AT A GLANCE
Broccoli and anchovies are a classic Italian combination. In this case we've mixed deeply caramelised broccoli with finely shaved raw broccoli for contrast - not traditional perhaps, but tasty nonetheless. We've opted to make our own ricotta - and love to use it still warm - but you could use a firm bought version instead.
|01||For homemade ricotta, bring milk, buttermilk, cream, lemon juice and 1 tsp sea salt to a simmer in a large saucepan over medium heat and cook until curds start to separate (10-12 minutes). Remove from heat and stand until curds rise to the surface (about 15 minutes), then ladle into a muslin-lined sieve and set aside to drain. Refrigerate until required; this is best eaten on day of making.|
|02||Heat oil in a large frying pan over medium-high heat, add two-thirds of the broccoli and fry, stirring occasionally, until caramelised and very tender (10-15 minutes). Stir in anchovies, garlic, lemon rind and chilli flakes, cook until fragrant (1 minute), then set aside.|
|03||Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes), then drain and return pasta along with 1-2 tbsp pasta water to the pan. Add broccoli mixture, lemon juice to taste and remaining broccoli, toss to combine, season to taste and serve topped with dollops of homemade ricotta.|
Note Jersey milk is available from select delicatessens; if it's unavailable, substitute milk from a good organic producer.
FULL-BODIED FIANO. , suggested by MAX ALLEN