Broccoli and Anchovy wholemeal pasta with rye breadcrumbs
Seven months of breast feeding came to an end last night. Ah, the heartache that comes with letting go as this precious stage draws to its bitter sweet close. Despite the understanding that new beginnings lie in the horizon, the heart (and the hormones) care not for reason. Couple that with last nights wedding celebrations and let’s say there was reason enough for a cocktail or two and even more reason to head the call for some major comfort food tonight. None other than pasta would suffice. I’m a believer that pasta can be made healthy and clean despite all the carb laden phobias that haunt it. Inspired by Jamie Oliver’s classic Broccoli and Anchovy pasta, I’ve subtracted the butter and substituted the pasta with a wholemeal version, made rye breadcrumbs and come up with a healthy version of some serious comfort food xx
3 tablespoons olive oil
1 whole broccoli, florets and stems divided
8 anchovy fillets chopped plus anchovy oil
1 clove of garlic minced
1 handful of parsley
1 tablespoon lemon rind
1 tablespoon of capers
1 cup chicken stock
salt and pepper
1/2 cup rye breadcrumbs
250g wholemeal pasta
1 long red chilli, seeded and chopped (optional)
Blanch the broccoli florets in boiling water for 2 minutes then set aside. In a blender combine broccoli stems, parsley, half the anchovies, a dash of anchovy oil, 1/4 cup chicken stock, capers plus 1 tablespoon of olive oil and blend until mixture has a grainy consistency.
Bring a saucepan to the boil and cook pasta as per packet. In the meantime heat 2 tablespoons of olive oil in a large pan, add remaining anchovies, anchovy oil, garlic and lemon rind and saute for 2 minutes, stirring until a paste forms. Add the broccoli florets cook for a further 2 minutes then add the blended mixture and top with the breadcrumbs. Add the remaining chicken stock and simmer for another minute. Once drained, add the cooked pasta to the broccoli mixture and mix together well. Serve and top with chilli if desired.
4 slices of gluten free rye bread (couple of days old ideally)
2 tablespoons of olive oil
1 tablespoon of Parmesan
1 handful of parsley
Cut the bread into 1 inch squares. Combine bread and parsley in a blender and blend until crumbs form. Heat olive oil in medium sized pan and add the breadcrumb mixture frying for 5 minutes or until golden. Add the Parmesan sprinkling evenly over the mixture and cook for another minute. Store breadcrumbs in an air tight container for up to 2 weeks.