It is important to cut the broccoli flowerets into pieces small enough to fit into the hollow of the orecchiette.
Ingredients
Orecchiette 16 ounces
Broccoli 1 pound
Pancetta 4 ounces
Garlic clove 1
Dried chiles 3
Parmesan 2 ounces
Extra virgin olive oil 2 tablespoons
Preparation
Step 1
Cut the broccoli into small flowerets and the pancetta into matchsticks. Peel and finely slice the garlic and crumble the chiles. Grate the Parmesan.
Step 2
Cook the broccoli in boiling salted water until soft.
Step 3
In a thick-bottomed pan, heat the olive oil, add the pancetta and garlic, and cook until soft but not crisp. Add the broccoli and chiles and season. Stir over gentle heat for a few minutes.
Step 4
Cook the orecchiette in boiling salted water until al dente. Drain, and add to the broccoli. Mix well, and serve with Parmesan.
Italian Easy
Clarkson Potter
