Orecchiette with broccoli is a traditional dish of Southern Italy. Orecchiette is a variety of pasta from the Puglia (Apulia) region. It is available both fresh and dry, made with durum wheat semolina and is great when eaten with seasonal broccoli or cauliflowers.
This traditional Italian dish is so pooular in winter ad I love it with fresh whole wheat orecchiette.
Orecchiette with broccoli is very simple but the key, in addition to the quality of pasta, are broccoli. For those who, like me, eat vegetables from their own garden, it is difficult to eat something similar if the vegetables are not fresh and organic.
Pecorino chesese enhances this simple but very tasty dish, which is always present on the winter Italian table.
500 g (1 lb 2 oz) broccoli
1 onion, finely chopped
extra virgin olive oil, to taste
pinch of sea salt
white pepper, to taste
320 g (11 ¼ oz) dry or fresh orecchiette pasta
2 tbsp Pecorino cheese, grated
- Cut the broccoli, eliminating the hardest parts and steam.
- Heat some oil in a frying pan over medium heat. Add the onion and brown. Add the broccoli florets and salt and pepper and cook, stirring for 2–3 minutes.
- Cook the pasta in a large saucepan of boiling salted water, following packet directions, until al dente. Drain and set aside until needed.
- Combine the pasta and broccoli. Add the Pecorino and serve immediately.