Conchiglie con Broccoli

Name: Conchiglie con Broccoli
Yield: Serves 6
Cuisine: Italian
Ingredients: 150 ml (5 fl oz) double cream; 250 g (9 oz) large conchiglie; 100 g (4 oz) salted anchovies, prepared; 50 g (2 oz) unsalted butter; 3 large garlic cloves, peeled and cut into fine slivers; 2 small dried chillies, crumbled; 2 tablespoons olive oil; 120 g (4.½ oz) Parmesan, freshly grated; 1.1 kg (2.½ lb) broccoli heads and leaves; sea salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

The River Café Cookbook

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.

Ingredients

1.1 kg (2.½ lb) broccoli heads and leaves
sea salt and freshly ground black pepper
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Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

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,