Orecchiette with broccoli and anchovies
6 servings
20 minutes
Orecchiette with broccoli and anchovies is a refined dish of Italian cuisine that reflects a balance of simplicity and rich flavor. The tender pasta ears absorb the aroma of the sauce and combine with broccoli, adding freshness and lightness. Anchovies dissolve in creamy butter with garlic and chili pepper, giving the dish spiciness and depth. This dish originated in Apulia, a region famous for its pasta, and has become a symbol of cozy home dining. Orecchiette is perfect for both everyday dinners and special occasions. It can be served with a glass of white wine to highlight the complexity of flavors. It cooks quickly but leaves an unforgettable gastronomic impression.
1
Using a small knife, cut the broccoli in a circle to separate the dark green florets from the main stems and set them aside. Clean the stalks, cut off and discard the dry end. Peel and chop the garlic.
- Broccoli: 2 heads
- Garlic: 2 cloves
2
Finely chop the broccoli stem and place it in a large skillet with garlic, anchovies, and half of the butter. Sprinkle with crushed chili pepper, cover with a lid, and cook on low heat for 8-10 minutes.
- Broccoli: 2 heads
- Garlic: 2 cloves
- Anchovies: 8 pieces
- Butter: 80 g
- Dried chili pepper: 3 pieces
3
Boil pasta in salted boiling water according to the instructions on the package.
- Orecchiette: 450 g
4
Add broccoli florets to the pasta in the last 4 minutes of cooking.
- Broccoli: 2 heads
5
Drain the water from the pasta and broccoli, leaving some cooking water, then transfer to the pan. Remove the pan from heat.
- Broccoli: 2 heads
- Orecchiette: 450 g
6
Season with sea salt, black pepper, remaining butter, and finely grated parmesan. Mix well, adding a bit of cooking water to loosen and give the pasta shine if needed.
- Butter: 80 g
- Parmesan (Parmigiano Reggiano): to taste
- Salt: to taste
- Ground black pepper: to taste
7
Serve immediately, sprinkled with another good handful of grated Parmesan.
- Parmesan (Parmigiano Reggiano): to taste
