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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