Orecchiette with broccolini and anchovies
Orecchiette with broccolini and anchovies
Orecchiette is a pasta from Puglia which is made by creating a dough with fine semolina and water, then shaping the dough into ‘little ears’. Over the last few weekends I’ve taught myself how to make orecchiette, and it’s actually pretty easy once you get the hang of it. Below I’ve included instructions - and photos - for how to make orecchiette by hand, but you can also use store-bought dried orecchiette. It’s one of my favourite types of pasta because it’s particularly starchy and has a great texture.
I’ve paired the orecchiette with a very simple ‘sauce’ of broccolini, anchovies, garlic, lemon zest, chilli flakes and pecorino. You can use any green vegetable you like - spinach, kale or cavolo nero are great alternatives. Don’t be put off by the anchovies if you think you don’t like them. They don’t really taste fishy once they’re in the sauce, but they give a nice salty taste that’s difficult to replicate with another ingredient. Of course omit them if you want to make this vegetarian!
Serves 4
Ingredients
For the orecchiette
400g fine semolina (or durum wheat flour)
200ml lukewarm water
For the sauce
500g broccolini or any other green vegetable, roughly chopped
6 anchovy fillets, chopped
2 cloves garlic, thinly sliced
Zest of 1 lemon
Pinch of chilli flakes
½ cup finely grated pecorino or parmesan
Olive oil
Salt and pepper
Method
Orecchiette
To make the orecchiette, tip the semolina onto a clean surface and make a well in the centre. Slowly start adding the water, mixing with your fingers until incorporated. Knead the dough for about 10 minutes until smooth.
Cut the dough into four portions and take one piece, covering the rest with a damp tea towel. Roll the dough into a long snake, about 1cm thick and then cut the snake on a diagonal into pieces about 1-1.5cm long.
Using the edge of a blunt knife (preferably something slightly flexible), starting from the edge furthest away from you, drag the knife towards you over a piece of dough, so it curls round and over the knife. Pick up the piece of dough on the tip of your index finder and flip the orecchiette inside out. Continue with the remaining dough, placing the finished orecchiette on a floured tray or tea towel as you go.
Sauce
To make the sauce, place the broccolini in a pot and cover with water. Boil for about 3 minutes, then drain and rinse the broccolini immediately under cold water so that it stays nice and bright green.
Bring a large pot of salted water on to boil and cook the orecchiette for about 5 minutes, or until al dente (save some of the pasta water for the sauce).
Heat a few tablespoons of olive oil in a frying pan over a low-medium heat. Add the garlic cloves and anchovies and cook for a few minutes, until the anchovies start to break down. Add the chilli flakes and lemon zest, followed by the broccolini and about ¼ cup of the reserved pasta water.
Cook for a further 5 minutes, then add the grated pecorino or parmesan and season with salt and pepper. Toss the orecchiette with the sauce until well combined then serve.
