Project Description


Orazio D’Elia




Perfection Fresh

Rio Vista

Full Recipe in Details

  • 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. 

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