Orecchiette with broccoli and crispy breadcrumbs | Pugliese taste
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20 min
Quick
Sezamo
O rețetă italiană clasică, gata în doar 20 de minute! Buchețelele fragede de broccoli se gătesc împreună cu pastele, apoi se trag la tigaie în ulei de măsline aromatizat cu usturoi și fulgi de chili. Totul este desăvârșit cu pesmet rumenit crocant, parmezan și coajă proaspătă de lămâie.
Preparation method
Preparing the crispy breadcrumbs
In a large pan, heat 1 tablespoon of the total extra virgin olive oil over medium heat. Add the breadcrumbs and toast for 3–4 minutes, stirring constantly, until golden and crispy. At the end, add a pinch of salt and the finely grated lemon zest. Transfer the breadcrumbs to a separate bowl.
Cooking the vegetables and pasta
Bring a large pot of water with a teaspoon of sea salt to a boil. Wash the broccoli and break it into small florets, peel the stem and cut it into small cubes. When the water boils, add the broccoli florets and stem pieces and let them cook for 3 minutes.
Add the orecchiette pasta directly into the same pot with the broccoli and cook everything according to the package instructions (approx. 9–11 minutes), until the pasta is al dente. Reserve a cup of the pasta cooking water before draining.
Chef's tip
The secret to authentic Pugliese taste is boiling the broccoli florets in the same water as the pasta – this way the pasta absorbs the flavor of the vegetables, and the starch-rich cooking water helps bind the sauce perfectly.
For extra freshness, you can squeeze a few drops of lemon juice over the dish at the end.
Ingredients
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