Broccoli Trottole with Parmesan Sourdough Crumb
Serves 2 as a side or 4 as a main
Time 45 minutes
Ingredients
200g broccoli (approx 1 medium head of broccoli), cut into very small florets
200g trottole pasta
3 tbsp extra virgin olive oil
1 small brown onion (120g), finely diced
6 cloves garlic, peeled and roughly chopped
2 anchovy filets
2 cups chicken or vegetable stock
1 tsp lemon zest
¼ cup parmesan
1 cup basil leaves
Parmesan Sourdough Crumb
250g stale sourdough bread
3 tbsp extra virgin olive oil
1 tsp garlic powder
20g finely grated parmesan
Sea salt
Method
To make the parmesan sourdough crumb, heat oven to 175°C.
Tear sourdough into chunks then blitz to a crumb in the food processor. Spread over a large baking tray, then drizzle with extra virgin olive oil and season with salt, toss and spread out evenly over the tray. Bake in oven for 20-25 minutes or until golden.
Whilst they bake combine garlic powder and parmesan in a bowl and toss. Once cooked, sprinkle the garlic parmesan combination through the breadcrumbs and toss to coat, then set aside to cool.
For the broccoli trottole, steam the broccoli florets until soft, transfer them to a bowl and set aside. Cook the pasta until al dente, reserve 1 cup pasta water, then drain the pasta and set aside.
Heat extra virgin oil in a large saute pan, add onion, garlic and anchovy filets and cook for 3 minutes. Add broth/stock and broccoli florets and bring to a simmer, breaking up the broccoli pieces.
Stir in the lemon zest and parmesan, season with salt and pepper and stir. Blitz ½ cup broccoli mix with ½ cup basil leaves in the food processor then pour back into the pan and simmer for another 4 minutes or so until the sauce thickens. Add the pasta and toss to coat.
If you feel it needs more liquid add in some of the pasta liquid. When ready to serve, spoon broccoli trottole into bowls, give each a good grind of black pepper then top with a generous portion of the parmesan sourdough crumbs and finish with torn basil leaves over the top.