Flavours of Monash
Author: Maria Telera
Ingredients:
- 1kg Cime Di Rape (Broccoli family)
- 500g Orecchiette
- 100ml Olive oil
- 3 Cloves garlic, finely chopped
- 6 Anchovy fillets in oil
- Parsley
- Salt & Pepper
Preparation:
- Clean the Cime Di Rape, take out the old leaves and wash with fresh cold water.
- Bring a large saucepan of water to the boil, drop the Cime Di Rape into the water and boil until barely tender (approx 8-10minutes).
- Remove the Cime Di Rape from the saucepan, place in a serving bowl, reserve the water from the saucepan.
- Add salt to the Rape cooking water, bring back to the boil and drop the Orecchiette into it. Stir well until it is al dente.
- While the pasta is boiling heat the oil in a small saucepan, add the garlic and after 3-4minutes add the anchovy fillets. Using a fork, smash the anchovy and garlic to a paste, cook for 4-5 minutes more. Add some parsley.
- Before draining the pasta take 1-2 cups of cooking water and pour over the Cime Di Rape. Add the drained pasta to the hot anchovy and oil mixture.
- Mix well and season with salt and pepper if necessary.
- Serve immediately.