S pee a I o c cas o n SOU P 5 ·23 1
Broccoli, Anchovy, and Pasta Soup
This soup is from Apulia in the
south of Italy, where anchovies and
broccoli are often used together.
2 tablespoons olive oil
1 small onion, minced
1 garlic clove, minced
1 4 to I fresh red chili, seeded and minced
2 canned anchovy fillets, drained H eat the oil in a large "' Pour in the stock and return to
scant 1 cup passata (st~ained, pureed saucepan. Add the onion, J a boil. Add the broccoli and
tomatoes ) garlic, chili , and anchovies and simmer for about 5 minutes. Add
3 tablespoons dry white wine cook over low h eat, stirring all the pasta and return to a boil,
11 4 quarts vegetable stock
/ the time, for 5 to 6 minutes. stirring. Lower the heat and simm er
2 cups broccoli flowerets for 7 to 8 minutes, or according to
13/ 4 cups orecchiette Add th e p assata and wine, the directions on the package,
salt and freshly ground black pepper 2 with salt and pepper to taste, stirring frequently, until the pasta
grated Pecorino cheese, to serve and bring to a bo il. Cover the pan is al dente.
and cook over low heat, stirring
occasionally, for 12 to 15 minutes. Taste and adjust the seasoning.
Serve hot, in warm bowls.
Hand aro und the grated Pecorino