Broccoli and anchovy fusilli pasta with crunchy croutons
A tasty, rustic, and nutritious dish.
Creamy broccoli,crunchy bread, and anchovy umami is a delicious combination, packed with heart-healthy Omega 3s and sustainable proteins.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Fusilli – 320 g
- Broccoli – 400 g
- 10 anchovy fillets (60 g)
- Extra virgin olive oil – 2 tbsp (20 g)
- Handful of bread crumbs (20 g)
- Lemon juice – 40 g
- 2 garlic cloves
- Salt to taste
- Chili to taste
Nutritional information
Per serving: 442 Kcal
Environmental Impact
Per serving:
210 grams CO2 equivalence - carbon footprint
287 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Add a tablespoon of olive oil and minced garlic clove to a frying pan.
Add the breadcrumbs and toast until crunchy. Set aside.
Separate the broccoli stems from the florets. Chop the stems into disks.
In the same pan used for the bread, add the remaining olive oil and chili.
Fry for a few minutes and then add the broccoli (both stems and florets) and a ladle of boiling water.
Cook for a few minutes and then add the anchovy fillets.
When the anchovies have disintegrated, blend with an immersion blender and add salt to taste.
Cook the fusilli pasta according to the instructions. Drain and add to the pan with the broccoli cream.
The Chef’s Advice
Option to separate a few broccoli stem disks before blending to mix into the pasta at the end for a lovely crunch.
Nutritional Advice
Reduce your consumption of meat, especially red and processed meats. Anchovies are tasty, highly sustainable, and an excellent source of protein and Omega 3 fatty acids.
Environmental Advice
Choose seasonal ingredients, local or traditional varieties.
Anchovies are some of the most sustainable fish. In general, local and wild-caught fish have a lower environmental impact than farmed fish. Combining anchovies and vegetables is a great way to create lots of tasty and highly sustainable dishes.
