Orecchiette broccoli e salsiccia 
Orecchiette with Broccoli and Sausage
Difficulty: ★ ☆ ☆ Orecchiette with broccoli and sausage is a typical dish from the Apulia region, usually enjoyed in the fall and winter.
Orecchiette with Broccoli and Sausage
Difficulty: ★ ☆ ☆ Orecchiette with broccoli and sausage is a typical dish from the Apulia region, usually enjoyed in the fall and winter.
Cooking Instructions
- 1
Start by cleaning the broccoli: remove the leaves and divide the broccoli into florets.
- 2
Cook the sausage without the casing in a large pan with the extra virgin olive oil, peeled and crushed garlic, and chili pepper. Use a wooden spoon to crumble the sausage and cook over low heat.
- 3
Meanwhile, cook the broccoli florets in plenty of salted water for about 6-7 minutes.
- 4
Add the white wine to the broccoli and let it evaporate over high heat; then remove the garlic when the sausage is well cooked.
- 5
Sauté the broccoli in the pan with the sausage and add a tablespoon of the cooking water, cooking for about 4-5 minutes.
- 6
Cook the pasta in the same pot used for the broccoli.
- 7
Drain the pasta al dente and toss it with the sauce of broccoli and sausage. Serve the orecchiette with plenty of grated cheese or, if preferred, grated pecorino cheese.
- 8
TIPS:
1) It is recommended to cook the pasta in the same water used for the broccoli so the orecchiette absorbs more flavor;
2) For a vegetarian version of orecchiette, you can omit the sausage. - 9
MISTAKES:
1) Avoid overcooking the broccoli as they can become mushy and lose their nutrients;
2) Keep an eye on the garlic, as burning it can give the oil a bad taste, so stir it often with a wooden spoon.
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