Thursday, April 14, 2011
Broccoli & Anchovy Gemelli
Adapted from Jamie - The Italian Issue, March-April 2011
Prep/Cook time: 15-20 minutes
Serves 4 (or 2 piggies with a little left over for lunch)
13 oz/375 g gemelli (any short tubular or twisty pasta would be great too. Jamie chose strozzapreti )
3-4 tbsp extra virgin olive oil (plus a little more for drizzling before serving)
8-10 oil packed anchovy fillets, chopped
1 large clove garlic, finely chopped or minced
2 large handfuls of panko crumbs (I used the last of my sun-dried tomato panko)
½ tsp red chili pepper flakes (more if you like it really spicy)
1 head of broccoli, spears cut in half lengthwise, (I discarded the stalks, but Jamie chopped them up and added them to the anchovies.
1.Bring a large pot of water to a boil. Add a good amount of salt and drop the broccoli spears into the water. Stir a couple of times and allow to 2-3 minutes to blanch them. Remove the broccoli with a slotted spoon and transfer to a large bowl of ice water to stop the cooking. Drain and set aside.
2. Cook the pasta in boiling water with 1 tbsp salt. It should be al dente (about 8 minutes) and drain, reserving 1 cup of the pasta water.
2. In the meantime, in a large skillet, heat the oil over low heat and sauté the garlic, anchovies, chili pepper flakes and continue to cook until the anchovies have melted into the oil and you get that wonderful garlic aroma and the anchovies begin to “melt”. Add the panko crumbs and toss until they absorb the anchovy garlic oil. Toss in the broccoli and a little of the cooking water and toss. Add the panko crumbs and the pasta. Toss again, taste for seasoning and serve.