Orecchiette with Sprouting Broccoli from Two Fat Ladies Obsessions by Clarissa Dickson Wright
This is a famous Sicilian dish, which I learnt to love when we lived there.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Saucepan
- Slotted spoon
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 1½ lb orecchiette (little ears)
- ⅓ cup pine nuts
- ¼ cup golden or dark raisins, soaked in tepid water to plump up
- ¼ onion, minced
- Small piece of fresh hot red chili pepper, chopped
- 2 cloves of garlic
- ½ cup olive oil
- 2 lb fresh tomatoes or 1½ lb canned peeled tomatoes
- 4 oz salted anchovies or 2 oz canned anchovy fillets, drained
- 2 lb sprouting broccoli or broccoli rabe, broken into florets
- Salt
- freshly ground pepper
- ¾ cup freshly grated pecorino or Parmesan cheese (optional)
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