Recipe for Conchiglie Con Broccoli 
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Yield:
4
Ingredients:
Amount Ingredient
1/10 kg broccoli heads and leaves
sea salt and freshly ground black pepper
2 tbl olive oil
3 lrg clv garlic peeled and cut into fine slivers
2 sm dried chillies crumbled
100 gm salted anchovies prepared (qv)
50 gm unsalted butter
150 x mldouble cream
250 gm large conchiglie
Instructions:
Instructions: Cut the broccoli vertically into small pieces so that each has flower stalk and leaf.

Blanch very briefly in boiling salted water.

Heat the oil in a large heavy saucepan and fry the garlic gently until light brown.

Add the chilli the anchovies and butter.

Mash the anchovies with the garlic using a wooden spoon; they should go creamy.

Add the broccoli and the cream bring to the boil then simmer for 6 minutes or less.

Larger heads will take longer to break up.

Mash or pulse chop half of the broccoli sauce in a blender and then return to the pan with the other half of the sauce.

Cook the conchiglie in a generous amount of boiling salted water then drain well and mix into the sauce.

Season with salt and pepper and half the Parmesan.

Serve sprinkled with the remaining Parmesan.

It is best to use the large pasta shells for this recipe use purple sprouting broccoli leaves or alternatively cime di rape.

Serves 4

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