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Orecchiette with broccoli, chilli and pecorino

A pasta recipe for orecchiette with broccoli, chilli and pecorino.
Orecchiette with broccoli, chilli and pecorino

Orecchiette with broccoli, chilli and pecorino

William Meppem

This dish is cooked like risotto, adding stock, ladleful by ladleful, as it’s absorbed. If using packaged stock, be careful when adding salt.

Ingredients

Method

Main

1.Combine oil, onion, garlic and chilli in a large saucepan, sauté over medium-high heat until tender (4-5 minutes), add anchovy, stir until dissolved. Add pasta, stir to coat, then add one-third of the hot stock and stir until stock is absorbed (4-5 minutes). Repeat once until most of the stock is absorbed and pasta is almost al dente (10-12 minutes), then add broccoli and remaining stock, stir until broccoli is just tender (2-3 minutes). Stir through pecorino and lemon rind, season to taste and serve hot, scattered with extra pecorino.

This recipe is from the April 2010 issue of .

Notes

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