Dinner, 31 October 2007

Conchiglie with broccoli, anchovies and red pepper

1 clove garlic, chopped
2 anchovy fillets
olive oil
red pepper flakes
broccoli
cooked pasta
grated pecorino
chopped Italian parsley

Cook pasta and broccoli in salted boiling water; drain.

Saute garlic in olive oil until it takes a little bit of color. Add anchovies and stir until they incorporate into the sauce. Add pasta and broccoli to saute pan. Cook for an additional 1-2 minutes, stirring occasionally.

Check seasoning [which should be very little], garnish with grated pecorino and chopped parsley, and serve.

This is a traditional dish from the Puglia region of Italy. This version is one of the simplest variations. You can use toasted bread crumbs in place of the cheese.

4 thoughts

  1. Back in New Jersey, we just called those “shells” (I know you know that, I’m just trying to be funny).

    This sounds especially yummy, as does just about anything with anchovies. Also, back in New Jersey, Nana might have been more likely to make a dish like this with cavatelli, which would have been pronounced something like “gah-vah-dell.” Thanks for reminding me I need to cook more Italian food.

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  2. Sure, no problem.

    There are significant differences between Italian-American and traditional Italian, the latter which forms a substantial part of my repertoire. For instance, I-A food tends to have a greater focus on meat, more sauce and cheese in relation to pasta. Traditional Italian is more seasonally driven, places a greater emphasis on vegetables, uses meat almost as a flavoring accent and is best expressed as fresh ingredients, prepared simply and well.

    I love Italian-American as much as anyone, but my preference goes towards cuisine from the Old Country.

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  3. OK, I ended up making this both nights this past weekend — tweaking it a little both times to get it just right. So yummy.

    Once I added rehydrated sundried tomatoes (maybe not so Pugliese</i), but they were good). I also used capers both times since I love them so much. Second time I ratcheted up the red pepper just a notch to the perfect level. Great dish. Thanks for the tip.

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  4. OK, I ended up making this both nights this past weekend — tweaking it a little both times to get it just right. So yummy.

    Once I added rehydrated sundried tomatoes (maybe not so Pugliese, but they were good). I also used capers both times since I love them so much. Second time I ratcheted up the red pepper just a notch to the perfect level. Great dish. Thanks for the tip.

    Like

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