AT A GLANCE
"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."
|01||Blanch broccolini until bright green (1 minute), then drain and refresh in iced water. Drain and pat dry with a clean tea towel.|
|02||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).|
|03||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.|
|04||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.|
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. , suggested by LUKE SKIDMORE