Pasta with broccoli
Photo by Annabel Langbein Media
The natural glutamates in foods are known as umami - a word borrowed from Japanese that roughly translates as savoury deliciousness. The trend for chefs to layer up umami-rich ingredients - such as parmesan, fish, shellfish, miso, pork, chicken, beef, seaweed, oyster sauce, soy sauce, eggs, tomato paste, green tea and mushrooms - to create deeply flavoured "umami bomb" dishes means they don't need to add sugar or fat to deliver lip-smacking satisfaction.
Using a combination of umami-rich ingredients in this pasta means the flavour you experience is greater than if you tried the ingredients separately.
|½ cup||Breadcrumbs, coarse and crisp|
|¼ cup||Grated parmesan cheese|
|2 Tbsp||Flat leaf (Italian) parsley, finely chopped|
|2 heads||Broccoli, cut into small florets|
|500 g||Spaghetti, dried|
|¼ cup||Extra virgin olive oil|
|2 cloves||Garlic, large, crushed|
|6||Anchovies, canned, chopped|
|½||Lemon, finely grated zest|
- Mix breadcrumbs with parmesan and parsley and set aside. Drop broccoli into a big pot of salted boiling water and cook for 2 minutes. Lift out with a slotted spoon or tongs, rinse under cold water to cool, drain well and set aside. Add spaghetti to pot and cook for 2 minutes less than packet instructions. Drain, reserving ½ cup of the cooking water.
- Heat oil in a large frypan. Add garlic, anchovies, capers and lemon zest and sizzle for 1-2 minutes, stirring to break up anchovies. Add cooked broccoli, drained pasta and reserved spaghetti cooking water. Toss over heat for 2 minutes to fully heat through and infuse flavours.
- Pile onto a serving dish and sprinkle the reserved breadcrumb mixture over the top.
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