Ingredients
- 250 g purple-sprouting broccoli trimmed
- 200 g orecchiette
- 30 g butter
- 2 plump cloves garlic peeled and thinly sliced
- 4 anchovy fillets rinsed and chopped ( OPTIONAL)
- 250 g creme fraiche
- 170 g gorgonzola cheese crumbled
Servings:
Instructions
- Put two deep pans on to boil. When one of the pans boils, salt the water generously and drop in the pasta.
- Lightly salt the water in the other pan and add the purple sprouting.You can steam it if preferred. As soon as it is tender ( 3-4 mins) drain it and wipe out the pan.
- Return the pan to the heat with the butter, garlic and anchovies. Let the garlic and anchovies cook slowly for a minute or two, until the anchovies almost dissolve, then spoon in the creme fraiche and crumbled cheese. Bring to the boil, stirring, then immediately turn down to a slow simmer.
- Chop the purple sprouting roughly and add to the sauce. Season with black pepper.
- Drain the pasta lightly and tip it into the sauce. Stir to mix and serve immediately.
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