Recipe for Whole Wheat Orecchiette in Broccoli and Anchovy Cream: the unexpected winter first course!
After the Christmas celebrations and big feasts, 2026 begins with a focus on more conscious and genuine eating. The winter chill invites us to rediscover seasonal vegetables, fundamental ingredients to warm the body and boost the immune system thanks to essential vitamins and minerals. Among the stars of the winter garden stands the broccoli, ideal for creating tasty, nutritious first courses rich in antioxidant properties.
A perfect balance between taste and wellness
This recipe is an icon of the revamped Mediterranean cuisine, where the secret of success lies in the contrast between the rustic texture of whole wheat orecchiette, rich in fibers and a strong flavor, and the velvety broccoli cream, super enveloping and able to complement the savoriness of Sicilian Channel anchovies. Finally, a chef’s touch: “a muddica” (breadcrumbs) toasted in a pan with a drizzle of oil and a handful of pine nuts on each plate for an unforgettable crunchy contrast.
The result is a balanced first course, capable of combining the energy of whole grains with the detox power of broccoli.
Why choose Whole Wheat Orecchiette with Broccoli?
Preparing whole wheat orecchiette in broccoli cream is not just a choice of taste, but a true gesture of love for your health:
Controlled Glycemic Index: Whole wheat pasta ensures a constant energy release without glycemic peaks.
Immune Support: Broccoli is a treasure trove of Vitamin C and sulfur compounds, valuable allies against seasonal ailments.
Natural Omega-3s: Fresh or quality canned anchovies add good fats that promote cardiovascular health.
In short, a simple, quick, healthy preparation with a pronounced personality. And thanks to its versatility, just changing a few ingredients will revolutionize the dish every time, surprising your guests.
Other simple and genuine first course recipes with that extra touch, which might interest you:
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 20 Minutes
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it won’t cost you anything extra!
- 11 oz orecchiette (whole wheat)
- 1 lb broccoli (florets and tender stems already cleaned)
- 6 fillets anchovies in oil
- 1/2 leek
- 3 tbsp extra virgin olive oil
- to taste salt
- to taste mixed peppercorns
- to taste breadcrumbs
- 2 tbsp extra virgin olive oil
- 1 oz pine nuts
Tools
- 1 Saucepan
- 1 Slotted Spoon
- 1 Pan
- 1 Frying Pan
- 1 Wooden Spoon
- 1 Hand Blender
Steps
After washing and breaking the broccoli into florets, rinse them thoroughly under running water.
Bring a saucepan of lightly salted water to a boil, drop in the florets and cook for about 8 minutes, they should remain crunchy.
Drain them with a slotted spoon, but retain the cooking water which you will use to cook the pasta so the orecchiette absorb all the aroma and vitamins of the vegetable.
In a large pan, heat the oil with the thinly sliced leek and add the anchovy fillets.
Melt them over low heat until they become a fragrant paste.
Set aside a few florets for garnish, then add the rest to the pan and pour in a ladle of cooking water.
Braise for 5 minutes over moderate heat, until the broccoli become tender. Adjust with salt (just a little, the anchovies already do the job, always taste at the end) and pepper.
Turn off and blend two-thirds with a drizzle of extra virgin olive oil and a ladle of cooking water using an immersion blender.
You should obtain a smooth and velvety cream.
In a small pan, toast for a few minutes over low heat the breadcrumbs with olive oil and pine nuts until they become golden but without burning them.
In the same cooking water (diluted if necessary) cook the pasta and drain it al dente.
Transfer it to the pan with the anchovy sauté, broccoli cream, and whole florets. Turn the heat back on and sauté over high heat for a minute to bind the flavors. Add more cooking water if necessary to achieve the desired consistency.
Plate and sprinkle the toasted breadcrumbs over the pasta for the final finish along with the reserved crunchy florets and serve immediately.
And voilà… the whole wheat orecchiette in broccoli and anchovy cream are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉You can store the whole wheat orecchiette in broccoli and anchovy cream in the fridge for up to 24 hours in an airtight container. When reheating, add a splash of water to restore creaminess. Freezing cooked pasta is not recommended, but you can freeze the broccoli cream alone for about 3 months.
Tips, notes, variations, and suggestions
🟣For a creamier version: add 2 tablespoons of ricotta to the cream, it becomes almost a velvety sauce to envelop the pasta.
For a more intense boost: use anchovy paste instead of fillets, the flavor is more concentrated and uniform. Reduce the salt in the broccoli cream.
For a “gourmet” variant: add some sun-dried tomatoes cut into strips, it will bring a sweet-acidic note and also create a color play with the green of the broccoli.
FAQ (Questions and Answers)
1. Can I use frozen broccoli?
Yes, but for superior nutritional profile and better texture, it is always recommended to use fresh seasonal products.
2. How do I make the dish vegan?
Replace the anchovies with desalted capers finely chopped or with miso paste, and use toasted almonds instead of cheese.
3. Why use whole wheat pasta?
Whole wheat orecchiette have a lower glycemic index and a nutty flavor that pairs beautifully with the sweetness of broccoli.
