Posted on April 15, 2011 at 3:54 PM
Orecchiette with Broccolette - Myra Goodman (from the cookbook: "Earthbound Cook")
Coarse sea salt or kosher salt
4 cups (12 ounces) orecchiette pasta
10 ounces broccolette, ends trimmed, stalks cut into 1½-inch pieces (4 cups)
¼ cup olive oil or oil from garlic Confit (page 414)
5 canned anchovies, mashed to a paste with a fork
4 garlic cloves from garlic Confit, smashed; or 4 fresh garlic cloves, peeled and minced
Pinch of dried red pepper flakes, or more to taste
grated zest of 2 lemons, preferably meyer lemons
1½ cups freshly grated Parmesan or Pecorino Romano cheese
1. Bring 4 quarts water to a boil in a large covered pot over high heat. Add 2 tablespoons coarse sea salt, and stir in the orecchiette. Cook, stirring once or twice, for 6 minutes. Then add the broccolette and cook until the pasta is al dente and the broccolette is tender, 6 more minutes.
2. A few minutes before the pasta and broccolette are cooked, pour the olive oil into a large skillet (at least 12 inches in diameter) and heat it over medium heat. When the oil is hot, add the anchovies, garlic cloves, and red pepper flakes. Cook, stirring frequently, until the anchovies dissolve and the mixture is hot, about 2 minutes.
3. Using a large slotted spoon, transfer the orecchiette and broccolette to the skillet. (Alternatively, reserve 1 cup of the cooking liquid, then drain the contents of the pot in a colander. Transfer the mixture to the skillet.) Cook the mixture for 2 or 3 minutes, stirring frequently, adding some of the hot pasta cooking water to the skillet if the mixture seems dry. Add the lemon zest and 1 cup of the cheese, stirring to coat.
4. Transfer the pasta to a warmed platter, and sprinkle with the remaining ½ cup cheese. Serve hot.