Recipe for Whole Wheat Orecchiette with Broccoli and Anchovy Cream: the unexpected winter first course!
After the Christmas celebrations and large 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 thanks to essential vitamins and minerals. Among the protagonists of the winter garden stands out the broccoli, ideal for creating tasty, nutritious first courses rich in antioxidant properties.
A perfect balance between taste and wellness
This recipe represents an icon of revisited Mediterranean cuisine, where the secret of success lies in the contrast between the rustic consistency of the whole wheat orecchiette, rich in fiber and with a strong flavor, and the velvety broccoli cream, super enveloping and capable of complementing the savoriness of the 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 the whole grain with the detox power of broccoli.
Why choose Whole Wheat Orecchiette with Broccoli?
Preparing whole wheat orecchiette with broccoli cream is not just a choice of taste, but a true act of love for your health:
Controlled Glycemic Index: Whole wheat pasta ensures a constant energy release without glycemic spikes.
Immune Support: Broccoli is a mine of Vitamin C and sulfur compounds, precious allies against seasonal ailments.
Natural Omega-3s: Fresh or quality canned anchovies provide good fats that promote cardiovascular health.
In short, a simple, quick, healthy preparation with a marked personality. And thanks to its versatility, you just need to 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 may 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 supports 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 Casserole
- 1 Slotted spoon
- 1 Pan
- 1 Skillet
- 1 Wooden spoon
- 1 Immersion blender
Steps
After cleaning and cutting the broccoli into florets, wash them thoroughly under running water.
Bring a pot of slightly salted water to a boil, plunge in the florets and cook for about 8 minutes, they should still be crunchy.
Drain them with the help of a slotted spoon, but keep the cooking water which you will use to cook the pasta so that 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 garnishing, then add the rest to the pan and pour in a ladle of cooking water.
Sauté for 5 minutes over moderate heat, just enough for the broccoli to become tender, then adjust with salt (little, the anchovies do the job, always taste at the end) and pepper.
Turn off the heat and blend two-thirds with a drizzle of evo 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 for a few minutes over low heat the breadcrumbs with 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 toss over high heat for a minute to blend the flavors. Add 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.
And voilà… the whole wheat orecchiette with broccoli and anchovy cream are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉You can store the dressed whole wheat orecchiette with 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. I don’t recommend freezing cooked pasta, 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, making it almost a velvety sauce to wrap around 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, they will give a sweet-acidic note that will also create a color contrast with the green of the broccoli.
FAQ (Frequently Asked Questions)
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 can 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.
