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Orecchiette with Anchovy and Broccoli |
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Ingredients
Makes 6 servings
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Preparation |
- 450gr/1lb fresh or frozen broccoli
- 1 tablespoon olive oil
- 3 oil-packed anchovy fillets, drained
- 2 garlic cloves, peeled and crushed
- 300ml/10fl oz milk
- 450gr/1lb orecchiette pasta
- 1 good pinch nutmeg
- 50gr/2oz freshly grated Parmesan cheese
- 1 tablespoon pine nuts
- Freshly ground black pepper
- salt
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Boil the broccoli in salted water until ‘al dente’ and drain. Chop the broccoli very finely. Heat the oil and quickly fry the garlic. Add the anchovies and cook for another minute. Add the broccoli and salt, and then stir in the milk and nutmeg. Cook the sauce, stirring until smooth. Toast the pine nuts in a dry pan. Move them around in the pan as they colour and turn them on to a plate. Meanwhile, cook the pasta until al dente. Drain and add to the sauce. Toss well with the Parmesan cheese, pine nuts, black pepper and serve. |
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