Conchigliette con i Broccoli e le Acciughe

Name: Conchigliette con i Broccoli e le Acciughe (Small shells with broccoli and anchovy sauce)
Yield: Serves 4-5
Cuisine: Italian
Ingredients: 5 tablespoons (5 X 15 ml spoon) olive oil; 1 lb (450 g) calabrese broccoli; 1¾ oz (47 g) can of anchovy fillets, drained and chopped; 1 oz (25 g) butter; 12 oz (350 g) conchigliette or other small pasta shapes; 2 oz (50 g) parmesan (or mature Cheddar) cheese, freshly grated; salt and freshly ground black pepper

Small shells with broccoli and anchovy sauce

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

This recipe comes from the Apulia region, which extends down the heel of the Italian ‘boot’. Anchovies are used in many of the dishes of this area, and here they combine successfully with broccoli to make a very good sauce. Be sure to keep the broccoli crisp by not overcooking it.

Ingredients

1 lb (450 g) calabrese broccoli
5 tablespoons (5 X 15

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

If the broccoli stalks are tough, peel them before cooking and discard any leaves. Place the broccoli in a large saucepan of boiling salted water. When the water returns to the boil cook for a further 5 minutes. The broccoli should be ‘al dente’. Drain and when cool cut into small pieces.

Put the oil in a frying pan over a medium heat and cook the anchovies, mashing into a paste with a