Orecchiette, purple sprouting broccoli and botagra by Luke Holder

Luke Holder

Luke Holder

26th February 2014
Luke Holder

Orecchiette, purple sprouting broccoli and botagra by Luke Holder

Luke Holder shares this dish at The Staff Canteen Live because Botagra is a much loved product of mine and nearly unknown to the general public in the UK, but is wildly used in southern Italian cooking, especially in Sicily


  • 500g Purple sprouting broccoli
  • 1 tin salted anchovy must be good quality
  • 2 cloves garlic
  • 1 tsp chilli flakes
  • Botagra
  • Olive oil
  • 50g butter
  • Egg Pasta
  • 16 x egg yolks
  • 500g pasta flour “00”


Botagra 30g per person
Mix the egg yolk with the pasta flour and a little olive oil to form a dough – Note not all eggs are the same size so you might need to reduce or increase the amount of flour depending on the eggs used, but as a guide this should produce a good dough. Wrap in cling film and allow to rest for 10 minutes
Cut the broccoli down into bite size pieces. Peel and chop the garlic to form a rough garlic paste, then mix with 25ml of olive oil. Rough chop 4 salted anchovy fillets to a rough paste. Slice the Botagra into 1/2cm thick slices or grate it fresh over the top if you are using a drier quality of Botagra.
Now roll the pasta in to sausage shaped sticks approximately 1-2cm in diameter. Cut them into 1-2cm pieces. Using a gnocchi board and your thumb, thumb off the end of the gnocchi board the little cubes of pasta to form little ear shaped pieces that are ribbed from the gnocchi board
Bring a large pan of water to the boil, and season well. Warm some olive oil in a pan, then add the anchovy paste. Lightly fry the anchovy paste until it melts into the olive oil. Now add 1 tsp of the garlic oil and fry until fragrant and the garlic slightly toasts. Add the purple sprouting broccoli to the seasoned boiling water and cook for three minutes. Add the chilli flakes to the warm anchovy and garlic oil and bring back up to heat. Add the cooked purple sprouting broccoli to this. Drop the orecchietti into the water and blanch for 1-2 minutes.
Fry lightly the broccoli until the excess water has evaporated. Add the cooked orecchietti, a knob of butter and form and light sauce.
Plate up and spread with the botagra

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