Story
The word “broccoli” comes from the Italian broccolo, which roughly translates as “thege”. The brassica is native to the Mediterranean, engineered by early horticulturalists in Tuscany. Revered by Italian natives since the Roman era, the vegetable is so synonymous with “lo Stivale” that, upon its arrival in England around the mid-18th century, broccoli was referred to as “Italian asparagus”. While broccoli is a cold-weather crop, we’ve given the vegetable a distinctly summery twist, in the form of a vibrant broccoli pesto, that is flecked by warming red chilli. Fragrant basil and heady garlic finish the sauce, which gains its signature creaminess and rustic texture from a mixture of pine nuts and almonds.
In Puglia, broccoli is typically synonymous with orecchiette (Puglia’s famed pasta bianca export), but we love this rugged sauce with cavatelli, a white pasta with a shape reminiscent of tiny little conches (indeed, the word “cavatelli” literally means “little hollows”). Whilst less famous than Puglia’s quintessential orecchiette, cavatelli are widely enjoyed throughout the region. We finish this dish with a sprinkling of crushed fennel taralli, an Italian bread snack that is fiercely adored in its native Puglia.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Please note: our photography is for illustrative purposes only & may not necessarily reflect the finished dish.
Ingredients
Cavatelli (165g):
Durum WHEAT Semolina, Water, Rice Flour
Broccoli & Chilli Pesto (70g):
Broccoli, Olive Oil, Basil, Pine Nuts, Blanched Almonds (NUTS), Garlic, Salt, Red Chilli
Fennel Taralli Crumb (5g):
WHEAT Flour, Yeast, Water, Olive Oil, Fennel Seeds, Black Pepper, Salt