Whole Wheat Orecchiette in Broccoli and Anchovy Cream Recipe: the unexpected winter dish!
After the Christmas celebrations and big feasts, 2026 opens with a more conscious and genuine diet. The winter cold invites us to rediscover seasonal vegetables, essential ingredients to warm the body and strengthen the immune system with essential vitamins and minerals. One of the protagonists of the winter garden is the broccoli, ideal for creating tasty, nutritious first courses rich in antioxidant properties.
A perfect balance of taste and wellness
This recipe is an icon of revised Mediterranean cuisine, where the secret of success lies in the contrast between the rustic texture of whole wheat orecchiette, rich in fiber and with a strong flavor, and the velvety broccoli cream, super enveloping and capable of marrying the savory taste 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 over each dish for an unforgettable crunchy contrast.
The result is a balanced first course, capable of combining the energy of whole wheat with the detox power of broccoli.
Why choose Whole Wheat Orecchiette with Broccoli?
Preparing whole wheat orecchiette in broccoli cream is not just a matter of taste, but a true act of love for your health:
Controlled Glycemic Index: Whole wheat pasta ensures constant energy release without blood sugar spikes.
Immune Support: Broccoli is a mine of Vitamin C and sulfur compounds, precious allies against seasonal ailments.
Natural Omega-3: Fresh or quality canned anchovies add good fats that promote cardiovascular health.
In short, a simple, quick, healthy preparation with a strong personality. And thanks to its versatility, just change a few ingredients to revolutionize the dish every time and surprise your guests.
Other simple and genuine first course recipes with that extra touch that might interest you:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing 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
- 1.35 oz extra virgin olive oil
- to taste salt
- to taste mixed peppercorns
- to taste breadcrumbs
- 2 tablespoons extra virgin olive oil
- 1 oz pine nuts
Tools
- 1 Saucepan
- 1 Slotted spoon
- 1 Pan
- 1 Frying pan
- 1 Wooden spoon
- 1 Immersion blender
Steps
After trimming and cutting the broccoli into florets, wash them thoroughly under running water.
Bring a saucepan of lightly salted water to a boil, plunge the florets in and cook for about 8 minutes, they should still be crunchy.
Drain them with a slotted spoon, but retain the cooking water which you will need to cook the pasta so that the orecchiette absorbs all the aroma and vitamins of the vegetable.
In a large pan, heat the oil with the leek cut into thin rings and add the anchovy fillets.
Let them melt 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.
Stew for 5 minutes over moderate heat, until the broccoli becomes tender, then adjust with salt (a little, the anchovies already do the work, 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.
Meanwhile, in a small pan, toast the breadcrumbs with oil and pine nuts for a few minutes over low heat until golden but not burned.
In the same cooking water (add more if necessary) cook the pasta and drain it al dente.
Transfer it to the pan with the anchovy sauté, broccoli cream, and whole florets. Reignite and sauté over high heat for one minute to blend the flavors. Toss with more cooking water if necessary until the desired consistency is achieved.
Plate and sprinkle the toasted breadcrumbs over the pasta for the final finish along with the crunchy florets set aside and serve immediately.
Et 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, turning it almost into a velouté to wrap the pasta.
For a more intense boost: use anchovy paste instead of fillets, the flavor is more concentrated and uniform. Reduce salt in the broccoli cream.
For a “gourmet” variation: add some sun-dried tomatoes cut into strips, they will add a sweet-tart note and create a color contrast 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 finely chopped desalted capers or 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 the broccoli.
