For the orecchette
400 g of semolina (coarse durum flour)
200 g of water
Salt to taste (In some Italian regions, a tablespoon of olive oil is added to the mixture)
For the sauce
500 g of broccoli florets
2 cloves of garlic
15 cherry tomatoes
50 g of pecorino or parmesan cheese rind
6 tablespoons of extra virgin olive oil
1 teaspoon of ground black pepper
Salt to taste
For the orecchette
400 g of semolina (coarse durum flour)
200 g of water
Salt to taste (In some Italian regions, a tablespoon of olive oil is added to the mixture)
For the sauce
500 g of broccoli florets
2 cloves of garlic
15 cherry tomatoes
50 g of pecorino or parmesan cheese rind
6 tablespoons of extra virgin olive oil
1 teaspoon of ground black pepper
Salt to taste
Orecchette
In the center of the semolina mound, add salt and warm water, and mix well
Shape into rolls about 1 centimeter thick
Cut into small pieces, and with a fork, massage gently
Purse the orecchette by pressing with your thumb and rolling on the table, forming the 'earlobe'
Sauce
Wash the broccoli, separate it into small bunches, and set aside
Bring a large pot of water to a boil, add salt and a drizzle of olive oil
Add the pasta and cook until al dente
Meanwhile, peel the garlic, cut into very thin slices, and sauté in a pan with some oil, without letting it burn
Add the broccoli and season with ground black pepper
Adjust the seasoning and let cook for 5 minutes on high heat, stirring occasionally
A few minutes before serving, cut the cherry tomatoes in half, add them to the broccoli bunches, and quickly sauté
Drain the orecchette and toss it with the vegetable sauce for 2 minutes
Serve with pecorino cheese.
