Orecchiette with broccoli, chilli and pecorino

Gourmet~Traveller
Cuisine
Italian
Serves
4
Type
Pasta
Orecchiette with broccoli, chilli and pecorino
By 

Ingredients

  • 50 ml olive oil
  • ½ onion, diced
  • 1 garlic clove, finely chopped
  • 1 tsp dried chilli flakes
  • 3 anchovy fillets
  • 400 gm dried orecchiette
  • 1.5 litres (6 cups) hot vegetable or chicken stock
  • 150 gm broccoli (about 1 small), trimmed and cut into florets
  • 50 gm pecorino, finely grated, plus extra to serve
  • Finely grated rind of 1 lemon

Preparation method

Serves 4

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

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.


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