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Nutrition: per serving

  • kcal444
    low
  • fat12g
  • saturates2g
  • carbs68g
  • sugars3g
  • fibre4g
  • protein13g
  • salt1.3g
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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.

Recipe from Good Food magazine, November 2016

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.5 out of 5.15 ratings

robertdann

Re Sicily, yes to the sultanas, citrus zest, but also fresh sardines added, try not to use basic canned.

trysca68

tip

when i do this i add in the finely grated lemon rind ( blood orange could also be used i imagine) , about a teaspoon of fennel seeds and a handful of sultanas which is how its often done in Sicily

capdowling

This was excellent! We eat a lot of Italian food, and travel there a lot. We loved this dish and it will enter regular rotation. Followed the recipe exactly, though used only half a lemon and topped with Parmesan.

edwardcharly

A star rating of 5 out of 5.

Delicious! Although I cooked this dish with paccheri instead of orecchiette, it was absolutely wonderful, reminded me of regional Sicily, will definitely cook this again. Thanks for the recipe!

Florence Swift Oliver

A star rating of 1 out of 5.

this is without a doubt one of the worst things i've ever cooked. the lemon is so overpowering, the amount of water is totally wrong. too many strong flavours together. i cook a lot and this was really terrible. do not recommend at all.

lornie11757690

I went back and read step three again after seeing your comment and realised “tip it into the frying pan” means tip the pasta not the cup of water! Thanks for posting this as you saved me from creating a sloppy mess.

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