Orecchiette with broccoli

Orecchiette with broccoli

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. In summer, is perfect if combined wuth a fresh tomato sauce. 

In Italy, Orecchiette with broccoli is very popular in winter and I love this dish with fresh whole wheat orecchiette.

This is a very simple but the key, in addition to the high 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. Organic broccoli does not have chemical pesticides and their taste is fresh. The texture is crunchy and they keep cooking al dente, perfectly.

Pecorino cheese (one of the most famous Italian cheeses together with Parmigiano), enhances the flavor of this traditional Italian dish. Serve it immediately.

Orecchiette with broccoli: Method

Serves 2

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

 Orecchiette with broccoli: Method

  1. Cut the broccoli, eliminating the hardest parts and steam.
  2. 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.
  3. Cook the pasta in a large saucepan of boiling salted water, following packet directions, until al dente. Drain and set aside until needed.
  4. Combine the pasta and broccoli. Add the Pecorino and serve immediately.

Don’t miss:

Broccoli and vegan cheese galette

Chickpea and vegan broccoli salad

Broccoli hummus

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