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Broccoli and Bacon Orecchiette October 22, 2012

Filed under: Pasta — delishuss @ 10:14 am
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This is a Jamie Oliver recipe  (Jamie’s 30 minute meals) that I made a few additions to. Word of warning if you don’t like fish or a strong fishy taste then this is not for you. If you do then you’ll love it. I just fancied a bit of meat in this recipe so I added some bacon. I also think the sauce needed a little something so I added lemon.

Ingredients

125g Parmesan cheese

1 large head of broccolli

200g purple sprouting broccollini

1 heaped teaspoon capers

1 small dried chilli

3 cloves of garlic

A few sprigs of fresh thyme

500g dried orecchiette

3 slices of bacon, chopped

Juice of one lemon

Method

1. Trim the rind off your Parmesan and set aside. Grate the chunk of Parmesan in the food processor, then tip into a bowl.

2. Slice all the florets off the stalk of the large head of broccolli. Trim the florets off from the purple sprouting broccollini and chop up just the tender stalks. Put all the broccolli to one side.

3. Fit the standard blade attachment to the processor. Halve the large broccolli stalk and out into the empty processor with the anchovies and their oil, and the drained capers. Crumble in the dried chilli. Peel and add the 3 cloves of garlic, then pulse it all to a paste.

4. Cook the pasta according to packet instructions. Add the brocolli but not the brocollini to the water and cook. Add the broccollini about 4 minutes before the end of cooking.

5. Meanwhile heat a frying pan and add the olive oil. Fry off the bacon bits until brown. Add the sauce mixture to the pan. Stir, then pick and tear in some thyme leaves, discarding the woody stalks. Pour a wineglass of water into the pan and add the reserved Parmesan rind and lemon juice. Give it a good stir and turn the heat up to medium. Keep your eye on it, stirring every now and then.

6. Drain the pasta and broccolli in a colander, reserving some of the cooking water, and add to the frying pan of paste and bacon.

7. Fish out the Parmesan rind and discard. Add a big handful or two of grated Parmesan and a ladle or two of the cooking water. Carefully and quickly stir around and keep it moving until you achieve shiny, loose, lovely pasta.

8. Taste and correct the seasoning, then tip on to a serving platter and sprinkle of Parmesan. Drizzle with extra virgin olive oil and scatter over some oregano leaves.

 

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