3 salted anchovies or 6 anchovies in oil
Sea salt and freshly ground black pepper
450g broccoli, broken into florets
1 tablespoon garlic oil
4 tablespoons olive oil
1 garlic clove, chopped
1 fresh red chilli, finely chopped
30g pine nuts
400g casarecce (a short, twisted pasta) or penne
60g fresh caciocavallo or pecorino cheese, grated
60g aged caciocavallo or pecorino cheese, grated
Toast the breadcrumbs in a dry pan over a medium heat, until they are quite a dark golden brown. Take care not to burn them.
If using salted anchovies, rinse and dry them. Run your thumb gently along the backbone to release it, and you should be able to easily pull it out. If using anchovies in oil, drain them.
Bring a large pan of salted water to the boil (big enough to take the pasta later), then put in the broccoli and cook until just tender. Lift out (retaining the cooking water for the pasta), and put into some iced water to stop the cooking and keep the bright green colour. Drain the broccoli from its iced water and pat dry.
Heat the garlic oil in a pan, add the anchovies and stir with a wooden spoon to ‘melt’ them, taking care not to let them burn. Add the toasted breadcrumbs and set aside.
Heat the olive oil in a large pan and put in the garlic and chilli, then add the broccoli and stir until the broccoli is heated through, then season, add the pine nuts and sultanas, and cook for a few more minutes.
Meanwhile, bring the broccoli cooking water back to the boil, put in the pasta, and cook for about a minute less than the time given on the packet, so that it is al dente. Drain, reserving some of the cooking water, and add to the pan of broccoli, tossing everything together well for another minute and adding a little of the cooking water if necessary to loosen. Mix the two cheeses and scatter over the top, with the reserved anchovies and breadcrumbs.
With thanks to Giorgio Locatelli, chef patron of Locanda Locatelli. www.locandalocatelli.com