The Orecchiette with Romanesco Broccoli and Anchovies, is a recipe that satisfies me a lot. I believe that after such a rich and tasty dish, nothing else is needed. Usually, I make the orecchiette myself, but to speed things up, you can buy them ready-made: dry or fresh, whichever you prefer.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz dry orecchiette
- 2.2 lbs Romanesco broccoli
- 2 pinches Garlic
- 10 fillets Anchovies in oil
- to taste salt and chili pepper
- to taste grated Pecorino Romano cheese
- 6 tablespoons Extra virgin olive oil
Preparation
Wash the Romanesco broccoli, and boil it for about 15 minutes, avoid overcooking it, because it will be mixed later.
In the meantime, start boiling the water for the pasta, avoiding adding salt.
Drain the Romanesco broccoli, and cut it into pieces.
In a non-stick pan, pour the extra virgin olive oil, the chopped anchovies, the garlic in pieces, and heat well.
Add the Romanesco broccoli, mix well, let it sauté and adjust with salt and chili pepper.
After cooking the orecchiette, drain them and add them to the sauce, keeping a lively flame.
Turn off the heat, sprinkle with Pecorino Romano cheese and portion.
Serve hot, adding more grated Pecorino Romano cheese.
Notes
Tip: if you prepare more sauce, you can blend it, and store it in the freezer or preserve it.https://blog.giallozafferano.it/lappetitovienmangiando/le-mie-conserve-dolci-e-salate/It will be useful in preparing bruschetta to serve as an appetizer, or as a sauce to dress other types of pasta.In Puglia, however, the orecchiette, exclusively handmade, are dressed with turnip tops, known as “broccoletti” in Rome.Of course, they are not dressed with Pecorino, a typically Roman variant!Did you like my recipe Orecchiette with Romanesco Broccoli and Anchovies? Follow me on the Facebook page to not miss any updates!!
