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Title: Broccoli, Anchovy, And Pasta Soup (Minestrone Di Orecchie
Categories: Italian, Soups
Yield: 4 Servings

2 tb Olive oil; (30 ml)
1 sm Onion; finely chopped
1 cl Garlic; finely chopped
1/4 Fresh red chilli; up to 1/3;
-seeded and finely chopped
2 Canned anchovies; drained
1 c Passata; (200 ml); scant
3 tb Fry white wine; (45 ml)
2 pt Vegetable stock; (1.2 L)
2 c Broccoli florets; (300 g)
1 3/4 c Dried orecchiette; (200 g)
Salt and ground black pepper
Pecorino cheese; freshly
-grated; to serve

Heat the oil in a large saucepan. Add the onion, garlic, chilli and
anchovies and cook over a low heat, stirring all the time, for 5-6
minutes.

Add the passata and wine, with salt and pepper to taste. Bring to a
boil, cover the pan, then cook over a low heat, stirring
occasionally, for 12-15 minutes.

Pour in the stock, bring to a boil, and simmer for about 5 minutes.
Add the pasta and bring back to a boil, stirring. Simmer, stirring
frequently, until the pasta is al dente: 7-8 minutes or according to
the instructions on the packet. Taste for seasoning. Serve hot in
warmed bowls. Hand around grated Pecorino separately.

Recipe FRMO: The Cook's Encyclopedia of Pasta by Jeni Wright. London:
Lorenz Books, 2002.

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