Orecchiette, Broccoli


  • 1 Garlic clove
  • 2 tablespoons Ex.v.olive oil
  • 1 pound Broccoli
  • 16 ounces Orecchiette
  • 2 ounces Parmesan
  • 3 Dried chiles
  • 4 ounces Pancetta

Cut the broccoli into small flowerets and the pancetta into matchsticks. Peel and finely slice the garlic and crumble the chiles. Grate the Parmesan. Cook the broccoli in boiling salted water until soft. In a thick-bottomed pan, heat the olive oil, add the pancetta and garlic, and cook until soft...

View full recipe at Epicurious


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