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Methods

• 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.