We spent a wintery afternoon with a good friend whipping up some delicious hand made pasta- these tasty orecchiette. They are rolled by hand and the ear shape is made with your thumb. Here's a link to a recipe for the pasta and instructions...
http://www.epicurious.com/recipes/food/views/Orecchiette-with-Chickpeas-242012
 |
| Rustic looking, so everyone knows you made it yourself! |
To make a simple and delicious broccoli "sauce" to go with your amazing handmade pasta (or your shop bought pasta!)
Orecchiette with broccoli:
 |
| Our super fresh looking home grown broccoli |
Broccoli (1 large head or 2-3 smaller bunches) include the stems and cut into small pieces
3 cloves garlic, finely chopped.
2 red chillies, finely chopped.
3 anchovy fillets
Finely grated rind from one lemon
1 cup of coarse bread crumbs, make from crusty bread
Pecorino cheese
Olive oil
Boil a large pot of salted water. Add the broccoli stems (which need longer to cook), then add the florets after a few minutes. When cooked remove from the water. You can use this pot of water to cook your pasta in.
In a seperate pan, fry the breadcrumbs in 2 tablespoons of olive oil until golden. Remove from the pan. Add more oil then add the garlic, chillies and crushed up anchovy fillets (which really just add a delicious saltiness). Add the drained broccoli pieces, then add the lemon rind. Remove from the heat.
When the pasta is cooked, drain and add to the broccoli. Stir through a generous amount of pecorino cheese and add a drizzle of olive oil and pepper.
