Orecchiette with Broccoli and Ham

Name: Orecchiette with Broccoli and Ham (Orecchiette con Broccoli e Prosciutto)
Cuisine: Italian
Ingredients: 6 small cherry tomatoes, quartered; 200 g (7 oz) broccoli florets; 2 tablespoons finely chopped fresh parsley; 400 g (14 oz) orecchiette; 40 g (1½ oz) pecorino cheese, grated (optional); Salt and freshly ground black pepper; Salt and freshly ground black pepper; 50 g (2 oz) prosciutto, cut into small cubes; 6 tablespoons olive oil; ½ chilli, finely chopped; 1 garlic clove, finely chopped

Orecchiette con Broccoli e Prosciutto

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

The purists of Puglian cuisine will be horrified at my audacity in adding ham to the classic dish orecchiette con cime di rape and substituting broccoli for turnip tops. However, I find it an extremely good combination and still in keeping with the region.

Ingredients

6 tablespoons olive oil
50 g (2 oz) prosciutto, cut into small cub

Europe
Italy
Puglia
Pasta
Starter

Method

Heat the oil in a pan, add the prosciutto and fry for a few minutes. Add the garlic, chilli and tomatoes and fry briefly, then stir in the broccoli florets and a little water. Cover the pan and cook gently until the broccoli is tender, then stir in the parsley.

Meanwhile, cook the pasta in a large pan of lightly salted boiling water for 12–15 minutes, until al dente. Drain and ad