Quick recipe finder Cavatelli with broccoli and colatura (anchovy sauce)
Homemade pasta is a special treat that is definitely worth the effort. Top with a flavourful anchovy sauce for a taste of Italy.
- 500g/1lb 2oz semolina flour, plus extra for dusting
- warm water, for binding
- 200g/7oz broccoli, cut into small pieces
- 2-3 tbsp olive oil
- 1 garlic clove, peeled, finely chopped
- 1 red chilli, finely chopped
- 2 salted anchovies, chopped
- 1 tbsp colatura (anchovy sauce; available in Italian grocers and online)
- 2g grated bottarga (dried grey mullet roe)
Place the semolina flour into a large mixing bowl. Make a well in the middle, then slowly mix in enough warm water to form a firm dough.
Turn the pasta out onto a floured work surface and knead until smooth and elastic. Wrap the dough in cling film and set aside to rest for about 2 hours.
Cut the dough into 4 equal pieces. Flour the pasta machine and feed each piece through to form cavatelli. Set aside the pasta on a lightly floured tray and cover with a tea towel as you work through the remaining dough.
Bring a large pan of salted water to the boil, add the cavatelli and broccoli and blanch for 1-2 minutes.
Heat a frying pan over a high heat and add the olive oil. Fry the garlic and chilli for 2-3 minutes, or until golden-brown. Add the chopped anchovies and cook, stirring frequently, until they break down in the pan.
Drain the pasta and broccoli, reserving some of the pasta cooking liquid, and add to the pan. Add the colatura and mix well, then add a splash of the pasta cooking liquid. Stir well to coat the pasta in the sauce.
To serve, spoon the pasta onto serving plates and sprinkle over the grated bottarga.
You will need a cavatelli/gnocchi pasta maker or a regular pasta maker with a cavatelli/gnocchi attachment for this recipe.
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This recipe is from…
Saturday Kitchen Best Bites
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