Purple sprouting broccoli orecchiette with an almond crumb
Nutrition and extra info
Nutrition: Per serving
Ingredients
Anchovy
ann-choe-vee
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
Shallot
shal-lot
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
Purple sprouting broccoli
pur-pel spr-ow-ting brok-o-lee
This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Parmesan
parm-ee-zan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
For the almond crumb
Sourdough
sow–er-doh
Sourdough is a method of leavening bread, based on uncooked bread dough (known as ‘mother…
Olive oil
ol-iv oyl
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Method
To make the almond crumb, blitz the bread in a food processor to coarse crumbs. Toast the almonds in a dry, non-stick frying pan until golden, then tip into a bowl. Heat the oil in the same pan over a medium heat, then add the parsley, rosemary, lemon zest and garlic, stirring constantly, for about 30 seconds. Add the breadcrumbs and fry until crunchy and golden, stirring constantly, for 3-5 mins. Tip into the bowl with the almonds, add a pinch of salt and stir to combine.
Put the frying pan back on the heat and add the extra virgin olive oil and anchovies, stirring until the anchovies have melted into the oil, a couple of mins. Tip in the shallot, chilli and garlic and cook, stirring, for another 4 mins until the shallot has softened and is fragrant. Pour over the wine, and cook for another few mins until mostly evaporated, then remove the pan from the heat.
Bring a large pan of salted water to the boil. Once at a rolling boil, add the broccoli stalks and boil for 2 mins, then add the leaves and florets and boil for a further 1-2 mins until tender. Use a slotted spoon to transfer from the water to a bowl of iced water. Keep the broccoli water on the boil.
Tip the pasta into the broccoli water and cook following pack instructions until al dente. A couple of mins before it’s cooked, put the pan with the anchovies back over a low-medium heat, remove the broccoli from the iced water and add to the frying pan, stirring to coat. Drain the pasta, reserving a cup of the cooking water, then turn the heat up under the frying pan and add the pasta and a good slosh of its water, tossing to combine. Squeeze over the lemon juice and stir in the parsley, then divide between plates and top with the almond crumb and grated parmesan.
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