This recipe from ” Bill’s Italian Food” by Bill Granger combines two of my favourite ingredients.
Ingredients
- 350 g dried orecchiette
- 350 g purple-sprouting broccoli roughly chjopped
- 30 g butter
- 5 tbsps olive oil
- 1/2 tsp dried chilli flakes
- 2 plump garlic cloves peeled and crushed
- 90 g fine fresh breadcrumbs
- freshly grated parmesan to serve
Servings:
Instructions
- Bring a large saucepan of salted water to the boil and add the pasta and broccoli. Cook the pasta according to packet instructions until al dente. Drain.
- Meanwhile heat the butter and 1 tbsp of the olive oil in a large frying pan over a medium heat. When the butter has melted and starts sizzling stir in the chilli flakes and half the garlic. Tip in the breadcrumbs and fry, stirring, until golden.
- Transfer to a plate and return the pan to the heat then heat the remaining oil and garlic. Stir for a few seconds then add the drained pasta and broccoli and toss until well coated, breaking up the broccoli.
- Serve scattered with the golden breadcrumbs and parmesan.
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