So that’s that then, I’ve cooked all three of the recipes in the “three pasta dishes with anchovies” section of the Cupboard Love book. I’m not sure if I cooked it for completeness (such a freaky collector – gotta have the set) or to see how it compared with the really similar (practical identical) Jamie Oliver recipe I made a few weeks back (Broccoli Pasta Chopped Garden Salad https://newrecipenight.wordpress.com/2014/09/05/week-48/ )
Probably both. Doubly whammies are hard to resist.
Once again I didn’t have any Orecchiette, so I used the last of the little pasta I used on week 48, but I’m determined to track some down – apparently it’s ideal for brocoli sauces.
To make this for two you will need: 200g orecchiette, unsalted butter, olive oil, 2 garlic cloves, dried crushed chilli, 1/4 nutmeg (I assume he means an actual nutmeg grated up, rather than the ground stuff I had in a jar), 4 sprigs of thyme (just the little leaves, not the stick bit), 1 kg of broccoli (I know. I’m assuming this is the uncut weight – I managed to get 600g off two heads and that was enough), 4 anchovy fillets, juice of half a lemon, and 50g Parmesan.
First up, cut the broccoli into small florets. I’m not sure how small they need to be, I reckon smaller than I did them. Chop the garlic, grate the nutmeg, and pluck the leaves off your thyme. Gently heat a tablespoon of butter and a tablespoon of olive oil in a wide pan with a lid. Start some salted water boiling for the pasta.
When the butter/oil is fizzing stir in the garlic, half a teaspoon of chilli flakes, the nutmeg (I substituted a quarter teaspoon of ground nutmeg, I chose this amount because I had no idea how big a nutmeg was), and thyme.
After minute add the anchovies and broccoli, then add 3 tablespoons of water and a little sea salt. Put the lid on the pan and cook on a low heat for 10 minutes.
Cook the pasta while the broccoli steams, drain it thoroughly and return it to the pan. Stir in the broccoli mix, then add the lemon juice and freshly grated Parmesan (I forgot to say, while everything’s cooking grate the Parmesan) give it a stir and serve straight away.
It was really tasty, I think the anchovies and chillies gave it the edge and the nutmeg a real depth of flavour. I managed to slightly catch the broccoli on the pan, mostly because I was using the flamethrower-ring and it just didn’t go low enough to steam the broccoli – so next time I’ll know! Also, I think I need to cut up the broccoli into smaller bits next time, it might become more like a sauce.
Like a lot of other ‘soft’ recipes I’ve made this really needed something crunchy to go with it, but it wasn’t ‘one-texture-ish’ enough to make it bland… If that makes sense? With the winter starting to make itself known, this is a simple but delicious comfort dish that only requires a truckload of broccoli and some kitchen cupboard staples! Yum!
Cupboard Love by Tom Norrington-Davies (Hodder & Stoughton 2005 ISBN 0 340 83525 5)