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Farfalle with Broccoli and Anchovy Recipe

This recipe is adapted from Caz Hildebrand and Jacob Kenedy's book, The Geometry of Pasta

ingredients:
1/2 pound farfalle
1 head broccoli (3/4 pounds) - cut into florets
2 cloves garlic - thinly sliced
3 tablespoons olive oil
3/8 teaspoons crushed red pepper flakes
3-4 salted anchovy fillers
1/4 cup heavy cream
1/2 cup parmigiano-reggiano - grated
Freshly ground black pepper to taste

directions:
1. Cook the farfalle and broccoli together in plenty of well-salted water. In a wide pan, fry the garlic in olive oil until starting to color, then turn off the heat and add the red pepper. When no longer sizzling, add the anchovies (chopped and moistened with a spoon of water), and crush with a wooden spoon to dissolve into the oil.

2. When the pasta is almost ready, add the cream to the garlic mixture and return to the heat. Heat the pasta (al dente), and add to the sauce. Cook together until the sauce coats thickly, adding the parmigiano-reggiano and plenty of black pepper at the end. Also add 1-1/2 tablespoons of pasta water if it all gets a bit too sticky.

serves 4-6
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