Chef Giusseppe Di Silvestro, Italian Head Chef of Spaccanapoli, Crowne Plaza Abu Dhabi
Ingredients
20g chilli oil
20g garlic oil
4 anchovy fillets (optional)
4 heads of broccoli (approx 1kg)
½ glass milk
30g shaved pecorino cheese
400g orecchiette pasta
Salt and pepper to taste
Method
- Blanch the broccoli heads and transfer into icy cold water to keep their colour.
- In a separate pan, gently fry the garlic and chilli oil with the anchovy fillets (if using).
- When the fillets have completely melted, add the broccoli and press with a fork before adding the milk. Gently simmer until you get a smooth cream.
- Season with salt and pepper but take it easy with the salt if you are using the anchovies.
- Boil the pasta al dente and drain, and then gently fold in the pasta with the sauce, adding a pinch of grated pecorino.
- Serve on plates, finishing with pecorino shavings and a little chilli oil splashed on top.
This recipe serves four and comes from Giusseppe Di Silvestro, Italian Head Chef of Spaccanapoli, Crowne Plaza Abu Dhabi’s new Italian restaurant.
Posted by: Joel G. Doria, Sunday, 11 July 2010
one thing i love of the recipe is that it's easy to prepare - i like a quick cooking type recipes and is healthy as well. I'll be sending this to my wife, i know she will love this, too. By the way, i am currently working here in Abu Dhabi while my family is just in my home country Philippines. My "beautiful Chef is at home so i need to learn my own cooking."
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