Orecchiette with Anchovies & Cavolo Nero

The Recipe

This orecchiette (or little ears) with anchovies & cavolo nero is a beautiful pasta dish with caramelised onions. The savoury saltiness of the anchovies is often underutilised in this country so contrasting it with sweet caramelised onions and dark cavolo nero is a master stroke. Spanish Oritz anchovies are caught in the Cantabrian sea and are simply preserved in a light olive oil with salt. They are collected daily from auctions along the Northern coast of Spain. Once the anchovies have fully matured, they are filleted and packed by hand. These anchovies are always a popular option with our customers at Cowdray Farm Shop & Café. This Orecchiette with Anchovies & Cavolo Nero recipe is from Farm Shop Café Head Chef Ben Jupp.

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Method

Fry the onions in a drizzle of olive oil and a knob of butter on a medium heat until golden and caramelised. Turn the heat down if they begin to stick

Meanwhile, cook the orecchiette in boiling salted water for 10-12 minutes, for the final 2 minutes drop in the cavolo nero then drain

Add the pasta, cavolo nero and a knob of butter to the onions and fry for 1 minute

Finally, drop in the anchovies, stir well until they are partially melted and season.

Serve with a squeeze of lemon and shaved pecorino.