RECIPE: Broccoli and Anchovy Sauce
Friday, February 11th, 2011 | No Comments »adapted from “Essentials of Italian Cooking” Marcella Hazan”
This recipe yields 6 servings
- About 1 lb fresh broccoli
- 1/3 cup extra virgin olive oil
- 6 flat anchovy fillets chopped very fine
- Chopped hot red chili pepper to taste
- 1 ½ lbs pasta (orecchiette work well)
- 2 tablespoons freshly grated parmesan
- ¼ cup freshly grated romano (pecorino)
Detach the broccoli florets from the stalks. Cut ½ inch from the tough end of the stalk and pare the stalks with a sharp paring knife. Cut very thick stalks lengthwise. Wash the stalks and florets. Blanch them in salted boiling water. Drain the broccoli, break up the florets into smaller pieces and cut the stalks into a large dice. Set aside. Put water in a saucepan and bring it to a lively simmer. Put the oil in a sauté pan and turn on the heat to low. When the oil begins to warm up, place the pan over the saucepan of simmering water (double-boiler fashion) and add the chopped anchovies. Cook the anchovies, stirring and mashing with the back of a wooden spoon to dissolve them as much as possible into a paste. Return the sauté pan to the burner over medium heat. Add the blanched broccoli florets, the diced stalks and the hot chili pepper. Cook for 4 – 5 minutes, turning and stirring from time to time to coat well. Toss the entire contents of the pan with cooked drained pasta. Add both grated cheeses and toss thoroughly once again. Serve immediately.
