Jono & Jules do food & wine

We ate this as a main for 2 but it really is flavour-packed and would work really well in smaller portions as a starter.

Wine Suggestion: This strong combination of flavours pairs well with characterful, fuller bodied Italian whites like Verdicchio and one of our favourites, the Sartarelli Classico, was our match this evening.

Orecchiette with Broccoli, Cauliflower & Pecorino – serves 4 as a starter

• a large handful of coarse breadcrumbs (we used panko)
• 100g orecchiette
• a bunch of long-stemmed broccoli, cut into 5cm lengths
• 150g cauliflower florets
• 4 cloves of garlic, finely chopped
• 1 x 45g tin anchovies, drained
• a large handful of flat-leaf parsley, roughly chopped
• a large handful of shaved pecorino, to serve (we used Parmesan)

Spread the breadcrumbs out on a baking sheet and drizzle with olive oil. Bake in the oven at 200ºC for about 8 minutes or until crispy and golden. Leave to cool.

Cook the orecchiette in lots of salty water according to the timing on the pack.

Bring another large pan of salty water to the pan, then blanch the broccoli, followed by the cauliflower, for 2-3 minutes or until tender. Scoop out of the water with a slotted spoon and set aside.

Heat  150ml of extra virgin olive oil in a frying pan over a medium heat, then add garlic and cook gently for 5 minutes or until golden. Add the broccoli and cauliflower and toss to combine. Add the breadcrumbs, anchovies and drained orecchiette and heat through, you can add another splash of oil if needed to keep it moist.

Season to taste with salt, then serve with the parsley and pecorino on top.

(Original recipe from Maggies’ Kitchen by Maggie Beer, Lantern, 2008.)