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NEWSLETTER MARCH 2008
PJCEA COOKBOOK – ORECCHIETTE WITH BROCCOLI
This Pugliese dish is made with orecchiette (meaning "small ears") . The dense texture of the orecchiette makes it a very filling dish so requires a little less than you might use for other pasta. It makes a perfect match for broccoli. Traditionally, the dish includes anchovy fillets (fried up with the cloves of garlic, and crushed chilli peppers) but these are an acquired taste so I leave them out. Tip: Stir-fry the broccoli and serve in a shallow, heavy-duty casserole with a cover. I use an oval Le Cruesset Buffet Casserole. Ingredients 1 large flower fresh broccoli Method Cook the broccoli: 1. Bring a saucepan of lightly salted water to the boil (use table salt.) 2. Remove the broccoli florets from the main stem. Discard the main stem and, depending upon the size of each floret, cut off its stem (don't discard!) and cut the flower-head lengthwise into quarters, in half or not at all. Add to the boiling salted water. 3. Leave to boil uncovered for about 5 minutes, until just tender. Reserve, using a slotted spoon. Cook the pasta: 4. Add some more table salt to the water, bring it to the boil and add the pasta. Stir well and cook al dente. Stir-fry the broccoli: 5. Heat the olive oil in a large, deep-sided frying pan over a high heat and add the broccoli, turning continuously for about 5 minutes, stirring occasionally, until golden (This will give extra flavour. And don't worry if some of the broccoli breaks, as this will release even more flavour, helping to create a creamy and tasty sauce for the pasta.) Add a little more oil, if necessary. 6. Lower the heat a little and add the garlic, ground chilli, some crushed rock salt and ground black pepper. Continue to stir. Add a splash of white wine and continue cooking for 1 minute or so, allowing the wine to evaporate. Bring the pasta and broccoli together: 7. Before draining the pasta, reserve a cup of the water. 8. Drain the pasta and add it to the pan with the broccoli. 9. Stir well over a medium heat and slowly add the reserved water. (You don't need to add the full cup. Add it gradually and wait until the pasta absorbs it. When it has been absorbed, add more until creamy.) 10. Place in a serving dish, grate some Parmesan cheese over and serve immediately. Serves 2 This has been adapted from a recipe, by Silvia Nacamulli www.cookingforthesoul.com was published in the Jewish Chronicle of February 15th, 2008.
— Byron Simmonds |
