Following on from the PSB Tart this is my go-to Mid-Week Supper. High on the flavour stakes, quick to put together, deeply satisfying and a great way to use up an umteen amount of PSB. And a dish I’ve been dreaming of all winter eagerly anticipating the glutinous arrival of my homegrown Purple Sprouting Broccoli!
The pairing of PSB and anchovies is a flavour combination I confess to having become more than a tad addicted to, but then I am a BIG anchovy fan and just don’t get people that aren’t. The duo here are also paired with an overtly generous amount of garlic, chilli and good olive oil, run through interesting egg pasta and topped with anchovy infused crunchy croutons and plenty of Parmesan. This is a dish that really gets my juices going, and certainly not one for the faint hearted!. Nor a dish for the littlies, sadly it’s way too salty and hot for little tums. But then it’s nice to have a grown up dinner sometimes isn’t it? If you’re wanting something more child-friendly then PSB works wonderfully in Smoked Salmon & Broccoli Penne – my kids adore this for their dinner.
Now for the bloggie challenges!. First up Simple and in Season, this month hosted by Ren herself at Fabulicious Food, as without a doubt my PSB is in season. Secondly to Pasta Please as this month’s theme so happens to be Chillies (I just hope I qualify with the anchovies?), the event is the baby of Jac of Tinned Tomatoes and is being hosted by Allotment to Kitchen this month. And finally as this is a pretty frugal munch to Credit Crunch Munch, an event co-hosted by Helen of Fuss Free Flavours and this month by Camilla of Fab Food 4 All
Purple Sprouting Broccoli Pasta
Great for Mid-Week Suppers, Bigger Kids and Grown Ups, Vegetarians (those that eat anchovies anyway!), Anchovy Obsessives
For the Pasta:
160g of good quality Egg Pasta, dried or fresh
200g of Purple Sprouting Broccoli, washed
2 cloves of Garlic, finely sliced
1 – 2 Red Chillies, depending on how much heat you like, finely sliced
6 Anchovy fillets (preserved in oil or salt)
2 tablespoons of Olive Oil
Parmesan to serve
For the Croutons:
50g of stale Bread, diced into 1cm cubes
2 tablespoons of Olive Oil
2 Anchovy fillets
Cook your pasta to packet instructions.
Meanwhile prep and steam the PSB. Slice the tougher ends into inch long strips, leaving a generous couple of inches for the delicate purple florets. Steam over boiling water for 3 to 5 minutes until almost tender. Set aside.
Place the garlic, chilli, anchovy fillets, olive oil and a generous pinch or two of black pepper in a large saucepan. Heat on a low temperature, stirring often. Once the anchovies have disintegrated into the oil tip in the steamed PSB. Give everything a good stir and continue to cook on a gentle heat for 2 to 3 minutes until the PSB is fully tender.
Now for the croutons. Heat the oil with the anchovies and a generous pinch of pepper on a medium heat until the anchovies have disintegrated. Throw in the bread cubes and toss in the hot oil. Fry the bread on all sides until golden and crunchy.
Once everything’s cooked combine the PSB with the pasta and a couple of tablespoons of set aside pasta water. Serve in large bowls and scatter over the croutons. Liberally grate over some fresh Parmesan. Heaven.
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