A traditional dish from the Puglia region. There are a lot of variations of this recipe, we suggest this easy one. It's famous everywhere.
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INGREDIENTS |
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Orecchiette La Collezione Barilla |
350 |
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g |
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Broccoli |
350 |
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g |
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Long tomato |
200 |
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g |
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Anchovy filets |
2 |
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fillets |
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Extra virgin olive oil |
4 |
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tablespoons |
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Garlic |
1 |
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clove |
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Grated Pecorino (Ewe's milk cheese) |
4 |
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tablespoons |
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Red hot pepper |
1 |
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tip |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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Clean the broccoli removing the leaves and a part of the fust. Wash them under running water and cut them in chunks. |
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| 2. |
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Dip the tomatoes for few seconds in boiling water, peel them and remove the seeds. Cut them into 1/8 slices. |
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| 3. |
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Chop the garlic and brown it in a pan with the oil. Remove it the add the anchovy fillets previously melted in a little water and red hot pepper. |
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| 4. |
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Cook the Orecchiette La Collezione Barilla in plenty of salted water together with the broccoli, drain everything and add it to the garlic sauce. Garnish with a handful of tomatoes and grated cheese. |
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CHEF'S NOTE |
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The broccoli can be substitute with cauliflowers or turnip tips.
After draining the pasta and the broccoli, stir them energically with two tablespoons of their cooking water, so that the vegetables will mix evenly with the Orecchiette. |
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For this aromatic, strong dish we suggest a pink or red full-bodied, flavorful wine such as a Castelmonte Rosato or a Lamezia Rosso. |
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