Luciano & Mickey on Expresso

Conchiglie with broccoli and anchovies

Serves 4

400g Conchiglie Pasta

800g Tenderstem broccoli
2 cloves garlic, finely chopped
1 red chilli

4 anchovies fillets
150g pecorino cheese, grated
2 TBSP extra virgin olive oil
Salt and pepper to taste

1. Boil water and cook broccoli tenderstems for 4 minutes, drain keeping the water for later, cut tips from stems, blend the stems with an immersion mixer, set aside.

2. In a large skillet, pour 2 tbs olive oil, when hot add garlic, anchovies and chillies and cook until soft and golden.

3. Add the crushed broccoli stems, add a splash of the cooking water and simmer for a 2 minutes or until all flavours combined. Salt and pepper to taste.

4. Cook pasta until “al dente” in salted water, drain and then stir it in the sauce and cook for a further minute on medium heat.

5. Turn of the heat, add the broccoli florets, sprinkle with pecorino and finally serve drizzling with good Extra virgin olive oil.

Spaghetti with ostrich Bolognese

Serves 4

400g spaghetti pasta
1 onion, finely chopped
2 carrot, finely chopped
2 celery stalks, finely chopped
50ml red wine
2 TBSP cooking oil
400g minced ostrich
600g tomato passata
150g Parmigiano Reggiano, grated
Salt and pepper to taste

1. In a large saucepan add 2 tablespoons of olive oil on a and fry until soft onions, celery and carrots on a medium heat

2. Now increase the heat, pour in the ostrich mince and cook until browned.

3. Pour in the red wine and cook until evaporated.

4. Add tomato passata, reduce heat, cover and let simmer for at least 1 hour, season to taste.

5. Cook pasta until “al dente” in salted water, drain and then stir it in the sauce.

6. Serve hot with a good sprinkle of Parmigiano Reggiano