conchiglie con broccoli

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Cooking receipe to make conchiglie con broccoli under category General Recipes. You may find some video clips related to this receipe below.

conchiglie con broccoli

italian

river cafe cook book

1.1kg broccoli heads and leaves

sea salt and freshly ground black pepper

2 tablespoons olive oil

3 large garlic cloves peeled and cut into fine slivers

2 small dried chillies crumbled

100g salted anchovies prepared (qv)

50g unsalted butter

150mldouble cream

250g large conchiglie

120g parmesan freshly grated

Cut the broccoli vertically into small pieces so that each has flower stalk and leaf.

Blanch very briefly in boiling salted water.

Heat the oil in a large heavy saucepan and fry the garlic gently until light brown.

Add the chilli the anchovies and butter.

Mash the anchovies with the garlic using a wooden spoon; they should go creamy.

Add the broccoli and the cream bring to the boil then simmer for 6 minutes or less.

Larger heads will take longer to break up.

Mash or pulse chop half of the broccoli sauce in a blender and then return to the pan with the other half of the sauce.

Cook the conchiglie in a generous amount of boiling salted water then drain well and mix into the sauce.

Season with salt and pepper and half the Parmesan.

Serve sprinkled with the remaining Parmesan.

It is best to use the large pasta shells for this recipe use purple sprouting broccoli leaves or alternatively cime di rape.

Serves 4

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