Peter bought me the Trullo cookbook as a pre-Christmas gift and we decided to celebrate the New Year with an Italian themed dinner.
Trullo is a very popular Italian restaurant in Highbury – North London – its always busy, gets great reviews and serves delicious unfussy Italian food.
Our starter was Burrata with anchovy paste and broad beans – this is the sort of dish i always order when im out for dinner and it was surprisingly easy to make – blitzing anchovies, garlic, olive oil and lemon juice in the nutri-bullet, and simply topping with the burrata and scattering broad beans on top.
Anyway – on to the main courses which i will write up here – both very simple and tasty and again, the sorts of dishes I would always order in an Italian restaurant.
Firstly for the Orecchiette with Broccoli, Anchovy and Chilli
500g Tenderstem or Purple Sprouting Broccoli
2 Garlic Cloves – finely diced
Sprinkle of dried Chilli flakes
1/2 tin Anchovies
200g Orecchiette Pasta (Farfalle is recommended if you cant source the “little ears”)
Salt & Pepper
Parmesan – for seasoning at the end
Boil the broccoli for 7 minutes and leave to one side.
Boil the pasta according to instructions – ours took around 10minutes which is exactly how long the sauce took to cook!
In a shallow frying pan gently fry the garlic and chilli in some olive oil until the garlic starts to colour. Add the anchovies to melt for 3 minutes. Add the broccoli and a dash of water and pop a lid on the pan for 8-10 minutes. Remove the lid, season and add more olive oil for a little extra richness. Mix together with the pasta and serve with parmesan shavings on top.
The second dish was Linguine with Crab – this used both white and brown crab meat and was a completely new but easy and super tasty way of cooking a crab and pasta dish.
1 tin White crab meat
80g Brown crab meat
1/2 Red Chilli – diced
Salt & Pepper
1tbsp Parsley – chopped
Cook the linguine in boiling water for 10 minutes – again this is roughly how long the crab takes to prepare.
In a bowl, mix together the brown and white crab, chilli, parsley, lemon juice, salt and pepper and leave to one side.
In a large shallow frying pan, gently fry the butter and add the crab mixture – mix well, adding a splash of pasta water to seperate if needed. Once the pasta is cooked and drained – add this to the crab and mix thoroughly – adding more pasta water if needed. The sauce will emulsify as it coats the linguine.
Serve with a little extra black pepper to taste.