Broccoflower With Pasta ( or Broccoli ) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is one of the best pasta dishes I know. It's simple and loaded with flavour. You can omit the bread crumbs for a less-robust dish. Use Parmesan if the saltier Pecorino is not available. Ingredients:
12 ounces orecchiette |
6 cups broccoflower or 6 cups broccoli florets |
1/4 cup olive oil |
8 ounces pancetta, chopped (an italian cured meat) |
2 tablespoons slivered garlic |
1 teaspoon chili flakes |
1 cup toasted breadcrumb |
salt & freshly ground black pepper |
1/2 cup grated pecorino cheese |
Directions:
1. Chop broccoflower into small florets discarding any tough stems.
2. Bring a large pot of salted water to boil.
3. Add orrechiette and return to boil.
4. Add florets and cook two minutes or until crisp-tender.
5. Remove with slotted spoon.
6. Heat oil in skillet on medium-low heat.
7. Add pancetta and fry for three minutes or until beginning to crisp.
8. Add garlic and chili flakes and cook one minute or until garlic is tinged with gold.
9. Add broccoflower and cook together until flavours meld, about two minutes.
10. Season with salt and pepper.
11. Sprinkle with bread crumbs and cook for another two minutes.
12. Drain pasta and toss with sauce.
13. Sprinkle with cheese when serving.
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