To continue my pasta phase I made homemade orecchiette this week. The pasta and the sauce both come from Marcella Hazan’s Classic Italian Cookbook. I must say everytime I make something from this cookbok I am more and more impressed. Everything works, everytime. Moreover it’s good, really good. How often can you actually say that? I know for me that of the 15 or so cookbooks I have I can’t say that about more then a handful. …Though of course it is directly proportional to just how many recipes you have made.
At any rate. Highly recommeded. Super quick and healthy. Oh, and if you think you don’t like anchovies. I’m sure you have heard this before – but you’ll like them when it is all cooked in. However, because of the anchovies make sure you taste before you salt as it may not need it. Also try making the orecchiette by hand, my post on how to do that is coming…
[print_this]Orecchiette with Broccoli and Anchovies
2 cups Broccoli florets
6 tablespoons olive oil
6 large anchovy fillets, chopped
pepper, freshly ground
1 tablespoon butter
6 tablespoon Parmesan, freshly grated
6 tablespoon Romano Pecorino, freshly grated
1. Wash broccoli, bring a pot of water to a boil and 1/4t salt and add florets to the water. Cover and cook for 4-5 minutes, until just tender.
2. Put 1/4C oil in a skillet with the anchovies. Cook over medium heat mashing with a wooden spoon until it becomes a paste. (Meanwhile start the pasta.) Add the broccoli and saute for 4-5 minutes. Turn lightly while sauteing.
3. Add the sauce to the cooked pasta, plus 1t of butter and the the grated cheeses. Mix thoroughly until it becomes a sauce.[/print_this]