As I mentioned in an earlier post, I have a glut of kale at the moment, so this is another kale recipe. This is really easy to prepare and very tasty, you can also add to it, with herbs such as fresh parsley and chives, if you are trying to use them up before the autumn months set in. The orecchiette pasta holds the sauce wonderfully, I may be wrong but I think this might be the pasta that is named after ‘little ears’.
- 100g breadcrumbs
- 20g flat leaf parsley, chopped
- 100g anchovy fillets in olive oil
- 1 clove garlic
- 300g broccoli florets
- 200g Kale
- 3 tbsp extra virgin olive oil
- 1 dried chillies, crumbled
- 2 lemons
- 400g orechiette pasta
Total time required
- Preparation time:
- Cooking time:
- Cook the pasta in a pan of boiling unsalted water according to pack instructions. Add the broccoli 5 minutes before the end of the cooking time. Drain, return to the pan and cover to keep warm.
- Meanwhile, make the pangrattato. Heat 2 tablespoons of the olive oil in a large frying pan then add the breadcrumbs, half the garlic and half the parsley. Cook for 2-3 minutes on a medium heat until crisp and golden. S
- Season with freshly ground black pepper then tip onto a plate and wipe out the pan.
- Drain the anchovies and place 1 tablespoon of the anchovy oil from the tin, plus the remaining olive oil, in the pangrattato pan. Add the remaining garlic, cook for 1 minute, then add the anchovy fillets.
- Cook for 2-3 minutes until the anchovies begin to soften and cook down. Add the chilli and remaining parsley then stir in the lemon juice. Tip over the drained pasta and broccoli, and mix well.
- Divide the pasta mixture between 4 bowls, sprinkle with the crispy pangrattato and serve immediately with a rocket salad.