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Orecchiette with cavolo nero, anchovies & pangrattato 2016

Orecchiette with cavolo nero, anchovies & pangrattato

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Pangrattato - toasted, crunchy breadcrumbs - add texture to this festive pasta dish. Serve them at the table to ensure they're at peak crispness

Nutrition: per serving
HighlightNutrientUnit
low inkcal444
fat12g
saturates2g
carbs68g
sugars3g
fibre4g
protein13g
salt1.3g
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Ingredients

Method

  • STEP 1

    Bring a large pan of salted water to the boil and cook the pasta following pack instructions. Meanwhile, heat 1 tbsp oil in a large frying pan and add the breadcrumbs. Toast until they are golden and crispy, then tip out onto a plate and set aside. Wipe the pan clean with kitchen paper.

  • STEP 2

    Heat another 2 tbsp oil in the pan and add the chilli, garlic and anchovies. Sizzle for 1-2 mins but don’t let the garlic brown. Add a drizzle of the oil from the anchovies, stir and set the pan aside.

  • STEP 3

    When the pasta has 2 mins to go, add the cavolo nero. Remove a cup of cooking water before draining the pasta, then tip it into the frying pan and return to the heat. Add a splash of cooking water, the remaining 1 tbsp oil (along with another drizzle from the anchovies if the pasta looks dry) and the lemon zest and juice. Season well and cook for 1-2 mins, tossing everything together and adjusting the seasoning if necessary. Serve in bowls scattered with the pangrattato.

Goes well with

Recipe from Good Food magazine, November 2016

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A star rating of 3.6 out of 5.5 ratings
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