Congratulations to Samantha Farthing, Jacqui01, Karen Peacock, Joe Glavan & Fiona Rowlands you have all won a signed copy of Bill Granger’s brand new cookbook ‘Bill’s Italian Food’, courtesy of Shearer’s Bookshop and HarperCollins!
check your email so we can arrange the delivery of your signed copy of Bill’s Italian Food.
We loved reading every entry, so to show our appreciation here is another recipe from Bill’s Italian Food for you to try at home.
Bill’s Orecchiette, broccolini* and chilli
350g dried orecchiette
350g broccolini, roughly chopped
4 tablespoons olive oil
1/2 teaspoon dried chilli flakes
2 garlic cloves, crushed
90g (1 cup) fine fresh breadcrumbs
freshly grated parmesan cheese, to serve
Bring a large saucepan of salted water to the boil.
Tip in the orecchiette and broccolini and cook the pasta according to the instructions on the packet, until al dente. Drain.
While the pasta is cooking, heat the butter and 1 tablespoon of the olive oil in a large frying pan over medium heat. When the butter has melted and starts sizzling, stir in the chilli flakes and half the garlic. Tip in the breadcrumbs and fry, stirring, until golden. Transfer to a plate and return the pan to the heat.
Heat the remaining oil and garlic over high heat. Stir for a few seconds, then add the drained pasta and toss until well coated, breaking up the broccolini.
Serve scattered with the golden breadcrumbs and the parmesan.
*Bill’s note: I try to blanch vegetables very briefly,
so they keep a bit of ‘bite’. However, this
dish works best when the broccolini is cooked until completely soft (and throwing it in with the pasta saves you dirtying another pan). The toasted golden breadcrumbs provide the crunch here.