Jamie Magazine: The Italian Issue

Ah, the impulse magazine purchase in the grocery store check out aisle.  Normally it’s of the celebrity gossip sort, filled with photos that make me feel guilty for having skipped my last 2 or 3 or 10 workouts.  But this time, a cute pink font and a bowl of what looked like rigatoni all’amatriciana caught my eye.  Jamie Oliver’s Jamie magazine devoted its entire March/April issue to Italian food.  Purchasing it for the outrageous list price of $9.99 may make me appear to be a complete sucker (seriously, how can magazine importation fees necessitate that high of a markup?), but I like to think it shows my sincere devotion to all things Italian.

The issue contains interesting interviews, little blurbs on Italian culture, and some cute illustrations.  How could I not love an article about Culatello di Zibello salumi titled “Piggies in the Mist?”  I felt a desire to simultaneously cuddle and eat aforementioned piggies.  All the beautiful photos are enhanced by a matte finish paper used throughout the magazine.  It’s also just a fun change of scenery to read something that’s intended for UK distribution (“tinned” rather than “canned” tomatoes…those charming Brits).  It’s chock-full of recipes, including one for Broccoli & Anchovy Strozzapretti that was super easy to make and perfect for spring.  I’ll definitely be on the lookout for next year’s Italian Issue.

Broccoli & Anchovy Strozzapretti

200g strozzapretti or cavatelli
olive oil
8 anchovy fillets, chopped
2 large handfuls of dried breadcrumbs
1 garlic clove, thinly sliced
¼ tsp dried chili flakes
200g purple sprouting or long-stemmed broccoli, florets halved lengthwise and blanched.

1.  Cook the pasta in a large pan of salted boiling water according to packet instructions.  Drain, reserving some of the cooking water, then set aside.

2.  Meanwhile, heat a drizzle of olive oil in a pan over low heat and add half the anchovies, breaking them up with a spoon until they have melted.  Add the breadcrumbs and stir until thoroughly coated in oil and crisp.  Remove from the heat and set aside.

3.  Gently sauté the garlic in a large frying pan with a good drizzle of oil.  When soft but not coloured, add the chilli flakes and remaining anchovies, squashing them again with a spoon until they have broken down.

4.  Finely chop half the broccoli then add it to the anchovy mixture with the remaining broccoli and a little reserved cooking water to make a thin sauce.  Season with pepper and stir well, breaking up the broccoli a bit as you go.  Add the pasta and a good drizzle of oil to the pan.  Divide between warm plates and sprinkle with the anchovy breadcrumbs to serve.