Homemade Orecchiette With Broccoli And Anchovy

Combine the semolina flour and fine sea salt in a large mixing bowl. Make a well in the center and pour in the warm water. Mix with a fork or your fingers until a shaggy dough begins to form.

Turn the dough out onto a clean work surface and knead vigorously until it becomes completely smooth, elastic, and springs back when poked.

Cover the dough tightly with plastic wrap or invert the large mixing bowl over it. Let it sit at room temperature to allow the gluten to relax and hydrate.

Cut off a quarter of the rested dough, keeping the remainder covered. Roll the portion into a long rope about 1.5 centimeters thick. Cut the rope into 1 centimeter nuggets. Using a butter knife, firmly press down and drag each nugget across the board toward you so it curls over the knife. Invert the curled dough over your thumb to form the classic orecchiette shape. Repeat with all remaining dough.

In a large skillet, heat 15ml of the extra virgin olive oil over medium heat. Add the coarse breadcrumbs and toast them, stirring frequently, until they become golden brown and fragrant. Transfer the toasted crumbs to a small bowl and wipe the skillet clean.

Fill a large pot with water, salt it generously until it tastes like the sea, and bring it to a rolling boil at 100°C/212°F.

Drop the broccoli florets and diced stems into the boiling water. Cook until they are very tender but still vibrant in color.

Using a slotted spoon, carefully remove the cooked broccoli from the pot and set it aside. Keep the broccoli-infused water at a rolling boil to cook the pasta.

Return the large skillet to medium-low heat and add the remaining 60ml of extra virgin olive oil. Add the sliced garlic, chopped anchovy fillets, and red chili flakes. Cook gently, constantly mashing the anchovies with a wooden spoon.

Drop the fresh orecchiette into the boiling broccoli water. Give it a gentle stir so they do not stick to the bottom. Cook until they float to the surface and are tender yet retain a pleasant chew.

Using the slotted spoon, transfer the cooked pasta directly from the water into the skillet with the anchovy garlic oil. Add the blanched broccoli and a splash of the starchy pasta cooking water. Increase the heat to medium-high and toss vigorously, allowing the broccoli to break down slightly and coat the pasta in a creamy, emulsified sauce.

Divide the hot pasta evenly among warmed shallow bowls. Top each serving generously with the toasted breadcrumbs for added texture. Serve immediately.