Orecchiette with Broccoli Stems, Anchovy, and Garlic
Based loosely on a recipe from Marcella Hazan, this recipe calls for blanching peeled broccoli stems before dicing and sautéing them, but you can just cook them in the oil with the anchovies until tender if preferred. I like the softened texture that blanching provides as well as the umami flavor of the anchovies melted into the olive oil at low heat, but both are optional. I have come to prefer the stems of broccoli to the buds we typically eat, but they too can be blanched briefly and added to this pasta, if desired.
Ingredients
- 3 stems broccoli, peeled (about 3 cups diced)
- ½ cup olive oil
- 6 flat anchovy filets, finely chopped
- 1 clove garlic, finely chopped
- ½ tablespoon red chili flakes, or more, to taste
- 1 pound orecchiette or other pasta of choice
- ½ cup grated Parmigiano-Reggiano
- Salt
- 1 –2 tablespoons butter or additional olive oil, optional
Instructions
- Fill a 2-quart pot with salted water and bring to a boil. Peel away the rough outer layer of the broccoli stems with a vegetable peeler or paring knife. When water is boiling, add peeled stems and blanch for 3–4 minutes, until soft. Remove stems and allow to cool.
- Dice stems into a ¼-inch dice (this will allow them to nestle in the cavities of the orecchiette pasta).
- Heat olive oil in a sauté pan over very low heat. Add anchovies and cook, breaking them up with the side of a wooden spoon against the side of the pan so that they melt into the oil. Add the garlic, turn up heat slightly, and cook until garlic softens, then add chili flakes, diced broccoli stems, and salt, to taste. Cook broccoli for 8–10 minutes.
- Prepare pasta according to package directions. Drain, reserving some of the pasta water.
- Add drained pasta to sauté pan, toss, add grated cheese, salt, and pepper to taste. Olive oil, butter, or reserved pasta water can be used to thin the sauce if desired. Serve with additional grated parmesan.
Notes
Illustration by Charmaine Koehler-Lodge