Milk is an important source of nutrients that you and your family shouldn’t miss out on. If someone in your family has lactose intolerance and the rest of the family still want to enjoy the taste of real milk, try Lactofree - the UK’s first virtually lactose-free dairy drink.
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: 10 women coming to supper (my turn to host book club) - is pasta for 10 possible?
(11 messages)
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.
Milk is an important source of nutrients that you and your family shouldn’t miss out on. If someone in your family has lactose intolerance and the rest of the family still want to enjoy the taste of real milk, try Lactofree - the UK’s first virtually lactose-free dairy drink.
