Wednesday, March 10, 2010

Broccoli and Anchovy Orecchiette

I like trying out new pastas like this. While pasta isn't my number one choice, like ever, it is so easy and really just fits the bill. The bill being Scot's need to eat carbs at every meal. Even when he isn't racing, he needs filler food or he scrounges the house for chocolate at the end of the meal. Not that I have a problem with that.

I like the little orecchiette guys though. It is a nice change. I also.

time out.

Scot just walked in looking suspicious. I knew right away...chocolate in his mouth. I guess it doesn't matter about the whole carbs thing.

I also appreciated how this recipe uses the entire head of broccoli. And the stalks were delish! This is moderately spicy, which made it all the better.

I am making a new category, "basically vegetarian". This goes in it, because you vegetarians out there might eat anchovies right? I mean why not? They are such small fish that they aren't really fish... And they have hair. So they are more like mammals. Which makes even more sense.

Broccoli and Anchovy Orecchiette
from Happy Days with the Naked Chef by Jamie Oliver

2 large heads of broccoli
2 large cloves of garlic, peeled and chopped
8 anchovy fillets, chopped
2-4 dried red chillies, crumbled to your taste
4 good pats of butter
1 lb dried orecchiette
sea salt and freshly ground black pepper
2 good handfuls of grated Parmesan cheese, to taste

Using a small knife, trim round the broccoli to remove the dark green flowers from the main stalks and put them to one side. Peel the stalk, trim of the dry end and throw this away. Finely chop the stalk and put into a large pan with garlic, anchovies, chillies, and half the butter. Cover with a lid and cook slowly for 8-10 minutes while you cook your pasta in salted boiling water. This should take about the same length of time—check the package. Something I like to do that is slightly different (but better, I’d like to think) is to cook the broccoli flowers with the pasta for the also 4 minutes-this makes them soft enough to eat but leaves them with great color and texture.

Drain the pasta and broccoli, saving a little of the cooking water, then toss into the other pan. Remove the pan from the heat. Season to taste with salt, pepper, the rest of the butter and a large handful of Parmesan. Mix well, adding a little of the cooking water if necessary to loosen the pasta and make it shine. Serve immediately, sprinkled with the rest of the Parmesan.

(Servings: 4, Prep time: 20 min., Cook time: 20 min., Difficulty: Easy)


  1. What is "slated boiling water"?

  2. What does this mean? ---> "soft enough to eat by leaves" Don't we always eat broccoli by the leaves?