This is a typical dish from Sicily that mixes seafood (under oil anchovies) and vegetables (broccoli): we love this kind of food, it's really tasty and ITALIAN.
Ingredients (Metric and imperial) - Party of 4
- 14 oz (400 g) of Pasta (I've chosen Orecchiette)
- 60g (4 tablespoons) Extra virgin olive oil
- 1 Clove of garlic (finely chopped)
- 2/3 Cup (150 ml) White Wine
- 1 Pinch of salt (for sauce) + 2 tablespoons (for boiling water)
- 20 under oil anchovies fillets
- 60g (4 tablespoons) of breadcrumbs
- 1 medium Broccolo
- 1 pinch of pepper
- 1 little chili
- Cut your Broccoli in little pieces and cook them for 10 minutes in boiling water
- Put into a nonstick pan the oil, the anchovies and the garlic and put the pan on a low flame
- After 1 minute, add the wine and cook for 4-5 minutes
- Add the boiled broccoli (saving some of them for decoration), the salt, the pepper and the chili
- Boil pasta in salted water. You've to stop cooking them 2 minutes before the instruction of the packet says. At this time strain them out of the water (saving a glass of it) and pour it in the pan with high flame, mixing them with the sauce and ending the cooking time in there. The right way to cook them is firm to the bite ( “al dente", in Italian). If they become a bit dry, then add a little quantity of cooking water while mixing.
- Serve on your plates, adding a broccolo and the breadcrumbs (fry it before, if you prefer)on the top
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