Orecchiette ai broccoli

Name: Orecchiette ai broccoli (Orecchiette with broccoli)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1.2 kg (2 lb 10 oz) broccoli; 6 tablespoons olive oil; 2 garlic cloves, peeled and crushed; 1 small dried red chilli; about 120 g (½ cup) grated dried ricotta cheese; 500 g (1 lb 2 oz) orecchiette or similar dry pasta; 100 g (3½ oz) salted anchovies, cleaned and filleted (about 5 whole anchovies or 10 fillets in olive oil)

Orecchiette with broccoli

Preparation info

Serves
6

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This is a classic, wonderful and healthy combination. Anchovies are often used in sauces and are particularly well suited to broccoli and cauliflower. You can use Parmesan cheese instead of the mature ricotta cheese in this recipe.

Ingredients

1.2 kg (2 lb 10 oz) broccoli
6

Europe
Italy
Fish course
Main course
Pescatarian
Pasta
Mediterranean
February
Tuscany

Method

Wash the broccoli and trim away the hard outer stem. Cook in a large saucepan of boiling, salted water for about 10 minutes, or until tender. Transfer the broccoli to a bowl, using a slotted spoon, and reserve the cooking water in the pan.

When cool enough to handle, cut away the stem part of the broccoli and cut this into smaller pieces. Return these pieces to the pan of water. Divide