Orecchiette with broccoli and goat cheese
4 servings
20 minutes
Orecchiette with broccoli and goat cheese is an elegant yet simple dish from Italian cuisine, originating from Apulia. Orecchiette, which means 'little ears' in Italian, perfectly holds the delicate sauce, while broccoli adds a fresh green note. The combination of garlic, red chili pepper, and lemon adds spiciness and a light citrus freshness. Crumbled goat cheese in the hot pasta turns into a creamy texture, creating a perfect balance of flavors. This dish pairs wonderfully with white wine and can be served as a light dinner or part of a festive table. It delights with its exquisite taste while providing benefits from the vitamins and minerals in broccoli. A great choice for gourmets who love vibrant flavors and simplicity in preparation.
1
Separate the broccoli into florets and boil in salted water for three minutes. If you want to keep the broccoli's green color, immediately transfer them to ice water from boiling water.
- Broccoli cabbage: 1 piece
- Salt: to taste
2
Put a pot of salted water on the fire, bring to a boil, and add orecchiette or any other large pasta. Cook until done.
- Orecchiette pasta: 500 g
- Salt: to taste
3
In a deep skillet, sauté garlic with finely chopped hot pepper in olive oil. Add lemon zest and juice, as well as broccoli florets. Mix the cooked pasta with the vegetables in the skillet and crumble goat cheese into it.
- Garlic: 4 cloves
- Red chili pepper: 1 piece
- Lemon: 1 piece
- Broccoli cabbage: 1 piece
- Orecchiette pasta: 500 g
- Goat cheese: 100 g
- Olive oil: 50 ml