Italian cuisine · Dough, Pasta & Rice

Bucatini ai Broccoli e Mandorle

Sicilian bucatini with soft-collapsed broccoli, anchovies, saffron, raisins and toasted almonds.

Ingredients · for 4 servings

• 400 g bucatini (or substitute spaghetti)
• 800 g broccoli (or substitute broccoli rabe)
• 6 anchovy fillets in oil
• 1/2 tsp saffron threads
• 40 g raisins
• 60 g almonds
• 1 onion
• 5 tbsp olive oil
• 40 g breadcrumbs
• Salt, pepper

Instructions

1. Soak the saffron threads in 4 tbsp hot water, let the raisins plump in lukewarm water for 10 min, and roughly chop the almonds.
2. Divide the broccoli into small florets, parboil in plenty of salted water for 5 min and lift out with a slotted spoon - the cooking water stays in the pot for the pasta.
3. Toast the almonds with the breadcrumbs in a dry pan for 3 min until golden brown and set aside.
4. Heat olive oil in the same pan, sweat the finely diced onion for 5 min until translucent, add the anchovy fillets and mash them with a spoon until dissolved.
5. Add the broccoli, drained raisins and the saffron water, and braise over medium heat for 8 min, until the broccoli breaks down into a coarse cream; season with pepper.
6. Cook the bucatini in the broccoli water until al dente, transfer to the pan with a little cooking water, toss for 2 min and serve sprinkled with the almond-breadcrumb mixture.