Orecchiette with chorizo, scallops, broad beans, coconut & black vinegar

Name: Orecchiette with chorizo, scallops, broad beans, coconut & black vinegar
Yield: For 6 as a generous starter
Cuisine: Spanish
Ingredients: a handful of coriander; 200 ml coconut milk; 250 g spicy cooking chorizo, sliced into 5-mm rounds; 4 cloves garlic, peeled and roughly chopped; 1 red onion, peeled and thinly sliced; 30 ml (2 Tbsp) olive oil; 30 ml (2 Tbsp) black vinegar (or sherry vinegar or chardonnay vinegar); 8-12 scallops (depending on their size); 250 g podded broad beans; 360 g dried orecchiette

Preparation info

For
6
as a generous starter

Difficulty
Easy

Appears in

Fusion

By Peter Gordon

Published 2010

About

Orecchiette are lovely ear-shaped pasta originating from Puglia in the heel of Southern Italy. I must admit I used to think they were more like belly buttons than ears, but then it’s tortellini that have that anatomical honour - must be that I have a funny-shaped belly button. Whatever, I have to say that they’re one of my favourite wheat-based pastas as I love the wav that they hold sauce in their cavity and they are usually quite firm to the bite and chewy. They’re mostly produced in smal

Ingredients

Europe
Asia
Italy
Spain
China
Main course
Mediterranean
Pasta

Ingredients

Method