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Purple sprouting broccoli orecchiette with an almond crumb

Purple sprouting broccoli orecchiette with an almond crumb served on a plate

Purple sprouting broccoli orecchiette with an almond crumb

Name: Purple sprouting broccoli orecchiette with an almond crumb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 tbsp extra virgin olive oil; 6 good-quality anchovies in oil; 1 shallot finely chopped; ½-1 red chilli deseeded and finely chopped; 2 garlic cloves crushed; 100ml white wine or vermouth; 200g purple sprouting broccoli florets and leaves carefully removed, stalks roughly chopped; 100g dried orecchiette or pasta of your choice; ½ lemon juiced (save the zest for the almond crumb); 1 tbsp flat-leaf parsley roughly chopped; grated parmesan to serve; 1 slice stale sourdough (about 50g); 1 tbsp flaked almonds finely chopped; 2 tbsp olive oil; 1 tbsp parsley stems finely chopped; 1 rosemary sprig leaves picked and finely chopped; ½ lemon zested; garlic clove finely chopped

Rosie Birkett

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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Showcase purple sprouting broccoli in this quick pasta dish. Anchovies, lemon and parsley impart a punchy flavour, while the crumb gives an irresistible crunch

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp extra virgin olive oil
6 good-quality anchovies

in oil
1 shallot

finely chopped
½-1 red chilli

deseeded and finely chopped
2 garlic cloves

crushed
100ml white wine

or vermouth
200g purple sprouting broccoli

florets and leaves carefully removed, stalks roughly chopped
100g dried orecchiette

or pasta of your choice
½ lemon

juiced (save the zest for the almond crumb)
1 tbsp flat-leaf parsley

roughly chopped
grated parmesan

to serve

For the almond crumb

1 slice stale sourdough

(about 50g)
1 tbsp flaked almonds

finely chopped
2 tbsp olive oil
1 tbsp parsley stems

finely chopped
1 rosemary sprig

leaves picked and finely chopped
½ lemon

zested
garlic clove

finely chopped

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Nutrition: Per serving

kcal592
fat29g
saturates4g
carbs55g
sugars5g
fibre7g
protein16g
salt1.6g

Method

step 1

To make the almond crumb, blitz the bread in a food processor to coarse crumbs. Toast the almonds in a dry, non-stick frying pan until golden, then tip into a bowl. Heat the oil in the same pan over a medium heat, then add the parsley, rosemary, lemon zest and garlic, stirring constantly, for about 30 seconds. Add the breadcrumbs and fry until crunchy and golden, stirring constantly, for 3-5 mins. Tip into the bowl with the almonds, add a pinch of salt and stir to combine.
step 2

Put the frying pan back on the heat and add the extra virgin olive oil and anchovies, stirring until the anchovies have melted into the oil, a couple of mins. Tip in the shallot, chilli and garlic and cook, stirring, for another 4 mins until the shallot has softened and is fragrant. Pour over the wine, and cook for another few mins until mostly evaporated, then remove the pan from the heat.
step 3

Bring a large pan of salted water to the boil. Once at a rolling boil, add the broccoli stalks and boil for 2 mins, then add the leaves and florets and boil for a further 1-2 mins until tender. Use a slotted spoon to transfer from the water to a bowl of iced water. Keep the broccoli water on the boil.
step 4

Tip the pasta into the broccoli water and cook following pack instructions until al dente. A couple of mins before it’s cooked, put the pan with the anchovies back over a low-medium heat, remove the broccoli from the iced water and add to the frying pan, stirring to coat. Drain the pasta, reserving a cup of the cooking water, then turn the heat up under the frying pan and add the pasta and a good slosh of its water, tossing to combine. Squeeze over the lemon juice and stir in the parsley, then divide between plates and top with the almond crumb and grated parmesan.

Recipe from Good Food magazine, April 2019

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A star rating of 5 out of 5.2 ratings

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