This dish is easy to make and perfect for those cold winter evenings; it combines a heartier tasting vegetable with a pasta fix. The pasta can be either orecchiette or bucatini. The addition of potatoes and anchovy are optional - but they add a layer of crispy saltiness that complements the sweetness of the tender broccoli. It is important to use a quality imported pecorino and to be generous with it!
1/4 cup extra virgin olive oil (plus extra if needed for drizzling), 2 potatoes, cut into 2 cm dice, 2 garlic cloves , finely chopped, 4 anchovy chopped fillets, freshly ground black pepper and salt, 2 heads broccoli, cut into florets, 500g dried pasta ( orrechiete or bucatini), 1 cup grated pecorino
Bring a large saucepan of water to the boil over high heat.
In the meantime, heat the olive oil in a large frying pan over medium heat. Add the potato and fry for 5-7 minutes until golden. Add the garlic, anchovy and a few grinds of black pepper and continue to cook for another minute, stirring to mix all the ingredients together. Turn off the heat and set aside.
Add 1 tablespoon salt to the pan of boiling water, then cook broccoli for 5 minutes or until tender. Remove the broccoli from the pan with a slotted spoon, then place in the frying pan with the potato mixture.
Add the pasta to the boiling water and cook for 7 minutes or until al dente, then drain, reserving some liquid; about 1/2 cup (125ml) should do.
Place the frying pan over a medium heat and add the pasta to the broccoli and potato mixture. Stir to combine well and, if too dry, add a little of the reserved pasta water and a splash of olive oil.
Serve in bowls with a generous shrinking of pecorino and a few extra grinds of black pepper.
If you are a lover of pork try this distinctly leaner, sweeter and slightly 'gamy' flavoured meat for something different.
A ragu (slow cooked meat sauce) is the perfect winter meal. Cinghiale (wild boar ) hunted in the hills of Calabria is a much unknown southern Italian traditional ragu dish.
Commercial wild boar comes from NSW and is of a very high quality. The key is to allow time for the wild boar to slow cook in a quality tomato sauce.
1 onion, chopped
3 garlic cloves, finely chopped
1/2 cup chopped continental parsley
1/2 cup extra virgin olive oil
2-3 springs of thyme
1kilo wild boar meat
500ml red wine
2x 720 ml Mangia Mangia Passata
pinch of pepper and nutmeg
salt to taste
800 grams of tagliatelle pasta
Heat oil in large deep dry pan then add onion, garlic, parsley, and thyme. Fry on low heat until onion is translucent ( approx 8-10 minutes). Add wild boar and cook until slightly sealed for about 5 minutes. Add the wine, Mangia! Mangia! passata salt, pepper and nutmeg. Stir to combine and leave to cook on a low heat for 2-3 hours.
When sauce is ready add to cooked tagliatelle pasta and combine. Serve with good quality parmesan cheese. Buon Appetito.
This is the perfect quick winter snack /meal. We use salsicce that have cured for only one week, this way they are soft and moist , perfect for a frittata. Once they have cured, we vacuum seal and store them in the freezer - so they are good to go for the whole year. Being moist, when they're cooking, all the tasty juice is released, especially the conserva (pepper paste) infused flavour - hence the memorable taste.
4 eggs olive oil salt to taste 150 - 200gr salsicce
Defrost the salsicce and remove the skin. Slice into bit size pieces. Heat omelette pan with a little oil and cook the salsicce on a low flame for approx 3 -5 minutes or until cooked throughout. Remove and place on plate. Beat 4 eggs, add salt for taste and add salsicce. Heat omelette pan again, add olive oil. When oil is hot add egg mixture and stir center so mixture cooks throughout. When bottom is cooked turn over using a plate and ensure bottom is well cooked. Should be golden brown. Serve with crusty bread!
Serves 3 - 4
Broccoli from our winter garden and freshly made salami are a perfect filling for this hearty calzone.