1 bunch Perfection Fresh Broccolini

500g Orecchiette pasta

100g Parmigiana Reggiano, grated finely

2 cloves of garlic

2 birdseye chilli

3 x anchovy fillet

4 tablespoons Rio Vista Olives Extra Virgin Olive Oil

Sea salt flakes

Roughly chop Perfection Fresh Broccolini stems, reserve florets, chop florets individually. Blanche the stems in boiling water until tender and bright green.

Use a blender to puree stems into a creamy sauce, loosen with blanching water if needed.

Roughly chop garlic and chilli’s, add Rio Vista Olives Extra Virgin Olive Oil on medium heat and sauté. After a few mins add the anchovies fry for a minute to break up then add a ladle of blanching water, increase heat

In heavily salted boiling water, cook Orecchiette until half done then add florets to blanch in pasta water until pasta al dente. Drain pasta & Florets, add to the pan with garlic, chilli and anchovies, mix to combine

In a food processor blitz all tomatoes into a fine juice,  add to pot and add water if needed to cover the meat. Season with a bit of salt at this stage. Cook this uncovered on a low-medium simmer for 3.5-4 hours.

Add broccolini puree to the pan, mix to combine. 

Add grated Parmigiana Reggiano and a dash of Rio Vista Olives Extra Virgin Olive Oil, mix all to combine. Serve topped with Parmigiana Reggiano.