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

AT A GLANCE

  • Serves 4 - 6 people

"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."

  • 550 gm (about 2 bunches) broccolini, stalks peeled and cut into 2cm pieces
  • 100 ml extra-virgin olive oil
  • 100 gm anchovy fillets in olive oil (preferably Sicilian), drained, oil reserved (see note)
  • 2 tbsp (about 6 cloves) finely chopped garlic
  • 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 (1/4 cup) extra-virgin olive oil
  • 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
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.
NoteSicilian anchovies are available from Italian delicatessens and Simon Johnson.

 



Topics:

PASTA, ANCHOVIES, AUTUMN, CHILLIES, GARLIC, BROCCOLINI, DINNER, ITALIAN, CHEFS' RECIPE, LUNCH

Recipe:

ANDREAS PAPADAKIS

Photography:

MARK ROPER

Styling:

LISA FEATHERBY

Drinking 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. , suggested by LUKE SKIDMORE

FEATURED IN

April 2016

April 2016

View Full Site