Orecchiette with broccoli, chilli and pecorino…adulterated from gourmettraveller.com.au
I think I am having a Pasta moment: those marathons of shopping are making me eat up.
This is so lovely with the depth of flavour that you can only have from cooking the pasta as you would risotto. Plus all the healthy benefits of broccoli...
You need for 4 fashionista, 2 hungry blokes or 25 models:
50 ml olive oil
½ onion diced
2 garlics
1 teasp chillli flakes
3 anchovy fillets
400gm orecchiette
6 cups chicken stock
150 gm or one small broccoli trimmed and cut into florets
50 gm Pecorino
Finely grated lemon rind
- Slip out of Faux fur Givenchy Jacket
- Climb out wedges.
- Feel your feet.
- Combine tow nurofen with one glass of wine ( Ok. Not recommended so don’t say it was me who told you)
- Drink up and relax.
- Ask that George Clooney to chop up the onion and garlic. He is very good with his fingers.
- You can chop the broccoli into chic florets.
- Zest the lemons ( you can add preserved lemon instead : it’s fabulous)
- Then you can combine some designer olive oil with the onion, garlic and chilli in a large saucepan
- And sauté over medium-high heat until soft and as lovely as an Hermes bag (4-5 minutes)
- Toss in the anchovy, and stir and watch till they virtually melt and dissolve.
- Toss in the pasta, stir to coat, then add one-third of the hot stock and stir until stock is absorbed (4-5 minutes). Yes, like risotto.
- Repeat once again until most of the stock is absorbed and pasta is almost al dente (10-12 minutes).
- Chuck in the broccoli and remaining stock, stir until broccoli is just tender (2-3 minutes).
- Stir through the divine Pecorino and lemon rind ( and/or preserved lemon)
- season to taste
- Then hot and accessorised with a sprinkling of extra Pecorino.
- Delicious!
Loading ...