Insalata di orecchiette e broccoletti

Name: Insalata di orecchiette e broccoletti (Orecchiette and broccoli salad)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1–2 garlic cloves, very finely chopped; 3 tbsp pine nuts; 2 salted anchovies, cleaned and rinsed, or 4 anchovy fillets, drained; 2 salted anchovies, cleaned and rinsed, or 4 anchovy fillets, drained; 500 g/1 lb 2 oz broccoli; 6 tbsp extra virgin olive oil; 350 g/12 oz orecchiette; ½ tsp crushed dried chillies; salt

Orecchiette and broccoli salad

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This dish is also very good hot. So I leave the choice to you. Orecchiette are one of the two traditional shapes used in Puglia, where this recipe originates, the other being cavatielli. Other good shapes for this sauce are fusilli or pennette.

Ingredients

500 g/1 lb 2 oz broccoli
350 g/

Europe
Italy
Fish course
Pescatarian
Pasta
Mediterranean
Puglia

Method

Break the broccoli into very small florets. Cut the stalks into thin rounds – if they are thick, peel off the outer layers. Blanch the stalks and florets in boiling salted water for 2 minutes; drain and dry with kitchen paper.

Cook the orecchiette in boiling salted water until just al dente (pasta served cold must be slightly undercooked) and then drain. Put them in a serving bowl and d