Cavatelli with Broccoli and Colatura (Anchovy Sauce)

Homemade semolina pasta served with blanched broccoli, garlic, chilli, and a savory anchovy sauce topped with grated bottarga.

Homemade Italian Seafood Main Course Pasta

Estimated Nutrition

Calories

546.1

kcal / serving

2184.2 kcal total

Carbs

87.1g

per serving

348.4 g total

Fat

13.2g

per serving

52.8 g total

Protein

20.3g

per serving

81.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Colatura

anchovy sauce

GrainsCereals

500

Semolina Flour

plus extra for dusting

Liquids

150

Water

warm, for binding

NutsSeeds

piece

Garlic

peeled, finely chopped

OilsFats

tbsp

Olive Oil

Seafood

piece

Salted Anchovies

chopped

Bottarga

grated dried grey mullet roe

Vegetables

200

Broccoli

cut into small pieces

piece

Red Chilli

finely chopped

Method

Mix semolina flour with warm water in a bowl to form a firm dough.

Knead the dough on a floured surface until smooth and rest for 2 hours wrapped in cling film.

Divide dough into four pieces and use a pasta machine to form cavatelli.

Blanch the cavatelli and broccoli in boiling salted water for 2 minutes.

Fry garlic and chilli in olive oil for 3 minutes until golden.

Add anchovies to the pan and cook until they break down.

Toss drained pasta and broccoli into the pan with colatura and a splash of cooking water.

Serve onto plates and season with grated bottarga.