Skidmore
Notes