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Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, pink pasta with sprouting broccoli and anchovies. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Pink pasta with sprouting broccoli and anchovies is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Pink pasta with sprouting broccoli and anchovies is something that I’ve loved my entire life. They’re fine and they look wonderful.

Sprouting broccoli tagliatelle with warm garlic and anchovy sauce. This beautiful sauce needs a little time on the stove, but children can help stir while you prepare the broccoli. When cooked, drain, reserving a cup of the pasta water, then add to the frying pan with the garlic and anchovies.

To get started with this recipe, we have to first prepare a few components. You can cook pink pasta with sprouting broccoli and anchovies using 9 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Pink pasta with sprouting broccoli and anchovies:

1. Prepare For the pasta
2. Prepare 100 g cooked beetroot
3. Prepare 400 g semolina
4. Get 100 ml water
5. Get For the sauce
6. Make ready Sprouting broccoli
7. Get 2 anchovies fillets
8. Take Olive oil
9. Prepare 2 cloves garlic

Purple sprouting is a seasonal type of broccoli that comes in around March. It's a very leafy long stem broccoli and only needs a simple sauce, like this pungent garlic and anchovy one, to shine. If using anchovies in oil, drain them. Bring a large pan of salted water to the boil, put in the broccoli and cook until just tender.

Steps to make Pink pasta with sprouting broccoli and anchovies:

1. Start by cooking the beetroot in a pot in boiling water and salt. Add the beetroot and leave it to cook for 45 minutes to an hour
2. When the beetroot is ready, peel it cut it into smaller pieces and mix it in a mixer until it becomes a smooth paste. Add water (no more than a cup) to help turning it into a paste.
3. To make the pasta add the beetroot to the semolina and mix well. Then add the water and mix. I made mine in the kitchen aid but if you do it by hand start with the classic vulcano shape for the semolina and add the liquids into it slowly mixing it in taking from the edges. Leave to rest for 30 min
4. In the meantime prepare the sauce. The classic recipe is from Puglia and is meant to be with orecchiette and the broccoli are meant to be boiled. I roasted mine because I think it gives it a nicer flavour but up to you. Cut the broccoli into small pieces and roast on 150 for about 10-15 min
5. When 30 min have passed take the pasta and make into thin rolls of about 1cm in diameter. You can spread your fingers to make the roll more even and faster (as per video below) 1. You can then cut the pasta about 1.5/2cm length, just take a length and stick with it as they will cook at different times otherwise
6. To then make the cavateli shape you’ll need to take each piece of pasta and with 2 fingers press the pasta until it makes a hole and make it curl onto itself (video) 1. Put on water to boiled ready for the pasta with a handful of rock salt. In a frying pan add the garlic thinly minced and some olive oil. Don’t let it burn. Add the anchovies until they melt. It shouldn’t take more than a couple of minutes.
7. When the broccoli are ready add them to the pan with the garlic and anchovies.
8. Cook the pasta in boiling water for about 6-8 minutes. Hand made pasta with semolina tends to stay quite al dente but do taste it to ensure that it’s ready. Add the pasta to the pan and mix well. Serve hot. No cheese should be added when there is fish but in the traditional recipe they used breadcrumbs instead cooked in the oil and anchovies so if you have it you can try that.
9. If you have leftover pasta you can keep it in the fridge in a Tupperware for about 4 days or alternatively you can lay down on a dish separated from each other and put them in the freezer. When they are completely frozen put it into a bag sealed it and keep it in the freezer for about six months. You won’t need to defrost it before cooking just put them in boiling water and cook for 8–10’

Lift out (retaining the cooking water for the pasta), and put into some iced water to stop the cooking and keep the bright green colour. Drain the broccoli from its iced water and pat dry. Yotam Ottolenghi's purple sprouting broccoli with mushroom ketchup. Ricotta salata is a salted, pressed dried cheese, which is used for grating in southern Italy. If you don't like anchovies, substitute capers for saltiness.

So that is going to wrap it up with this exceptional food pink pasta with sprouting broccoli and anchovies recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!