Orecchiette with broccoli is a very tasty and appetizing first course, a classic dish from Puglia loved throughout Italy. An easy and quick recipe with a few ingredients to prepare a delicacy.
- Difficulty: Very easy
- Cost: Very economical
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Orecchiette Ingredients
- 11 oz orecchiette
- 1.1 lbs broccoli
- 1 clove minced garlic
- 2 Anchovy fillets
- to taste Crushed red pepper
- to taste Extra virgin olive oil
Tools
- 1 Pot
- 1 Pan
Orecchiette Steps
Let’s see how to prepare the orecchiette.
First of all, you need to clean and wash the broccoli. Cut them into pieces; I also leave a bit of the stem because we like it, otherwise use only the flower part. Place in a pot with salted water and parboil for about 10 minutes. In the meantime, take a non-stick pan, add a drizzle of oil, and sauté a garlic clove, add the anchovies and crushed red pepper. When the broccoli is parboiled, drain them and add them to the pan with the other ingredients, add a bit of cooking water and continue to cook. Don’t throw away the broccoli water; add the orecchiette and cook them. As soon as they are ready, make sure they are al dente, drain them and put them in the pan and toss them; if needed, add a bit of water. Plate, add a drizzle of oil, and serve.
Notes
I left the pieces, but you can easily blend everything and make a nice cream. If you have leftovers, store them in the fridge covered with plastic wrap or in a closed container.
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