#49 - Anchovy and Chickpea Gratin + Broccoli and Ricotta Conchiglioni
Baked and bubbly things for you
Hello everyone!
In this week’s newsletter, we are diving into cheesy baked things. Tis the season!
For Feeling Myshelf Episode 3, you’ve got bubbly anchovy and chickpea gratin. It’s a great midweek meal with some salad on the side, but would also be great alongside a roast chicken or with roast lamb.
Paid subscribers will also get a grown up version of cheesy broccoli pasta - my broccoli and ricotta conchiglie. If you want to get your hands on the recipe, plus the dozens of other paid subs recipes in the archive, you can upgrade your subscription now.
Also, just a note to say that as you read this, I will be away on my honeymoon in Vietnam. I’ve pre-scheduled the next couple of weeks worth of newsletters so that you have recipes to cook in my absence, but the Feeling Myshelf series will be taking a little break after this week.
Sophie x
The Recipes
Anchovy, Chickpea and Onion Gratin
Onions + anchovies + cream = best buddies, and they are really having a good time together in this dish. The anchovies mellow out, and offer a backbone of savouriness to proceedings, which is really welcome in the face of sweet onions and cream. The chickpeas are there for bulk, but also get some nice texture involved.
A creamy, beany gratin is one of my favourite sides to serve up with a roast dinner, but it’s also very nice on its own with a sharp salad to cut through it.
Serves 2
3 onions
1 tsp dried thyme
50g tinned anchovies
570g jarred chickpeas
200ml double cream
120g gruyere
30g panko breadcrumbs
salt, pepper and olive oil
Peel and finely slice your onions.
Heat a heatproof shallow casserole dish over a medium-low heat, and add 3 tbsp olive oil. Get your onions in the pan, and cook them for 20 minutes over a low heat until they have softened.
Turn up the heat to medium, and cook the onions for 20 minutes more, until they are caramelised and rich looking.
Heat your oven to 190°C fan.
Add your dried thyme and anchovies to the pan, and cook these for another 2 minutes, until the anchovies have broken down.
Drain your chickpeas and then get these into the pan, as well as your cream. Grate in half of your gruyere, then give it a mix. Season the mixture to taste with salt and pepper.
Top the baking tray with your remaining gruyere and the panko breadcrumbs, then bake it for 25-30 minutes, until the dish is bubbly and crispy.
Broccoli and Ricotta Conchiglioni
Cheesy broccoli pasta is something my mum used to make a lot for us when I was a kid, and I like to think of this as the grown up version. It has all the comfort of that childhood classic, but contains ingredients like ricotta, chilli flakes and tenderstem broccoli (oooh) which make it feel a bit more sophisticated.
Conchiglioni are a lovely, fat pasta shape great for stuffing, but cannelloni would also work if you couldn’t find it.
Serves 4