Orecchiette, the most typical shape of Pugliese
cuisine, is best known prepared with spicy
rapini (broccoli rabe). But thanks to its concave
form, it is also well adapted to more delicate
fish-based sauces.
Orecchiette
ORECCHIETTE
ORECCHIETTE Nº87
INGREDIENTS
FOR 2 PEOPLE
360 g Rummo Orecchiette N°87
600 g broccoli florets
1 clove garlic
4 anchovy fillets, in oil
45 ml extra virgin olive oil
DIRECTIONS
Peel the garlic. Boil the broccoli florets in ample salted water. When tender, strain, but keep the water. Bring it back to the boil and cook the Orecchiette for 13 minutes. Meanwhile, sauté the garlic in olive oil, add the anchovy fillets (they will dissolve) and the broccoli. Sauté. Drain the cooked pasta and toss in the sauté pan with the broccoli. Serve.