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Sunday, February 20, 2011

Broccoli and pancetta orecchiette

A rustic and last-minute way to spruce something up. The delicious orecchiette are an artisan pasta from Italy and have a lovely foamy and light consistency, closer to marshmallows than other pasta types, really.  The broccoli and dill give the dish freshness, while the cheese and pancetta make it delicious. Enjoy.

Another dish of orecchiette: Italian orecchiette with Parmesan cream, bell pepper and olives.

Ingredients (serves 2):
  • 250 g orecchiette
  • 1 garlic clove
  • 3 large slices pancetta
  • 100 g white salty cheese (like feta)
  • 1 tablespoon dried vegetable flakes
  • 1 tablespoon olive oil
  • 100 g broccoli florets
  • pepper to taste

Boil the pasta according to the package instructions. Cut the pancetta in bite-sized pieces:

Heat the olive oil in a pan and gently fry the pancetta pieces:

Cut the cheese into cubes:

Peel the garlic clove and slice it, then add it to the frying pan. Also add the dried vegetable flakes:

Also add the broccoli florets. Cook for 3-4 minutes, then, if the pasta is done (and drained), add the whole contents of the frying pan to the pot containing the orecchiette and mix:

Season with pepper (the pancetta and cheese are already salty so no need to add more salt). Dig in! :)

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