• Apulian Orecchiette With Anchovies And Broccoli

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    • 1 tsp Salt
    • 1 x 500 gram pac dry orecchiette
    • 500 gm Broccoli, cut into small florets (1lb)
    • 4 Tbsp. Extra virgin olive oil, (4 to 6)
    • 1 x Clove garlic, peeled and minced
    • 2 x Red chillies, deseeded and roughly minced
    • 100 ml White wine, (31/2fl ounce)
    • 2 x 50 g, (2oz) canned anchovies in extra virgin olive oil, liquid removed Salt and freshly grnd black pepper Parmesan shavings to garnish, (optional)


    1. Place a saucepan of warm water over a moderate heat, add in the salt and bring the water to the boil.
    2. Add in the orecchiette and broccoli and cook as per pack instructions.
    3. Place the extra virgin olive oil in a large saucepan or possibly frying pan and over a moderate heat saute/fry the garlic and chillies, then add in the wine and reduce by half. Finally add in the anchovies and cook for a further minute.
    4. Drain the pasta, reserving 2-3 Tbsp. of the liquid, then add in to the garlic, anchovies and chilli sauce. Mix to combine, seasoning as necessary. Serve immediately, garnished with parmesan shavings.
    5. NOTES : A combination of orecchiette with chillies, anchovies and broccoli, traditional of the Apulian region.

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