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Orecchiette with broccoli


I’ve tasted orecchiette  for first time at Milan when I was working there, so this recipe remember me those days, but just for the pasta because never tasted (unfortunately) this recipe. Without anchovies this will become a great vegetarian recipe.

Ingredients (for 3-4 people):

  • 200 gr orecchiette
  • 1 bunch of broccoli
  • 2 garlic cloves
  • 1 anchovies can
  • 2 spoons of capers
  • Parmesan cheese

Cut the broccoli placing the edge of knive near to those tree shape bulbs. Don’t throw away the rest of broccoli, put them on a blender and add 2 garlic cloves, a tin of anchoives and 2 small spoons of capers. Blend it well.

Put watter on a pot, and when is starting to boil add a bunch of salt and the orecchiette. After 5 minutes add broccoli to the pot, and let cook for 10 minutes.

5 minutes before broccoli and pasta are ready and the blended mix on a pan with hot oil.  Move to avoid it to get stuck to the pan. After 2 minutes add 2 big spoons of water from the pot where broccoli is cooking. When broccoli is ready, strain add add broccoli and pasta to the pan. Add grated parmesan cheese, and cook while moving for a couple of minutes. After serving you can add more grated parmesan cheese.

Orecchiette with broccoli

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