Purple sprouting broccoli anchovy and ricotta orecchiette recipe
Ingredients
- 300 g orecchiette pasta
- 3 tbsp. extra virgin olive oil
- 6 marinated anchovy fillets in oil, drained
- 1 red chilli, deseeded and finely chopped
- 4 garlic cloves, finely sliced
- 400 g purple sprouting broccoli, trimmed and cut into rough 2cm pieces
- finely grated zest and juice 1 lemon
- 50 g ricotta Salata, grated, see intro, plus optional extra to serve
- 75 -80g watercress, roughly chopped
Instructions
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