Orecchiette with broccoli, chilli and pecorino

AT A GLANCE

  • Serves 4 people

  • 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
01   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.
This recipe is from the April 2010 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

View Full Site