This dish is low on prep time, low on cost and high on flavour. The perfect meal to make mid-week as the business escalates in the lead up to Christmas.

serves 4-6

2 tablespoons extra virgin olive oil, plus extra for drizzling

1 tablespoon oil from anchovy tin or jar

70g (1 cup) fresh sour dough breadcrumbs

Finely grated zest of 1 large lemon

2 large broccoli heads (about 700g), stems peeled and chopped, heads cut into florets

400g Island Pasta spinach conchiglie

Sea salt

2 garlic cloves, finely chopped

¼ cup finely chopped flat-leaf parsley

1 garlic clove, finely chopped

3 anchovy fillets, finely chopped

Juice of 1 lemon

100g Main Ridge Dairy Caprino, (or use pecorino), finely grated

To make pangrattato, heat the olive oil and anchovy oil, if using, in a large frying pan over a medium-high heat. Add the breadcrumbs, tossing to coat in oil, then cook for 5-8 minutes until golden brown and crunchy, stirring occasionally. Transfer to a bowl and set aside to cool. Stir though half of the lemon zest.

If using a food processor, cut the broccoli head into florets and roughly chop the stems. Place the broccoli in a food processor and pulse until finely chopped. Alternatively, coarsely grate the broccoli using the biggest holes on a box grater.

Bring a large pot of salted water to the boil. Add the pasta and cook at a rolling boil for 6 minutes then add the broccoli and cook for a minute. A total of 7 minutes cooking time for the pasta. Drain through a sieve or colander while reserving ½ cup of the cooking water.

Transfer the pasta and broccoli and ¼ cup cooking water to the frying pan over a medium heat. Quickly add the garlic, parsley, lemon juice and remaining zest, and anchovy fillets, if using, then toss for about 45 seconds to coat well and heat through, adding the remaining cooking water if mixture looks a little dry.  Divide into serving bowls and serve immediately,  scattered with pangrattato, a drizzle of olive oil and pass around the cheese.

Recipe by Fionna Hammond, November 2024