Last night for dinner, I decided to try a recipe from Jamie Oliver's Happy Days with the Naked Chef
. To serve 4, you need:
2 heads broccoli
2 cloves garlic, peeled and chopped
8 anchovy fillets
2-4 small dried red chillies
4 knobs butter
1 lb pasta (he uses orecchiette, I used rotini)
sea salt and freshly ground pepper
grated Parmesan
Trim the florets from the broccoli. Finely chop some of the stem.
Put the chopped stem into a pan with the garlic, anchovies, crumbled chillies and half of the butter. Cover and cook slowly for 8-10 minutes.
Meanwhile cook the pasta and add the broccoli florets for the last 4 minutes of cooking.
Drain the pasta and broccoli, saving a little of the cooking water and toss into the other pan. Season with salt, pepper, the rest of the butter and some Parmesan. Mix well and serve.
I had never used anchovies before and so wasn't sure how it would taste. The interesting thing is that they break down during cooking but leave a subtle flavor. It was very good and even Nic liked it (he's usually a big meat eater so I wasn't sure if he would).
Definitely something I'll be making again.
1 comments:
Dropping in from Karen's The Pond. I've watched Jamie Oliver cook with those anchovies. Looks interesting but I've never tried anchovies in a can. I wonder if it'll taste the same if I use dried anchovies instead LOL.
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