Angela Hartnett's orecchiette recipe with chilli and sprouting broccoli

This is very much a southern Italian dish, from Puglia in the heel of Italy. If you can't get hold of ricotta salata – a ewe's milk curd that has been pressed and dried so that it is easy to grate – use pecorino.

(Serves four as a starter, three as a main)
350g orecchiette pasta
250g sprouting broccoli
1 tsp chopped red chilli
2 cloves garlic, sliced
50g ricotta salata (or pecorino)
3 tbsp extra virgin olive oil
Salt and pepper

Blanch the broccoli in a pan of boiling salted water until it is just cooked. Then remove from the pan and set to one side.

Cook the pasta in boiling salted water, as per the packet instructions. Meanwhile, heat the olive oil in another pan (large enough to toss the cooked pasta with the other ingredients). Saute the chilli and garlic without adding any colour, then add the sprouting broccoli and toss together.

When the pasta is cooked, drain well and add to the broccoli and chilli. If needed, add a touch more olive oil. Serve and finish with the grated cheese.

• Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London.

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