Name: Orecchiette with broccoli, chilli and pecorino
Yield: 4
Ingredients: 50 ml olive oil; ½ onion, diced; 1 garlic clove, finely chopped; 1 tsp dried chilli flakes; 3 anchovy fillets; 400 gm dried orecchiette; 1.5 litres (6 cups) hot vegetable or chicken stock; 150 gm broccoli (about 1 small), trimmed and cut into florets; 50 gm pecorino, finely grated, plus extra to serve; Finely grated rind of 1 lemon

This dish is cooked like risotto, adding stock, ladleful by ladleful, as it’s absorbed. If using packaged stock, be careful when adding salt.

Ingredients

50 ml olive oil

½ onion, diced

1 garlic clove, finely chopped

1 tsp dried chilli flakes

3 anchovy fillets

400 gm dried orecchiette

1.5 litres (6 cups) hot vegetable or chicken stock

150 gm broccoli (about 1 small), trimmed and cut into florets

50 gm pecorino, finely grated, plus extra to serve

Finely grated rind of 1 lemon

Method

Main

1.Combine oil, onion, garlic and chilli in a large saucepan, sauté over medium-high heat until tender (4-5 minutes), add anchovy, stir until dissolved. Add pasta, stir to coat, then add one-third of the hot stock and stir until stock is absorbed (4-5 minutes). Repeat once until most of the stock is absorbed and pasta is almost al dente (10-12 minutes), then add broccoli and remaining stock, stir until broccoli is just tender (2-3 minutes). Stir through pecorino and lemon rind, season to taste and serve hot, scattered with extra pecorino.