Ricotta Orecchiette with Chickpeas | Hailee Catalano Recipes | Cafe Hailee

Ingredients

• 2 Tbsp olive oil
• 3 cloves of garlic (thinly sliced)
• 2-3 anchovy filets
• 1/3 cup dry white wine
• 1 can chickpeas (drained and rinsed)
• 3/4 cup chicken broth
• Red pepper flakes (to taste)
• Kosher salt and black pepper (to taste)
• 8 oz orecchiette
• 1/2 cup finely grated pecorino romano
• 1/2 cup whole milk ricotta
• Herby breadcrumbs (recipe below)
• EVOO (for serving)
• 1 Tbsp butter
• 1/2 cup panko
• Kosher salt (to taste)
• 1/4 cup finely chopped fresh parsley
• 1 lemon (zested)
• 1 small garlic clove (grated)