You know how it is. Sometimes you look in the fridge and cupboard and think WTH!! What can I make out of this lot! Well, experiments can turn out well and sometimes, much to my surprise, I find either Italians or Indians [dependent on the amount of spices used] have got there first! This recipe has its home in Southern Italy, the Apulia region I later found, and it has become a favourite quick meal for ‘Veggie/Piscatorial’ friends when they drop in.
A small head of Broccoli; a good glug of decent Olive Oil; a can of anchovy fillets in oil; 3 oz Manchego cheese, freshly grated; black pepper. 400 g of Farfalle [pasta bows] or Conchigle or similar.
Cut off the broccoli florets, halving if overlarge, slice the stalk into thin rounds. [I invariably keep my broccoli in the fridge standing in a bowl of water having cut off the bottom slice. Keeps it fresh & green ’til you need to use it.] Steam over a pan of boiling water for about 5 mins, removing while still Al Dente. Then cut the florets into small pieces.
Heat the oil over a medium heat and add the anchovies, oil and all, snipping them up small with scissors. Add all the steamed broccoli, and stir and cook together for 2/3 minutes. When well melded together grind plenty of black pepper over the mix, and turn the heat right down.
Bring your pasta water to a rolling boil adding a little rock salt and olive oil, then cook your pasta. Drain and put into a warmed bowl, stirring with a little olive oil. Add the Broccoli mix and stir gently through. Sprinkle the Manchego overall.
Then serve, and if asked, airily say, “This?”, “Oh it’s just something I knocked up from odds and ends……….”