Pasta with broccoli Puglia
12 recipes
Orecchiette with broccoli
ingredients
servings
3
Broccoli
1000 oz
Anchovies
8 fillets
Garlic
2 wedges
Chili pepper
to taste
Orecchiette, pasta
300 oz
Iodized salt
to taste
Extra virgin olive oil
to taste
first courses from Italy
Orecchiette with broccoli
Orecchiette with broccoli
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Everyone loves the orecchiette with turnip tops. The only their fault lies in their cleaning: cleaning often takes time and keep only the most tender florets. Mistaken! For this recipe I suggest you divide larger leaves and sturdy from florets longer hold: the former are perfect to be eaten separately as a side dish, the latter will be the star of our recipe.
preparation
step 1
Boil a pot of water and salt it generously. Meanwhile, clean the broccoli separating the more fleshy leaves from the smallest and treated with care the delicate blossoms.
step 2
The larger stems and gnarled can be cleaned by the external cladding and fibrosis and cut into small pieces. The white part, once cooked, will enrich the sauce. Wash with care several times to remove residual earth
step 3
Throw into the pot the most robust leaves simultaneously with orecchiette. In a pan with a little oil, add 4-5 chopped anchovies and let them melt over low heat.
step 4
Chop or cut in half garlic and add it in the pan to cook it briefly over low heat. Add a pinch of dry ground pepper and remove from the heat.
step 5
5 minutes before draining the pasta in the pan throw even the most tender leaves and the flowers and add other 4 chopped anchovy sauce, this time without making them dissolve.
step 6
Turn on the heat under the pan of sauce and drain the pasta with vegetables. Keep a little of the cooking water to thicken.
step 7
Brush up in a pan, add a little ladle of the cooking water if the sauce seems too dry. Serve immediately adding a bit of fresh red pepper and a drizzle of extra virgin raw.
