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Orecchiette With Broccoli

Orecchiette With Broccoli

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Orecchiette with Broccoli is likely the most famous Puglian dish, and it’s found in many Italian
restaurants around the world. Its unique flavor comes from the anchovy, a common ingredient in
southern Italian cooking. In Puglia, the dish is not very spicy, but I add more red pepper flakes as I
like my food hotter. The dish can be prepared with fresh broccoli as well, but the broccoli will have
to be boiled longer. As is typical in Italian cooking, the vegetables are tender rather than crunchy,
which makes the broccoli in this dish more of a sauce (similar to pesto) than a vegetable.
Orecchiette with Broccoli is likely the most famous Puglian dish, and it’s found in many Italian
restaurants around the world. Its unique flavor comes from the anchovy, a common ingredient in
southern Italian cooking. In Puglia, the dish is not very spicy, but I add more red pepper flakes as I
like my food hotter. The dish can be prepared with fresh broccoli as well, but the broccoli will have
to be boiled longer. As is typical in Italian cooking, the vegetables are tender rather than crunchy,
which makes the broccoli in this dish more of a sauce (similar to pesto) than a vegetable.

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Categories:Types, Recipes/Menus
Published by: Viktorija Todorovska on Oct 10, 2011
Copyright:Attribution Non-commercial

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10/10/2011

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Reprinted with permission from
The Puglian Cookbook: Bringing the Flavors of Puglia Home.
For more tasty recipes visit
www.olivacooking.com.
Orecchiette withBroccoli
Orecchiette with Broccoli is likely the most famous Puglian dish, and it’s found in many Italianrestaurants around the world. Its unique flavor comes from the anchovy, a common ingredient insouthern Italian cooking. In Puglia, the dish is not very spicy, but I add more red pepper flakes as Ilike my food hotter. The dish can be prepared with fresh broccoli as well, but the broccoli will haveto be boiled longer. As is typical in Italian cooking, the vegetables are tender rather than crunchy,which makes the broccoli in this dish more of a sauce (similar to pesto) than a vegetable.
YIELD: 4 SERVINGS4 tablespoons (60 mL) extra virgin olive oil3 cloves garlic, peeled and thinly sliced3 canned anchoviesRed pepper flakes, to taste1 (16-ounce [454-g]) bag frozen broccoliSalt, to taste
package dried orecchiette (about 2 cups [473 mL]) or 1 recipe fresh Cavatelli(see recipe page 61)
¾
cup (177 mL) grated pecorino cheese, for sprinkling

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