Orecchiette with broccoli
Mamma Mia how much I like broccoli, they smell bad, make the house a radioactive place because of the stench but... how good they are! One of my favorite first courses is the pasta with broccoli, those dark green florets that blend so well with the pasta ... ok I'm already drooling, and you don't do it, a good food blogger does not drool on the PC!
Ingredients
Broccoli 300 gOrecchiette 350 gAnchovies 5Garlic 1 cloveExtra virgin olive oil to tasteChili to tastePepper to tastePecorino Romano to taste
Preparation
Clean the broccoli well by eliminating the yellowed leaves if present. Cut the core and remove the florets. Boil in salted water leaving it a little behind cooking otherwise it would flake off too much. Boil the water for the pasta and while you wait for it to reach temperature, pass the broccoli. In a large pan where you will then sauté the ingredients, brown a clove of garlic with a round of extra virgin olive oil and some anchovies in oil. Once the clove of garlic is browned, remove it and add the broccoli. Turn it a little in the sauce and add a ladle of orecchiette cooking water. Drain the orecchiette leaving them rather al dente and sauté them in the pan with the broccoli. Add a couple of tablespoons of grated pecorino cheese and fresh chili.
NotesIf you do not like fresh chili pepper a valid alternative is to use the so-called Holy Oil or an extra virgin olive oil in which you have put to macerate small hot peppers.
Mamma Mia how much I like broccoli, they smell bad, make the house a radioactive place because of the stench but... how good they are! One of my favorite first courses is the pasta with broccoli, those dark green florets that blend so well with the pasta ... ok I'm already drooling, and you don't do it, a good food blogger does not drool on the PC!
Ingredients
Broccoli 300 g
Orecchiette 350 g
Anchovies 5
Garlic 1 clove
Extra virgin olive oil to taste
Chili to taste
Pepper to taste
Pecorino Romano to taste
Preparation
Clean the broccoli well by eliminating the yellowed leaves if present. Cut the core and remove the florets. Boil in salted water leaving it a little behind cooking otherwise it would flake off too much. Boil the water for the pasta and while you wait for it to reach temperature, pass the broccoli. In a large pan where you will then sauté the ingredients, brown a clove of garlic with a round of extra virgin olive oil and some anchovies in oil. Once the clove of garlic is browned, remove it and add the broccoli. Turn it a little in the sauce and add a ladle of orecchiette cooking water. Drain the orecchiette leaving them rather al dente and sauté them in the pan with the broccoli. Add a couple of tablespoons of grated pecorino cheese and fresh chili.
Notes
If you do not like fresh chili pepper a valid alternative is to use the so-called Holy Oil or an extra virgin olive oil in which you have put to macerate small hot peppers.
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