Orrechiette with guanciale and broccoli

Name: Orrechiette with guanciale and broccoli
Cook time: 30 min
Cuisine: Italian
Ingredients: 800g orrechiette; 2 tbsp extra-virgin olive oil, plus a little extra for the pan later; 1-2 cloves garlic; a pinch or so of dried chilli; salt and pepper; 100g guanciale (or pancetta, thinly sliced); 1 head broccoli, cut into florets; 2 tbsp grated pecorino (or parmesan, which is milder in flavour than the pungent and salty pecorino); 1-2 tbsp chopped parsley

Brigitte Hafner

October 19, 2011

Orrechiette with guanciale and broccoliunknown

Time:< 30 mins

I like to cook the broccoli and orrechiette together - the broccoli will be soft but that's part of the dish. Broccoli rape - the bitter Italian green - is a wonderful alternative.

Ingredients

800g orrechiette
2 tbsp extra-virgin olive oil, plus a little extra for the pan later
1-2 cloves garlic
a pinch or so of dried chilli
salt and pepper
100g guanciale (or pancetta, thinly sliced)
1 head broccoli, cut into florets
2 tbsp grated pecorino (or parmesan, which is milder in flavour than the pungent and salty pecorino)
1-2 tbsp chopped parsley

Method

Bring a large pot of salted water to the boil and add the orrechiette and broccoli.
Heat a frying pan and gently cook the slices of guanciale in the olive oil until a little crispy.
Add the garlic, chilli and salt. Stir for a moment until the garlic is soft but not yet coloured, then remove from heat.
Once the orrechiette is cooked, drain.
Return the pan to the heat and add a few more tablespoons of olive oil. When the garlic is golden, add the orrechiette and broccoli and stir for a couple of minutes until everything is coated in oil and lightly fried.Add the parsley, pepper and pecorino. Serve with a drizzle of virgin olive oil.

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