This Southern Italian pasta dish has loads of flavor and texture: orecchiete pasta, broccoli, fresh anchovies, sundried tomatoes, crunchy sautéed breadcrumbs, chile pepper, and parsley. Those sautéed breadcrumbs are a good alternative for cheese (which is ‘forbidden’ on a pasta dish with seafood) as it provides an interesting texture and is a good way to use up stale bread. If you can’t get fresh anchovies, you could substitute with mackerel. Most of the work of this dish is in cleaning the anchovies (which the fish monger will probably refuse to do for you), but it is worth it.
300 grams (.66 lb) fresh anchovies
150 grams (.33 lb) orecchiette
450 grams (1 lb) broccoli
1 Tbsp minced fresh flat leaf parsley
1 fresh chile pepper, minced
150 grams (1/3 lb) stale bread
1 clove garlic
1 Tbsp fresh thyme leaves
salt and freshly ground black pepper
60 grams (2 oz) sundried tomatoes
extra virgin olive oil
Start by cleaning the anchovies. In a previous post I showed how to do this with a small knife, but you can also do it with your fingers. First, snap off the head and discard it together with the innards attached to it.
Pat the sundried tomatoes to remove the excess oil (assuming you are using sundried tomatoes from a jar with oil; if you use the dry ones instead then you have to soak them in warm water to soften them up and then pat them dry). Mince the sundried tomatoes.
This ginger-glazed salmon is cooked in a low oven to a core temperature of 43ºC/110ºF, giving it a wonderful buttery texture. This is almost the same as cooking it sous-vide.