Cookery holidays recipe : Orecchiette con broccoletti
Orecchiette translates as ' little ears ' and is the perfect shape for the broccoli sauce . A signature dish from Puglia in Italy's south , you will see regional versions of the dish throughout Italy .
8 oz Dried Orecchiette pasta
For the sauce:
10 oz of broccoli florets, rinsed & chopped
¼ cup of extra virgin olive oil, + more for drizzling
¼ cup of grated preferably seasoned pecorino cheese.
Crushed red chilli flakes, to taste
1 clove of garlic
Sea salt to taste
Prep time 30 Mins
Bring a large pot of water to a boil. When the water is boiled, add salt and cook the broccoli until tender. 3 / 5 minutes.
Remove the broccoli with a slotted spoon, and run under cold water. Squeeze as much water as possible out of the broccoli and chop roughly. Then set aside.
Bring the water back to a boil, then add the orecchiette and cook until it is al dente - about 12 minutes or according to package instructions.
Heat 2 tablespoons of the olive oil in a large pan. Peel and crush the garlic clove, sauté until golden, then remove it from the pan and discard.
When the pasta is cooked, drain and add it to the pan, along with the remaining olive oil and the chopped broccoli . Toss over medium heat until combined, about 2 minutes. Remove the pan from the heat, sprinkle on the grated cheese and crushed red chilli flakes, and toss to combine. Finish with a drizzle of olive oil, and serve immediately.
Why not check out our other Cookery holidays recipes
This recipe is an example of what to expect with Taste Trails Rome fine cookery holidays. What we cook in the lessons depends on the time of the year and what is in season . We try and use only fresh , local and if possible organic ingredients .