Orecchiette with Lemon Butter, Kale and Crumbs
Orecchiette is fun to make and doesn’t require a pasta machine or eggs. Don’t worry if you can’t get the pieces perfect – they’ll be delicious either way. ORECCHIETTE 400 grams semolina flour, plus extra for sprinkling
200ml warm water CRUMBS 2 tablespoons extra virgin olive oil
2 cups coarse breadcrumbs (I used sourdough) LEMON BUTTER 150 grams salted butter
2 anchovy fillets, finely chopped
2 cloves garlic, thinly sliced zest of 2 lemons TO COOK AND SERVE 2 cups thinly sliced kale juice of 2 lemons
1 tablespoon cracked black pepper
finely grated parmesan
ORECCHIETTE: Place the semolina flour on a clean, flat surface and make a well in the centre. Gradually pour in the warm water and use a fork to bring the flour and water together into a dough – you might need a splash more water.
Knead the dough on a lightly floured surface for 10 minutes until it becomes smooth and firm then slice into 6 equal chunks and cover with a damp tea towel. Working with one chunk at a time on a re-floured surface, roll the dough into a 1cm-diameter log and cut into 1cm pieces. Roll the pieces into little balls, then use your thumb to create little discs with an inverted centre. Place the orecchiette on a baking tray and sprinkle with extra semolina flour. Cover and set aside until ready to cook. CRUMBS: Heat the extra virgin olive oil in a small frying pan. Add the breadcrumbs and toast, stirring occasionally, until golden and crispy. Set aside. LEMON BUTTER: Place the butter, anchovies, garlic and lemon zest in a small pot over a low heat. Heat gently for 10 minutes then set aside.
Bring a large pot of salted water to the boil. Add the orecchiette and cook for 10-15 minutes until al dente. Just before you drain the orecchiette, add the kale to blanch in the pasta water. Drain the pasta and kale, reserving 150ml of the cooking water.
TO SERVE: Tip the orecchiette and kale into a large pan over a low heat. Add the lemon butter, lemon juice, pasta water and black pepper and stir to coat. Sprinkle with the crumbs and parmesan before serving. SERVES 4-6