Farfalle: Broccoli, Anchovy and Cream

Name: Farfalle: Broccoli, Anchovy and Cream (Farfalle con Broccoli e Alici)
Cuisine: Italian
Ingredients: 50 g grated Parmesan, plus extra to serve; 60 ml double cream; 2 tablespoons extra virgin olive oil; 30 g salted anchovy fillets; 160 g farfalle; 2 cloves garlic, thinly sliced; 1 head broccoli (350 g), cut into florets

Farfalle con Broccoli e Alici

Preparation info

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This dish was first cooked for me by Sam and Sam Clark, of Moro fame, and was utterly delicious. It works well with the everyday broccoli we know and love (or hate) ourselves.

Ingredients

160 g farfalle
1 head broccoli (350 g), cut into florets

Starter
Fish course
Pescatarian

Method

Cook the farfalle and broccoli together in plenty of well-salted water. In a wide pan, fry the garlic in the oil until starting to colour, then turn off the heat and add the chilli. When no longer sizzling, add the anchovies (chopped & moistened with a spoon of water) and crush with a wooden spoon to dissolve into the oil. When the pasta is almost ready, add the cream to the garlic a