Orecchiette con cime di rape
Orecchiette with Broccoli, Garlic and Chilli
About This Recipe
Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my orecchiette with broccoli, garlic and chilli for you to enjoy.
I grew up eating orecchiette, the typical pasta shape of Puglia. The name translates as ‘little ears’, which is exactly what the shape resembles. Italian grandmothers traditionally make the pasta by hand, shaping it while having a good old chat. The hollow in the little ears perfectly entraps whatever sauce they are served with.
Ingredients
- 6 tablespoons olive oil
- 1 garlic clove, peeled and finely chopped
- 1 small red chilli, deseeded and finely chopped
- 6 small cherry tomatoes, quartered
- 2 tablespoons finely chopped fresh parsley
- 500g orecchiette
- 200g broccoli florets
- to taste salt and black pepper
- 40g freshly grated pecorino cheese to garnish (optional)
Weight Converter
Found in This Book
Feast your eyes on the finest orecchiette with broccoli, garlic and chilli! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Heat the olive oil in a pan over a medium heat. Add the garlic, chilli and tomatoes and fry for 2–3 minutes until the tomatoes are softened. Stir in the parsley.
Meanwhile, cook the pasta in a large pan of boiling salted water until 1 minute away from being al dente. At that point, add the broccoli florets and cook for 1 minute.
Drain the mixture and add it to the sauce. Mix well and season to taste.
Pile the pasta into serving bowls or deep plates, and grate some Pecorino over it, if desired.
Once you’re done, simply sit back and enjoy your orecchiette with broccoli, garlic and chilli and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
More RecipesGet Inspired
Cozze allo ZafferanoQuick Mussel Stew with Saffron & White Wine
Mussels are by far the main shell fish that we eat in Naples, therefore, as you can imagine, I have grown up eating mussels in many different ways. Of course traditionally we would never use double cream, but for this particular dish it works perfectly. If you buy saffron strands instead of the powder, please make sure that you grind it before using it. Never use red wine for this recipe.
4
Serves8
IngredientsSeafood
Main IngredientCuccioloneChocolate Ice Cream Sandwich
Chocolate ice cream sandwiched between two cookies – what more do you need from life?! Kids love cucciolone, and in my experience they really enjoy getting involved in making them too. You can use any cookies you like for cucciolone. Here I used choc chip cookies, which worked very well. I’ve also tried the same recipe with peanut and caramel cookies and it was delicious.
12
Serves6
IngredientsChocolate
Main IngredientPennette gratinate al salmone affumicato, fontina e piselliPasta Bake with Smoked Salmon, Fontina & Peas
This is a fantastic way to use smoked salmon, and many people who don’t generally like fsh – such as my wife – love this recipe. If the béchamel and pasta are hot you can just pop the dish under the grill until the cheese melts, as I’ve done here. If you want to make it ahead, prepare up to the end of step 4 then reheat the dish in a preheated oven (200°C/gas mark 6) for 20–25 minutes....
4
Serves12
IngredientsSalmon
Main IngredientConiglio alla cacciatoreRabbit in white wine, rosemary, olive and tomato sauce
Many people might be nervous about cooking rabbit, but actually, if you get your butcher to cut the meat into pieces, it’s just like handling any other meat. The flavour of rabbit does give you a fantastic alternative to the traditional meat options. Northern Italians are huge fans of rabbit and in the past would have used wild animals, but nowadays most rabbits eaten in Italy are farmed...
6
Serves12
IngredientsRabbit
Main IngredientZucca al Forno con Peperoncino e SalviaRoasted Squash with Chilli and Sage Crumbs
I don’t about know you, but I sometimes get bored of always having potatoes with my main meal. I created this in order to still have a substantial side dish, but with more exciting colours and flavours. Try this recipe with pumpkin when it is in season and you can use Parmesan cheese instead of Pecorino.
6
Serves8
IngredientsVegetables
Main IngredientSpaghetti with Eggs, Pancetta and Pecorino RomanoSpaghetti alla Carbonara
Carbonara is the Italian word for 'charcoal burner', so some people believe this dish was first made for charcoal workers in the Apennine mountains. The general view now, though, is that it was an urban dish invented in Rome. Note that cream is not used in an authentic carbonara, so none is included below. Fettuccine or bucatini can be substituted for the more usual spaghetti.
4
Serves8
IngredientsPork
Main Ingredient
Discuss This Recipe