Reprinted with permission from
The Puglian Cookbook: Bringing the Flavors of Puglia Home.
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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)
cup (177 mL) grated pecorino cheese, for sprinkling