Page title and description

Meat mains
Orecchiette with purple sprouting broccoli, anchovy and cream
Ingredients
- 400g purple sprouting broccoli, stalks trimmed and good leaves attached
- 3 garlic cloves, finely sliced
- 1 red chilli, chopped
- 1 tsp fresh rosemary, chopped
- 2 tbsp olive oil
- 5-6 anchovy fillets
- 150ml cream
- 400g orecchiette or any other type of pasta
- 1 tbsp Parmesan, grated
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
15 min
PT15M
-
Step 1
Blanch the purple sprouting broccoli in boiling salted water for 2 minutes. Drain, refresh in cold water and chop roughly. -
Step 2
Cook the garlic, chilli and rosemary gently in the oil for a few minutes. Remove from the heat and stir in the anchovies. Keep stirring until they have 'melted' into the oil. -
Step 3
Add the purple sprouting broccoli and cook for a few minutes. Add the cream, bring to the boil and simmer for 5 minutes until the broccoli is cooked and the cream has reduced slightly. Season well. -
Step 4
Cook the pasta, drain, then mix with the purple sprouting broccoli sauce. Adjust the seasoning and sprinkle with Parmesan to serve.