Conchiglie con Broccoli

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

It is best to use the large pasta shells for this recipe. Use purple sprouting broccoli with its leaves or alternatively cime di rapa.


  • 1.1 kg (2.½ lb) broccoli heads and leaves
  • sea salt and freshly ground black pepper
  • <


Cut the broccoli vertically into small pieces so that each has flower, stalk and leaf. Blanch very briefly in boiling salted water.

Heat the oil in a large heavy saucepan and fry the garlic gently until light brown. Add the chilli, the anchovies and butter. Mash the anchovies with the garlic using a wooden spoon; they should go creamy. Add the broccoli and the cream, bring to the boil,