Orecchiette with broccoli

Orecchiette with broccoli

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

Orecchiette or ‘little ears’ originated in Apulia in southern Italy. Like most things, they were originally hand-made but are now made by machine because nonnas are in short supply and too expensive to run. Look out for 100 per cent durum wheat pasta, made with bronze dies and air-dried for the best quality. Orecchiette is traditionally, and particularly good, served with turnip tops or cime di rapa. It is non-traditional to use butter as it is a southern dish, but sometimes butter tastes better.

Ingredients

Quantity Ingredient
2 heads broccoli
400g durum wheat orecchiette
100g salted butter
2 garlic cloves, finely chopped
freshly ground black pepper
4 oregano sprigs, leaves picked
100g aged pecorino, finely grated

Method

  1. Peel the stems of the broccoli and remove the dried end. Thinly slice the broccoli.
  2. Bring 3 litres water to the boil in a large saucepan and add a handful of salt. Add the orecchiette and simmer until al dente (follow the packet instructions).
  3. Heat the butter in a large frying pan until foaming. Add the garlic and broccoli and season well with pepper. Toss over high heat until the broccoli starts to colour.
  4. Drain the pasta and add it to the pan with the oregano. Toss well and serve sprinkled with the pecorino.

Note

  • Cook the orecchiette carefully as there is a fine line between ‘little ears’ and porridge.
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