Recipes for the Restless with Rosa Mitchell & Tony Schmidt
Orecchiette con broccoli e acciughe
Learn how to make Rosa Mitchell's very own Orecchiette broccoli and anchovies dish, view the digital event and recipe card below, enjoy!
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Rosa Mitchell
Chef and Business Owner - Rosa's Canteen Sicilian chef Rosa has been cooking from a young age, and cherishes food as an opportunity to bring friends and family together. She started her hospitality career at Gertrude Street Enoteca and Journal Canteen before opening up her own restaurant Rosa’s Canteen. Rosa is passionate about locally sourced and seasonal produce, using small producers where possible. She is also a founding member of Slow Food Melbourne and guest chef on MasterChef 2019. |
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Tony Schmidt
Entertainer Meet Tony Schmidt, the impressive comedian, musician, actor and host. Tony has been in the entertainment for over 40 years, starting as a live DJ at the age of 16, before moving into live music performance in Australia, the USA, UK and Europe. His accidental jump into comedy led to him being invited to host a number of high-profile events in the USA, UK and Australia. Tony currently hosts the weekly online chat show The iso-LATE SHOW and live concert series Loungeroom LIVE from the Festival Hall, Melbourne. He also fronts Gen2, a commercial rock band based in Melbourne, which their debut scheduled to release later this year. Talk about multi-skilled! Tune in this Sunday at 5:00pm to see whether he can rock in the kitchen as well he can on stage. |
Recipe
Serves four people
Serves four people
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Ingredients
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Utensils list
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Instructions
1. Cut broccoli into small pieces, not using too much of the stalk.
2. Bring large pot of salted water to boil, add the broccoli and cook until soft.
3. Scoop broccoli out and drain, keeping the water to cook the pasta.
4. Heat oil in a large non-stick frying pan and add anchovies. Stir and cook gently until the anchovies break up, then add garlic but don't let it brown.
5. Add the broccoli (and chilli, if using), stir and cook for about 10 minutes, breaking up the broccoli a little as you cook it.
6. Meanwhile, bring the broccoli water back to the boil and cook pasta al dente.
7. Drain and add to the broccoli mixture. Stir well and taste before seasoning (it may not need too much salt because of the anchovies).
8. Sprinkle with a little parmesan and drizzle with extra virgin olive oil to serve.
1. Cut broccoli into small pieces, not using too much of the stalk.
2. Bring large pot of salted water to boil, add the broccoli and cook until soft.
3. Scoop broccoli out and drain, keeping the water to cook the pasta.
4. Heat oil in a large non-stick frying pan and add anchovies. Stir and cook gently until the anchovies break up, then add garlic but don't let it brown.
5. Add the broccoli (and chilli, if using), stir and cook for about 10 minutes, breaking up the broccoli a little as you cook it.
6. Meanwhile, bring the broccoli water back to the boil and cook pasta al dente.
7. Drain and add to the broccoli mixture. Stir well and taste before seasoning (it may not need too much salt because of the anchovies).
8. Sprinkle with a little parmesan and drizzle with extra virgin olive oil to serve.