Monday, 12 April 2010

Leftover Delight

After the Secret Supper Club on Saturday night, I found that there was quite a bit of uncooked Purple Sprouting Broccoli left. I must admit after a recent trip to Vinoteca the other week, I have been craving PSB and Anchovy dressing constantly after been served it at Vinoteca with braised shoulder of veal. I even served it at Saturday nights Secret Super with the Mutton Pie.

So returning from work this evening I had a quick scout around in the fridge to see what else was knocking about and found half a pack of fresh lasagna sheets from the local Italian deli and a jar containing four fat Italian anchovies.

Purple Sprouting Broccoli and Anchovy Pasta

2 good handfuls of Purple Sprouting Broccoli, with the outer leaves and tough stalks removed
4 fresh lasagna sheets
4 Anchovies
1 clove of Garlic, finely chopped
1 red Chilli, seeds removed and finely chopped
Grated Parmasan
Freshly Ground Black Pepper

1.Put two pans of salted water on to boil
2.In a frying pan on a low heat,pour about a tablespoon or so of extra virgin olive oil. Add the garlic and chilli
3. Slice the lasagna sheets into slices and place in one of the pans of salted water
4. Add the prepped Purple Sprouting Broccoli to the other pan
5.Once the pasta and PSB have cooked for a few minutes drain.
6. Add the grated parmasan to the oil, garlic and chilli dressing and keep on the heat foe a few moments until melted in to the dressing
7.Add the PSB and dressing to the pasta, mix together and eat straight away

I must admit, eating this tonight was amazing. Just what I needed on a Monday night after work. It may even become the new Monday night easy comfort food, sadly knocking mushrooms and poached eggs on toast off the top spot. Oh well ........


  1. Oh yum. You're good at this cooking/blogging lark!

  2. oh I'm glad you posted this the PSB and anchovy butter was a real highlight of the Vinoteca night for me, still thinking about it 2 weeks later!