ORECCHIETTE CON BROCCOLI!
Whoever said babies get easier with time LIED, they obviously decided to omit the whole teething phase, we're getting less sleep now than when she was 2 months old!While I'm writing this she's climing up on top of the fireplace, I take her off and she gets right back up again, defiant like her mother!!
Orecchiette actually mean "little ears", I've mentioned before that they are a speciality of Puglia. In this region they are made by hand using an egg less pasta dough which is pressed between the thumb and forefinger. I'm afraid my culinary skills don't quite stretch to making my own orecchiette so the best I can do for you is stock the dried version in
La Cucina. We love broccoli and have it at least once a week, for this dish I used broccoli florets which have a nicer flavour than regular broccoli!!
WHAT YOU NEED:
- broccoli florets if you can find them I get mine in Superquinn, if not regular broccoli is fine - cut off stalks
- 1 garlic clove - finely chopped
- 1 chili - finely chopped
- olive oil
- orecchiette
- parmesan or pecorino cheese
WHAT TO DO:
- cook your broccoli in a pot of boiling lightly salted water until tender and drain.
- cook your pasta in a pot of salted boiling water until al dente, stir occasionally so the pasta doesn't stick together.
- cover the base of your pan with olive oil and add your garlic and chili and cook gently for a few minutes until softened.
- add your broccoli and season with salt and pepper and toss for a few minutes.
- mix with the pasta and serve with grated parmesan on top.
Buon Apetitto!!
p.s. this is my submission for Ruth's PRESTO PASTA NIGHT!!
The pasta, as always, looks divine... I'm a huge broccoli fan! (Comment this)
Do you think I could add chicken to this for the meat-eater John?
K x (Comment this)