An Italian Journey: Puglia

An Italian Journey: Puglia

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Chef: Francesco Mattana Usually orecchiette are made with a simple sauce, cime di rapa which is a type of broccoli leaf. This type of veg is hard to find here in the UK so we are using broccoli. This type of pasta dough is made with durum wheat semolina and water and is a southern Italian speciality. Plus, because there are no eggs in the recipe, it can stay a long time in the fridge before cooking (and, it’s vegan). This dough is so simple to make and you can simply let it dry on a wooden board for a few hours to produce the perfect "al dente" consistency. Al dente means firm when bitten. About Chef Francesco Mattana: Chef Francesco is from Sardinia, a beautiful island in the South of Italy. He has a background in cooking, having spent 7 years as a Chef in Italy, Australia and London. He is now a Senior Teaching Chef for some of the top cookery schools in London. For Chef Francesco, being Italian, Italian cuisine is his passion. He has a developed, rustic Italian cooking style based on memories from his childhood – cooking with his Nonna, working on the farm and fishing with his Granddad. All of Chef Francesco’s recipes are original, traditional and based on the best ingredients.

Orecchiette con Cime Di Rapa (Orecchiette with Broccoli)

Ingredients

  • 250g of orecchiette
  • Salt
  • 150g of cime di rapa or tenderstem broccoli
  • 1 garlic "in camicia" (with a shirt – crushed with the skin on)
  • 1 dried chilli or a few slices of fresh medium spiced chilli
  • 2 anchovies
  • Olive oil
  • Breadcrumbs (toasted and crunchy)

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