8 January 2007
Broccoli e orecchiette
Put the water to boil for the pasta. When it's boiling add the pasta to cook until al dente. Ideally use orecchiette but casarecce will do too.
Boil the broccoli for 10mins - add a vegetable stock cube to the water (otherwise add salt instead of the stock cube)
Fry a piece of garlic in about 3 tablespoons of oil for 5 minutes on a low flame. Be careful not to burn the garlic!
Add one chili pepper (or crushed chili pepper) to the oil and continue to cook for 3-4 minutes.
Remove the garlic and chili pepper (if you've used the whole chili) from the oil.
Add the drained broccoli to the oil on a low flame for about 3-4 minutes.
When the pasta is ready, drain it and add it to the broccoli. Add an handful of grated Pecorino Romano cheese and mix it all together.
It takes only about 20 minutes to make and is a nice winter dish. Easy peasy. In the photo I have used a mix of casarecce and orecchiette, because, well, erm, someone forgot to go to the shop.