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Epicurious

Orecchiette, Broccoli

3.8

(5)

It is important to cut the broccoli flowerets into pieces small enough to fit into the hollow of the orecchiette.

Ingredients

Orecchiette 16 ounces
Broccoli 1 pound
Pancetta 4 ounces
Garlic clove 1
Dried chiles 3
Parmesan 2 ounces
Extra virgin olive oil 2 tablespoons

Preparation

  1. Step 1

    Cut the broccoli into small flowerets and the pancetta into matchsticks. Peel and finely slice the garlic and crumble the chiles. Grate the Parmesan.

    Step 2

    Cook the broccoli in boiling salted water until soft.

    Step 3

    In a thick-bottomed pan, heat the olive oil, add the pancetta and garlic, and cook until soft but not crisp. Add the broccoli and chiles and season. Stir over gentle heat for a few minutes.

    Step 4

    Cook the orecchiette in boiling salted water until al dente. Drain, and add to the broccoli. Mix well, and serve with Parmesan.

Italian Easy Clarkson Potter
TagsPastaOrecchietteItalianEuropeanBroccoli/BroccoliniVegetablePancettaCured MeatMeatMainDinnerLunchEasyCookbooks
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