Sartacenidde - Orecchiette With Broccoli and Chili |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
This is a Pugliese recipe, using the small round 'ear' shaped pasta, which is served with broccoli and chili. Ingredients:
1 lb dried orecchiette |
1 lb broccoli, broken into the smallest florets and the stalk discarded |
extra virgin olive oil |
2 garlic cloves, peeled and chopped |
1 small red pepper, seeded and chopped |
1/4 teaspoon dried chili pepper flakes |
salt |
pecorino cheese, flakes |
Directions:
1. Put the orecchiette in boiling water, and cook for about 8 to 10 minutes. Drop in the broccoli and red pepper, and cook for a further 4 to 5 minutes. Drain, toss in oil, and transfer to a very hot bowl.
2. Meanwhile, crush the garlic, chili and salt in a mortar, and work in about 3 to 4 oz olive oil.
3. Stir this into the pasta, and serve with flakes of pecorino on top.
|
|