Farfalle With Broccoli And Anchovies

This recipe for Farfalle With Broccoli And Anchovies is known in Italian as Farfalle Con Broccoli E Alici. Somehow to me, the Italian always sounds better.

We eat pasta at least once a week and for a long time, I wrote down exactly what we had made so that I could share my recipes with you. At one stage my draft folder had so many pasta recipes in it, I decided to stop writing down what I was making. Only on one occasion has this not been a good thing, as I made the most amazing pasta the other night and I am not sure I can recreate the dish. Not having a pasta dish to share with you this week would be ironic, as I am hosting Presto Pasta Nights. I turned to my copy of The Geometry of Pasta by Caz Hildebrand and Jacob Kenedy and chose this dish to share with you. This is the second time I have cooked from the book, the first being gemelli. This will not be the last and I am challenging myself to cook one dish from each section of this book. The book describes each pasta shape and lets you know which ingredients go with the specific pasta. Farfalle is described as being 39mm long and 27.5mm wide and are often dressed with light vegetable sauces as a summer pasta, to eat outside when the butterflies are in full swing.

Farfalle With Broccoli And Anchovies

Farfalle Con Broccoli E Alici | Farfalle with Broccoli and Anchovies

Recipe Category: Italian
All Rights Reserved: Adapted from The Geometry of Pasta page 95

Ingredients

  • 160 g farfalle
  • 1 head broccoli, cut into florets
  • 2 cloves garlic, thinly sliced
  • 30 mls olive oil
  • 1.25 mls crushed dried chilli flakes
  • 30 g anchovy fillets, chopped and moistened with a spoon of water
  • 60 mls cream
  • 50 g grated Parmesan, plus extra to serve

Method

  • put on a pot of water to boil for the pasta
  • when boiling add salt, and blanche the broccoli until nearly soft
  • remove and set aside
  • cook the farfalle as per the packet instructions
  • in a large frying pan fry the garlic in the oil until is starts to colour
  • turn off the heat and add the chilli
  • when the oil stops sizzling, add the anchovies
  • crush with a wooden spoon to dissolve into the oil
  • when the pasta is almost ready, add the cream to the garlic and return to the heat
  • drain the pasta (reserve the pasta water) and add to the sauce with the broccoli
  • cook until the sauce starts to thicken and coat the pasta
  • add the Parmesan and plenty of black pepper at the end
  • add a tablespoon of pasta water if it all gets a bit too claggy

Click on the links for conversions and notes.

Please see the Secret Santa post! I need one more blogger from each of the following areas to make this work: Australia, England, Spain, Italy, France. Also, could the American bloggers who said they would take part PLEASE send me an e-mail lavenderandlimeblog (AT) gmail (DOT) com with your postal address.

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