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Recipe Name: Apulian Orecchiette With Anchovies And Broccoli Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

1 Teaspoon(s) Salt
1 500 gram pac dried
500 Gram(s) Broccoli, cut into small
florets 1lb
4 Tablespoon(s) Olive oil, 4 to 6
1 Clove garlic, peeled and
2 Red chillies, deseeded and
roughly chopped
100 White wine, 31/2fl oz
2 50 g, 2oz canned
anchovies in olive
oil drained
Salt and freshly ground
Black pepper
Parmesan shavings to
garnish optional
Place a saucepan of hot water over a moderate heat, add the salt and
bring the water to the boil. Add the orecchiette and broccoli and cook
as per pack instructions. Place the olive oil in a large saucepan or
frying pan and over a moderate heat saute the garlic and chillies,
then add the wine and reduce by half. Finally add the anchovies and
cook for a further minute. Drain the pasta, reserving 2-3 tablespoons
of the liquid, then add to the garlic, anchovies and chilli sauce. Mix
to combine, seasoning as necessary. Serve immediately, garnished with
parmesan shavings. Converted by MC_Buster. NOTES : A combination of
orecchiette with chillies, anchovies and broccoli, traditional of the
Apulian region. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 169
Calories From Fat: 125
Total Fat: 14.2g
Cholesterol: 0mg
Sodium: 685.1mg
Potassium: 527.7mg
Carbohydrates: 9.4g
Fiber: 2.2g
Sugar: 2g
Protein: 4.6g

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