A few weeks back, Simona made orecchiette. As usual it was a very interesting and beautifully photographed post (I had no idea that orecchiette was made with different flour to other types of pasta) and it made me very keen to eat orecchiette, although not to actually make it from scratch.
I bought a packet of dried orecchiette and waited for inspiration to strike.
Then Paul said he wanted tuna steaks and I knew which direction to go. I decided on a version of the classic orecchiette with broccoli and anchovies, but using much more broccoli than pasta, and serving the tuna steak on top.
I boiled the pasta, and a couple of minutes before it was done, I added tender-stem broccoli (which is known as broccolini in Australia) cut into pieces. Then I drained them, and in the pan sauteed a couple of chopped anchovy fillets, a lot of garlic and a couple of chillies. Before the garlic took any colour, I added the pasta and broccoli back to the pan and added the zest and juice of a lemon, and a big handful of chopped parsley, and tossed it all together. Meanwhile, Paul was cooking the tuna steaks in a hot cast iron pan with a splash of oil and a bit of simple seasoning.