Orecchiette with cavolo nero, anchovies & pangrattato - Good Food Middle East

Name: Orecchiette with cavolo nero, anchovies & pangrattato - Good Food Middle East
Ingredients: 300g orecchiette (or any short pasta); 4 tbsp olive oil; 2 slices crusty bread (stale if possible), crusts removed and blitzed into breadcrumbs; 2 fat red chillies, deseeded and thinly sliced; 5 fat garlic cloves, thinly sliced; 8-10 anchovies, in oil, chopped; 200g cavolo nero, stalks removed, finely shredded; 1 lemon, zested and juiced

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Pangrattato – toasted, crunchy breadcrumbs – add texture to this festive pasta dish. Serve them at the table to ensure they're at peak crispness

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Ingredients

300g orecchiette (or any short pasta)
4 tbsp olive oil
2 slices crusty bread (stale if possible), crusts removed and blitzed into breadcrumbs
2 fat red chillies, deseeded and thinly sliced
5 fat garlic cloves, thinly sliced
8-10 anchovies, in oil, chopped
200g cavolo nero, stalks removed, finely shredded
1 lemon, zested and juiced