Calabrian pasta Recipe
(serves 4)
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Ingredients:
50 g
250 g
350 g
100 ml
75 g
2 cloves
25 g
2 tsp
3 tbsp |
sultanas
green broccoli
dried tagliatelle or spaghetti
olive oil
fresh white breadcrumbs
garlic, finely chopped
pine nuts
anchovy sauce or anchovy paste
Black pepper
fresh parsley, chopped
Cayenne pepper
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Method:
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Leave the sultanas
to soak in a cup of boiling water.
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Slice the thick stem bases of the
broccoli diagonally and divide the heads into
small florets, each with a wedge of steam
attached. Then blanch them in boiling water,
cooking for just 30 seconds after the water has
come back to the boil. Drain, refresh under the
cold tap and leave to drain.
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Cook the pasta in a large pan of
salted boiling water for about 15 minutes. While
it is cooking, put a serving bowl in a low oven
to warm.
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Heat oil in frying pan and fry
breadcrumbs on medium heat until crispy, then
add the garlic and pine nuts. After a minutes or
two, when the pine nuts begin to color, add the
broccoli and stir over the heat until everything
is hot.
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Drain the pasta, and then set the
colander quickly back on top of the saucepan.
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Return the pasta to the pan, stir
in the anchovy sauce or paste to the pan, stir
in the anchovy sauce or paste and mix in the
drained sultanas.
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Add black pepper to taste and
half of the chopped parsley, then tip the pasta
into the heated serving bowl.
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Mix the remaining parsley into
the fried breadcrumb and broccoli mixture and
scatter over the pasta.
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Sprinkle with cayenne pepper and
toss the mixture.
Variation: Vegetarians can omit the
anchovy sauce or paste and use chopped black olives
to make a salty contrast. |
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PREPARATION
TIME:
15 minutes
COOKING TIME: 15 minutes |
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