Val d'Isere Broccoli Lardon Roquefort Penne


I got the idea for this pasta when I was flicking throw a mountain recipe book and I saw a similar broccoli cheese dish.  I ended up having to throw this together quite quickly and I cannot explain how delicious and tasty it ended up being.  The combination of the saltiness of anchovies, garlic and shallots is always the basis for something good and it’s taken to the next level because I’m in the mountains and have chucked in a load of cheese.  This has got to be tried!!  I used a gluten-free rice penne here but any pasta would work.

Serves 2


1 broccoli head, cut into equal pieces

150g lardons

60ml extra virgin olive oil

1 banana shallot, diced

4 anchovy fillets

2 garlic cloves, diced

Handful of fresh tarragon leaves

Handful of grated comté

40g roquefort

1 tsp soft butter

Juice of half a lemon

Sea salt and black pepper

Boil the broccoli pieces in some newly boiled water for about 4 minutes until just soft.  Drain and place to one side.

In a large frying pan add the lardons and fry on a medium to high heat until golden and crisp.  Scrape on to some kitchen towel to drain from the oil and leave to one side.  Use the same large frying pan and set back to a medium to high heat and add the olive oil.  Then add the shallots and fry for about 3 minutes before adding in the anchovy fillets followed by the garlic cloves.  Fry for a minute until the anchovies have melted into the oil.  Break up the broccoli so they are a mixture of sizes and add them to the pan along with the lardons.  Stir everything around the pan and add some pepper.  Make sure the broccoli is properly coated in the sauce and then add the cheese, butter and lemon juice.  Taste the broccoli and add a little salt and pepper if needed.  Mix in with a hot pasta of your choice!

Nina ParkerComment