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Corteccia with Broccoli, Anchovy & Pecorino
Corteccia with Broccoli, Anchovy & Pecorino This recipe is loosely adapted from one in Jamie Oliver’s 2018 “Jamie Cooks Italy”. The dish is inspired by Puglia, and Jamie describes it as “pesto” but is really a take on Orecchiette with Cima di Rape. The pasta is a wide cavatelli style that we made from a mixture of semolina and whole wheat flour from a farm in Puglia where we stayed last...
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