Italian country cooking at its best. This pasta with broccoli, anchovies and grapefruit is a healthy delish that requires a few good ingredients and little time.
Ingredients:
- 35 Oz broccoli
- 7 Oz pasta
- 1.4 Oz peeled hazelnuts
- 12 anchovies
- 1 Grapefruit
- Organic extra virgin olive oil or Smoked Olive Oil
- Fresh chilli peppers
- Salt
- Pepper
Directions:
- Peel the broccoli, keeping some nice florets aside. Cook them in salted boiling water for 7-8 minutes; drain and blend with 4 tablespoons of extra virgin olive oil, salt and pepper.
- Cut the anchovies into small pieces. Brown them in a non-stick pan with a drizzle of extra virgin olive oil and a pinch of salt for 2 minutes.
- Boil the pasta in boiling salted water and drain 2 minutes before the time indicated on the package; set aside a little cooking water.
- Cook the florets kept aside for 2 minutes in boiling water and drain.
- In a pan, brown the broccoli florets for one minute, adding the drained pasta and fresh chilli pepper. Add some pasta-cooking water and cook for 2-3 minutes more.
- Spread the broccoli cream on the plate and add the pasta on top. Garnish with hazelnuts and and grapefruit zest.
Variations:
For a spicy kick, we recommend add a drizzle of our Jalapeño Olive Oil.
For an extra citrus touch, try our Blood Orange Olive Oil.
