Fidget is set on playing charades today but Trota is not having any of it, considering he is poking fun at her latest creation…
Straight from the back of an Italian pasta packet and much loved all over Southern Italy, this recipe is originally made with cime di rapa. Not widely available in the UK, cime di rapa have been replaced with its close cousin, the tender-stem broccoli.
Orecchiette coi broccoli
You will need 180g orecchiette pasta, 200g tender-stem broccoli (chopped), about 6 small plum tomatoes (quartered), 2 anchovies (salt removed, chopped in small pieces), 1 garlic clove (thinly sliced), 1 fresh red chilli (sliced).
Start by boiling the water for the pasta, when the water is boiling put in the orecchiette pasta and the tender-stem broccoli (yes: the broccoli cook together with the pasta).
In a separate frying pan warm up a couple of spoons olive oil and gently fry the garlic, anchovies, chilli and plum tomatoes.
Cook the pasta/broccoli one minute less than the recommended cooking time for the orecchiette pasta, drain and transfer to the frying pan. Mix with the sauce, add a small amount of cooking water if necessary and fry on high heat for a minute or so. Serve immediately.