Purple Sprouting Broccoli, Anchovy and Ricotta Orecchiette
Frying the purple broccoli helps retain its colour. Ricotta salata is a salty, firm cheese, but you can use Pecorino Romano or Parmesan.
Hands-on time 10min. Cooking time about 15min. Serves 4
300g orecchiette pasta
3tbsp extra virgin olive oil
6 anchovy fillets in oil
1 red chilli, deseeded and finely chopped
4 garlic cloves, finely sliced
400g purple sprouting broccoli, trimmed and cut into rough
2cm pieces
Finely grated zest and juice 1 lemon
50g ricotta salata, grated, see intro, plus extra to serve, optional
75-80g watercress, roughly chopped
1 Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Drain well, reserving 400ml of the cooking water.
2 Meanwhile, heat the oil in a large, deep, frying pan over low heat and cook the anchovies, chilli and garlic for 2min, until the anchovies have melted.
3 Add the broccoli and fry for 5-8min, adding 200ml reserved cooking water halfway, or until just tender. Stir in the drained pasta, remaining 200ml reserved cooking water, the lemon zest and juice, ricotta salata, watercress and plenty of seasoning.
4 Toss to reheat and combine. Check seasoning. Divide between 4 bowls and serve with extra ricotta salata, if you like.