Recipe of the Month

May 2007: Orecchiette with Broccoli

Orecchiette (Little Ears) Pasta with Piquant Broccoli Sauce, from Puglia, in southern Italy

Serves 4 as a first course, 2 as a main course

1 pound of orecchiette pasta (can be found in most stores with a good selection of pasta; substitute any short pasta)
1 pound of broccoli, stems removed, divided into small pieces
1 clove of garlic, cut in half
1 piece of dried hot red pepper
Olive oil
White wine
Salt

Heat a large pot of water to the boil, and add salt and then the broccoli. Meanwhile, gently heat enough olive oil in a pan to coat the bottom well. When the broccoli begins to feel tender, add the garlic and hot pepper to the pan with the oil. Remove the broccoli from the pot with a slotted spoon and add it to the pan. Stir frequently, adding a little white wine from time to time to keep the sauce moist.

Cook the orecchiette in the pot with the same water. When the orecchiette are just about done, remove them with a slotted spoon and put them into the pan with the broccoli. Take the pan off the heat, stir well, drizzle a little olive oil over the dish, and add a generous grating of pecorino romano cheese. Stir again and serve.