Orecchiette integrali con salsiccia e broccolo romano 
Whole Wheat Orecchiette with Sausage and Romanesco Broccoli
A unique and tasty dish, quick to prepare.....
(I have a farmer who brings me a lot, so I blanch them for 3-4 minutes, let them cool and drain well, then divide them into portions to freeze. When needed, I toss them into boiling water for 5 minutes. This way, I always have seasonal vegetables available and no longer buy them from the supermarket.) Let's get started.
Whole Wheat Orecchiette with Sausage and Romanesco Broccoli
A unique and tasty dish, quick to prepare.....
(I have a farmer who brings me a lot, so I blanch them for 3-4 minutes, let them cool and drain well, then divide them into portions to freeze. When needed, I toss them into boiling water for 5 minutes. This way, I always have seasonal vegetables available and no longer buy them from the supermarket.) Let's get started.
Cooking Instructions
- 1
Let's start with the broccoli. If using fresh, clean and divide them into florets. Bring water to a boil, add salt, and cook for 5-9 minutes depending on whether you prefer them crunchy or softer. Once done, drain and plunge them into ice-cold water to maintain their bright green color (you can skip this step if you prefer).
- 2
Take a pan, add olive oil and garlic, and sauté until golden. If using fresh chili pepper, add it now.
- 3
Remove the casing from the sausage and crumble it. Once the garlic is golden, add the sausage and cook until browned.
- 4
Deglaze with the wine, and once it evaporates, add the broccoli. Cover and cook for 15 minutes, stirring and adjusting the salt as needed.
- 5
Meanwhile, salt the boiling water... Cook the pasta according to the package instructions, and remember to reserve a cup of the cooking water.
- 6
Drain the pasta and over high heat, toss it with the sauce. If needed, add some of the reserved cooking water.
- 7
Enjoy your meal!
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