600g purple sprouting broccoli, trimmed
salt and freshly ground black pepper
2 tablespoons extra virgin olive oil, plus extra to serve
20 anchovy fillets in oil, drained and chopped
2 garlic cloves, peeled and coarsely sliced
2 medium fresh red chillies, deseeded and sliced
grated zest of 1 lemon
100ml dry white wine
a dash of lemon juice
60g pecorino cheese, grated
For the pasta
200g '00' pasta flour
200g semolina flour
a good pinch of salt
about 180ml tepid water
The Puglian pasta orecchiette, which means "little ears", are cup-shaped to catch the sauce, giving the perfect balance of pasta and sauce in each mouthful. You can use 300-350g of dried orecchiette if you're in a hurry.
First, make the pasta. Combine the flours and salt in a bowl. Slowly add the water, stirring at first with a wooden spoon and then gathering and kneading with your hands until the mix comes together as a pliable dough. You may need slightly less or more water depending on the absorbency of the flours.
To form the orecchiette, pinch off pieces of the dough and flatten with your thumb. They should be roughly the size of a penny and about 3mm thick. Dust with a little extra flour if they become too sticky and leave to dry for at least 30 minutes.
Meanwhile, slice the stalks of the broccoli crossways into short pieces. Bring a large saucepan of salted water to the boil, blanch the broccoli for one minute, then drain in a colander.
Refill the saucepan with salted water and bring to the boil. Drop in the pasta and cook for 8-10 minutes or until al dente.
Meanwhile, heat two tablespoons of olive oil in a large, deep frying or sauté pan and fry the anchovies over a medium heat for a few seconds, then add the garlic, chillies and lemon zest and fry for a further 1-2 minutes.
Tip in the broccoli and toss until it is coated in the mixture, then pour in the wine and lemon juice. Season to taste (remember the anchovies are salty) and toss until hot and evenly mixed.
Drain the pasta, add it to the broccoli mixture along with the grated cheese and toss gently to combine. Drizzle with olive oil before serving.
From 'The Market Kitchen Cookbook' (Collins, £16.99). Picture by Philip Webb