Ingredients
- 100 ml olive oil
- 6 cloves garlic cloves peeled, 5 finely sliced and 1 crushed
- 2 salted anchovies roughly chopped
- 2 heads broccoli broken into 2cm florets (save the stalks for another use), 500g net weight
- 1 lemon zest finely grated, to get 2 tsp, then juiced, to get 1 tbsp
- 500 ml vegetable stock
- 100 ml white wine
- 30 grams unsalted butter
- 250 grams dried orecchiette
- 30 grams parmesan finely grated
- 20 grams basil leaves finely chopped
- 20 grams parsley finely chopped
- 25 grams rocket finely chopped
- ½ tsp aleppo chilli (or ¼ tsp flaked chilli)
Instructions
- Heat 70ml of the oil in a large saute pan for which you have a lid on a medium flame, then gently fry the sliced garlic for about five minutes, stirring often, until golden and fragrant. Add the anchovies, broccoli, half the lemon zest, half a teaspoon of salt and plenty of pepper, and cook, stirring often, for four minutes. Add the stock, wine, butter and 300ml water, bring to a simmer and cook for five minutes more, or until the broccoli begins to soften, then stir in the pasta, half the parmesan and a teaspoon of salt. Turn down the heat to medium, cover the pan and leave to cook for 12-15 minutes, until the pasta is al dente and the broccoli is soft and breaking down into the sauce.
- In a small bowl, combine the herbs, rocket, crushed garlic and the last teaspoon of lemon zest, then stir into the pasta. Scatter over the remaining 15g parmesan, drizzle the remaining two tablespoons of oil on top, and finish with the lemon juice and aleppo chilli.
