Pappardelle with broccoli
“I like this humble dish so much I always show it at cooking demonstrations. Mind you, I don’t get to see it on other people’s menus often, so perhaps I have not been very convincing. Believe me, it is a treat. You can also make this dish with good-quality bought orecchiette, but I like home-made pasta, and the structure and texture of pappardelle. You need a fair amount of olive oil for this dish, and the greener and fresher it is, the better tasting the final dish.”
300 g Egg Pasta
100 ml extra-virgin olive oil
1 clove garlic, chopped
1 small fresh chilli, not too hot, sliced
4 anchovy fillets
200 g broccoli, cooked to break-down point
shaved pecorino, to taste
First make the pappardelle by rolling out the pasta through to the second last setting of the machine; this pasta should not be too refined. Cut the pasta sheets to lengths of about 30 cm, then roll each piece on itself and cut the pappardelle at least 2–3 cm wide. Or you can cut the sheet lengthwise with a ravioli cutter to get the crenulated edges. Keep well-floured to prevent sticking.
Heat the olive oil in a non-stick pan and fry the garlic, chilli and anchovies.
Add the broccoli and smash with a wooden spoon until all the ingredients are well integrated.
Cook the pappardelle in plenty of boiling salted water. Drain well, then toss with the sauce. Stir in the cheese. This dish should be tasty and unctuous, in the best possible sense of the word. You can even add more oil, if you like.